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