If you’re looking for a crazy appetizer recipe to knock your party guests’ socks off, this one is for you. Philly Cheesesteak Egg Rolls combine the best of both worlds: the flavors of a cheesesteak and the crunch of a great egg roll.
These crispy Philly cheesesteak egg rolls capture the essence of an authentic cheesesteak with seasoned beef and melty cheese on the inside. But the filling is nestled in a crispy wrapper — it makes for the most satisfying snack or meal.
I love to make these for parties and Sunday gatherings during football season. No one can resist crunchy egg rolls filled with warm meat and gooey cheese!
Why You’ll Love Philly Cheesesteak Egg Rolls
If you’re a fan of traditional Philly cheesesteaks, you’ll be excited to make this egg roll version again and again.
- Fun Twist – These Philly-style egg rolls are a great mashup of both traditional egg rolls and a cheesesteak. The filling has all of the cheese and meatiness that you’d expect in a cheesesteak but the fried wrappers are crispy, making for a a great textural contrast.
- Perfect For Parties – As long as your guests are meat-eaters, these egg rolls will be a popular app or snack.
- Easy To Make Ahead – Make the filling ahead of time and fry the egg rolls when you’re ready. Or, make the egg rolls from start to finish and store in the fridge or freezer until you want to reheat and serve them.
Ingredients
Most of these simple ingredients are easy to find and you may already have them in your fridge, freezer, or pantry.
- Shaved Steak – While you only need a pound of meat, some stores may sell it exclusively in larger amounts. If so, you can still use all of it — just also use a whole onion, an extra green pepper, and another cup of shredded mozzarella. Don’t forget to grab extra wrappers, too!
- Ground Black Pepper – Adjust the pepper to taste — if you want a little more subtle heat, shake a little extra in.
- Coarse Kosher Salt – Kosher salt helps to bring out the flavors of the steak, onion, and pepper.
- Yellow Onion – Halve the onion, then julienne it so that it’s the perfect shape, just like in a traditional cheesesteak.
- Green Pepper – Slice the peppers similarly to the onion pieces so that they cook evenly.
- Mozzarella Cheese – Shredding your own cheese will always yield the best results, but you can try using the store-bought shredded cheese in a pinch. Low moisture is best for these types of recipes.
- Large Square Egg Roll Wrappers – Be sure to get the large size so that there’s plenty of room to fill them with the meat mixture.
- Vegetable Oil or Canola Oil for Frying – You may need more or less oil depending on the size of your pan. A neutral oil with a high smoke point are the two requirements.
For Serving:
- Cheese Whiz – This is a typical topping option for a cheesesteak in Philadelphia so it makes for the perfect dipping sauce for these egg rolls.
- Queso Dip – This cheesy sauce is another good companion for Philly cheesesteak egg rolls. You can buy it at the store or make your own queso dip.
- Ranch Dressing – This is another super easy dipping sauce that goes well with Philly cheesesteak egg rolls. Just like with the queso, you can make your own ranch dressing or buy it.
How to Make Philly Cheesesteak Egg Rolls
Once you get the hang of it, these egg rolls are a breeze to make.
- Season and cook meat. To make the egg roll filling, start by placing the meat into a preheated large skillet and sprinkle with salt and pepper.
- Add onion and pepper. Once the meat has browned, place the onion and green pepper in the skillet with it and cook briefly.
- Mix in cheese. Transfer the meat to a large mixing bowl and set aside. When the beef has cooled slightly, mix in the cheese.
- Add filling to wrappers. Then, prepare the egg rolls. Start by placing a little bit of water on the edges of the egg roll wrapper. Spoon a small amount of the meat filling into the center of the egg roll wrapper.
- Roll them up. Roll the wrappers up and press to seal. Place egg rolls seam side down on a prepared baking sheet lined with parchment paper.
- Heat oil. Once all of the rolls are prepared, bring cooking oil to 325 degrees Fahrenheit in a Dutch oven or frying skillet.
- Add egg rolls to oil. Carefully place up to four egg rolls in the heated oil using tongs, a slotted spoon, or a spider strainer.
- Drain on paper towels. When the egg rolls are golden brown and crispy, retrieve them from the oil and transfer to a wire rack. Placing a cookie sheet or plate lined with paper towels underneath the rack will help to absorb any dripping oil.
- Garnish and serve. Continue frying until all of the egg rolls have been cooked. Sprinkle chopped parsley over top of the egg rolls and serve with dipping sauce, if desired.
What To Serve With Philly Cheesesteak Egg Rolls
These meaty egg rolls can be the main course (especially when served with a side of french fries), but they’re also a good side dish or appetizer, too. Serve them next to soups like creamy leek and potato soup, easy cauliflower soup, or short rib soup.
They’re also great to serve alongside a spread of other appetizers for a party, on game day, or for movie night. Try whipping up some Buffalo chicken pinwheels, whipped brie cheese, or cold tortellini salad kabobs.
Variations
It’s easy to customize these egg rolls — there are tons of ways to switch up the recipe!
- Sauces – Instead of queso, Cheez Whiz, or ranch, try another dipping sauce. You could use blue cheese sauce, fry dipping sauce, or birria broth. Or try using something you already have in the fridge like soy sauce or sour cream.
- Cheese – Try using a different type of cheese like provolone, cheddar, American cheese, Monterey Jack, or Colby Jack.
