Crispy Philly Cheesesteak Egg Rolls with Steak & Cheese

Table of Contents

• Why You’ll Love This Recipe
• What are Philly Cheesesteak Egg Rolls?
• Key Ingredients
• Ingredients & Substitutions
• Variations
• Tips for Best Results
• FAQs
• Storage
• Quick Steps
• Recipe
• Other Recipes You May Enjoy

Why You’ll Love This Recipe

• Ready in about 30 minutes: Quick to prepare for weeknights or gatherings.
• Crispy and cheesy: Golden wrappers encase savory steak, vegetables, and melted provolone.
• Shareable party food: Easy to pick up, dip, and enjoy at parties or game day events.
• Customizable: Add mushrooms, jalapeños, or swap proteins to suit your taste.
• Simple pantry ingredients: No hard-to-find items required.

Key Ingredients

Note: The full recipe follows in the recipe section.

Thinly sliced steak: Ribeye or sirloin works well; thin slices cook quickly and stay tender.

Provolone cheese: Slices melt nicely and give the filling a familiar cheesesteak flavor.

Green bell pepper and onion: Thinly sliced and sautéed until tender and lightly caramelized.

Egg roll wrappers: Provide the crisp exterior when fried.

Vegetable oil: For frying until golden brown.

Ingredients & Substitutions

Note: These are suggested swaps to match your preferences or what you have on hand.

• Egg roll wrappers: Use standard egg roll wrappers for the right size and texture. Wonton wrappers are smaller and not a direct substitute.
• Steak: Ribeye or sirloin is ideal. Thinly sliced chicken breast or thighs can be used for a chicken version; ensure the chicken is fully cooked before wrapping.
• Bell peppers: Red, yellow, or orange peppers add a sweeter note if you prefer.
• Cheese: Provolone is traditional for these flavors; American cheese melts well as an alternative.
• Oil: Canola or another neutral oil suitable for frying can be substituted for vegetable oil.

Variations

• Mushroom add-in: Sauté sliced mushrooms with the peppers and onions for extra umami.
• Spicy version: Add jalapeños or a pinch of crushed red pepper to the filling.
• Extra cheese: Add more provolone or a second melting cheese for an even gooier center—just avoid overfilling.
• Chicken cheesesteak: Swap steak for thinly sliced cooked chicken and keep the other ingredients the same.

Tips for Best Results

• Slice the steak as thinly as possible so it cooks quickly and is easy to bite through inside the egg roll.
• Cook the peppers and onions until they are tender and lightly caramelized to concentrate their flavor.
• Avoid overfilling the wrappers; too much filling makes sealing difficult and increases the risk of opening during frying.
• Roll each wrapper snugly to remove air pockets and use a little water on the final edge to seal securely.
• Keep assembled egg rolls covered with a damp towel so the wrappers stay flexible while you finish the batch.
• Maintain frying oil at about 350°F and fry in small batches to prevent the temperature from dropping.
• Drain fried egg rolls on paper towels before serving to remove excess oil.

FAQs

Storage

Let leftover egg rolls cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Because the wrappers soften in the fridge, reheat in an oven or air fryer to restore crispness rather than using a microwave.

Quick Steps

A short overview—see the full recipe below for details.

1. Cook thinly sliced steak in a hot skillet and season with salt and pepper. Remove and set aside.
2. Sauté bell pepper and onion in the same skillet until soft and slightly caramelized.
3. Return the steak to the pan and combine with the vegetables.
4. Place a slice of provolone on an egg roll wrapper, top with filling, then fold and roll tightly, sealing the edge with water.
5. Fry at 350°F until golden and crispy, drain, and serve hot with your chosen dipping sauce.

Ingredients

• 1 pound thinly sliced steak (ribeye or sirloin)
• Salt and black pepper, to taste
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 8 egg roll wrappers
• 8 slices provolone cheese
• Vegetable oil, for frying
• Optional: ketchup, sriracha mayo, or cheese sauce for dipping

Instructions

1. In a large skillet over medium heat, cook the thinly sliced steak until browned. Season with salt and black pepper. Remove the steak from the skillet and set aside.
2. In the same skillet, add the green bell pepper and onion. Cook until tender and lightly caramelized.
3. Return the steak to the skillet and mix with the vegetables. Taste and add more salt and pepper if needed.
4. Lay an egg roll wrapper on a clean surface. Place one slice of provolone in the center, then add a portion of the steak and vegetable mixture on top of the cheese.
5. Fold the bottom corner of the wrapper over the filling, fold in the sides, and roll tightly into a cylinder. Moisten the final edge with a little water to seal. Repeat with remaining wrappers and filling. Keep assembled rolls covered with a damp towel to prevent drying out.
6. Heat vegetable oil in a deep pot or Dutch oven to 350°F. Carefully add a few egg rolls at a time and fry until golden brown and crispy, about 3–4 minutes per side.
7. Transfer fried egg rolls to a paper towel-lined plate to drain excess oil. Serve hot with your preferred dipping sauce.

Notes

• Storage: Refrigerate cooled egg rolls in an airtight container for up to 3 days.
• Reheating: Use an oven or air fryer to restore crispness. Microwaving will soften the wrappers.
• Freezing: Fully cooked egg rolls can be frozen for up to 2 months. Cool completely and layer with parchment paper in a freezer-safe container.
• Alternate cooking: For an air fryer, lightly brush with oil and air fry at 375°F for 8–10 minutes, turning halfway. For the oven, bake at 425°F on a parchment-lined sheet for 15–20 minutes, turning halfway.

Nutrition (approx.)

Per egg roll: Calories ~231, Protein ~18 g, Fat ~13 g, Carbs ~10 g. Use as an estimate only.