These Philly Cheesesteak Egg Rolls are the ultimate fusion appetizer, combining the savory, cheesy goodness of a classic Philly cheesesteak with the crispy, golden crunch of a fried egg roll. Loaded with tender rib eye steak, sautéed peppers and onions, and melted provolone cheese, they are a handheld flavor explosion.
Perfect for game day parties or a fun family dinner, these rolls are surprisingly easy to make and guaranteed to disappear fast.
Recipe Details
- Flavor Profile: Savory and rich, featuring juicy steak seasoned with garlic and Worcestershire, sweet sautéed onions and peppers, and the mild tang of provolone cheese.
- Texture: A shatteringly crisp, bubbly egg roll wrapper gives way to a soft, cheesy, and tender meat filling.
- Time: 45 minutes prep/cook time, plus marinating time.
- Difficulty: Intermediate. It involves cooking steak, rolling egg rolls, and deep frying.
What You’ll Need
To make this recipe, you will need a large cast iron skillet for searing the steak and veggies, and a large frying pan or Dutch oven for deep frying the rolls. A baking sheet is used to finish cooking the steak perfectly. The ingredients rely on premium rib eye steak, fresh bell peppers and onions, and egg roll wrappers found in the refrigerated produce section.
Ingredient Notes
- Rib Eye Steak – This cut is chosen for its marbling and tenderness. You will need 2 lbs. Cooking it as whole steaks first and then chopping ensures the meat stays juicy inside the roll.
- Provolone Cheese – Diced provolone melts beautifully and provides that authentic Philly cheesesteak flavor profile.
- Bell Peppers & Onion – Green bell peppers and yellow onions sautéed in butter add essential sweetness and crunch to the filling.
- Egg Roll Wrappers – These are thicker than spring roll wrappers and bubble up perfectly when fried.
- Worcestershire Sauce – A key marinade ingredient that adds depth and savory umami notes to the beef.
- Butter – Used for searing the steak and sautéing the veggies, adding a rich, restaurant-style flavor.
Add-ins and Substitutions
- Cheese Swap – While provolone is classic, you can use mozzarella for a milder taste or Cheez Whiz for a more “street food” style filling.
- Mushrooms – Sautéed mushrooms are a delicious addition to the pepper and onion mixture.
- Baking – If you prefer not to fry, you can brush the rolls with oil and bake them at 400°F or air fry them until crispy, though the texture will be slightly different.
How to Make Philly Cheesesteak Egg Rolls
- Marinate Steak: Add garlic salt and pepper to the rib eye steaks. Place them into a large sealable baggie, add the Worcestershire sauce, and marinate for 30+ minutes to tenderize and flavor the meat.
- Sear Steak: In a large cast iron skillet, heat 2 tablespoons of butter over medium/high heat until melted. Remove steaks from the baggie and place them into the hot skillet. Cook for 4 minutes on each side to get a good crust.
- Finish in Oven: Remove the steaks from the pan and place them on a baking sheet lined with foil. Bake at 400° for 15 minutes, turning halfway through. (Note: This ensures the steak is cooked through but tender).
- Sauté Veggies: While the steak finishes, heat the additional butter in the same skillet until melted. Sauté the chopped bell peppers and onions until the onions are translucent and the peppers have softened. Remove from heat.
- Combine Filling: Once the steaks are done and rested slightly, cut them into small pieces. Add the chopped steak back to the skillet with the peppers and onions. Stir to combine. Add the diced provolone cheese into the skillet and stir until evenly distributed (the residual heat will start to melt it).
- Roll: Take one egg roll wrapper at a time and place it diagonally (like a diamond). Moisten around all edges with water. Add a couple of heaping tablespoons of the mixture into the center of the wrapper. Fold both outer edges inward over the mixture, next fold the bottom edge up over the mixture, and finally, roll tight to seal. Continue until all 16 egg rolls are made.
- Fry: Heat 1-2 cups of vegetable oil in a large frying pan over medium/high heat to 350 degrees. Carefully add a few egg rolls at a time into the hot oil. Fry until golden brown on all sides, turning as needed.
- Serve: Carefully remove from the pan and place on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
Pro Tip: Don’t skip the step of chopping the steak into small pieces. Large chunks of meat are difficult to bite through in an egg roll and can cause the whole filling to pull out when you take a bite. Aim for small, bite-sized cubes.
Recipe Tips
- Seal Tightly: Make sure you use enough water to seal the edges of the egg roll wrapper properly. If there are gaps, oil can seep in, or cheese can leak out during frying.
- Oil Temperature: Maintain your oil temperature around 350°F. If it’s too hot, the wrapper will burn before the cheese melts inside. If it’s too cool, the rolls will be greasy.
