The Best Philly Cheesesteak Egg Rolls Recipe: Crispy & Cheesy Delight
Oh, the pure joy of a perfectly crisp bite followed by a warm, gooey center! That’s exactly what I’m bringing you today with these incredible Philly Cheesesteak Egg Rolls. I remember those frantic weeknights when I craved something truly satisfying but only had minutes to spare. This recipe is my answer – a brilliant mashup that transforms a beloved classic into an irresistible, handheld appetizer or main dish. You can whip up these delightful philly cheesesteak egg rolls in about 1 hour and 15 minutes, making them perfect for game day, parties, or even a fun weeknight dinner!
What Are Philly Cheesesteak Egg Rolls?
Imagine your favorite classic Philly cheesesteak – the savory steak, the sweet sautéed onions and peppers, and that glorious melted cheese – all tucked inside a delightfully crispy, golden-brown egg roll wrapper. That’s the magic of philly cheesesteak egg rolls! It’s a fun, creative twist that takes all the comforting flavors you adore and presents them in a convenient, bite-sized package. While they might not be found on a traditional cheesesteak cart, these little gems capture the essence of the original while offering a unique textural experience that’s incredibly satisfying and perfect for sharing (or not!).
Why You’ll Love These Philly Cheesesteak Egg Rolls
- The Ultimate Crispy-Chewy Balance: Each bite delivers that satisfying crunch of the fried wrapper followed by the tender, savory filling.
- A Fun Twist on a Beloved Classic: You get all the iconic Philly cheesesteak flavors you love in an exciting new format.
- Perfect Party Pleasers: These are incredibly easy to eat while mingling, making them an instant hit at any gathering.
- Packed with Flavor: We’re loading these with tender steak, sweet veggies, and melty cheese for a truly delicious experience.
Ultimate Philly Cheesesteak Egg Rolls: Crispy, Cheesy Joy
Ingredients
Equipment
Method
- Add seasoning to rib eye steaks, place into a large sealable baggie, add Worcestershire sauce and marinate for 30+ minutes.
- In a large cast iron skillet, heat 2 tablespoons of butter over medium/high heat until melted.
- Remove steaks from baggie and place into hot skillet.
- Cook for 4 minutes on each side.
- Remove from pan and place on a baking sheet that has been lined with foil and bake at 400° for 15 minutes, turning 1/2 way through.
- Heat additional butter in skillet until melted and saute bell pepper and onions until onions are translucent and bell peppers have softened. Remove from heat.
- Cut steaks into small pieces and add back to skillet with peppers and onions. Stir.
- Add diced provolone cheese into skillet, stir.
- Take one egg roll wrapper at a time, moisten around all edges with water, add a couple heaping tablespoons of mixture into center of wrapper (wrapper is diagonal).
- Start out by folding both outer edges inward over mixture, next fold the bottom edge up over the mixture, and finally, roll to seal.
- Continue until all meat mixture has been used.
- Heat oil in a large frying pan over medium/high heat to 350 degrees.
- Carefully add a few egg rolls at a time into hot oil and fry until golden brown on all sides.
- Carefully remove from pan and place on a plate lined with paper towels. Continue frying until all egg rolls have been cooked.
- Enjoy with your favorite sauce.
Ingredients
Here’s what you’ll need to make these incredible philly cheesesteak egg rolls:
- 2 lbs Rib eye steak, cooked and chopped into small pieces
- 2 Tbsp Worcestershire sauce
- 1 tsp garlic salt
- 1 tsp pepper
- 1/4 cup butter, divided
- 2 green bell peppers, chopped
- 1 medium onion, chopped
- 10 pieces provolone cheese, diced
- 1-2 cups vegetable oil (for frying)
- 16 egg roll wrappers
Chef Sarah’s Expert Tips for Ingredients
Let’s talk about what makes these philly cheesesteak egg rolls so special.
