Here’s a crispy, crowd-pleasing recipe for Philly Cheesesteak Egg Rolls — all the flavors of a classic sandwich wrapped up and fried (or baked/air-fried) to golden perfection.
🥩🧀 Philly Cheesesteak Egg Rolls
📝 Ingredients (Makes ~10–12)
- 1 lb thinly sliced ribeye (or shaved steak)
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced (optional but traditional)
- 6–8 slices provolone cheese (or 1½ cups shredded)
- 10–12 egg roll wrappers
- 1 tbsp oil (for sautéing)
- Salt & black pepper
- Oil for frying
Optional:
- Mushrooms (thinly sliced)
- Garlic (1 clove minced)
👩🍳 Instructions
1️⃣ Cook the Filling
- Heat 1 tbsp oil in a skillet over medium-high.
- Sauté onions (and peppers/mushrooms if using) until soft and slightly caramelized. Remove and set aside.
- Add steak, season with salt and pepper, and cook quickly (2–3 minutes).
- Stir vegetables back in. Remove from heat.
- Let mixture cool slightly, then chop roughly so it fits well in wrappers.
2️⃣ Assemble
- Lay an egg roll wrapper in a diamond shape.
- Add 2–3 tbsp steak mixture near the center.
- Top with a piece of provolone.
- Fold bottom corner over filling, fold in sides, then roll tightly.
- Seal edge with a little water.
3️⃣ Fry (Classic Method)
- Heat oil to 350°F (175°C).
- Fry 3–4 at a time for 3–4 minutes until golden brown.
- Drain on paper towels.
🔥 Air Fryer Option
- Spray lightly with oil.
- Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
🔥 Oven Option
- Brush lightly with oil.
- Bake at 400°F (200°C) for 15–18 minutes until crisp.
🥣 Dipping Sauces
- Cheese sauce
- Garlic aioli
- Spicy ketchup
- Ranch dressing
💡 Tips for Extra Flavor
- Add a splash of Worcestershire to the steak.
- Use Cooper sharp or white American for authentic cheesesteak vibes.
- Freeze assembled rolls for 20 minutes before frying for cleaner shape.
If you’d like, I can also give you a creamy “restaurant-style” version with a cheesy steak filling that oozes when you bite into it.
