Philly Cheesesteak Egg Rolls are a fun, crunchy twist on the classic sandwich. Tender steak, sautéed onions and peppers, and melted cheese are wrapped in a crispy egg roll wrapper and fried to golden perfection. Serve with a zesty dipping sauce for the ultimate appetizer.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 mins12 Egg Rolls
For the Filling
450 g Ribeye Steak (thinly sliced or shaved)
1 tbsp Olive Oil
1 Medium Onion (thinly sliced)
1 Small Green Bell Pepper (thinly sliced)
1 Small Red Bell Pepper (thinly sliced)
2 cloves Garlic (minced)
1 tbsp Worcestershire Sauce
½ tsp Salt
½ tsp Black Pepper
1 cup Provolone Cheese (shredded) or Cheez Whiz
For the Egg Rolls
12 Egg Roll Wrappers
1 Egg (beaten with 1 tbsp water for egg wash)
Vegetable Oil (for frying)
For the Dipping Sauce
½ cup Mayonnaise
1 tbsp Ketchup
1 tbsp Horseradish Sauce (or more to taste)
1 tbsp Hot Sauce (optional)
1 tbsp Lemon Juice
Salt and Pepper to taste
Prepare the Dipping Sauce
1
Combine Ingredients:
In a small bowl, whisk together mayonnaise, ketchup, horseradish sauce, hot sauce, lemon juice, salt, and pepper until smooth.
Cover and refrigerate until ready to serve.
Prepare the Cheesesteak Filling
2
Cook the Steak:
In a large skillet over medium-high heat , add olive oil .
Add the sliced steak and cook for 3-4 minutes until browned.
Add Vegetables:
Add onions, bell peppers, and garlic to the skillet.
Cook for another 5-7 minutes or until vegetables are soft and steak is fully cooked.
Season the Filling:
Stir in Worcestershire sauce, salt, and pepper .
Remove from heat and allow the mixture to cool slightly.
Add Cheese:
Once cooled slightly, stir in the shredded provolone cheese until melted and combined.
If using Cheez Whiz , add a dollop to each egg roll before wrapping.
Assemble the Egg Rolls
3
Prepare the Egg Wash:
Assemble the Egg Rolls:
Lay an egg roll wrapper on a flat surface in a diamond orientation.
Spoon 2-3 tablespoons of the cheesesteak filling onto the lower third of the wrapper.
Fold the bottom corner over the filling, then fold in the sides and roll tightly.
Brush the top corner with the egg wash and seal.
Repeat with remaining wrappers and filling.
Fry the Egg Rolls
4
Heat the Oil:
Fry the Egg Rolls:
Fry 3-4 egg rolls at a time for 3-4 minutes , or until golden brown and crispy.
Use a slotted spoon or tongs to transfer to a paper towel-lined plate to drain excess oil.
Keep Warm:
Serve and Garnish
5
Plate the Egg Rolls:
Serve with Dipping Sauce:
Garnish:
Serving and Presentation
Tips and Variations
7
Cheesy Twist: Add mozzarella or pepper jack cheese for a gooey, cheesy center.
Healthier Option: Bake the egg rolls at 400°F (200°C) for 12-15 minutes , flipping halfway through.
Spicy Kick: Add sliced jalapeños to the filling for an extra punch of heat.
Air Fryer Option: Air fry at 375°F (190°C) for 8-10 minutes , spraying with oil to ensure even browning.
Vegetarian Version: Substitute the steak with mushrooms and sautéed onions and peppers for a meatless alternative.
Ingredients 12 Egg Rolls
For the Filling
450 g Ribeye Steak (thinly sliced or shaved)
1 tbsp Olive Oil
1 Medium Onion (thinly sliced)
1 Small Green Bell Pepper (thinly sliced)
1 Small Red Bell Pepper (thinly sliced)
2 cloves Garlic (minced)
1 tbsp Worcestershire Sauce
½ tsp Salt
½ tsp Black Pepper
1 cup Provolone Cheese (shredded) or Cheez Whiz
For the Egg Rolls
12 Egg Roll Wrappers
1 Egg (beaten with 1 tbsp water for egg wash)
Vegetable Oil (for frying)
For the Dipping Sauce
½ cup Mayonnaise
1 tbsp Ketchup
1 tbsp Horseradish Sauce (or more to taste)
1 tbsp Hot Sauce (optional)
1 tbsp Lemon Juice
Salt and Pepper to taste
Directions Prepare the Dipping Sauce
1
Combine Ingredients:
In a small bowl, whisk together mayonnaise, ketchup, horseradish sauce, hot sauce, lemon juice, salt, and pepper until smooth.
Cover and refrigerate until ready to serve.
Prepare the Cheesesteak Filling
2
Cook the Steak:
In a large skillet over medium-high heat , add olive oil .
Add the sliced steak and cook for 3-4 minutes until browned.
Add Vegetables:
Add onions, bell peppers, and garlic to the skillet.
Cook for another 5-7 minutes or until vegetables are soft and steak is fully cooked.
Season the Filling:
Stir in Worcestershire sauce, salt, and pepper .
Remove from heat and allow the mixture to cool slightly.
Add Cheese:
Once cooled slightly, stir in the shredded provolone cheese until melted and combined.
If using Cheez Whiz , add a dollop to each egg roll before wrapping.
Assemble the Egg Rolls
3
Prepare the Egg Wash:
Assemble the Egg Rolls:
Lay an egg roll wrapper on a flat surface in a diamond orientation.
Spoon 2-3 tablespoons of the cheesesteak filling onto the lower third of the wrapper.
Fold the bottom corner over the filling, then fold in the sides and roll tightly.
Brush the top corner with the egg wash and seal.
Repeat with remaining wrappers and filling.
Fry the Egg Rolls
4
Heat the Oil:
Fry the Egg Rolls:
Fry 3-4 egg rolls at a time for 3-4 minutes , or until golden brown and crispy.
Use a slotted spoon or tongs to transfer to a paper towel-lined plate to drain excess oil.
Keep Warm:
Serve and Garnish
5
Plate the Egg Rolls:
Serve with Dipping Sauce:
Garnish:
Serving and Presentation
Tips and Variations
7
Cheesy Twist: Add mozzarella or pepper jack cheese for a gooey, cheesy center.
Healthier Option: Bake the egg rolls at 400°F (200°C) for 12-15 minutes , flipping halfway through.
Spicy Kick: Add sliced jalapeños to the filling for an extra punch of heat.
Air Fryer Option: Air fry at 375°F (190°C) for 8-10 minutes , spraying with oil to ensure even browning.
Vegetarian Version: Substitute the steak with mushrooms and sautéed onions and peppers for a meatless alternative.
Philly Cheesesteak Egg Rolls
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