- Steak: I love using rib eye for its incredible marbling and tenderness, which keeps the filling juicy even after cooking. Make sure it’s cooked to your liking beforehand and then chopped nice and small – think bite-sized pieces that distribute evenly within the wrapper. If you can’t find rib eye, a thinly sliced sirloin or flank steak works beautifully too!
- Veggies: The green bell peppers and onion are essential for that classic cheesesteak sweetness and subtle bite. Sautéing them until they’re softened and slightly translucent not only brings out their natural sugars but also ensures they meld perfectly with the steak and cheese, avoiding any crunchy raw onion bits.
- Cheese: Provolone is my go-to for its mild, slightly sharp flavor and fantastic melting quality. As it cooks inside the egg roll, it gets wonderfully gooey and binds everything together. If you’re feeling adventurous, a mix of provolone and mozzarella or even some classic American cheese can be delicious too!
- Wrappers: These egg roll wrappers are the key to our crispy exterior. They’re readily available in the refrigerated section of most grocery stores and provide the perfect canvas for our flavorful filling. Just be sure to keep them covered while you work so they don’t dry out!
How to Make These Delicious Philly Cheesesteak Egg Rolls
Get ready for some fun in the kitchen! Making these philly cheesesteak egg rolls is a rewarding process.
- First, let’s get our steak ready. Place the chopped, cooked rib eye steak into a large sealable bag. Add the Worcestershire sauce, garlic salt, and pepper. Seal the bag and give it a good shake to coat everything evenly. Let it marinate for at least 30 minutes at room temperature to let those flavors meld.
- In a large cast iron skillet, melt 2 tablespoons of butter over medium-high heat until it’s shimmering.
- Carefully add the marinated steak to the hot skillet. Cook for about 4 minutes per side, just to get a nice sear and deepen the flavor.
- Remove the seared steak from the pan and place it on a foil-lined baking sheet. Pop it into a preheated oven at 400°F (200°C) for about 15 minutes, turning the steak halfway through. This ensures it’s cooked through and tender.
- While the steak is in the oven, return your skillet to the stove over medium heat. Add the remaining butter and let it melt.
- Add the chopped green bell peppers and onion to the skillet. Sauté until the onions are translucent and the peppers have softened, about 5-7 minutes. Remove the skillet from the heat.
- Once the steak is done, remove it from the oven, let it cool slightly, then cut it into very small pieces. Add the chopped steak back into the skillet with the sautéed peppers and onions. Stir everything together.
- Now, stir in the diced provolone cheese. Keep stirring until the cheese is mostly melted and beautifully coats the steak and veggie mixture. This is your delicious filling for the philly cheesesteak egg rolls!
- Let the filling cool slightly – this is important so it doesn’t tear your wrappers.
- To assemble, take one egg roll wrapper at a time and lay it flat like a diamond in front of you. Moisten the edges of the wrapper with a little water using your fingertip.
- Spoon a couple of heaping tablespoons of the steak and cheese filling into the center of the wrapper.
- Fold both the left and right outer edges inward over the filling. Then, fold the bottom edge (closest to you) up and over the filling. Finally, roll the entire thing up tightly towards the top point to seal.
- Continue this process until all your filling and wrappers are used.
- Now for the cooking! Heat 1-2 cups of vegetable oil in a large frying pan or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully add a few egg rolls at a time into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until they are beautifully golden brown and crispy all over.
- Using tongs or a slotted spoon, carefully remove the fried egg rolls from the oil and place them on a plate lined with paper towels to drain any excess grease.
- Repeat with the remaining egg rolls until they’re all perfectly cooked. Enjoy your amazing philly cheesesteak egg rolls with your favorite dipping sauce!
Mastering the Art: Rolling & Sealing Your Egg Rolls
The secret to perfect philly cheesesteak egg rolls isn’t just the filling – it’s in the wrap! Don’t worry if your first few look a little wonky; practice makes perfect, and even a slightly imperfectly rolled egg roll tastes fantastic.
