Cheesesteak Egg Rolls Recipe

Savor the fusion of two beloved classics with this mouthwatering Philly Cheesesteak Egg Rolls recipe. Crisp egg roll wrappers enveloping tender steak, melted cheese, and sautéed peppers, these bites are perfect for game day snacks or casual gatherings.


  • 1 pound flank steak, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 8 egg roll wrappers
  • 8 slices provolone cheese
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Vegetable oil for frying
  • Optional: marinara sauce or ranch dressing for dipping


  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced flank steak and season with salt and pepper. Cook until browned and cooked through, about 3-4 minutes per side. Remove the steak from the skillet and set aside.
  2. In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell pepper and onion. Cook until softened and slightly caramelized, about 5-7 minutes. Remove from heat and set aside.
  3. Lay out an egg roll wrapper on a clean surface. Place a slice of provolone cheese in the center of the wrapper.
  4. Layer a spoonful of the cooked steak and sautéed peppers and onions on top of the cheese.
  5. Fold the sides of the wrapper over the filling, then roll tightly, sealing the edge with a bit of water.
  6. Repeat with the remaining egg roll wrappers and filling.
  7. In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
  8. Carefully add the egg rolls to the hot oil in batches, cooking until golden brown and crispy, about 3-4 minutes per batch.
  9. Remove the egg rolls from the oil and drain on paper towels.
  10. Serve hot with marinara sauce or ranch dressing for dipping.
  11. Enjoy your delicious Philly Cheesesteak Egg Rolls!

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