Okay, so picture this—everything you love about a hot, juicy Philly cheesesteak… wrapped up in a crispy, golden egg roll shell. Like, how is this not already a thing in every kitchen across America?
I first had one of these at a food truck in Jersey during a summer fair (you know the kind—sticky air, overpriced lemonade, and enough deep-fried snacks to knock you into a food coma). I bit into one of these Philly Cheesesteak Egg Rolls, and I swear, time stopped. Cheesy beef, caramelized onions, that perfect crunch. I’ve been chasing that high ever since.
So if you’re into comfort food that hits hard, buckle up. We’re making the ultimate Philly Cheesesteak Egg Rolls—loaded, crispy, and so good they might not even make it to the table.
Why You’ll Love These
Let’s be real: they’re perfect for game days, parties, or when you just want to treat yourself after a long week. Here’s the vibe:
- That crispy crunch outside? Fire.
- Oozy, melted provolone (or American, if that’s your thing).
- Juicy steak with sweet onions and peppers.
- Dippable in spicy ketchup, cheese sauce, or even ranch if you’re a rebel.
These are crowd-pleasers, no matter who you’re feeding.
What You’ll Need (Basic Stuff, No Fuss)
Alright, let’s talk ingredients. Nothing fancy, nothing you gotta Google.
For the filling:
- 1 lb ribeye steak (or any thin-sliced beef—go with what’s on sale)
- 1 medium onion, sliced
- 1 green bell pepper, thinly sliced (optional, but I’m team pepper all day)
- 1 cup provolone cheese, shredded (you can sub in American or even Cheez Whiz if you’re feeling extra Philly)
- Salt & pepper, to taste
- 1 tsp garlic powder
- 1 tbsp oil, for cooking
For the rolls:
- Egg roll wrappers (found in the produce section near tofu usually)
- 1 egg, beaten (to seal those bad boys up)
- Oil for frying (about 2 cups depending on your pan)
How to Make Philly Cheesesteak Egg Rolls (Step-by-Step, Like We’re Hanging in the Kitchen)
Step 1: Slice, Sizzle, Swoon
Start by slicing your steak into thin strips. I throw it in the freezer for 10–15 minutes first so it’s easier to cut. While that’s chillin’, heat oil in a big ol’ skillet and toss in your onions and peppers. Cook ’em down till they’re soft and kinda caramelized—like, 10 minutes or so.
Add in the steak. Season with salt, pepper, and garlic powder. Cook until just done. Don’t overcook it—no one likes dry beef.
Step 2: Melt That Cheese
Turn off the heat and stir in the shredded provolone. It’ll get all gooey and glorious. If you want it super cheesy, now’s the time to sneak in more.
Let the filling cool for 5–10 minutes. Trust me, you don’t want to wrap hot filling—unless you enjoy burning your fingerprints off.
Step 3: Wrap ‘Em Up
Lay out an egg roll wrapper like a diamond. Scoop a good spoonful of filling into the center. Fold the bottom corner up over the filling, fold in the sides, and roll it up tight. Brush that top corner with the beaten egg to seal the deal.
Repeat till you run out of filling (or wrappers—whichever comes first).
Step 4: Fry Time, Baby
Heat oil in a deep skillet or pot to 350°F. Gently lower a few rolls at a time—don’t overcrowd the pan. Fry for about 3–4 minutes, turning if needed, until they’re golden and crispy.
Set ’em on paper towels to drain. Then try not to eat them all while they’re cooling down (no promises).
Dipping Sauce Ideas (Because Why Not)
These are tasty on their own, but if you’re a dipper like me, you gotta try:
- Spicy ketchup (ketchup + hot sauce = 🔥)
- Garlic aioli
- Nacho cheese sauce
- Ranch dressing (Don’t @ me. It works.)
You can also go classic and melt some Cheez Whiz for a real Philly-style experience.
Shortcuts & Tips (Because Life’s Too Short)
- Pre-sliced beef: Ask the butcher to shave it for you. Saves time and knife work.
- No-fry version: Air fryer works! 390°F for 8–10 minutes, spray with oil, flip halfway.
- Make-ahead: You can prep and freeze these. Just freeze before frying, then fry straight from frozen (add an extra minute or two).
- Extra filling? Toss it in a quesadilla or on a hoagie roll. You’re welcome.
Real Talk: Are They Worth It?
Look, I won’t lie—there’s a little bit of effort here. But is it worth it? Oh, 100%. You’re gonna bite into that crispy roll, get hit with the flavor bomb of cheesy beef and soft onions, and immediately forget about every frozen appetizer you’ve ever bought.
Plus, these aren’t just snacks. They’re conversation starters. Food truck vibes right in your kitchen.
Final Bite
If you love cheesesteaks, and you love crispy snacks, you have to try these Philly Cheesesteak Egg Rolls. They’re loud, they’re messy, and they’re seriously delicious.
I’ve made them for Super Bowl parties, backyard BBQs, even just for me on a random Tuesday. No shame. You don’t need a special reason to eat good food.
So next time you’re craving something fun, filling, and just a little over the top—grab some egg roll wrappers and make these. Your taste buds will high-five you.
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