If you’ve ever stood over a cheesesteak, napkin in one hand, wondering how something so simple can taste that good… these egg rolls are going to feel like the best kind of idea.
You get all the classic Philly flavors—tender beef, sautéed onions, melty cheese—wrapped up tight in a crispy shell that shatters when you bite into it. The inside stays hot and gooey, the outside stays crunchy, and the whole thing is made for dipping. Ketchup, spicy mayo, warm cheese sauce, even a little marinara if that’s your thing. No rules.
They’re perfect for game day, parties, or a “snack dinner” night where you want something fun that still feels like real food. And once you learn a few small tricks (like how to keep the filling from leaking and how to fry without greasy results), you’ll want to make them again and again.
Why You’ll Love This Recipe
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Crispy outside, cheesy inside. The texture contrast is the whole point, and this delivers.
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Real cheesesteak flavor. Beef, onions, and cheese lead the way, just like they should.
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Make-ahead friendly. You can prep a batch, freeze them, and fry (or air fry) whenever you want.
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Easy party food. They hold well, reheat well, and disappear fast.
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Flexible. Switch up the cheese, add peppers, or make a mushroom version without changing the method.
Frequently Asked Questions (FAQs)
1) What cut of beef is best for cheesesteak egg rolls?
Ribeye is the classic because it stays tender and flavorful. Sirloin works too and costs less. If you want the easiest option, use thin-sliced steak meant for stir-fry. You want thin pieces so they cook fast and don’t feel chewy inside the egg roll.
2) How do I keep egg rolls from bursting while frying?
Don’t overfill, let the filling cool a bit before rolling, and seal the wrapper well with an egg wash. Also: keep the oil around 350°F. If the oil is too hot, the wrapper browns before the inside warms and the steam can push its way out.
3) Can I bake or air fry them instead of deep frying?
Yes. Frying gives the crispiest shell, but air frying and baking work well if you brush or spray the egg rolls with oil first. I included full instructions for both below.
4) Can I freeze them?
Absolutely. Freeze them in a single layer first, then move to a freezer bag. Cook from frozen—no need to thaw. It’s one of the best parts of this recipe.
Ingredients
Here I explain the best ingredients for this Philly cheesesteak egg rolls recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
For the filling
Beef (ribeye, sirloin, or thin-sliced steak)
The goal is quick-cooking beef that stays tender. Ribeye is the most “classic cheesesteak” choice, but sirloin is a great everyday option.
Onion
A sweet yellow onion is the standard. Slice it thin so it softens fast and melts into the filling instead of staying crunchy.
Bell pepper (optional, but popular)
Not every traditional Philly cheesesteak uses peppers, but a lot of people love them. If you’re in the “peppers belong here” camp, slice them thin and cook them until soft.
Mushrooms (optional)
If you like mushrooms in a cheesesteak, they’re excellent here. Use cremini or white button mushrooms, sliced thin, and cook until their moisture is gone.
Garlic
Just a little. It adds warmth without turning this into a garlic egg roll.
Worcestershire sauce
A small splash boosts the savory flavor of the beef. Keep it light so it doesn’t take over.
Seasoning
Salt and black pepper are usually enough. A pinch of paprika is nice if you want a slightly deeper flavor.
Cheese (pick one, or mix)
Provolone
Classic, melty, and mild with a little bite.
American cheese
Melts like a dream and gives you that creamy cheesesteak texture.
Mozzarella
Melts well, mild flavor. Great mixed with provolone.
Cheese sauce / cheese spread (optional)
If you want that extra gooey interior, a spoonful of warm cheese sauce in the filling does it. Don’t overdo it or it can leak.
For rolling + cooking
Egg roll wrappers
Look for wrappers labeled “egg roll” (not spring roll). Egg roll wrappers are thicker and crisp up better.
Egg (for sealing)
A quick egg wash is the glue that keeps everything tight.
Oil for frying (or oil spray for air fryer/oven)
If frying, use a neutral oil like vegetable, canola, or avocado oil.
Best Beef for Egg Rolls
This is one of those recipes where the beef choice really shows up.
Ribeye (most classic)
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Rich flavor
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Stays tender
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The “cheesesteak” taste is immediate
Sirloin (great everyday option)
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Leaner, still tender if sliced thin
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Less expensive than ribeye
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Needs a little attention so it doesn’t overcook
Pre-sliced steak or shaved beef
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Fastest prep
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Easy to cook evenly
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Great for weeknights
Quick slicing tip: If you’re slicing your own steak, pop it in the freezer for 15–20 minutes first. It firms up just enough to slice thin without tearing.
Cheese Options That Work Best
Cheesesteaks are personal. The good news is: egg rolls don’t care which side you’re on.
My favorite blend for egg rolls
Provolone + a little American
You get flavor and that creamy melt. Best of both.
If you want a stronger cheese bite
Use sharp provolone (if you can find it) or add a small handful of shredded white cheddar. Not too much—cheddar can overpower the classic cheesesteak vibe fast.
