These Philly cheesesteak egg rolls are made with rib eye steak, onions, peppers and provolone cheese, all wrapped up and fried to crispy perfection. The ultimate appetizer or game day snack!
I love a good Philly cheesesteak sandwich, and these egg rolls have the same delicious and savory flavors inside a crispy wrapper. If you also happen to love Philly cheesesteak, be sure to try my Philly Cheesesteak Pasta and Philly Cheesesteak Stuffed Peppers.
Raise your hand if you love Philly cheesesteak! I just can’t get enough of that steak, pepper and cheese combination. These Philly cheesesteak egg rolls are a super fun appetizer, I always get so many compliments when I serve them at parties.
How do you make Philly cheesesteak egg rolls?
The first step is to cook up your filling. The filling for these egg rolls is died rib eye steak, green bell pepper and onion which are cooked in a little bit of butter.
You want to make sure your meat is diced fairly small to make it easier to bite into the egg rolls. You can also add some diced mushrooms if you’re a mushroom lover.
What kind of meat do you use for Philly cheesesteak?
Traditionally, thinly sliced rib eye is used for Philly cheesesteak sandwiches which is what we’re using in these egg rolls. If you don’t want to use rib eye, you could try sirloin or flank steak, or even ground beef for a different take on this dish.
The meat mixture is spooned into egg roll wrappers along with some provolone cheese. The egg rolls are then folded up and are ready to be fried.
Never folded an egg roll before? There’s a handy reference guide on the back of the egg roll wrappers! My store typically carries egg roll wrappers in the refrigerated case in the produce section.
After your Philly cheesesteak egg rolls are folded up, you can fry them immediately or cover them and store them in the fridge for up to one day before frying.
How do you bake egg rolls?
You can bake these egg rolls, although you won’t get quite the same crispy crust as you would from frying. Simply coat the tops of your egg rolls with cooking spray and bake at 425 degrees F for 15-20 minutes, or until browned and crispy.
You can serve your egg rolls as is, or with a creamy dipping sauce such as ranch or a horseradish sauce. They’re great either way!
These Philly cheesesteak egg rolls will be the first snack to disappear at your next gathering. No one can resist that meat and cheese combo, and when you put it all into a crispy wrapper it tastes even better.
More great appetizer ideas
- Garlic Cheese Bombs
- Buffalo Chicken Nuggets
- Fried Ravioli
- Bacon Wrapped Pickles
- Spinach Artichoke Wontons
Philly Cheesesteak Egg Rolls
- 1 1/2 tablespoons butter
- 1 green bell pepper chopped
- 1/2 cup onion chopped
- 1 pound boneless rib eye steak sliced or coarsely chopped
- salt and pepper to taste
- 6 slices provolone cheese
- 12 egg roll wrappers
- oil for frying
- ranch for dipping optional
- Melt half of the butter in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened.
- Remove the vegetables from the pan and cover to keep warm.
- Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
- Cook the steak for 3-4 minutes or until browned and just cooked through.
- Place the peppers and onions back into the pan with the steak.
- Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
- Spoon approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
- Pour 2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
- Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
- Drain on paper towels, then serve with dipping sauce of your choice.
- If you prefer to bake your egg rolls, you can coat them with cooking spray and bake at 425 degrees F for 15-20 minutes or until browned and crispy.