The ultimate appetizer, these Philly cheesesteak egg rolls are loaded with flavors! Crispy and crunchy egg rolls filled with juicy beef, veggies, and cheese.
If you love egg rolls, try our classic pork egg rolls made in the air fryer!
CHEESESTEAK EGG ROLLS
Crunchy cheesesteak egg rolls loaded with a hearty and juicy filling! This recipe is a unique spin off the American classic Philly cheesesteak sandwich. Juicy steak, peppers, onions, mushrooms, and cheese wrapped up in egg roll wrappers and fried until golden and crispy. A great appetizer or snack no matter the occasion!
WHAT YOU NEED-
- Wrappers– You want to make sure you are using egg roll wrappers. These can be found in almost any local grocery store.
- Steak– Philly cheesesteak sandwiches call for thinly sliced rib eye steak, but you can also use sirloin or flank steak. You can even use ground beef for these egg rolls!
- Mushrooms– Adding mushrooms is totally optional, but we love the added flavors! You can use either white button mushrooms or portobello mushrooms.
- Peppers– This recipe calls for green bell peppers! For the best results you do not want to substitute for another color pepper.
- Onions– Either red onion, sweet onion or cooking onion can be used. Red onion is always our go to.
- Garlic– We recommend you use freshly minced garlic, but you can also use jarred garlic.
- Cheese– This recipe calls for shredded Mozzarella cheese, but you can use your go-to shredded cheese such as Colby jack, Mexican blend, or pizza blend.
- Flavors– To season the filling, we go with the salt, pepper, paprika, and garlic powder! You can use your go-to seasonings.
HOW TO MAKE EGG ROLLS WITH CHEESESTEAK FILLING
With just a few steps, you can have these cheesesteak egg rolls ready to fry!
- In a skillet, sauté together onions, peppers, and mushrooms until tender. Remove from the skillet and set aside.
- Sauté the cubed steak in the same skillet until the steak starts to brown. Add the sauteed veggies and seasoning to the steak. Toss and remove from heat.
- Assemble the egg rolls by adding cheesesteak filling to the lower center of the wrapper and then top shredded cheese. We add about 2 Tbsp of filling and 1 Tbsp of cheese to each wrapper.
- Wrap according to egg roll wrapper instructions or follow our detailed instructions below. Repeat until all the filling is gone, this recipe makes about 14-15 egg rolls.
- Heat oil in a pot or deep skillet and then gently add egg rolls to the oil to deep fry until golden brown. Do not over crowd.
- Fry all the egg rolls desired, adding to a paper-towel lined plate.
- Serve with desired sides.
| SERVING IDEAS– These cheesesteak egg rolls are so delicious just as is. When dipping into the right sauce they are even better! Our go to sauce for these is Ranch mixed with hot sauce, plain ranch, or even sour cream. |
HOW TO ROLL EGG ROLLS
You can either follow the instructions on the back of the wrapper label or our steps to ensure perfectly wrapped egg rolls! You can also check out our video to see how to assemble our egg rolls.
TIPS BEFORE YOU GET STARTED
- The assembly process is just like creating an envelope.
- Having a little bowl or water will help you work faster. Adding water is basically like glue, so you want to make sure you brush water along all the edges and areas to fully seal the egg rolls.
- As you are working, keep the assembled egg rolls covered under a damp paper towel to avoid them from drying out.
- Don’t put the assembled egg rolls too close to each other while the water is still drying or they will still to each other, causing them to rip when you pull them apart.
EGG ROLL ASSEMBLY
- Lay an egg roll wrapper on a flat surface, laying it down in diamond shape.
- Add the filling in the center, but more toward the bottom of the wrapper.
- Fold the bottom corner (the one closest to you) over the filling.
- Then fold in both side corners towards the filling tightly. Dip your fingers in water and run along the edges to seal, or “glue”, the folds in place. At this point, it should look like an open envelope.
- Run water along the last corner, then tightly roll until full wrapped and sealed, add more water if you need.
