These crispy egg rolls bring together the rich, savory taste of a classic Philly-style cheesesteak in a handheld appetizer or quick meal. Tender beef, sautéed onions and peppers, and melted cheese are wrapped in egg roll wrappers and cooked until golden and crunchy. They are satisfying, easy to share, and packed with bold flavor in every bite.
Why You’ll Love This Recipe
This recipe is a great way to turn familiar cheesesteak flavors into something fun and crowd-pleasing. The filling is hearty and cheesy, while the wrapper adds a crisp texture that makes each bite extra satisfying. It works well for family dinners, game-day snacks, party platters, or a make-ahead appetizer. You also get plenty of flexibility with the cheese, vegetables, and cooking method, so it is easy to adapt to what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound thinly sliced beef steak 1 tablespoon olive oil 1 tablespoon butter 1 small yellow onion, finely chopped 1 small green bell pepper, finely chopped 1 small red bell pepper, finely chopped 2 cloves garlic, minced 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 8 egg roll wrappers 8 slices provolone cheese, or 1 1/2 cups shredded mozzarella or white cheddar 1 tablespoon water, for sealing the wrappers Vegetable oil, for frying
Directions
Heat the olive oil and butter in a large skillet over medium-high heat. Add the chopped onion and both bell peppers. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften.
Add the minced garlic and cook for 30 seconds more, just until fragrant. Stir in the thinly sliced beef and cook for 3 to 4 minutes, breaking it up slightly as it browns. Season the mixture with Worcestershire sauce, salt, black pepper, garlic powder, and onion powder. Cook until the beef is fully done and the skillet is mostly dry. Remove from the heat and let the filling cool for several minutes.
Lay one egg roll wrapper on a clean surface in a diamond shape. Place half a slice of cheese or a small amount of shredded cheese in the center. Spoon about 2 to 3 tablespoons of the beef mixture over the cheese. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Brush the top corner with a little water to seal. Repeat with the remaining wrappers and filling.
Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the egg rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crisp on all sides. Transfer to a paper towel-lined plate.
Serve warm on their own or with your favorite dipping sauce such as cheese sauce, ranch, or a simple garlic mayo.
Servings and timing
This recipe makes 8 egg rolls, which serves about 4 people as an appetizer or 2 to 3 people as a main dish.
You can swap the beef for thinly sliced chicken if you want a lighter version. Mushrooms are also a great addition and pair well with the peppers and onions. For extra heat, add sliced jalapeños or a pinch of crushed red pepper. If you prefer baking instead of frying, brush the egg rolls lightly with oil and bake at 425°F (220°C) for 15 to 18 minutes, turning once halfway through. An air fryer also works well at 390°F (200°C) for about 8 to 10 minutes.
Storage/Reheating
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To keep the wrapper crisp, reheat them in the oven at 375°F (190°C) for 8 to 10 minutes or in the air fryer for 4 to 6 minutes. Avoid microwaving if possible, since it can make the wrapper soft. You can also freeze cooked egg rolls for up to 2 months. Reheat directly from frozen in the oven or air fryer until hot and crisp.
FAQs
Can I make these egg rolls ahead of time?
Yes. You can assemble them several hours in advance and keep them covered in the refrigerator until ready to cook.
What cut of beef works best?
Thinly sliced ribeye, sirloin, or shaved steak works best because it cooks quickly and stays tender.
Can I bake these instead of frying?
Yes. Bake them until golden and crisp, turning once during cooking for even browning.
Can I use a different cheese?
Absolutely. Provolone is classic, but mozzarella, white cheddar, or American-style cheese also melts well.
How do I keep the egg rolls from opening while frying?
Roll them tightly and seal the final corner with water. Letting them rest seam-side down for a minute also helps.
Can I freeze them before cooking?
Yes. Arrange the uncooked egg rolls on a tray, freeze until firm, then transfer to a freezer-safe bag.
Do I need to cook the filling first?
Yes. The beef and vegetables should be fully cooked before filling the wrappers.
What dipping sauces go well with these?
Cheese sauce, ranch, garlic mayo, spicy mayo, or a mild cream sauce all pair nicely.
Can I add mushrooms?
Yes. Finely chopped mushrooms are a delicious addition and fit well with the cheesesteak flavor.
Are these good for parties?
They are excellent for parties because they are easy to serve, easy to hold, and stay flavorful even as they cool slightly.
Conclusion
Egg rolls with Philly cheesesteak flavor are a delicious fusion recipe that combines crispy texture with a rich, cheesy, savory filling. They are simple enough for a casual dinner but special enough for guests and celebrations. With tender beef, sautéed vegetables, and melted cheese in every bite, this recipe is a reliable favorite you can make again and again.
Crispy egg rolls filled with savory Philly cheesesteak flavors, including tender beef, sautéed peppers and onions, and melted cheese, all wrapped and fried to golden perfection.
Ingredients
1 pound thinly sliced beef steak
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 egg roll wrappers
8 slices provolone cheese or 1 1/2 cups shredded cheese
1 tablespoon water
Vegetable oil for frying
Instructions
Heat olive oil and butter in a skillet and cook onion and peppers for 4–5 minutes.
Add garlic and cook for 30 seconds.
Add beef and cook until browned, seasoning with Worcestershire sauce, salt, pepper, garlic powder, and onion powder.
Remove from heat and let filling cool slightly.
Place wrapper in diamond shape, add cheese and beef mixture in center.
Fold bottom corner over filling, fold sides, and roll tightly. Seal with water.
Heat oil to 175°C (350°F) and fry egg rolls for 3–4 minutes until golden.
Drain on paper towels and serve warm.
Notes
Roll tightly to prevent filling from leaking.
Bake or air-fry for a lighter version.
Add mushrooms or jalapeños for variation.
Reheat in oven or air fryer for crispiness.
Serve with dipping sauces like garlic mayo or cheese sauce.
