Philly Cheesesteak Egg Rolls
Philly Cheesesteak Egg Rolls are a fun twist on a classic favorite! Imagine all the juicy, tender steak, melty cheese, and sautéed peppers and onions you love in a crispy,…
Tip: save now, cook later.Philly Cheesesteak Egg Rolls are a fun twist on a classic favorite! Imagine all the juicy, tender steak, melty cheese, and sautéed peppers and onions you love in a crispy, golden egg roll wrapper. They’re like bite-sized pockets of all the best parts of a Philly cheesesteak, but even more fun to eat.
I love making these when I want something a little different but still super satisfying. Wrapping all those flavors inside an egg roll shell brings a crunchy texture that pairs perfectly with the soft, cheesy filling. Plus, they’re great for sharing at parties or just for a snack when you want something a bit special.
Whenever I serve these, I like to have a side of dipping sauce ready—something creamy or tangy works great to balance out the richness. These egg rolls always bring smiles and get gobbled up fast, so I usually double the batch to make sure everyone gets their fill!
Key Ingredients & Substitutions
Ribeye Steak: This cut works great because it’s tender and flavorful. If you want a leaner option, try sirloin or flank steak—just slice it very thin so it cooks quickly.
Onion & Bell Pepper: These add sweetness and crunch. You can swap green bell pepper for red or yellow for a bit more color and sweetness.
Provolone Cheese: It melts beautifully and has a mild flavor. Mozzarella is a good substitute if you want a milder taste, or use Cheddar for a sharper bite.
Egg Roll Wrappers: They give the dish its crispy crunch. If you don’t have these, spring roll wrappers can work but may be thinner and crisp differently.
How Do I Wrap and Fry Egg Rolls So They Stay Crispy and Don’t Leak?
Sealing your egg rolls tightly is key to keeping the filling inside and crispy. Here’s how I do it:
- Place filling near the center but not too full—2-3 tablespoons works best.
- Moisten the wrapper edges with a little water before folding to help them stick.
- Fold the bottom corner first, then tuck the sides in snugly while rolling upward.
- Make sure the roll is tight but not so tight it tears the wrapper.
- Fry in oil heated to about 350°F (175°C). If oil isn’t hot enough, egg rolls soak up oil and get soggy.
- Fry a few at a time without crowding so they cook evenly and get crispy all over.
- Drain on paper towels immediately after frying to remove any excess oil.
Equipment You’ll Need
- Large skillet – perfect for quickly sautéing the veggies and cooking the steak evenly.
- Sharp knife – helps you slice the steak and vegetables thin for the best texture.
- Cutting board – a sturdy surface to chop and prepare your ingredients safely.
- Deep fryer or heavy pot – to fry the egg rolls evenly and get that golden, crispy outside.
- Slotted spoon – makes it easy to remove egg rolls from hot oil without the grease.
- Paper towels – for draining excess oil and keeping your egg rolls nice and crisp.
Flavor Variations & Add-Ins
- Swap ribeye for thinly sliced chicken breast to create a chicken cheesesteak version that’s lighter but still tasty.
- Add sautéed mushrooms to the filling for extra umami and a bit of earthiness.
- Mix in some hot peppers or a pinch of red pepper flakes if you like a little heat in your egg rolls.
- Try cheddar or pepper jack cheese instead of provolone for a sharper or spicier cheese flavor.
Philly Cheesesteak Egg Rolls
Ingredients You’ll Need:
- 1 lb ribeye steak, thinly sliced
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cups shredded provolone cheese (or mozzarella as substitute)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 12 egg roll wrappers
- Vegetable oil, for frying
- 2 green onions, chopped (for garnish)
- Optional: dipping sauces such as ranch dressing and ketchup or hot sauce
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10 minutes to cook, giving you a total of around 30 minutes from start to finish. It’s a quick and tasty treat you can whip up anytime!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and green bell peppers. Sauté until they soften and begin to caramelize, about 5 to 7 minutes. Add the minced garlic during the last minute of cooking. Remove the vegetables from the skillet and set aside.
2. Cook the Steak:
In the same skillet, add the thinly sliced ribeye steak. Cook quickly over high heat until the steak is browned and just cooked through, about 2 to 3 minutes. Season with salt and pepper to taste. Then, mix the sautéed vegetables back into the skillet with the steak and remove from heat.
3. Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing toward you (forming a diamond shape). Spoon about 2 to 3 tablespoons of the steak and vegetable mixture into the center of the wrapper. Top it with approximately 2 tablespoons of shredded provolone cheese.
Fold the bottom corner up over the filling, then fold in the sides, and roll tightly toward the top corner. Moisten the edges with a little water to seal the wrapper. Repeat with the remaining wrappers and filling.
4. Fry the Egg Rolls:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches for 3 to 4 minutes, turning them occasionally until they become golden brown and crispy.
Remove the egg rolls with a slotted spoon and drain on paper towels to remove excess oil.
5. Serve:
Serve the hot Philly cheesesteak egg rolls garnished with chopped green onions. Pair with your favorite dipping sauces such as ranch dressing, ketchup, or hot sauce.
Can I Use Frozen Steak for Philly Cheesesteak Egg Rolls?
Yes, you can! Just be sure to fully thaw the steak before slicing it thinly. Thaw overnight in the fridge or use the cold water method to speed things up. Thin slices cook quickly and evenly, which is key for this recipe.
How Do I Store and Reheat Leftover Egg Rolls?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake in a 375°F oven for 10-15 minutes or air fry at 350°F until crispy again. Avoid microwaving, which can make them soggy.
Can I Bake Instead of Frying the Egg Rolls?
Absolutely! Brush or spray the egg rolls lightly with oil and bake at 400°F for about 15-20 minutes, turning halfway through, until golden and crispy. Baking is a lighter option but may be less crunchy than frying.
What Are Good Dipping Sauce Options?
Ranch dressing is a classic choice that pairs well with the savory filling. You can also try ketchup, spicy mustard, or a creamy horseradish sauce for a flavor boost!