Here’s how to get that neat, secure seal:
- Prep Your Station: Have your filling (slightly cooled!), a small bowl of water, and your egg roll wrappers ready. Lay one wrapper flat like a diamond in front of you.
- The Filling: Place about 2-3 heaping tablespoons of your delicious cheesesteak mixture slightly below the center of the wrapper. Don’t overfill, or it will be impossible to seal!
- The Fold-Over: Fold the bottom corner up and over the filling. Then, fold in the left and right corners snugly against the filling. Think of it like wrapping a present.
- The Roll: Now, continue rolling the entire package upwards towards the top corner. As you roll, keep it snug to prevent air pockets.
- The Seal: Just before you reach the top corner, dab a little water along the edge of the wrapper. This acts as glue. Press the final corner down firmly to seal the egg roll completely.
Common pitfalls? Wrappers drying out before you get to them (keep them covered!), or overfilling, which makes sealing a nightmare. A little water goes a long way, and a firm press ensures your delicious philly cheesesteak egg rolls stay sealed during cooking.
Choosing Your Culinary Adventure: Cooking Methods
While I detailed frying above, you have a few fantastic options for cooking your philly cheesesteak egg rolls. Each method offers a slightly different texture and experience!
- Deep Frying: This is the classic route for ultimate crispiness.
- Oil: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. You’ll need enough to submerge the egg rolls halfway.
- Temperature: Maintain a steady 350°F (175°C). Use a thermometer for accuracy. Too cool, and they’ll be greasy; too hot, and they’ll burn before cooking through.
- Batch Size: Fry only 3-4 at a time. Overcrowding drops the oil temperature, leading to soggy wrappers.
- Visual Cues: Aim for a deep golden brown on all sides, which usually takes about 2-3 minutes per side.
- Air Frying: A fantastic option for a lighter, crispy result with less oil.
- Temperature & Time: Preheat your air fryer to 375°F (190°C). Air fry the egg rolls for 10-15 minutes, flipping them halfway through until golden and crisp.
- Crispiness: For best results, don’t overcrowd the basket. You might need to cook in batches.
- Oil Spray: Lightly spray the egg rolls with cooking oil before air frying for enhanced browning and crispiness.
- Oven Baking: A great hands-off method, though typically results in a slightly less crispy wrapper than frying.
- Temperature & Time: Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden brown.
- Crispiness Tips: For extra crispiness, place the egg rolls on a wire rack set inside a baking sheet. This allows air to circulate underneath. You can also finish them under the broiler for a minute or two at the very end – watch them closely to prevent burning!
Recipe Variations & Substitutions
Let’s get creative with your philly cheesesteak egg rolls! Here are some ideas to mix things up.
| Ingredient | Traditional/Recommended | Alternative Option 1 | Alternative Option 2 | Notes |
|---|---|---|---|---|
| Steak | Rib Eye | Thinly sliced sirloin/flank steak | Ground beef | Ensure ground beef is well-drained. |
| Cheese | Provolone | American cheese | Cheddar & Mozzarella blend | American cheese offers that classic gooeyness. |
| Vegetables | Onion, Green Bell Pepper | Mushrooms, Jalapeños | Spinach (wilted and drained) | Mushrooms add an earthy depth. Jalapeños for a spicy kick. |
| Spice Profile | Garlic salt, Pepper | Onion powder, Paprika, Chili powder | “Philly style” blend | Consider a pinch of red pepper flakes for heat. |
| Vegetarian | N/A | Sautéed mushrooms & extra veggies | Plant-based “steak” strips | Ensure plant-based options are seasoned well. |
Craving another cheesy, weeknight-friendly main? Try Copycat Longhorn Parmesan Chicken next.
Dazzling Dips & Perfect Pairings
What’s a delicious egg roll without a fabulous dip? For these philly cheesesteak egg rolls, I love keeping it simple yet flavorful.
