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Philly Cheesesteak Egg Rolls: A Crispy Twist on a Classic

When you combine the bold flavors of a Philly cheesesteak with the crispy, golden shell of an egg roll, you get one of the most irresistible appetizers or snacks imaginable: Philly Cheesesteak Egg Rolls. This creative fusion dish takes the best of both worlds—the gooey, cheesy beef filling of the East Coast favorite and the crunchy, handheld convenience of egg rolls. Perfect for parties, game nights, or just when you want a comforting treat, they’re surprisingly easy to make at home.

Ingredients You’ll Need

To prepare about 12 egg rolls, gather the following:

• 1 lb beef ribeye steak or sirloin (thinly sliced)
• 1 tablespoon olive oil or vegetable oil
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped (optional, but adds classic cheesesteak flavor)
• 1 cup mushrooms, diced (optional for extra richness)
• 1 teaspoon garlic, minced
• Salt and black pepper, to taste
• 1 ½ cups provolone or mozzarella cheese, shredded (you can also mix in Cheez Whiz for authenticity)
• 12 egg roll wrappers
• 1 beaten egg (for sealing)
• Oil for frying (vegetable or canola)

Step-by-Step Method

Step 1: Prepare the Beef

1. Slice the steak as thin as possible. The thinner it is, the more tender and flavorful the filling will be.
2. Heat a skillet over medium-high heat and drizzle in olive oil.
3. Add the beef slices, season lightly with salt and pepper, and sauté until just browned. Remove and set aside.

Step 2: Cook the Vegetables

1. In the same skillet, add the chopped onion, peppers, and mushrooms.
2. Cook until softened and slightly caramelized, about 5–6 minutes.
3. Stir in garlic and cook for an additional 30 seconds.
4. Add the cooked beef back into the skillet, mixing everything together. Remove from heat and let it cool slightly.

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