Philly Cheesesteak Egg Rolls Recipe
If you love the bold flavors of a classic Philly cheesesteak sandwich, you’ll enjoy this creative twist that turns it into a crispy, golden appetizer. Philly Cheesesteak Egg Rolls combine tender slices of beef, sautéed onions and peppers, and melted cheese, all wrapped in a crunchy egg roll wrapper and fried to perfection. They’re perfect for game nights, family gatherings, or even as a fun dinner idea.
Below is a detailed, step-by-step guide to making these delicious egg rolls at home.
Ingredients
For the Filling
- 1 lb (450 g) ribeye steak or thinly sliced beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 green bell pepper, finely diced
- 1 cup mushrooms, finely chopped (optional)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 6–8 slices provolone cheese (or 1 cup shredded provolone)
For the Egg Rolls
- 12–15 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil for frying
Optional Dipping Sauce
- Cheese sauce
- Ranch dressing
- Spicy mayo
Step 1: Prepare the Steak
For the best flavor, ribeye steak is commonly used because it is tender and rich. Place the steak in the freezer for about 20–30 minutes before slicing. This makes it easier to cut very thin slices.
Using a sharp knife, slice the steak into thin strips. Smaller pieces work better for egg rolls because they distribute evenly throughout the filling.
Step 2: Cook the Vegetables
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and bell pepper to the pan. Cook for about 3–4 minutes until they begin to soften. If you are using mushrooms, add them at this stage as well.
Stir occasionally to prevent burning and allow the vegetables to release their natural sweetness.
Next, add the minced garlic and cook for another 30 seconds until fragrant.
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