Crispy Cheesy Philly Cheesesteak Egg Rolls

There are some dishes that are classics for a reason, and the Philly Cheesesteak is definitely one of them. The combination of tender, savory steak, caramelized onions and peppers, and melted cheese on a soft roll is pure comfort food. This recipe for Crispy Cheesy Philly Cheesesteak Egg Rolls takes all those incredible flavors and delivers them in a new, exciting, and highly addictive format. The satisfying crunch of the egg roll wrapper gives way to a hot, gooey, and flavor-packed filling that is absolutely irresistible. They’re perfect for dipping, sharing, and making any gathering a little more special.

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Why I love This Recipe

I’m a firm believer that great food should be both delicious and fun to eat, and these cheesesteak egg rolls are a perfect example. What I love most about this recipe is the clever way it captures the essence of a classic sandwich. The secret is in the marinade: using baking soda and vinegar creates a magical reaction that tenderizes the ribeye steak, making it incredibly soft and juicy with every bite. The combination of the savory steak, earthy mushrooms, sweet peppers, and onions, all held together by a blend of gooey provolone, mozzarella, and a little cream cheese, is pure genius. They are an absolute showstopper, and everyone who tries them is instantly hooked.

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Ingredients

For the Egg Rolls:

• 1 lb ribeye steak, thinly sliced
• 1 package Provolone & Mozzarella Blend, shredded
• 4 oz Philadelphia Cream Cheese (optional)
• 1 yellow onion, chopped
• 8 oz mushrooms, chopped
• 1 green bell pepper, chopped
• 1 package egg roll wrappers
• 1 tablespoon olive oil
• 1 egg, for egg wash
• Neutral frying oil

For the Philly Cheesesteak Marinade:

• 1/2 tablespoon baking soda
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 1 teaspoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon crushed rosemary
• 2 tablespoons Worcestershire sauce

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Swaps and Notes

• Steak: Ribeye is a great choice because of its flavor and tenderness, but you can also use other cuts like flank steak or sirloin. The key is to slice it as thinly as possible against the grain to ensure it’s not chewy. Freezing the steak for about 30 minutes before slicing makes this a lot easier.
• Cheese: The provolone and mozzarella blend is a fantastic choice for melting. The optional cream cheese adds a wonderful, extra-creamy texture. You could also use American cheese or a sharp cheddar for a different flavor profile.
• Vegetables: This recipe uses a classic combination of onion, mushrooms, and green bell pepper. Feel free to customize with other vegetables like red or yellow bell peppers or even jalapeños for a little kick.
• Dough: Egg roll wrappers are the perfect choice for a crispy, crunchy shell. If you can’t find them, you could try using spring roll wrappers, though they will be thinner and more delicate.
• Cooking Method: While deep-frying gives you that authentic, crispy texture, you can also air fry or bake these. To air fry, brush the outside of the egg rolls with oil and cook at 375°F (190°C) for about 10-12 minutes, flipping halfway. To bake, place them on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes.

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List of Steps for the Recipe

1. Marinate the Steak: In a large bowl, whisk together all the marinade ingredients: baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary, and Worcestershire sauce. Add the thinly sliced ribeye steak and toss until every piece is fully coated. Cover the bowl and let the steak marinate in the refrigerator for at least 1 hour.
2. Sauté the Steak & Vegetables: Heat 1 tablespoon of olive oil in a large skillet over high heat. Remove the steak from the marinade and cook it in the hot pan for 3−5 minutes, stirring frequently, until the meat is browned but still juicy. Remove the steak and set it aside. In the same pan, add the chopped onion, mushrooms, and green bell pepper. Sauté for 3−4 minutes until the vegetables have softened and started to caramelize.
3. Combine Filling: In a large mixing bowl, combine the cooked steak and sautéed vegetables.
4. Fill & Wrap the Egg Rolls: Lay an egg roll wrapper on a flat surface with a corner pointing toward you (diamond shape). In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush the edges of the wrapper with the egg wash. Spoon a portion of the Philly cheesesteak filling onto the center of the wrapper. Top with a generous sprinkle of shredded cheese and a small dollop of cream cheese if you’re using it.
5. Seal the Wrappers: Fold the bottom corner of the wrapper over the filling, then fold in the two side corners. Roll the wrapper up tightly away from you until you reach the last corner. Press the last corner firmly to seal the roll. Repeat this process with the remaining wrappers and filling.
6. Deep-Fry the Egg Rolls: Heat your neutral frying oil in a deep pot or stockpot to 350°F (175°C). Carefully place 2-3 egg rolls into the hot oil, making sure not to overcrowd the pot. Fry for 3−4 minutes, flipping halfway through, until they are golden brown and crispy.
7. Drain and Cool: Use a slotted spoon to remove the fried egg rolls from the oil and place them on a wire rack or a paper towel-ined plate to drain. Let them cool for about 5 minutes before serving.

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Tips for Success

• Thinly Slice the Steak: The key to a great cheesesteak is thinly sliced steak. This allows it to cook quickly and stay tender. Partially freezing the steak for about 30 minutes before slicing makes this task much easier.
• Don’t Overcook the Steak: The marinade will ensure the steak is tender, so you only need to cook it long enough to get a nice sear and brown color. Overcooking will make it tough.
• Properly Seal the Egg Rolls: A tight seal is crucial to prevent the hot cheese from leaking out during frying. Be generous with your egg wash on the edges of the wrapper.
• Mind the Oil Temperature: Use a thermometer to monitor the oil temperature. If it’s too low, the egg rolls will become greasy. If it’s too high, they will brown too quickly on the outside and not heat through on the inside.

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Serving Suggestions and Pairings

These Philly Cheesesteak Egg Rolls are a party in themselves! They are perfect as an appetizer, a fun party snack, or even a main course with a simple side salad. They are begging to be dipped, and a creamy, tangy sauce works best. Try serving them with a side of classic cheese sauce, marinara sauce, or a spicy mayo for a kick.

For drinks, a cold beer, a sweet iced tea, or a crisp hard cider would all be fantastic pairings to complement the rich, savory flavors.

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Nutritional Information

(Please note that this is an estimate and will vary based on specific brands and portion sizes)

These Philly Cheesesteak Egg Rolls are a rich and indulgent treat, higher in fat and calories due to the steak, cheese, and deep-frying. While they may not be an everyday meal, they are a delicious option for a special occasion or a fun night in. The nutritional value can be slightly adjusted by using a leaner cut of beef or a lighter cooking method.

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Storage and Leftover Tips

Cooked egg rolls are best served fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, the best method is to use an air fryer or oven to crisp them back up. Air fry for 3-5 minutes at 350°F (175°C) or bake for 5-7 minutes at 375°F (190°C). This will ensure the wrapper is crispy and the filling is hot and gooey again.

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Final Thoughts

This Crispy Cheesy Philly Cheesesteak Egg Rolls recipe is the perfect blend of two comfort food favorites. It’s a guaranteed crowd-pleaser that is sure to become a regular in your recipe rotation. Give this fun and flavorful recipe a try, and let me know in the comments how you served them!