philly cheesesteak egg rolls some cut in half some not, all served on a white round plate.

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Easy Philly Cheesesteak Egg Rolls Recipe

Handheld and easy to eat, these Philly Cheesesteak egg rolls are great to serve as an appetizer yet filling enough to enjoy as a complete meal! Tender rib-eye beef combines with sautéed peppers, onions, mushrooms, and lots of provolone cheese for a savory filling.

Then, we wrap it all up in egg roll wrappers before deep frying. Ready in minutes, the rolls come out hot and crisp. Delicious on their own, they’re even better when paired with Homemade Ranch Dressing for dipping. They are the ultimate finger food! Try this recipe ASAP and tell me how much you love it—I know you will! 

(Can’t get enough cheesy beef? Make these Philly Cheesesteak Sloppy Joes next!)

A basket of Philly Cheesesteak egg rolls with a bowl of dip.

Ingredients for Philly Cheesesteak Egg Rolls

To print: see recipe card below

ingredients to make philly cheesesteak egg rolls.
  • 1 pound beef ribeye – Ribeye steak is one of the richest cuts of beef available. It has a smooth texture and lots of juicy fat spiraled throughout the meat. When those fats heat up, the result is meat that melts in your mouth. 
  • 2 tablespoons olive oil
  • Green bell peppers – Any color bell pepper will work, but green bell pepper is the traditional choice for Philly cheesesteak recipes. Red, orange, yellow, or a mix of colors will give the cheesesteak egg rolls a slightly sweeter flavor. 
  • 1 yellow onion – I like to use yellow onion that has a bit of a bite. Vidalia onions are a great choice if you want something a little sweeter. White onions will also work.
  • 1/2 pound sliced mushrooms – Grab pre-sliced mushrooms to save a little time in the kitchen. 
  • 1/2 pound sliced provolone cheese
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 8 egg roll wrappers – Egg roll wrappers are usually in the Asian food section of the grocery store. Some stores have them in the refrigerated produce section, too. 
  • 1 large egg
  • 1 tablespoon whole milk 
  • Canola oil for frying – Canola oil or vegetable oil will work for frying the egg rolls. Both have a neutral flavor and crisp the egg rolls nicely. 


  • Use pre-cooked deli sliced rib eye steak. If you use deli meat rather than cooking the ribeye, you can save some time in the kitchen and ensure the meat is sliced really, really thin.
  • Bake the egg rolls rather than frying them. Assemble the egg rolls exactly as directed. Then, place them in a single layer on a greased baking sheet, seam side down. Brush each egg roll with melted butter, or spray them with olive oil cooking spray. Bake in the oven at 425 degrees Fahrenheit for 12-15 minutes. They will be a nice, golden brown when fully cooked!
  • Skip the mushrooms in the recipe if you’re not a fan. You can add extra pepper and onions if you’d like, but the egg rolls will still be great without any additions. 
  • Cook the egg rolls in an air fryer. Spray the air fryer basket and egg roll wrappers with cooking spray. Then, air fry the egg rolls until golden brown, about 15-20 minutes. You’ll get the crispy texture of the deep fryer without all the excess oil. 

Quick Tip

There is a big debate about the best cheese for Philly cheesesteaks. While I am on team provolone, others like American cheese or Cheese Whiz on their cheesesteaks. You can swap the provolone in this recipe for American cheese.

However, if you want to use Cheese Whiz, I recommend adding it as a topping or dip for the egg rolls. Cheese Whiz tends to turn to liquid when heated to very high heat, which will occur when the egg rolls are fried. So, if you are a Cheese Whiz lover, just squirt some on the egg roll once it is fully cooked, and enjoy!

How to Make Philly Cheesesteak Egg Rolls

  1. Sauté the veggies: Heat the olive oil in a large skillet. Then, add the peppers, onions, and mushrooms, and sauté over medium-high heat for about eight minutes or until soft and browned.
  2. Add the beef: Transfer the vegetables to a bowl. Then, add the sliced beef, and sauté for another eight minutes, tossing occasionally. There should be no pink on the meat, and it should be completely browned.
  3. Combine the filling: Add the veggies back to the skillet, and toss with the beef. Remove the mixture from the stovetop. Stir in the cheese until it melts and coats the meat and veggies.
  4. Cool: Pour off any excess juice in the skillet, and set the mixture aside to cool for about ten minutes.
  5. Heat the oil: Fill a deep skillet with about four cups of canola oil. You want to have at least three inches of oil in the pan. Heat it over medium heat.
  6. Assemble the egg rolls: Lay the eight egg roll wrappers on a clean work surface. Divide the beef filling evenly between them, placing it in the center of each wrapper. Whisk the egg and milk together in a small bowl, and brush the edges of the egg roll wrappers.
  7. Roll: Fold the sides of a wrapper inward. Then, fold the bottom up, covering the filling. Roll the wrapper upward to hold all the filling. Repeat until all the Philly Cheesesteak egg rolls are wrapped.
  8. Fry: Submerge the egg rolls in the hot oil. Fry for about three minutes, flip the rolls over, and continue to cook for two minutes or until they’re golden brown and crisp. Serve hot!

