Philly Cheesesteak Egg Rolls Recipe
Looking for a snack that’s wild enough for a party yet irresistible enough that you might secretly want to keep them all to yourself? Philly Cheesesteak Egg Rolls are the answer! Picture all the juicy, cheesy, savory flavors of a classic Philly cheesesteak, lovingly wrapped in a crispy egg roll shell. One bite, and you’ll be hooked—gooey provolone, tender steak, and caramelized veggies create that wow factor, while the crunchy exterior seals the deal. These are a total crowd-pleaser, perfect as appetizers, game day treats, or just because you’re craving something epic. Trust me, when Philly Cheesesteak Egg Rolls hit the table, there’s zero chance of leftovers.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how this simple list of ingredients packs so much punch! Each component has a vital role, contributing layers of flavor, texture, and color that make these Philly Cheesesteak Egg Rolls unforgettable. Freshness is key, so pick the best quality you can—the reward is in every bite.
- Olive oil: For sautéing the steak and veggies, bringing out a rich flavor and keeping everything perfectly tender.
- Ribeye steak or sirloin (thinly sliced): The ultimate choice for juicy, melt-in-your-mouth beef that’s full of flavor—freezing briefly makes slicing effortless!
- Green bell pepper (diced): Adds a pop of color and a fresh, slightly sweet crunch that’s classic in cheesesteaks.
- Small onion (diced): Brings sweetness and depth, creating that familiar, comforting aroma you expect in a Philly favorite.
- Mushrooms (sliced): Their earthy, meaty texture fills out the stuffing—skip them if you like, but they add so much body.
- Garlic powder: A savory touch that accentuates the overall flavor and infuses the filling with subtle garlicky goodness.
- Worcestershire sauce: The secret for umami greatness—you only need a splash, but it makes a huge difference.
- Provolone cheese (shredded): Melts like a dream and delivers creamy, tangy richness that binds everything together.
- Egg roll wrappers: The crispy vessel that lets you pick up and dip all that savory goodness in one glorious package.
- Vegetable oil (for frying): Use enough for a deep, golden fry—peanut or canola works too if you prefer.
- Salt and pepper to taste: The finishing touch for balanced seasoning, making all those flavors sing.
How to Make Philly Cheesesteak Egg Rolls
Step 1: Sauté the Steak
Heat your olive oil in a large skillet over medium heat. Add the thinly sliced steak and let it sizzle, stirring occasionally, until it’s perfectly browned and just cooked through. As the steak cooks, it perfumes your whole kitchen—good luck not sneaking a bite! Scoop the steak out of the skillet and keep it nearby for the next step.
Step 2: Cook the Veggies
In that same pan (no need to clean it—those steak bits are flavor gold!), toss in the diced bell pepper, onion, and sliced mushrooms. Cook them down, stirring frequently, until they’re soft and just starting to caramelize—about 5 to 7 minutes. This brings out their sweetness and that unmistakable cheesesteak aroma.
Step 3: Combine and Season
Return the cooked steak to the skillet with the veggies. Sprinkle in the garlic powder, splash in the Worcestershire sauce, and season generously with salt and pepper. Give it all a good stir so the flavors really come together. Remove the pan from the heat, then gently fold in the shredded provolone cheese until everything is gooey and well mixed.
Step 4: Fill and Roll
Set an egg roll wrapper out with a corner pointed toward you. Scoop 2 to 3 tablespoons of the cheesy steak filling into the center. Fold the bottom corner up over the filling, then fold in the sides, and roll everything tightly away from you, sealing the edge with just a dab of water. This ensures no cheesy goodness escapes during frying! Repeat until you’ve used all the wrappers and filling.
Step 5: Fry to Golden Perfection
Pour enough vegetable oil into a deep skillet to reach about 2 inches and heat it to 350°F. Fry the egg rolls in batches, turning them as needed, until they’re evenly golden and crisp—about 3 to 4 minutes per side. Don’t overcrowd the pan! Use a slotted spoon to transfer cooked rolls to a paper towel-lined plate.
How to Serve Philly Cheesesteak Egg Rolls
Garnishes
A dusting of freshly chopped parsley or thin-sliced green onion brings a pop of color and a refreshing little bite, making your Philly Cheesesteak Egg Rolls look and taste even more inviting. For that extra Philly vibe, offer a side of warm cheese sauce, or serve with classic ketchup or spicy mayo for tangy dipping.
