Philly Cheesesteak Egg Roll Recipe

A delicious fusion of the classic Philly cheesesteak and crispy egg rolls, perfect for appetizers or a hearty snack. These egg rolls are filled with savory steak, melted cheese, and sautéed vegetables, then fried to golden perfection.


  • 1 lb ribeye steak, thinly sliced
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 cup mushrooms, sliced (optional)
  • 1 cup provolone cheese, shredded (or cheese of your choice)
  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing the wrappers)
  • Salt and pepper, to taste
  • Vegetable oil, for frying


  1. Prepare the Filling:
    • In a large skillet, heat a tablespoon of vegetable oil over medium-high heat.
    • Add the thinly sliced ribeye steak to the skillet. Season with salt and pepper.
    • Cook until the steak is browned and cooked through, then remove from the skillet and set aside.
    • In the same skillet, add another tablespoon of oil if needed. Add the chopped onion, green bell pepper, red bell pepper, and mushrooms.
    • Sauté the vegetables until they are soft and the onions are translucent, about 5-7 minutes.
    • Return the cooked steak to the skillet and mix with the vegetables. Remove from heat and let the mixture cool slightly.
  2. Assemble the Egg Rolls:
    • Lay an egg roll wrapper on a clean, dry surface, with one corner pointing towards you (like a diamond shape).
    • Place about 2-3 tablespoons of the steak and vegetable mixture in the center of the wrapper.
    • Sprinkle some shredded cheese over the filling.
    • Fold the bottom corner of the wrapper up over the filling, then fold in the sides.
    • Brush the top corner with beaten egg, then roll up tightly to seal. Repeat with the remaining wrappers and filling.
  3. Fry the Egg Rolls:
    • In a deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
    • Carefully place a few egg rolls in the hot oil, making sure not to overcrowd the skillet.
    • Fry the egg rolls for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
    • Remove the egg rolls with a slotted spoon and drain on paper towels. Repeat with the remaining egg rolls.
  4. Serve:
    • Serve the Philly cheesesteak egg rolls hot, with dipping sauces such as ranch, cheese sauce, or marinara if desired.

Enjoy your delicious Philly Cheesesteak Egg Rolls!

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