Let me tell you about the moment I fell in love with Philly cheesesteak egg rolls. It was Super Bowl Sunday, and I wanted something that would disappear from the platter faster than the touchdowns piled up. That’s when I had the genius (if I do say so myself) idea to stuff all that glorious cheesesteak goodness—juicy steak, melty provolone, sweet peppers, and onions—into a crispy egg roll wrapper. The result? Pure magic. The contrast between the crunchy shell and that ooey-gooey filling is everything. Now, my friends won’t let me host a game day without them. Trust me, once you try these, you’ll understand why.
Why You’ll Love These Philly Cheesesteak Egg Rolls
Oh my gosh, where do I even start? These little flavor bombs check EVERY box:
- Crispy perfection: That satisfying crunch when you bite in? Absolute heaven. The egg roll wrapper gets golden and shatteringly crisp while keeping all that cheesy goodness inside.
- Flavor explosion: All the classic Philly cheesesteak taste – savory steak, sweet peppers and onions, melty provolone – packed into handheld perfection.
- Game day MVP: I can’t tell you how many times these have disappeared before halftime at my house. They’re always the first appetizer gone at parties.
- Surprisingly easy: If you can sauté veggies and roll a burrito, you can make these. The hardest part is waiting for them to cool enough to eat!
Seriously, these might just ruin regular cheesesteaks for you. You’ve been warned!
Ingredients for Philly Cheesesteak Egg Rolls
Okay, let’s talk ingredients – and I mean the good stuff! Here’s exactly what you’ll need for about a dozen of these beauties:
- 1 lb thinly sliced steak (I’m talking paper-thin here – grab some ribeye from the butcher if you can)
- 1 cup diced green bell peppers (about 1 medium pepper, seeds removed)
- 1 cup diced onions (yellow or white, your choice)
- 1 cup shredded provolone cheese (the REAL stuff, not that processed junk)
- 12 egg roll wrappers (they’re usually near the tofu in grocery stores)
- 2 tbsp vegetable oil for cooking (plus more for frying)
- Salt and pepper to taste (don’t be shy with it!)
Ingredient Notes & Substitutions
Now, let’s talk swaps because I know someone’s gonna ask! First, the cheese – if you can’t find provolone, mozzarella works in a pinch, but it won’t have quite the same tang. For my vegetarian friends, you can totally use sliced shiitake mushrooms instead of steak – just cook them until they’re nice and meaty.
One BIG warning: wet fillings are the enemy here! Make sure to drain your steak and veggies really well after cooking. I usually pat them with paper towels – soggy egg rolls make me sad. And for Pete’s sake, don’t use frozen peppers unless you want a steamy, leaky mess!
How to Make Philly Cheesesteak Egg Rolls
Alright, let’s get rolling – literally! I’ve made these enough times to know all the little tricks for perfect Philly cheesesteak egg rolls every single time. Follow along, and you’ll be snacking like a champ in no time.
Step 1: Cook the Filling
First, heat up that oil in a large skillet over medium-high heat. Toss in your diced onions and peppers – you’ll know they’re ready when they get that perfect softness with just a little bite left (about 3-4 minutes). Now add your steak slices – I like to do this in batches so they brown nicely instead of steaming. Season generously with salt and pepper – this is where the flavor starts!
Step 2: Drain Like Your Life Depends On It
Here’s where most people mess up – they skip this crucial step! Once your filling is cooked, dump it into a fine mesh strainer and let it drain for a good 2-3 minutes. I usually give it a gentle press with a spatula to get all those juices out. Then, spread it on a paper towel-lined plate and pat it dry. Trust me, your future crispy egg rolls will thank you.
Step 3: Cheese Time!
While the filling’s still warm, mix in that glorious provolone. The residual heat will melt it just enough to make everything stick together beautifully. Now let it cool slightly – nobody wants to burn their fingers while rolling!
Step 4: Master the Egg Roll Fold
Lay out your egg roll wrapper like a diamond. Spoon about 2 tablespoons of filling in the center – don’t overstuff or you’ll have explosions! Fold the bottom point up over the filling, fold in the sides, then roll tightly. Dip your finger in water and moisten the top corner to seal it shut. Pro tip: Keep your wrappers covered with a damp towel so they don’t dry out.
Step 5: Fry to Perfection
Heat about 2 inches of oil to 350°F in a heavy pot (a candy thermometer helps here). Fry in batches – don’t crowd the pan! – for 3-4 minutes per side until they’re that perfect golden brown. Drain on a wire rack or paper towels. And whatever you do, resist eating one immediately – that molten cheese filling is basically lava!
Frying vs. Baking
Want a healthier option? You can bake these at 400°F for about 15-20 minutes, flipping halfway. They won’t get quite as crispy, but they’re still delicious. Just brush them lightly with oil first. Either way, serve them piping hot – that’s when the magic happens!
