Philly Cheesesteak Egg Rolls
Philly Cheesesteak Egg Rolls combine all the best parts of a classic Philly cheesesteak—thinly sliced steak, melted cheese, and sautéed onions—wrapped up in a crispy, golden egg roll shell. Crispy…
By Ava
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Reading time: 6 min
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Philly Cheesesteak Egg Rolls combine all the best parts of a classic Philly cheesesteak—thinly sliced steak, melted cheese, and sautéed onions—wrapped up in a crispy, golden egg roll shell. Crispy on the outside and bursting with cheesy, meaty goodness on the inside, these egg rolls bring a fun twist to a beloved sandwich.
I love making these because they’re easy to share and perfect for any casual get-together or game day snack. I usually like to serve them with a little side of ketchup or a spicy mayo for dipping—it just takes the flavor up a notch. Plus, using egg roll wrappers means they cook up so much crispier than a regular sandwich, and that crunch is just unbeatable.
These are one of those recipes that always disappear fast whenever I bring them to a party or family dinner. Everyone loves the surprise of finding those classic Philly flavors inside a crunchy egg roll. If you haven’t tried this combo yet, I think you’re in for a real treat—and I’m pretty sure you’ll find yourself making them again and again!
Key Ingredients & Substitutions
Steak: Ribeye or sirloin works best because they’re tender and flavorful. If you want a leaner option, try thinly sliced flank steak or even ground beef—just season well for that classic taste.
Cheese: Cheddar melts nicely and adds sharpness. Mixing in provolone gives a smoother, creamier finish. If you can’t find provolone, mozzarella or American cheese are good alternatives for that melty texture.
Onions: Using both finely diced white or yellow onion plus sliced green onions adds layers of mild sweetness and freshness. If you prefer less onion flavor, just use green onions for a subtle kick.
Egg Roll Wrappers: These are thinner and crispier than spring roll wrappers, which makes a big difference here. If you can’t find egg roll wrappers, spring roll wrappers will work, but expect a lighter crunch.
How Can I Wrap Philly Cheesesteak Egg Rolls Without Them Opening During Frying?
Wrapping can be tricky, but a tight roll with sealed edges is key to a crispy shell that holds everything in place.
- Lay the wrapper in a diamond shape.
- Place filling near the bottom corner, leaving space on sides.
- Fold the bottom corner over filling, then fold in both sides toward center.
- Roll tightly toward the top corner.
- Use a little beaten egg as glue to seal the top corner firmly.
- Press edges gently to avoid air pockets that cause bursting.
Letting the filling cool a bit first helps prevent steam from loosening the wrapper while frying. Also, fry at 350°F (175°C) so the wrapper crisps quickly without falling apart.
Equipment You’ll Need
- Large skillet – perfect for cooking the steak and onions evenly without crowding.
- Mixing bowl – to combine the steak, onions, cheese, and seasonings before filling the wrappers.
- Brush or small bowl – for applying the egg wash to seal the egg rolls tightly.
- Deep frying pan or heavy pot – holds enough oil for frying and maintains a steady temperature.
- Slotted spoon or tongs – helps you safely turn and remove the egg rolls from hot oil.
- Paper towels – great for draining the egg rolls to keep them crispy.
Flavor Variations & Add-Ins
- Swap steak for thinly sliced chicken breast for a lighter, milder version that still tastes great.
- Try using pepper jack cheese instead of cheddar for a little spicy kick inside.
- Add sautéed bell peppers for extra sweetness and a colorful crunch.
- Include some mushrooms in the filling for a meaty texture that pairs well with the steak.
How to Make Philly Cheesesteak Egg Rolls
Ingredients You’ll Need:
- 1 lb ribeye steak or sirloin, finely chopped or thinly sliced
- 1 small onion, finely diced
- 3 green onions, sliced
- 1 cup shredded cheddar cheese (or a mix of cheddar and provolone)
- 1 tablespoon vegetable oil (for cooking steak and onions)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12-15 egg roll wrappers
- Vegetable oil, for frying
- 1 egg (for egg wash)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time including cooking the filling and assembling the egg rolls. Frying will take an additional 10 minutes or so. Overall, plan for about 30 to 35 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Steak and Onions:
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the finely diced onion and sauté for 2-3 minutes until it turns translucent. Add the chopped steak and cook, stirring often, until browned and cooked through — around 5 to 7 minutes. Season with garlic powder, salt, and black pepper.
2. Mix in Cheese and Green Onions:
Remove the skillet from heat. Stir in the sliced green onions and shredded cheese, mixing until the cheese melts slightly and everything is combined. Let this mixture cool a little before filling your egg rolls.
3. Roll the Egg Rolls:
Lay out an egg roll wrapper on a clean surface with a corner pointed at you (like a diamond). Place about 2-3 tablespoons of the steak mixture near the lower corner of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll tightly up to the top corner. Brush a little beaten egg onto the top corner to seal the egg roll closed. Repeat until all filling is used.
4. Fry the Egg Rolls:
Heat about 2 inches of vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully place the egg rolls in the hot oil, frying in batches if needed to avoid overcrowding. Turn them occasionally and fry for 2-3 minutes, or until they’re golden brown and crispy. Remove them from the oil with a slotted spoon and drain on paper towels.
5. Serve and Enjoy!
Serve your Philly Cheesesteak Egg Rolls hot, with your favorite dipping sauces like ketchup, ranch, or spicy mayo. Enjoy the crispy outside and cheesy, savory filling inside!
Can I Use Frozen Steak for Philly Cheesesteak Egg Rolls?
Yes, but make sure to fully thaw it before cooking. Thaw in the refrigerator overnight for best results, then pat dry to avoid excess moisture in the pan.
Can I Bake Instead of Frying the Egg Rolls?
Absolutely! Preheat your oven to 400°F (200°C), place the egg rolls on a baking sheet lined with parchment, and spray lightly with cooking oil. Bake for about 15-20 minutes, turning halfway through until golden and crisp.
How Should I Store Leftovers?
Keep leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to help maintain their crispiness rather than microwaving.
What’s a Good Alternative to Ribeye or Sirloin?
If you want something leaner or easier to find, thinly sliced flank steak or even ground beef can work well. Just be sure to season them properly to keep that classic Philly flavor.