- Creamy Horseradish Sauce: Mix 1/2 cup sour cream or mayonnaise with 1-2 tablespoons of prepared horseradish, a squeeze of lemon juice, and a pinch of salt and pepper. It adds a zesty kick that cuts through the richness.
- Spicy Ketchup: Stir a teaspoon or two of sriracha or your favorite hot sauce into your favorite ketchup. Easy and always a winner!
- Garlic Aioli: Blend 1/2 cup mayonnaise with 2-3 cloves of minced garlic, a tablespoon of lemon juice, and a pinch of salt. Super simple and adds a gourmet touch.
To make these a complete meal, serve a few egg rolls alongside a fresh garden salad or some crispy oven fries. For a crowd-pleasing spread, add a platter of Quick Chicken Piccata Meatballs, or pair them with a cozy bowl of Creamy Parmesan Chicken Pasta. They’re also fantastic as an appetizer before a hearty soup or stew!
Storing & Reheating Your Masterpieces
Got leftovers? Lucky you! Store any leftover philly cheesesteak egg rolls in an airtight container in the refrigerator for up to 3 days.
To reheat and bring back that glorious crispiness:
- Air Fryer: This is my favorite method! Reheat at 350°F (175°C) for 3-5 minutes, flipping halfway, until hot and crisp.
- Oven: Place on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until heated through and slightly crisped.
- Stovetop: Briefly pan-fry in a lightly oiled skillet over medium heat until golden and heated through.
Freezing: You can freeze uncooked assembled egg rolls (place on a baking sheet to freeze solid, then transfer to a freezer bag) for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time. Cooked egg rolls can also be frozen and reheated as above.
Troubleshooting Common Egg Roll Woes
Don’t let a little hiccup deter you from making these fantastic philly cheesesteak egg rolls! Here are some common issues and how to fix them:
- Why are my egg rolls soggy? This usually happens if the filling has too much moisture, your cooking oil isn’t hot enough, or you’ve overcrowded the pan. Ensure your filling is well-drained and cook in batches!
- Why won’t my egg rolls seal? Make sure you’re using enough water to moisten the edges, and that the wrapper hasn’t dried out. Also, be sure your filling isn’t too close to the very edge where you need to seal.
- How do I prevent the filling from leaking? Don’t overfill the wrappers, and ensure you’re sealing them tightly. A good, firm roll and a well-sealed seam are key!
- How to get perfectly crispy wrappers? This comes down to proper cooking temperature (hot oil for frying, correct temp for air frying/baking) and not overcrowding. Using a light spray of oil for baking or air frying also helps immensely.
- What to do if wrappers tear? If a wrapper tears slightly, try patching it with a little water and a small piece of another wrapper if you have one. If it’s a major tear, you might have to proceed carefully or start with a fresh wrapper.
Frequently Asked Questions
Here are answers to some common questions about making philly cheesesteak egg rolls:
- Can I use something other than shaved steak? Absolutely! Thinly sliced sirloin or flank steak works great. For an even simpler option, well-drained ground beef is also a tasty choice.
- What dips can I serve with these egg rolls? My favorites include creamy horseradish sauce, spicy ketchup, or a simple garlic aioli. See the “Dazzling Dips” section for recipes!
- Can I freeze these egg rolls? Yes! You can freeze uncooked assembled egg rolls for up to 2 months. Cook from frozen, adding a little extra time. Cooked egg rolls can also be frozen and reheated.
- How do I reheat leftover egg rolls in the air fryer/oven? Check the “Storing & Reheating” section for detailed instructions using both methods!
From My Kitchen to Yours: A Final Thought
I truly hope you have as much fun making and devouring these philly cheesesteak egg rolls as I do! They’re a testament to how simple, familiar flavors can be transformed into something exciting and new. It’s these kinds of recipes that bring a little extra joy and comfort to our tables, proving that delicious food doesn’t have to be complicated.
