These Philly cheesesteak egg rolls have all the delicious flavor of a Philly cheesesteak sandwich, but wrapped up in a crispy, crunchy shell. They are a perfect appetizer but good enough to eat as a meal!
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I first had the idea to make Philly cheesesteak egg rolls when I saw them on a restaurant menu. They sounded pretty tasty and I wanted to try my hand at making my own. I did a little recipe research and then headed to the kitchen to cook.
After a few recipe trials and tweaks, I am confident to say that I have created the best Philly cheesesteak egg rolls ever. They are juicy, flavorful, cheesy, and easy to pick up and eat. I just know these egg rolls are going to become your new favorite go-to appetizer and a snack you crave all week long.
Philly Cheesesteak Egg Rolls Recipe
My Philly cheesesteak egg roll recipe starts with tender rib-eye beef. The thinly sliced meat is mixed with sautéed peppers, onions, and mushrooms. I like to cut my veggies super thin so you get a bite of everything when eating the egg roll. I also use lots of provolone cheese, of course!
You can find egg roll wrappers in the Asian food section of the grocery store. They are super easy to use and handle so don’t worry if you have never rolled egg rolls before. You will be an egg roll pro in no time!
Once the Philly cheesesteak filling is rolled in the egg roll wrappers, they are ready to deep fry. The golden brown cheesesteak egg rolls are best when hot from the fryer. I love to serve them with homemade ranch dressing as a dip but they are definitely good enough to enjoy on their own. 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!)
Ingredients for Philly Cheesesteak Egg Rolls
See recipe card below this post for ingredient quantities and full instructions.
- Beef ribeye – Ribeye 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.
- Olive oil
- Green bell peppers – Any color bell pepper will work, but green is the traditional choice for cheesesteak. Red, orange, yellow, or a mix of colors will give the cheesesteak egg rolls a slightly different flavor.
- Yellow onion – I like to use yellow onion that has a bit of a bite to it. Vidalia onions are a great choice if you want something a little sweeter.
- Mushrooms – Grab pre-sliced mushrooms to save you a little time in the kitchen.
- Provolone cheese – Provolone cheese is the classic cheese in a cheesesteak. Get it sliced at the deli counter so the pieces are super thin and melt evenly into the egg roll filling.
- Black pepper
- 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.
- Whole milk
- Canola oil – 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 also 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 on a greased baking sheet, seam side down. Brush each egg roll with melted butter then bake in a 425ºF oven for 12-15 minutes. They will be a nice, golden brown when fully cooked!
- Skip the mushroom 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.
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 but, 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
- Make the filling: Sauté the onions, peppers, and mushrooms in the olive oil until browned. Then, remove the veggies from the skillet and sauté the sliced beef. Add the cooked vegetables back to the skillet with the cooked beef and mix everything together well. Stir in the cheese.
- Cool down: Let the cheesesteak filling cool down for at least 10 minutes. It will be easier to work with when it is cool.
- Heat the fryer oil: Add the canola oil to a deep skillet and heat over medium heat. You want to have at least 3 inches of oil in the pan. The oil should be about 365ºF when ready to fry. You can use a thermometer to test the oil or simply heat it over medium heat for about 5 minutes.
- Assemble the egg rolls: Lay the egg roll wrappers on a clean work surface and divide the filling between each wrapper and brush the edges of the wrappers with whisked egg. Roll the egg rolls like a burrito, tucking in the edges and enclosing the filling completely.
- Fry the egg rolls: Add the egg rolls to the hot fryer oil and deep fry until they are golden brown, about 5 minutes. Serve the egg rolls while hot!
How to Store Leftovers
If you have leftover Philly cheesesteak egg rolls, store them in an airtight container in the refrigerator for up to 4 days. Reheat them in a 350ºF oven, in an air fryer, or in the microwave. You can also freeze any leftovers for up to 3 months.
Ranch dressing is my go-to with Philly cheesesteak egg rolls, but Cheese Whiz is great too! Sour cream, blue cheese dressing, or even French Fry Dipping Sauce will work too.
Thinly sliced beef is one of the keys to a good Philly cheesesteak. The meat needs to be very thin and tender so it melts in your mouth. A good amount of cheese, peppers and onions are also important. Simple ingredients, cooked well, is what a Philly cheesesteak is all about.
Ribeye is the best meat for Philly cheesesteak. It has nice marbling which makes it very tender when cooked.
It is a toss-up between provolone cheese, sliced American cheese and Cheese Whiz. Cheese Whiz has become more popular, but we like to use the classic provolone. Provolone also melts nicely in the egg roll filling.
Philly Cheesesteak Egg Rolls
- 1 pound beef ribeye
- 2 tablespoon 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
- 8 egg roll wrappers
- 1 egg
- 1 tablespoon whole milk
- Canola oil for frying
- Slice the ribeye into thin strips.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.