Oh my gosh, if you’re looking for that ultimate game-day snack or just a seriously satisfying comfort food fix, you HAVE to try these Philly Cheesesteak Egg Rolls! I was messing around in the kitchen one weekend, trying to figure out how to get all those amazing Philly cheesesteak flavors into something a little more fun and portable, and BAM – these babies were born. They’re this perfect crunchy little package stuffed with tender, savory beef, sweet peppers and onions, and that oh-so-gooey provolone cheese. Trust me, once you bite into that crispy wrapper and hit that classic cheesesteak filling, you’ll be hooked.
Why You’ll Love These Philly Cheesesteak Egg Rolls
- Killer Flavor Combo: It’s everything you love about a cheesesteak, but in a super fun, crispy egg roll package!
- Super Easy: Honestly, they come together way faster than you’d think. Perfect for busy nights!
- Crowd Pleaser: These disappear FAST at parties or game nights. Everyone gobbles them up.
- So Versatile: Great as an appetizer, a light dinner, or a snack. Dip ’em in your favorite sauce!
Ingredients for Perfect Philly Cheesesteak Egg Rolls
- For the Filling:
- 1 pound beef sirloin, thinly sliced – I like sirloin for its tenderness, but you can use ribeye if you’re feeling fancy!
- 1 tablespoon olive oil – just enough to get things started.
- 1 green bell pepper, thinly sliced – adds that fresh crunch and sweetness.
- 1 small onion, thinly sliced – yellow or white works great here.
- 1 teaspoon garlic powder – my secret weapon for quick flavor!
- 1 teaspoon kosher salt – to taste, of course.
- ½ teaspoon black pepper – freshly cracked if you have it!
- For Assembly:
- 8 slices provolone cheese – essential for that gooey, melty cheesesteak vibe.
- 12 egg roll wrappers – you can find these in the produce section of most grocery stores.
- 1 egg, beaten – for that sticky seal so nothing escapes!
- Oil for frying – just make sure it’s a neutral oil like canola or vegetable oil.
Step-by-Step Guide to Making Philly Cheesesteak Egg Rolls
Okay, let’s get these amazing Philly Cheesesteak Egg Rolls rolling! First things first, grab your biggest skillet and heat up that tablespoon of olive oil over medium-high heat. Toss in your sliced onions and bell peppers and let them get nice and tender, about 4 to 5 minutes. You want them softened but not mushy, you know? If you need some inspiration on cooking steak, check out this Garlic Butter Steak Zucchini Skillet, it’s a good reminder of how to get steak just right!
Next, throw in your thinly sliced beef. I like to add the garlic powder, salt, and pepper right now too, so everything gets all mixed together while it cooks. Let that beef brown up nicely, which should take another 4 to 5 minutes. Make sure it’s cooked all the way through – you want it to reach an internal temperature of at least 145°F for safe eating, and then let the whole mixture cool just a tiny bit so it’s easier to handle.
Now for the fun part – assembly! Lay out an egg roll wrapper like a diamond. Pop half a slice of provolone cheese down in the middle. Then, spoon about two tablespoons of that incredible beef mixture right on top of the cheese. Now, fold that bottom corner up over the filling – tuck it in tight! Fold in the sides, kind of like an envelope, and then roll it up nice and snug. A little dab of that beaten egg on the top corner is your glue to seal it all up. Repeat until you’ve got a dozen little beauties!
For the fry, heat up enough oil in a deep skillet or pot to about 350°F. Carefully lower your egg rolls in, maybe 3 or 4 at a time so you don’t crowd the pan. Let them get super golden brown and crispy, about 3 to 4 minutes, flipping them over so they cook evenly. Look at those gorgeous Philly Cheesesteak Egg Rolls! Take them out and let them drain on a paper towel-lined plate. Instant crowd-pleaser!
What to Serve with Your Philly Cheesesteak Egg Rolls
These Philly Cheesesteak Egg Rolls are pretty much a meal on their own, but a good dip or side makes them even better! Here are a few of my faves:
- Ranch Dressing: A classic for a reason! That cool, creamy ranch cuts through the richness perfectly.
- Spicy Mustard: If you like a little kick, a good grainy or spicy mustard is amazing.
- Marinara Sauce: Don’t knock it till you try it! For some reason, the marinara from this 5-Minute Bruschetta Dip recipe is a surprising winner with these.
- Creamy Macaroni Salad: For a more substantial meal, serve these alongside a scoop of this Creamy Macaroni Salad. The coolness balances the hot, crispy egg rolls!
Storing and Reheating Your Philly Cheesesteak Egg Rolls
So, you’ve got some incredible Philly Cheesesteak Egg Rolls leftover – lucky you! To keep them tasting their best, pop them into an airtight container and store them in the fridge for up to 3 days. I always say the sooner you eat ’em, the better, but they’ll hold up well for a couple of days.
Now, the trick to reheating these beauties so they’re just as crispy as when they were fresh? Forget the microwave – that just makes them soggy! Your oven or toaster oven is your best friend here. Spread them on a baking sheet and pop ’em in a preheated oven at around 375°F for about 6-8 minutes, or until they’re hot and crispy again. You can also pop them in an air fryer for a few minutes!
These are fantastic for meal prep, too! Once they’ve cooled completely, you can pack them up for lunches or snacks throughout the week. Just remember to reheat them using the oven trick for that perfect crunch every time.
Frequently Asked Questions About Philly Cheesesteak Egg Rolls
Can I bake or air fry these instead of frying?
You totally can! While frying gives you that ultimate classic crisp, baking them on a sheet at 400°F for about 15-20 minutes, flipping halfway, works pretty well. For air frying, I’d go for about 375°F for 8-10 minutes, making sure not to overcrowd the basket. They might not get *quite* as golden as fried, but they’re still delicious and a great option if you’re looking for less oil, sort of like how these Air Fryer Pizza Rolls turn out!
What kind of beef works best for the filling?
I swear by thinly sliced sirloin for these because it stays nice and tender. You could also use ribeye if you want extra richness, or even a leaner cut like top round if you slice it super thin against the grain. The key is to slice it thinly and not overcook it, so it doesn’t get tough in the egg roll.
Can I make the cheesesteak filling ahead of time?
Absolutely! The filling is actually perfect for making a day ahead. Just cook it all up as directed, let it cool completely, and then store it in an airtight container in the fridge. When you’re ready to assemble, just pull it out and let it warm up a touch so it’s easier to work with. This is a lifesaver for speedy weeknight meals or party prep!
Before You Go
Seriously, you’ve got to whip up these Philly Cheesesteak Egg Rolls! Let me know in the comments if you try them and what you think – I love hearing from you!
Philly Cheesesteak Egg Rolls
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium high heat.
- Add the sliced onion and bell pepper. Cook for 4 to 5 minutes until softened.
- Add the beef, garlic powder, salt, and black pepper. Cook for 4 to 5 minutes until the beef is browned and fully cooked. Remove from heat and let cool slightly.
- Lay one egg roll wrapper on a clean surface in a diamond shape. Place half a slice of provolone cheese in the center followed by about 2 tablespoons of the beef mixture.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- Heat frying oil in a deep skillet or pot to 350°F.
- Fry the egg rolls in batches for 3 to 4 minutes turning occasionally until golden brown and crispy.
- Transfer to a paper towel lined plate and let cool slightly before serving.
