Philly Cheesesteak Egg Rolls Recipe
Okay, friend, if you love the classic flavors of a Philly cheesesteak but want to try something a little more fun and crispy, this Philly Cheesesteak Egg Rolls Recipe is going to be your new go-to snack or appetizer. Imagine all that melty provolone, tender beef, sautéed peppers, and onions wrapped up in a crunchy egg roll wrapper—it’s like your favorite sandwich got a delicious makeover. I first made this for a game day hangout and honestly, they disappeared before halftime!
What makes this Philly Cheesesteak Egg Rolls Recipe so special is how easy it is to prepare yet so impressive when you bring them to the table. You can whip them up in about 30 minutes, and they work beautifully for casual dinner nights or even party platters. Plus, I love how adaptable they are—you can make them spicier, add different cheeses, or swap out the beef, and they still come out fantastic every time.
Ingredients You’ll Need
These ingredients come together perfectly to recreate classic Philly cheesesteak flavors while giving you that crispy, golden egg roll finish. When shopping, look for good quality beef—ribeye or flank steak works best because they’re tender and flavorful.
- Beef Flank or Ribeye: Go for thin slices to ensure quick cooking and tender bites.
- Avocado or Olive Oil: These oils have a nice neutral flavor and can handle the sautéing heat well.
- Onion (large, chopped): Yellow or white onions work, but sweet onions add a nice touch.
- Green Bell Pepper (large, chopped): Adds that classic Philly crunch and sweetness.
- Salt and Ground Black Pepper: Balance the seasoning to your taste, I usually keep it simple.
- Provolone Cheese (slices): The melty cheese star of the show! I like to use authentic slices for that gooey stretch.
- Egg Roll Wrappers: You can find these in the refrigerated section; make sure they’re fresh and pliable.
- Oil for Frying: Use a neutral oil with a high smoke point, like vegetable or canola oil, for the perfect crisp.
Variations
I love experimenting with this Philly Cheesesteak Egg Rolls Recipe and tweaking it based on what I have in the kitchen or who I’m cooking for. That way, you can make it truly yours and keep it exciting every time.
- Spicy Kick: Adding diced jalapeños or a pinch of crushed red pepper to the filling really amps up the flavor. I tried this once for a friend who loves heat and it was a big hit.
- Cheese Swap: Sometimes, I swap provolone for mozzarella or pepper jack to change the flavor profile a bit, especially if I’m in the mood for something milder or tangier.
- Vegetarian Option: Swap the beef for sautéed mushrooms and tofu or tempeh strips. The texture changes but the flavor remains satisfying.
- Cooking Method: If you want a lighter option, you can bake these egg rolls instead of frying. They turn out crisp and just as tasty with less oil.
How to Make Philly Cheesesteak Egg Rolls Recipe
Step 1: Prepare Your Beef and Veggies
Start by slicing your beef into very thin strips—kind of like you would for a stir-fry. The thinner the better so the meat cooks quickly and stays tender. Next, chop up your onion and green bell pepper into bite-sized pieces. These veggies add that signature Philly sweetness and crunch that we all love.
Step 2: Sauté the Onions and Peppers
Heat a tablespoon of avocado or olive oil in a pan over medium-low heat, then toss in the onions and bell peppers. Cook just until they soften and start to release their sweet aroma—about 4-5 minutes. Don’t overdo it here; you want them tender but still with some bite. Once ready, remove the veggies and set them aside. This keeps their texture and prevents them from getting mushy later.
Step 3: Cook the Beef to Golden Perfection
Pour a bit more oil into the same pan and crank the heat up to medium-high. Add in your sliced beef and cook until it turns a nice golden brown—usually takes about 5-7 minutes. Stir occasionally to get that even sear. When the beef looks just right, toss the sautéed veggies back in and season everything with salt and pepper. Then, take the pan off the heat to cool slightly before assembling.
Step 4: Assemble Your Egg Rolls
Lay a couple of egg roll wrappers flat on a clean work surface. Place about a third of a slice of provolone in the center, then a generous spoonful of the meat and veggie mixture on top. The cheese melts wonderfully inside, so don’t skip it. Be careful not to overfill—too much filling makes rolling tricky.
Step 5: Roll and Seal
Follow the package instructions for folding and sealing your egg rolls, which usually means folding in the sides and rolling tightly from one end to the other. I like to dab a little water on the edges to help the wrapper stick closed—it’s a simple trick to avoid any leaks during frying.
Step 6: Fry Until Golden and Crispy
Heat oil in a deep pan to 350°F (or medium-high heat if you don’t have a thermometer). Fry a few egg rolls at a time, turning occasionally, until they’re golden brown all over—usually around 3-4 minutes per batch. Remove your beauties and place them on paper towels to drain any extra oil. Trust me, this part might require some patience because you’ll want to eat them hot right away!
How to Serve Philly Cheesesteak Egg Rolls Recipe
Garnishes
I love sprinkling a little chopped fresh parsley or green onions on top for color—and it adds a nice fresh touch to all that cheesy, meaty goodness. If you’re feeling adventurous, a drizzle of a mild hot sauce or a side of creamy ranch dressing pairs beautifully.