Tips for Perfect Philly Cheesesteak Egg Rolls
After making these more times than I can count (and yes, burning a few batches along the way), I’ve learned all the secrets to Philly cheesesteak egg roll perfection. First – and I can’t stress this enough – pat that steak and veggie mixture DRY before adding the cheese. A little moisture is fine, but if your filling’s swimming in juice, you’ll get soggy egg rolls that burst when frying.
Next, when filling the wrappers: less is more! About 2 tablespoons of filling per egg roll is the sweet spot. Overstuff them, and they’ll either explode in the oil or cook unevenly. And here’s my golden rule for frying: let that oil come back to temperature between batches. I know it’s tempting to rush, but 350°F is magic number for that perfect crispy-but-not-greasy texture. Oh, and keep a slotted spoon handy – those little cheese bubbles that escape during frying? Best cook’s treat ever!
Serving Suggestions
Now for the best part – dipping and devouring! These Philly cheesesteak egg rolls are fantastic on their own, but let me tell you about my favorite ways to serve them. A simple marinara sauce is classic – the tangy tomato cuts through that rich filling perfectly. For extra indulgence, whip up a quick cheese sauce or my personal favorite: spicy mayo with a squeeze of lime. If you’re feeling fancy, serve them with a crisp green salad to balance out all that delicious richness. Just promise me one thing – have plenty of napkins ready!
Storage & Reheating
Okay, let’s talk leftovers – though honestly, these rarely last long in my house! If you do have some extra Philly cheesesteak egg rolls, store them in an airtight container in the fridge for up to 3 days. The secret to bringing them back to life? Skip the microwave! Instead, pop them in a 375°F oven or air fryer for 5-7 minutes until they’re hot and crispy again. The oven method gives you that perfect crunch without making them greasy – just like fresh out of the fryer. For longer storage, you can freeze them before frying – just add an extra minute or two to the cooking time when you’re ready to enjoy them.
Philly Cheesesteak Egg Rolls Nutritional Info
Now, I know what you’re thinking – “How bad are these for me?” Well, let’s keep it real! These aren’t health food, but they’re not terrible either. The nutrition facts will vary depending on your exact ingredients, but here’s the general breakdown per egg roll: about 180 calories, 9g fat (3g saturated), 12g protein, and 15g carbs. Not too shabby for something this delicious! Remember, these are estimates – your mileage may vary based on how much cheese you sneak in (no judgment here).
FAQs About Philly Cheesesteak Egg Rolls
I get asked the same questions about these egg rolls every time I make them, so let me save you some trouble with my hard-earned wisdom!
Can I freeze Philly cheesesteak egg rolls?
Absolutely! Here’s my trick: Assemble them completely but don’t fry them. Lay them in a single layer on a baking sheet to freeze solid (about 2 hours), then transfer to a freezer bag. They’ll keep for 2-3 months. When you’re ready, fry them straight from frozen – just add an extra minute or two to the cooking time.
What’s the best dipping sauce?
Oh boy, this starts arguments in my house! My personal favorite is a simple marinara sauce – the acidity cuts through all that richness beautifully. But if you want to go all out, mix equal parts ranch dressing and buffalo sauce. Game changer! Cheese sauce is also fantastic if you’re feeling extra indulgent.
Can I use ground beef instead of sliced steak?
Technically? Yes. Should you? No way! Ground beef turns mushy and loses that perfect Philly cheesesteak texture. If you must substitute, try thinly sliced sirloin or even chicken. But trust me – the extra effort to find proper sliced steak is 100% worth it. Your taste buds will thank you!
Why did my egg rolls burst while frying?
Been there! Usually means 1) too much filling, 2) not sealed properly (use that water to glue the edge!), or 3) oil wasn’t hot enough. Stick to 350°F and don’t overstuff – problem solved!
Ready to Make Philly Cheesesteak Egg Rolls?
Now that you’ve got all my secrets, it’s your turn to create these crispy, cheesy wonders! I can’t wait to see what delicious twists you come up with – maybe some jalapeños for heat or mushrooms for extra umami? Snap a pic of your masterpiece and tag me on Instagram. Happy rolling, friends!
Print
Irresistible Philly Cheesesteak Egg Rolls in 5 Easy Steps
- Total Time: 30 minutes
- Yield: 12 egg rolls 1x
- Diet: Low Lactose
Description
A delicious fusion of Philly cheesesteak flavors wrapped in a crispy egg roll.
Ingredients
- 1 lb thinly sliced steak
- 1 cup diced green bell peppers
- 1 cup diced onions
- 1 cup shredded provolone cheese
- 12 egg roll wrappers
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Heat oil in a pan and sauté onions and bell peppers until soft.
- Add steak slices and cook until browned. Season with salt and pepper.
- Drain excess liquid and mix in shredded provolone cheese.
- Spoon filling onto egg roll wrappers, fold, and seal edges with water.
- Fry in hot oil until golden brown, about 3-4 minutes per side.
- Drain on paper towels and serve hot.
Notes
- Use lean steak for less grease.
- Serve with marinara or cheese sauce for dipping.
- Can be baked at 400°F for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg
Keywords: Philly cheesesteak, egg rolls, appetizer, party food