Quick Tip

Cook three to four egg rolls at a time, working in batches as needed so as not to overcrowd the skillet. You want enough space to allow room all around each egg roll. This ensures they become crisp and golden on all sides.

Serving Suggestions

Enjoy these Philly Cheesesteak egg rolls as a main course, side dish, or appetizer. They pair well with options like Easy Air Fryer French Fries, Garlic Parmesan Wings, and Air Fryer Smashed Brussels Sprouts.

Then, you can’t forget sauce for dipping! Ranch dressing is my go-to, but Cheese Whiz is great, too! Sour cream, blue cheese dressing, or even French Fry Dipping Sauce also work.

a philly cheesesteak egg rolls dipping into sauce.

How to Store + Reheat

  • Store your Philly Cheesesteak egg rolls in an airtight container in the refrigerator for up to four days.
  • Freeze leftovers for up to three months. Thaw in the fridge overnight.
  • Reheat your egg rolls in the oven at 350 degrees Fahrenheit, the air fryer, or the microwave.
Philly cheesesteak egg rolls on a plate.

Philly Cheesesteak Egg Rolls

These Philly cheesesteak egg rolls have all the delicious flavor of a Philly cheese steak sandwich but wrapped up in a crispy shell.
4 from 2 votes
Course: Appetizer, Main Course
Cuisine: American
Servings: 8 Egg Rolls
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes



  • 1 pound beef ribeye
  • 2 Tablespoons olive oil
  • 2 green bell peppers, sliced
  • 1 yellow onion, sliced
  • ½ pound sliced mushrooms
  • ½ pound sliced provolone cheese
  • 1 ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • Canola oil for frying
  • 8 egg roll wrappers
  • 1 egg
  • 1 Tablespoon whole milk


  • Slice the ribeye into thin strips.
    1 pound beef ribeye
  • Add the olive oil to a large skillet and add the peppers, onions and mushrooms to the pan. Saute for about 8 minutes over medium-high heat. The veggies should be soft and browned.
    2 Tablespoons olive oil, 2 green bell peppers, sliced, 1 yellow onion, sliced, ½ pound sliced mushrooms
  • Remove the veggies from the skillet and set aside in a bowl.
  • Add the sliced beef to the same skillet and saute for another 8 minutes, tossing occasionally, to fully cook the beef. There should be no pink on the meat and it should be completely browned.
  • Add the veggies back into the skillet and toss with the beef then remove the skillet from the stovetop. Add the slices of cheese and stir. The cheese will melt from the heat of the beef and veggies.
    ½ pound sliced provolone cheese, 1 ½ teaspoon salt, ½ teaspoon ground black pepper
  • Pour any excess juice in the skillet off and discard. You don’t want the filling to be too wet.
  • Let the filling cool for about 10 minutes.
  • Fill a deep skillet with about 4 cups of canola oil. You want to have at least 3 inches of oil in the pan. Heat the oil over medium heat.
    Canola oil for frying
  • While the oil is heating, assemble the egg rolls.
  • Lay the 8 egg roll wrappers on a clean work surface and divided the filling mix between the wrappers, putting it in the middle of each wrapper.
    8 egg roll wrappers
  • Whisk the egg and milk together in a small both then brush around the edges of the egg roll wrappers with a little bit of the egg wash mix. This will help the egg rolls seal as they fry.
    1 egg, 1 Tablespoon whole milk
  • To roll the egg roll, fold the sides of the wrapper inward and then fold the bottom of the wrapper up, covering the filling. Roll the wrapper upward to make the egg roll.
  • Submerge the egg rolls in the hot oil and fry. Cook only about 3-4 egg rolls at a time to prevent over crowding in the pan. Fry for about 3 minutes, flip (if needed) and cook for another 2 minutes. The egg rolls should be golden brown.
  • Serve while hot.


  • Try using pepper jack cheese in place of provolone for a spicier mix
  • Use red and green peppers to make a more colorful cheesesteak filling.


Serving: 1serving | Calories: 313kcal | Carbohydrates: 12g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 76mg | Sodium: 758mg | Potassium: 413mg | Fiber: 1g | Sugar: 2g | Vitamin A: 404IU | Vitamin C: 25mg | Calcium: 242mg | Iron: 2mg
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Did you make these Philly Cheesesteak Egg Rolls? Be sure to leave a rating and a comment below! 

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. Jan Klincewicz says:

    3 stars
    The traditional color for peppers on a Philadelphia cheeseteak is WE DON’T EAT PEPPERS ON CHEESETEAKS.

    You’re welcome.

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