Philly Cheesesteak Egg Rolls 🥩🧀—crispy on the outside, gooey steak-and-cheese on the inside. Absolute crowd-pleaser.
Philly Cheesesteak Egg Rolls
Ingredients (makes ~10–12)
Filling:
- 1 lb ribeye or sirloin steak, very thinly sliced
- 1 tbsp oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 tsp Worcestershire sauce
- Salt & black pepper
- 6–8 slices provolone cheese (or 1½ cups shredded)
For rolling & cooking:
- Egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
1. Cook filling
- Heat oil in a skillet over medium-high.
- Sauté onion and bell pepper until soft. Remove and set aside.
- Add steak, season with salt and pepper, cook quickly until just done.
- Stir in Worcestershire, then mix veggies back in.
- Let filling cool slightly.
2. Assemble
- Lay egg roll wrapper in a diamond.
- Add 2–3 tbsp steak mixture.
- Top with provolone.
- Fold bottom corner over filling, fold sides in, roll tightly.
- Seal with beaten egg.
3. Fry
- Heat oil to 350°F (175°C).
- Fry egg rolls in batches 3–4 minutes, turning until golden brown.
- Drain on paper towels.
Air Fryer / Baked
- Air fryer: 390°F for 8–10 minutes, flip halfway
- Baked: 400°F for 15–18 minutes, brush lightly with oil
Dipping Sauce Ideas
- Cheese sauce
- Spicy mayo
- Garlic aioli
- Ketchup (Philly-approved debate optional 😄)
Pro Tips
- Freeze steak 15–20 minutes for ultra-thin slicing.
- Don’t overfill or cheese will leak.
- Let filling cool—hot filling tears wrappers.
Want a mushroom-loaded version, extra-cheesy variation, or make-ahead party tips?
