Philly Cheesesteak Egg Rolls

Here’s a Philly Cheesesteak Egg Rolls recipe—crispy outside, cheesy and savory inside 🥩🧀

Philly Cheesesteak Egg Rolls

Ingredients

• 1 lb thin-sliced steak (ribeye, sirloin, or shaved beef)
• 1 tbsp oil
• 1 small onion, thinly sliced
• 1 small green bell pepper, thinly sliced
• Salt & pepper
• 6–8 slices provolone cheese (or American)
• 12–15 egg roll wrappers
• Oil for frying

Instructions

1. Cook the filling
   • Heat oil in a skillet over medium-high.
   • Cook steak quickly until just browned; season with salt & pepper.
   • Add onions and peppers; sauté until soft.
   • Remove from heat and let cool slightly.
2. Assemble
   • Place an egg roll wrapper in a diamond shape.
   • Add a spoonful of steak mixture in the center.
   • Top with cheese.
   • Fold bottom corner up, fold in sides, then roll tightly.
   • Seal edge with a little water.
3. Fry
   • Heat oil to 350°F (175°C).
   • Fry egg rolls in batches 3–4 minutes, turning until golden brown.
   • Drain on paper towels.
4. Serve
   • Serve hot with cheese sauce, ketchup, or spicy mayo.

Variations

• Air fryer: 380°F for 8–10 minutes (spray lightly with oil)
• Baked: 400°F for 12–15 minutes, flipping halfway
• Add mushrooms or use Cheese Whiz if you want it extra Philly-style

Tips

• Let filling cool so wrappers don’t tear
• Don’t overfill—keeps them from bursting
• Use very thin steak for tenderness

If you want, I can help you make a party-size batch, a spicy version, or a dipping sauce recipe to go with them.