- Don’t Overcrowd: Fry in batches of 3-4 rolls. Adding too many at once drops the oil temperature and leads to soggy egg rolls.
FAQs
- What sauce goes with these? A spicy cheese sauce, marinara, or a horseradish cream sauce are all excellent dipping options.
- Can I use shaved steak? Yes, you can buy pre-shaved steak (like for sandwiches) and cook it quickly in the skillet instead of using whole ribeyes. This saves the oven step.
- How do I reheat them? To restore the crunch, reheat them in an air fryer at 350°F for 3-5 minutes or in the oven. Microwaving will make them soft and chewy.
Serving Suggestions
- Appetizer Platter: Serve alongside onion rings and mozzarella sticks for a pub-style platter.
- Game Day: These are perfect finger food for watching sports.
- Salad: Serve with a wedge salad to turn it into a lighter dinner meal.
Make This Recipe in Advance
- Filling: You can cook the steak and vegetable filling a day in advance and store it in the fridge. This actually makes rolling easier as the cheese won’t be as melty during assembly.
- Freezing: You can freeze the uncooked, rolled egg rolls. Freeze them in a single layer on a baking sheet, then transfer to a bag. Fry them straight from frozen, adding a couple of minutes to the cook time.
Philly Cheesesteak Egg Rolls
- Total Time: 1 hour 5 minutes
- Yield: 16 Egg Rolls 1x
Description
These Philly Cheesesteak Egg Rolls are the ultimate fusion appetizer, combining the savory, cheesy goodness of a classic Philly cheesesteak with the crispy, golden crunch of a fried egg roll. Loaded with tender rib eye steak, sweet sautéed peppers and onions, and melted provolone cheese, they are a handheld flavor explosion. Perfect for game day parties or a fun family dinner, these rolls are surprisingly easy to make and guaranteed to disappear fast.
Ingredients
The Steak & Marinade
- 2 lbs rib eye steak
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 2 tablespoons butter (for searing)
The Veggie Filling
- 2 green bell peppers, chopped
- 1 medium onion, chopped
- 2 tablespoons butter (for sautéing)
- 10 slices provolone cheese, diced
Assembly & Frying
- 16 egg roll wrappers
- 1–2 cups vegetable oil (for frying)
- Water (for sealing wrappers)
Instructions
Marinate Steak
Season the rib eye steaks with garlic salt and pepper. Place them in a large sealable bag. Add the Worcestershire sauce and seal. Let marinate for at least 30 minutes to tenderize and flavor the meat.
Sear Steak
Heat 2 tablespoons of butter in a large cast-iron skillet over medium-high heat. Remove steaks from the bag and place them in the hot skillet. Sear for 4 minutes on each side to develop a crust.
Finish in Oven
Preheat oven to 400°F (200°C). Transfer the steaks to a foil-lined baking sheet. Bake for 15 minutes, flipping halfway through, until cooked through but still tender. Remove and let rest.
Sauté Veggies
While the steak cooks, add the remaining 2 tablespoons of butter to the same skillet. Sauté the chopped bell peppers and onions until the onions are translucent and peppers are soft. Remove from heat.
Make Filling
Once the steak has rested, chop it into small, bite-sized pieces. Add the chopped steak back into the skillet with the veggies. Stir in the diced provolone cheese until evenly distributed (the residual heat will help it start to melt).
Roll
Place an egg roll wrapper on a flat surface in a diamond shape. Wet the edges with water. Place a heaping amount of filling in the center. Fold the side corners in, fold the bottom corner up, and roll tightly to seal. Repeat for all 16 rolls.
Fry
Heat vegetable oil in a large deep pan or Dutch oven to 350°F (175°C). Carefully fry the egg rolls in batches (3-4 at a time) until golden brown on all sides.
Serve
Remove and drain on paper towels. Serve hot.
Notes
Chop Small: The most important tip is to chop the steak into very small pieces. Large chunks will drag the whole filling out when you take a bite.
Seal Tight: Ensure the edges of the wrappers are wet enough to seal tightly. If there are gaps, cheese will leak out into the hot oil.
Shortcut Option: If you want to skip the searing/baking steps, you can buy thin “shaved steak” (often sold for sandwiches) and quickly sauté it in the skillet with the Worcestershire sauce before adding the veggies.
Oil Temp: Keep the oil around 350°F. If it’s too hot, the wrapper burns before the cheese melts; too cold, and the rolls become greasy.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 Egg Roll
- Calories: 340
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 45mg
Keywords: philly cheesesteak egg rolls, game day appetizers, steak egg rolls, ribeye recipes, fried appetizers, party food ideas, homemade egg rolls
