Philly Cheesesteak Egg Rolls Recipe

Introduction

Philly Cheesesteak Egg Rolls offer a fun and crispy twist on the classic sandwich. These bite-sized treats combine tender rib-eye steak, sautéed peppers and onions, and melted provolone cheese wrapped in a crispy egg roll wrapper. Perfect as a snack or appetizer, they bring bold flavors in every crunchy bite.

Ingredients

• Butter – 1 ½ tbsp.
• Green bell pepper, chopped – 1
• Onion, chopped – ½ cup
• Boneless rib-eye steak, sliced or chopped – 1 pound
• Salt, to taste
• Pepper, to taste
• Provolone cheese – 6 slices
• Egg roll wrappers – 12
• Oil for frying
• Optional: Ranch for dipping

Instructions

1. Step 1: Heat a large pan over medium flame and melt half of the butter. Add the chopped green bell pepper and onion, cooking for 3 to 4 minutes until softened.
2. Step 2: Remove the cooked vegetables from the pan and cover them to keep warm.
3. Step 3: Melt the remaining butter in the same pan. Add the rib-eye steak and season with salt and pepper.
4. Step 4: Cook the steak for 3 to 4 minutes until browned and cooked through.
5. Step 5: Return the sautéed vegetables to the pan and stir to combine with the steak.
6. Step 6: Lay out the egg roll wrappers and place half a slice of provolone cheese in the center of each.
7. Step 7: Spoon 2 to 3 tablespoons of the steak and vegetable mixture over the cheese on each wrapper.
8. Step 8: Fold the wrappers according to package directions, sealing the edges with water to secure the filling.
9. Step 9: Heat oil in a deep frying pan. Fry 3 to 4 egg rolls at a time, turning as needed, for 3 to 5 minutes until golden brown and crispy.
10. Step 10: Drain the cooked egg rolls on paper towels to remove excess oil and serve warm with your favorite dipping sauce, such as ranch.

Tips & Variations

• For extra flavor, try adding a splash of Worcestershire sauce to the steak while cooking.
• Substitute provolone with mozzarella or cheddar cheese if preferred.
• Use turkey or chicken instead of rib-eye for a lighter version.
• Ensure the oil is hot enough before frying to prevent soggy egg rolls.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore their crispiness. Avoid microwaving as it can make the wrappers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can cook the steak and vegetable filling up to one day in advance and refrigerate it. Assemble and fry the egg rolls just before serving for best texture.

What type of oil is best for frying egg rolls?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil to achieve crispy, golden egg rolls without burning.

Philly Cheesesteak Egg Rolls Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

This Philly Cheesesteak Egg Roll recipe combines the classic flavors of a Philly cheesesteak sandwich with the crispy, golden texture of an egg roll. Featuring tender rib-eye steak, sautéed green bell peppers and onions, provolone cheese, all wrapped in a crunchy egg roll wrapper and deep-fried to perfection. A delicious appetizer or snack that’s perfect for parties or a flavorful treat anytime.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables & Meat

• 1 green bell pepper, chopped
• ½ cup onion, chopped
• 1 pound boneless rib-eye steak, sliced or chopped

Dairy & Wrappers

• 6 slices provolone cheese
• 12 egg roll wrappers
• 1 ½ tbsp butter

Seasonings & Oils

• Salt, to taste
• Black pepper, to taste
• Oil, for deep frying
• Optional: Ranch dressing for dipping

Instructions

1. Sauté Vegetables: Take a large pan and place it on medium heat. Melt half of the total butter (¾ tbsp). Add the chopped green bell pepper and onion to the melted butter. Cook the vegetables for 3 to 4 minutes until they soften. Remove the veggies and set them aside on a plate, covering them to keep warm.
2. Cook Rib-Eye Steak: In the same pan, melt the remaining butter (¾ tbsp). Add the sliced or chopped rib-eye steak, seasoning it with salt and black pepper to taste. Cook the steak for 3 to 4 minutes until browned on the outside and fully cooked inside.
3. Combine Steak and Veggies: Add the sautéed bell pepper and onion back into the pan with the cooked steak. Mix well to combine the flavors evenly.
4. Prepare Egg Rolls: Unfold each egg roll wrapper. Place half a slice of provolone cheese in the center of each wrapper. Spoon 2 to 3 tablespoons of the steak and vegetable mixture on top of the cheese. Fold the wrappers according to the package instructions, using water to moisten and seal the edges securely.
5. Deep Fry Egg Rolls: Heat enough oil in a deep frying pan over medium-high heat. Fry 3 to 4 egg rolls at a time, turning occasionally, for 3 to 5 minutes or until they are evenly browned and crispy.
6. Drain and Serve: Remove the fried egg rolls and place them on paper towels to drain excess oil. Serve warm, optionally accompanied by ranch dressing or your favorite dipping sauce.

Notes

• Use rib-eye steak for the best flavor and tenderness; sirloin can be substituted if preferred.
• Be careful not to overfill the egg rolls to prevent tearing during frying.
• Use a thermometer to ensure oil is around 350°F (175°C) for perfect frying results.
• Serve immediately for the best crispiness; leftovers can be reheated in an air fryer or oven.
• For a lighter version, consider pan-frying or air-frying the rolls instead of deep frying.

Keywords: Philly cheesesteak, egg rolls, deep-fried appetizers, rib-eye steak, provolone cheese, party snacks, crispy egg rolls