Side Dishes
Pair your egg rolls with crinkle-cut fries, homemade potato chips, or even a fresh crunchy coleslaw—these sides echo the comfort-food spirit and balance the richness of the filling. If you want to lighten things up, a crisp green salad with a zesty vinaigrette is perfect between bites.
Creative Ways to Present
Philly Cheesesteak Egg Rolls are all about the wow factor. Arrange them upright on a platter with small dipping cups, or slice them in half on the diagonal so guests can see that dreamy, melted filling. For parties, serve them in baskets lined with parchment, or set up a DIY dipping station with several sauces for a build-your-own experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Philly Cheesesteak Egg Rolls (though trust me, it’s rare), let them cool completely before transferring to an airtight container. They’ll stay fresh in the fridge for up to three days, and the flavor holds up beautifully.
Freezing
To freeze, lay the cooked and cooled egg rolls flat on a baking sheet and freeze until firm. Once frozen, transfer them to a zip-top bag labeled with the date. This way, your Philly Cheesesteak Egg Rolls are ready for snacking any time—just grab a few and reheat as needed.
Reheating
For best results, reheat egg rolls in the oven at 375°F for 8 to 10 minutes, or until hot and crispy again. An air fryer is another great option for restoring that crunch! Microwaving works in a pinch, but the wrapper will be softer rather than crispy.
FAQs
Can I use a different type Appetizer
Absolutely! While provolone is classic, you can swap in American cheese for extra creaminess, or even mozzarella for a more mild, gooey texture. Each cheese will give your Philly Cheesesteak Egg Rolls a unique twist, so feel free to experiment.
Can I bake these instead of frying?
Yes, you can! For a lighter version, brush the egg rolls with a little oil and bake at 425°F for 12 to 15 minutes, flipping halfway through. They won’t be quite as shockingly crispy as fried, but they’re still delicious and golden.
What cut of beef works best?
Ribeye is the gold standard for tenderness and flavor, but sirloin is a terrific, slightly leaner choice that still brings great beefy taste. Either way, be sure to slice your steak as thinly as possible for that authentic cheesesteak feel.
Can I prep these ahead of time?
Definitely! You can assemble the egg rolls up to a day in advance and keep them covered in the fridge until you’re ready to fry or bake. This makes party prep incredibly easy—just fry and serve when your guests arrive.
Are these good for parties?
Philly Cheesesteak Egg Rolls are a true party hero! They’re handheld, dippable, and packed with bold flavors everyone loves. Expect them to disappear fast; you might want to double the recipe if you’re expecting a hungry crowd.
Final Thoughts
Once you try Philly Cheesesteak Egg Rolls, you’ll see why they’re impossible to resist. They offer the perfect mash-up of comfort and excitement, delivering all the best flavors of Philly in one supremely crispy bite. Give them a whirl—you might just find your new favorite party snack!
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Philly Cheesesteak Egg Rolls Recipe
- Total Time: 40 minutes
- Yield: 12 egg rolls (about 6 servings) 1x
- Diet: Vegetarian
Description
These Philly Cheesesteak Egg Rolls are a delightful twist on the classic sandwich. Crispy on the outside, filled with tender steak, melted cheese, and veggies, they are perfect for parties or as a fun appetizer.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 pound ribeye steak or sirloin, thinly sliced
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 cup mushrooms, sliced
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 cup provolone cheese, shredded
For Assembly:
- 12 egg roll wrappers
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- Cook the Steak: Heat olive oil in a large skillet and cook the steak until browned. Remove from the pan.
- Sauté Veggies: In the same skillet, cook bell pepper, onion, and mushrooms until softened. Return the steak to the pan.
- Add Flavors: Season with garlic powder, Worcestershire sauce, salt, and pepper. Stir in provolone cheese until melted.
- Assemble: Place filling in egg roll wrappers, roll tightly, and seal edges with water.
- Fry: Heat oil, fry egg rolls until golden brown and crispy.
- Serve: Drain on paper towels and serve warm with dipping sauce.
Notes
- For easier slicing, partially freeze the steak before cutting.
- You can substitute provolone with American cheese or mozzarella.
- For a lighter version, bake at 425°F for 12–15 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 egg rolls
- Calories: 380
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