Side Dishes
For sides, I usually keep it simple with some crispy fries or a fresh green salad to balance the richness. A tangy coleslaw works wonders too if you want something light and crunchy alongside.
Creative Ways to Present
If you’re serving these at a party, try arranging the egg rolls standing up in a tall glass or basket lined with parchment paper—this makes grabbing them easy and looks super fun. You can also prepare a trio of dipping sauces for guests to choose from, like honey mustard, spicy aioli, or classic ketchup.
Make Ahead and Storage
Storing Leftovers
When I have leftovers (which is rare!), I let the egg rolls cool completely, then store them in an airtight container in the fridge for up to 3 days. I place a paper towel inside to absorb any moisture and keep them from getting soggy.
Freezing
This Philly Cheesesteak Egg Rolls Recipe freezes like a charm. Just assemble and roll them but don’t fry. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. That way, you can fry them straight from frozen for a quick snack or meal whenever you want.
Reheating
The best way I’ve found to reheat these is in a hot oven or air fryer at 375°F for about 8-10 minutes. This brings back their crispiness without drying out the filling. Microwave reheating tends to make the wrapper soggy, so I try to avoid it unless I’m in a real hurry.
FAQs
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Can I use other types of cheese for Philly Cheesesteak Egg Rolls?
Absolutely! While provolone is traditional, you can use mozzarella, American cheese, or even pepper jack if you want some heat. Just make sure the cheese melts well to hold everything together inside the wrapper.
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Is it possible to bake the egg rolls instead of frying?
Yes! Baking is a great alternative if you want a lighter version. Brush or spray the egg rolls lightly with oil and bake at 400°F for about 15-20 minutes until golden and crispy, turning halfway through for even cooking.
- How do I prevent the egg roll wrappers from tearing when rolling?
Make sure your filling isn’t too wet or overstuffed, and be gentle when folding. Use a little water on the edges to seal properly. If the wrappers feel too dry or brittle, you can lightly dampen them with a wet cloth before assembling.
- Can I make these ahead of time?
Definitely! You can assemble and roll them ahead, then refrigerate for a few hours before frying. Alternatively, freeze them uncooked and fry when you’re ready for fresh, crispy egg rolls.
- What’s the best oil for frying Philly Cheesesteak Egg Rolls?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils can handle the heat without burning, helping you get golden, crispy results every time.
Final Thoughts
I’ve made this Philly Cheesesteak Egg Rolls Recipe over and over again for friends and family, and each time it brings smiles and second helpings. It’s a delicious twist on a classic that’s easy to share and fun to eat. Whether you’re making it for a casual night in or a big gathering, I promise these egg rolls will impress. Give it a try—you just might find it’s your new favorite comfort food with a crispy, cheesy crunch!
PrintPhilly Cheesesteak Egg Rolls Recipe
These Philly Cheesesteak Egg Rolls offer a delicious fusion of classic Philly cheesesteak flavors wrapped in crispy, golden egg roll wrappers. Packed with tender, thinly sliced beef, sautéed onions, green bell peppers, and melted provolone cheese, these egg rolls make a perfect appetizer or party snack with a satisfying crunch and savory filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Main Ingredients
- 1 lb Beef Flank or Ribeye, thinly sliced
- 2 tbsp avocado or olive oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 tbsp salt, adjust to taste
- 1 tsp ground black pepper, adjust to taste
- 8 slices provolone cheese
- 16 egg roll wrappers
- Oil for frying (enough for deep frying)
Instructions
- Prepare the Beef: Slice the beef into very thin strips and set aside to keep ready for cooking.
- Sauté Vegetables: Dice the onion and green bell pepper. In a pan preheated to medium-low heat, add 1 tablespoon of oil and sauté the vegetables just until they soften, about 3-4 minutes. Remove from the pan and set aside.
- Cook the Beef: Pour the remaining oil into the same pan and increase the heat to medium-high. Add the sliced beef and cook until golden brown and cooked through, about 5-7 minutes. Return the sautéed vegetables to the pan, season with salt and black pepper, then remove from heat.
- Assemble Egg Rolls: Lay egg roll wrappers flat on a clean surface. Place about 1/3 of a provolone slice in the center of each wrapper, followed by a spoonful of the beef and vegetable mixture.
- Wrap Egg Rolls: Fold the sides over the filling and roll tightly according to the package instructions, sealing the edge to prevent leaks during frying.
- Deep Fry: Preheat oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes or until they are uniformly golden brown and crisp. Remove and drain on paper towels.
Notes
- Ensure beef is sliced very thin to cook evenly and stay tender.
- Do not overfill egg rolls to prevent bursting during frying.
- You can substitute provolone with mozzarella or American cheese if preferred.
- Serve with dipping sauces like ketchup, ranch, or spicy mustard for extra flavor.
- Maintain oil temperature to avoid greasy or soggy egg rolls.
Keywords: Philly cheesesteak, egg rolls, appetizer, fried snacks, beef, provolone, party food