- Method – Experiment with using an air fryer to make these egg rolls — just pop them in the air fryer basket (sprayed with olive oil spray or your preferred non-stick cooking spray) in a single layer for 10 minutes at 375 degrees Fahrenheit. They may not get quite as crispy, but it does save on dishes (and probably calories, too). You can also use the air fryer to reheat them.
- Meat – Replace the beef with chicken, turkey, or a plant-based meat alternative — or use ground beef instead of steak. Or use veggies like mushrooms.
- Spices – Sprinkle in some cayenne pepper, crushed red pepper flakes, hot sauce, or horseradish for a bit of heat. You can also add Worcestershire sauce to add umami flavor. You can also add other spices like garlic powder or onion powder.
- Bell Peppers – Instead of green bell pepper, try using red bell pepper or orange peppers for a slightly sweeter flavor.
- Vegetables – These egg rolls are a great way to sneak some veggies in or use up leftovers. Try adding mushrooms, finely chopped broccoli or cauliflower, or diced tomatoes.
- Onion – Instead of a yellow onion, you can try using a red onion.
Storage and Freezing
When storing these egg rolls, be sure to allow them to cool to room temperature. Then, wrap them tightly with plastic wrap.
Make Ahead: You can make the filling ahead of time and store it in the refrigerator. Then, stuff the wonton wrappers when you’re ready to fry.
Refrigerator: Store the egg rolls in the refrigerator for 3-4 days. While wrapping them with plastic wrap or aluminum foil is the best strategy to keep them fresh, you can also store them in an airtight container.
Freezer: Freeze leftover egg rolls for up to 3 months.
Common Questions About Philly Cheesesteak Egg Rolls
Philly cheesesteaks are seasoned with salt, pepper, and often Worcestershire sauce. An authentic version is also typically served on an Amoroso roll.
The combination of perfectly cooked shaved steak with creamy, flavorful cheese is what makes a Philly cheesesteak delicious.
While you can use nearly any cut of beef, you’ll get the most flavor from a ribeye steak. The amount of fat that a ribeye has also makes it the perfect texture.
More Handheld Snacks and Appetizers
I love munchies- sometimes I even make an entire meal out of just appetizers. Here are a few more we love.
Crab Cake Egg Rolls
Mexican Pinwheel Recipe
Air Fryer Southwest Egg Rolls
Philly Cheesesteak Egg Roll Recipe
Ingredients
- 1 pound shaved steak
- 1 teaspoon ground black pepper
- 1 teaspoon coarse kosher salt
- ½ yellow onion , cut in ½ and sliced julienne
- 1 green pepper , sliced julienne
- 1 cup , mozzarella cheese, shredded
- 20 large square egg roll wrappers (1 package)
- 8 cups vegetable or canola oil , for frying (*depending on your pan/pot)
For Serving:
- cheese Whiz
- queso Dip
- ranch Dressing
Instructions
- In a large skillet over medium heat, cook the shaved steak until browned and cooked through, about 5 minutes. If the beef has enough fat, you will not need any, but if it sticks, give it a quick coating of cooking spray. Season the beef with salt and pepper. As it is cooking, using tongs separate the larger pieces.
- Add the onion and green pepper, cook stirring occasionally for about 5 additional minutes until they are softened.
- Remove the meat mixture from the heat and place into a larger mixing bowl. Allow the beef to cool for at least 10 minutes.
- Stir in the mozzarella cheese and mix well. Allow this filling to sit another 10 minutes to cool.
- On a clean cutting board or workspace, place an egg roll wrapper in the center with the points facing up/down.
- Using your fingers or a pastry brush, add a small amount of water on the top edges of the wrapper.
- Place about 2 ounces (about 2 tablespoons) of the meat filing into the lower center of the egg roll.
- Bring the bottom egg roll wrapper point up over the filling, bring the left corner into the center (covering the first wrapper fold), then the right side corner to the center (the roll should look like an envelope). Roll up onto the final corner, tightening and forming the roll a bit before finally sealed.
- Set each roll aside on a parchment lined tray and continue rolling the rest of the egg rolls.
- Heat the cooking oil in a larger Dutch oven or frying skillet to 325°F.
- Using a metal spoon, metal tipped tongs or a spider spoon, gently lower one egg roll at a time into the oil. I would not recommend making more than 4 at a time. If you pan is smaller, fry 2-3 at a time making sure to not crowd the food. Fry until golden brown, about 90 seconds to 2 minutes.
- Remove from the oil to a wire rack over a paper towel lined tray or plate to drain. Repeat with the remaining egg rolls.
- Garnish with fresh chopped parsley and serve with ranch, cheese whiz or queso sauce for dipping, optional.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Freezing- After assembling egg rolls, place into a container separated by parchment or wax paper and freeze for up to 6 months. Fry from a frozen state, adding 2 more minutes to the cook time.
Nutrition
I love the combination of ingredients and delicious rolls. Thanks for sharing
Oh yum, such a delicious twist! The flavors sound amazing and I love that the egg rolls can be made ahead of time.
I love this modern twist on two favorites! Perfect with my leftover steak
This was such a fun twist on regular egg rolls!! Ours turned out perfectly crispy and delicious!
Oh yum! These look so good! I am going to have to make these for my family soon. 🙂