If you love the bold, cheesy flavors of a classic Philly cheesesteak but want something crispier and more snackable, these Crispy Philly Cheesesteak Egg Rolls are exactly what you need. Packed with tender beef, sautéed onions and peppers, and gooey melted cheese, all wrapped in a crunchy egg roll shell, these are perfect for game days, appetizers, or a fun dinner.
I love this recipe because it takes everything we love about cheesesteaks and adds an irresistible crunch. Whether you serve them with cheese sauce, ranch, or a spicy dip, they’re guaranteed to disappear fast!
Let’s get into how to make these crispy, cheesy Philly cheesesteak egg rolls at home.
Why You’ll Love This Recipe
- Crispy, cheesy, and full of flavor – A delicious twist on a classic.
- Great for parties and game nights – A crowd-pleasing finger food.
- Easy to make – Uses simple ingredients and can be prepped ahead of time.
- Customizable – Swap the fillings to make them your own!
Ingredients You’ll Need
(Serves: 12 egg rolls | Prep Time: 15 minutes | Cook Time: 15 minutes)
For the Filling:
- 1 pound ribeye steak or flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 small green bell pepper, diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- 1 cup shredded provolone or mozzarella cheese
For the Egg Rolls:
- 12 egg roll wrappers
- 1 egg (beaten, for sealing)
- Oil for frying (vegetable or canola)
How to Make Crispy Philly Cheesesteak Egg Rolls
1. Cook the Steak Filling
- Heat olive oil in a skillet over medium-high heat.
- Add the sliced steak and cook for 2-3 minutes, until browned.
- Stir in the onions, bell peppers, salt, black pepper, garlic powder, and Worcestershire sauce.
- Cook for 5 minutes, until the veggies are soft. Remove from heat and let cool slightly.
2. Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Place 2 tablespoons of steak filling in the center and sprinkle with cheese.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly.
- Brush the top corner with beaten egg and seal. Repeat for all egg rolls.
3. Fry Until Crispy
- Heat oil in a deep pan to 350°F (175°C).
- Fry the egg rolls in batches for 2-3 minutes per side, until golden brown and crispy.
- Drain on paper towels before serving.
4. Serve and Enjoy
- Serve hot with cheese sauce, ranch, or your favorite dipping sauce.
My Best Tips for Perfect Philly Cheesesteak Egg Rolls
- Use high-quality steak – Ribeye or flank steak gives the best flavor.
- Don’t overfill the wrappers – Too much filling can cause them to burst while frying.
- Make them ahead – Assemble the egg rolls and freeze before frying for easy meal prep.
- Want a healthier version? – Air-fry at 375°F for 8-10 minutes, flipping halfway.
What to Serve with Philly Cheesesteak Egg Rolls
These egg rolls pair perfectly with:
- Cheese sauce or queso dip – Extra cheesy goodness.
- Spicy mayo or chipotle ranch – A creamy kick.
- Garlic aioli – A rich and flavorful dipping sauce.
- Coleslaw or a fresh salad – A crisp contrast to the richness.
FAQs
Can I bake these instead of frying?
Yes! Bake at 400°F for 15-18 minutes, flipping halfway through.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 10 minutes or air-fry for 5 minutes to maintain crispiness.
Can I freeze these egg rolls?
Absolutely! Freeze assembled, uncooked egg rolls for up to 3 months. Fry or bake straight from frozen, adding a couple of extra minutes.
These Crispy Philly Cheesesteak Egg Rolls are cheesy, crunchy, and packed with bold flavors, making them the ultimate party snack or fun dinner idea. Whether you serve them for game night, appetizers, or a satisfying meal, they’re guaranteed to be a hit!
Give them a try and let me know how they turn out!
Crispy Philly Cheesesteak Egg Rolls: A Flavor-Packed Twist on a Classic
Ingredients
- 1 pound ribeye steak or flank steak
- 1 tablespoon olive oil
- 1 cup shredded provolone or mozzarella cheese
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 package egg roll wrappers
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add the sliced onion and bell pepper, and sauté until tender, about 5-7 minutes.
- Add the sliced steak to the skillet, followed by garlic powder, Worcestershire sauce, salt, and pepper. Cook until the steak is browned and cooked to desired doneness, about 5-7 minutes.
- Remove from heat and stir in the shredded cheese until melted and well combined.
- Lay out an egg roll wrapper on a clean surface, and place about 2 tablespoons of the filling in the center.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.
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