Philly Cheesesteak Egg Rolls are a fun twist on a classic favorite. Imagine all the delicious flavors of a Philly cheesesteak—tender sliced beef, melted cheese, and sautéed peppers and onions—wrapped up in a crispy, golden egg roll shell. They’re crispy on the outside and packed with gooey, flavorful filling inside, making each bite a tasty surprise.
I love making these egg rolls when I want something a little different but still comforting and filling. They’re perfect finger food for sharing, and I always find myself sneaking a few before anyone else gets to them. One tip I’ve learned is to make sure the filling isn’t too wet, so the egg rolls stay nice and crispy after frying or baking.
These egg rolls are great for parties, game days, or anytime you want a snack that feels a bit special. I usually serve them with a side of ketchup or a creamy dipping sauce to add an extra layer of yum. Honestly, they bring a fun twist to dinner and everyone always asks for the recipe—so I’m happy to share this tasty favorite!
Key Ingredients & Substitutions
Ribeye Steak: Ribeye is tender and flavorful, great for this recipe. You can swap it with sirloin or flank steak if it’s easier to find or cheaper. Just slice thin for quick cooking.
Cheeses: Cheddar and cream cheese add creaminess and sharpness. If you want a milder taste, try mozzarella or provolone. Cream cheese helps keep the filling moist and rich.
Vegetables: Onion is essential for that sweet, soft bite while green bell pepper adds a fresh touch, but it’s optional. You can also try sautéed mushrooms or skip veggies if you prefer a simpler filling.
Egg Roll Wrappers & Oil: Use fresh or frozen egg roll wrappers. For less oil, bake the rolls instead of frying—they get crispy in the oven too! Just spray with a bit of oil and bake at 400°F for 15-20 minutes.
How Do You Make Crispy Egg Rolls Without the Filling Getting Soggy?
The key is keeping the filling dry and the wrapper sealed tight.
- Cook the meat and veggies thoroughly and drain any excess liquid.
- Mix cream cheese last to hold everything together and prevent sogginess.
- When wrapping, tuck in the sides snugly and roll tightly to seal the filling well.
- Use beaten egg to seal the edges—this acts like glue and keeps the roll shut during frying.
- Fry in hot oil (around 350°F) so the wrapper crisps up quickly without soaking in oil.
These steps help you get that crisp outside and a tasty, gooey inside every time.
Equipment You’ll Need
- Skillet – I recommend a non-stick or stainless steel skillet for browning the steak and sautéing vegetables easily.
- Mixing bowls – Useful for combining the filling ingredients smoothly.
- Cooking spoon or spatula – Allows you to stir and cook the filling evenly.
- Sharp knife and cutting board – Handy for chopping steak, onions, and peppers quickly.
- Measuring spoons and cups – Helps keep the ingredients balanced.
- Fryer or deep skillet – For frying the egg rolls until crispy.
- Slotted spoon and paper towels – To drain excess oil from fried rolls.
- Pastry brush or brush for sealing – To help seal the egg rolls with beaten egg.
Flavor Variations & Add-Ins
- Use turkey or chicken instead of beef for a leaner version.
- Spa in some sautéed mushrooms or hot peppers for extra flavor and heat.
- Try adding a splash of soy sauce or hot sauce to the filling for different tastes.
- Swap cheddar for provolone or mozzarella for a milder cheese melt.
Philly Cheesesteak Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1 lb ribeye steak, thinly sliced or finely chopped
- 1 small onion, finely chopped
- 1/2 cup green bell pepper, finely chopped (optional)
- 2 cups shredded Cheddar cheese (or cheddar-jack blend)
- 1/4 cup cream cheese, softened
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
For Wrapping & Frying:
- 10-12 egg roll wrappers
- Vegetable oil, for frying
- 1 egg, beaten (for sealing the egg rolls)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 10 minutes to cook the filling, and 15 minutes to fry and cool the egg rolls. Altogether, you’ll spend around 40 minutes from start to finish, making it a quick and delicious snack or appetizer.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat a skillet over medium-high heat and add the ribeye steak. Cook while stirring often until the steak is browned and fully cooked. Drain any excess grease if needed. Add the finely chopped onions and green bell peppers, then sauté for about 3-4 minutes until the veggies are soft.
Stir in garlic powder, Worcestershire sauce, salt, and pepper. Cook together for 1-2 more minutes to blend the flavors. Remove from heat and let it cool slightly.
2. Mix the Filling Ingredients:
Transfer the steak and vegetable mixture to a bowl. Add the softened cream cheese, shredded cheddar, and chopped green onions. Mix everything well so the cheeses melt slightly and combine evenly with the filling.
3. Assemble the Egg Rolls:
Lay out an egg roll wrapper on a clean flat surface with one corner facing you (like a diamond shape). Spoon 2 to 3 tablespoons of filling into the center.
Fold the bottom corner over the filling, then fold both side corners inward snugly. Roll tightly toward the top corner, sealing the edge with a dab of beaten egg to keep the roll closed.
Repeat with the remaining wrappers and filling.
4. Fry the Egg Rolls:
Heat vegetable oil in a deep skillet or pot to about 350°F (175°C). Carefully add the egg rolls in batches, frying until golden brown and crispy on all sides, about 3-4 minutes. Turn occasionally to ensure even frying.
Use a slotted spoon to remove cooked egg rolls and drain them on paper towels to remove excess oil.
5. Serve and Enjoy:
Serve your Philly Cheesesteak Egg Rolls hot with ketchup, cheese sauce, or your favorite dipping sauce on the side. Enjoy the crispy shell and cheesy, savory filling in every bite!
Can I Use Frozen Steak for the Filling?
Yes! Just be sure to thaw the steak completely in the refrigerator overnight before cooking. Pat it dry with paper towels to avoid extra moisture that can make the filling soggy.
Can I Bake Instead of Frying the Egg Rolls?
Absolutely! Preheat your oven to 400°F (200°C). Place the assembled egg rolls on a baking sheet lined with parchment paper, brush or spray them lightly with oil, and bake for 15-20 minutes, turning halfway through, until crispy and golden.
How Should I Store Leftover Egg Rolls?
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes to regain crispiness instead of microwaving, which can make them soggy.
What Can I Serve with Philly Cheesesteak Egg Rolls?
They’re delicious on their own or served with dips like ketchup, cheese sauce, ranch dressing, or a spicy mayo. A simple side salad or some roasted veggies also complement them nicely if you want a fuller meal.