Philly Cheesesteak Egg Rolls

These Philly cheesesteak egg rolls have all the delicious flavor of a Philly cheese steak sandwich but are wrapped up in a crispy, crunchy shell.

Beef ribeye Olive oil Green bell peppers Yellow onion Mushrooms Provolone cheese Salt Black pepper Egg roll wrappers Egg Whole milk Canola oil


Saute the onions, peppers, and mushrooms in the olive oil until browned. Then, remove the veggies from the skillet and saute the sliced beef.


Add the cooked vegetables back to the skillet with the cooked beef and mix everything together well. Stir in the cheese.


Let the cheesesteak filling cool down for at least ten minutes. It will be easier to work with when it is chilled. Add the canola oil to a deep skillet and heat over medium heat.


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.


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!


They are a perfect appetizer but good enough to eat as a full meal.

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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Get my FREE dessert ebook containing My TOP Easy Weeknight Dessert Recipes! Click the link below to download it for free! ($9.99 value)