- Repeat until all the filling is gone.
| What if my egg roll wrapper rips? No worries, you can just do some patching to seal the rip! Take a little piece of extra wrapper and brush it with water and then “patch” the rip. |
MAKING AHEAD, FREEZING & LEFTOVERS
These are great to make ahead and freeze! Make a double batch to freeze some for the future.
- Freezing Uncooked– Add the assembled uncooked egg rolls to a parchment paper lined plate. Freeze for about an hour or until hardened. Transfer to a freezer safe bag and freeze for up to 3-4 months.
- To Cook– When ready to enjoy, cook using desired method until egg rolls are fully cooked through. Be sure to cook on slightly lower heat than unfrozen ones.
- Freezing Cooked– Transfer the completely cooled egg rolls to a freezer safe bag and freeze for up to 3-4 months.
- To reheat– Throw the desired amount of egg rolls into the oven, microwave or air fryer to reheat.
QUESTIONS YOU MIGHT HAVE-
No! You can substitute the steak for chicken and make Chicken Philly style egg rolls.
Although we recommend you use steak, this recipe can totally be made with ground beef, chicken, pork, or turkey.
No! You can totally leave out the mushrooms and peppers and just have a cheese, steak and onions filling.
Yes, these are great to air fry! They taste just as good, minus the oil. Add the egg rolls to the air fryer basket and spray with baking spray or oil. Air fry at 400F for 8-10 minutes or until golden.
Totally! Add the assembled egg rolls to a parchment paper line baking sheet and spray with baking spray or oil. Bake at 400F for 18-20 minutes or until golden brown.
Once the egg rolls are completely cooled, store in a plastic bag or container in the fridge for 2-3 days. Reheat in the oven, air fryer or even the microwave.
You want to make sure the entire bottom of the skillet or pot is covered and should have a 1 to 2-inch depth of oil.
Using a food thermometer, you want to make sure your oil stays between 350°F to 360°F.
For sure! You can add half a slice of provolone cheese to each egg roll instead of shredded cheese.
Philly Cheesesteak Egg Rolls
Ingredients
- egg roll wrappers
- oil for frying
Philly Cheesesteak Filling-
- 1 lb cubed steak ribeye, flank or sirloin
- 1 green bell pepper chopped
- 1/2 red onion chopped
- 6 oz white or portabella mushrooms sliced
- 2 Tbsp oil for sautéing
- 3 garlic cloves minced
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- 1 1/2 cups shredded mozzarella cheese
Instructions
Sauté Filling-
- In a large skillet, sauté together onions, peppers, and mushrooms on medium high heat for about 3-4 minutes or until tender. Remove from the skillet and set aside.
- Sauté the cubed steak in the same skillet on medium high heat until the steak starts to brown, about 2-3 minutes.
- Add the sauteed veggies, salt, pepper, paprika, and garlic to the skillet. Toss and remove from heat.
Assemble Egg Rolls-
- Lay an egg roll wrapper on a flat surface, laying it down in diamond shape.
- Add about 2 tablespoons of filling and 1 Tbsp of cheese to the center, but more toward the bottom of the wrapper
- Fold the bottom corner (the one closest to you) over the filling.
- Then fold in both side corners towards the filling tightly. Dip your fingers in water and run along the edges to seal, or “glue”, the folds in place. At this point, it should look like an open envelope.
- Run water along the last open corner, then tightly roll until fully wrapped and sealed, add more water if you need.
- Repeat until all the filling is gone, this recipe makes about 14-15 egg rolls.
Frying Egg Rolls-
- Heat oil in a pot or deep skillet until oil reaches 350°F. Gently add egg rolls to the oil to deep fry for about 3-4 minutes, until golden brown. Flipping the egg rolls halfway through cook time. Do not over crowd.
- Remove the golden egg rolls and place on a paper-towel lined plate, as you continue to fry the rest.
- Serve hot with desired sides.
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