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Imagine all the goodness of a cheesesteak packed inside a crunchy wrapper you can eat with your hands. Philly cheesesteak egg rolls are perfect for hanging out with friends or watching a game—they never stick around long. They're super fun, loaded with flavor, and always a hit with the crowd.
The very first time I brought these to a party, folks kept coming back until the tray was empty. Now, whenever I'm invited anywhere, these are what I whip up.
Tasty Ingredients
- Vegetable oil: Gets the wrappers brown and crispy every time Grab a high-heat oil like canola for frying
- One egg beaten: Acts like glue to stick the edges together and keep 'em closed in the oil
- Eight egg roll wrappers: The secret to that signature snap Make sure yours aren't dried out so they roll up easy
- One cup provolone cheese shredded: Gives stretchy, classic cheesesteak flavor Freshly shredded works best if you can
- Salt and pepper: Brightens up all the savory flavors Crack some black pepper for extra punch
- One pound thin-sliced ribeye or sirloin: Best for super juicy, authentic bites, and fat keeps things tender
- One large green bell pepper chopped: Classic for color and a little sweet crunch Pick one that's firm and shiny
- One large onion chopped: Lays down the sweet, savory vibes Make sure it's nice and firm with no squishy bits
Simple Steps
- Drain and Serve:
- Take the hot egg rolls from the oil, drop them onto a paper towel so they aren’t greasy. Let ’em cool a tad—they’re piping hot inside. Dunk in your favorite sauce and dig in.
- Fry the Egg Rolls:
- Warm up two inches of oil in a deep pan to those magic 350 degrees. Slide in two or three at a time. Flip now and then until they’re a deep golden brown—should take three or four minutes.
- Assemble the Egg Rolls:
- Lay out an egg roll wrapper in a diamond. Load up a couple spoonfuls of cooled filling in the middle. Roll from the bottom, tuck in the sides, then roll up tight. Use a bit of beaten egg to seal the last corner. Knock out the rest just like that.
- Melt the Cheese:
- Turn heat all the way down. Shower in the shredded cheese and stir as it melts, so it blends into the meat. Give it a few minutes off the heat—cooling helps make them easier to roll.
- Cook the Beef:
- Toss the sliced beef into the cooked veggies. Add in lots of salt and pepper. Keep it moving for five minutes or so, breaking it into small bits. Pour off any leftover liquid so your filling stays just right.
- Prep the Veggies:
- Chop onion and bell pepper into tiny pieces. Heat up a skillet, splash in a little oil, and cook veggies over medium-high for about five minutes. Get them soft and a bit brown—it brings out the flavor.
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Provolone is my usual pick because it gets gooey and brings out that cheesesteak flavor. One time I made twice as many, and honestly, the pan was empty before I fried the last batch.
Storage Guide
Leftover egg rolls last up to three days in the fridge. Warm them up in a four hundred degree oven for about ten minutes to restore their crunch. To freeze, set them on a tray till firm, then toss them in a freezer bag—fry them right from frozen, just tack on another minute in the oil.
Swap Suggestions
No provolone on hand Use Monterey Jack or mozzarella for gooey cheese with a milder kick. Can't find ribeye Just use very thin deli roast beef. Want more earthy flavors Toss in mushrooms while cooking the onions and peppers.
How to Serve
They’re awesome with any creamy dip—try cheese sauce, garlic mayo, or even spicy ketchup. These work as a hearty snack or as a meal if you add a little salad on the side. Pile them on a platter and watch them disappear at parties.
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Fun Backstory
Philly cheesesteaks were started up in Philadelphia about a hundred years back. The whole combo of cheese, steak, and simple toppings was such a hit that folks everywhere started mixing up those flavors in new dishes—egg rolls are just one finger-licking twist.
Frequently Asked Questions
- → Which beef cut's best for these?
Go with thin ribeye, sliced sirloin, or sandwich steak for filling that stays tender and tasty.
- → How do you keep egg rolls super crunchy?
Keep your oil hot—aim for 340 to 360°F—and don't pop too many egg rolls in the pan at once.
- → Can I toss in extra veggies?
Mushrooms are a win—just cook up 8oz, sliced, with your onions and peppers to punch up the flavor.
- → What's an easy cheese swap if I don't have provolone?
Mozzarella or American melts really well, or throw in Swiss if you want to mix things up.
- → Got ideas for dips?
Cheese sauce is always on point, but marinara, horseradish cream, or even a quick mix of ketchup and mayo totally work too.
- → Why do I have to brush the wrapper with egg?
When you use a bit of beaten egg, it sticks the wrapper closed so your filling doesn't spill out during frying.