If you want the stretchiest pull
Add mozzarella. It’s mild, so it plays nice with everything.
One important cheese note
Avoid overstuffing with cheese. It’s tempting. But too much cheese = leaks, blowouts, and oil splatter if frying. Aim for melty, not overflowing.
How to Make Philly Cheesesteak Egg Rolls
I’ve included step by step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Cook the onions (and peppers, if using)
Heat a large skillet over medium heat.
Add a little oil or butter, then add sliced onions. Cook for 6–8 minutes, stirring occasionally, until soft and lightly golden.
If you’re using peppers, add them when the onions are halfway softened. Cook until everything is tender.
Add garlic during the last 30 seconds. You want it fragrant, not browned.
Transfer the cooked veggies to a plate.
Step 2: Cook the beef
Turn the heat up slightly to medium-high.
Add the beef to the same skillet. Cook quickly, stirring and breaking it up if needed. Thin beef cooks fast, usually 2–4 minutes.
Season with salt and pepper. Add Worcestershire sauce and stir.
Return the cooked onions (and peppers) to the skillet and toss everything together.
Step 3: Cool the filling a bit
Turn off the heat and let the filling sit for 10–15 minutes.
This step matters more than it sounds. Hot filling creates steam, and steam is the enemy of crispy egg rolls. It also makes wrappers harder to seal.
Step 4: Add cheese
Once the filling is warm, not piping hot, stir in cheese until it starts to melt.
If you’re using sliced cheese, tear it into pieces so it distributes evenly.
If you’re using a spoonful of cheese sauce, add it now and stir gently.
Step 5: Roll the egg rolls
Set up a rolling station:
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egg roll wrappers
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filling
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egg wash (one beaten egg with a splash of water)
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a clean tray lined with parchment
Roll them tightly and place seam-side down on the tray.
(Full folding instructions are in the next section, because a good fold is the difference between “perfect crunch” and “cheese leak in the oil.”)
How to Fold Egg Rolls So They Don’t Leak
If you’ve rolled egg rolls before, you already know the feel. If you haven’t, you’ll get it fast.
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Place a wrapper on the counter like a diamond (one corner pointing toward you).
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Add 2–3 tablespoons filling near the bottom third of the wrapper. Keep it centered.
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Fold the bottom corner up and over the filling, pulling it snug.
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Fold in the left and right sides like an envelope.
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Brush the top corner with egg wash.
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Roll upward tightly to seal.
Two things that help a lot:
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Don’t let filling touch the edges. Edges need to seal.
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Roll tighter than you think you should. Loose egg rolls trap air, and trapped air turns into steam.
Frying Instructions (Crispiest Results)
Frying gives you that restaurant-style crunch. The key is steady oil temperature.
Step 1: Heat the oil
Add 1½–2 inches of oil to a heavy pot or deep skillet.
Heat to 350°F. If you don’t have a thermometer, test with a tiny piece of wrapper—if it bubbles steadily and browns in about 60 seconds, you’re close.
Step 2: Fry in batches
Add 3–4 egg rolls at a time, seam-side down first.
Fry 3–5 minutes total, turning occasionally, until deep golden brown.
Move to a wire rack (not paper towels, if you can). A rack keeps them crisp instead of steaming underneath.
Step 3: Rest a minute
Let them rest for 2–3 minutes before biting in. The filling is hot and the cheese needs a second to settle.
Air Fryer Instructions
Air fryer egg rolls are crisp, lighter, and easy. Not exactly the same as deep-fried, but still excellent.
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Preheat air fryer to 380°F.
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Spray egg rolls lightly with oil on all sides.
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Air fry 8–10 minutes, flipping halfway through, until crisp and golden.
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If they need more color, add 1–2 minutes.
Tip: Don’t overcrowd the basket. Air needs space to circulate, or you’ll get soft spots.
Oven Instructions
Baking works best when you treat it like “oven frying.”
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Preheat oven to 425°F.
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Place a wire rack on a baking sheet (best crisping setup).
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Brush or spray egg rolls with oil.
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Bake 15–18 minutes, flipping halfway through, until golden and crisp.
If you don’t have a wire rack, still bake them—just flip carefully and keep an eye on the bottoms so they don’t get too dark.
Dipping Sauce Ideas
These egg rolls don’t need sauce to taste good, but sauce makes them feel like a party.
Classic and easy
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ketchup
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spicy ketchup (ketchup + hot sauce)
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ranch
Cheesesteak-style
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warm cheese sauce
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queso dip
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a quick “cheese drizzle” made from melted American + a splash of milk
Creamy and tangy
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mayo + a little Dijon + pickle relish (fast burger-sauce vibe)
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sour cream + a squeeze of lemon + black pepper
A little heat
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sriracha mayo
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chipotle mayo
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hot honey (sounds odd, tastes amazing on salty beef and cheese)
If you’re serving guests, put out two sauces: one classic, one spicy. People like choices.
Recipe Tips
Let the filling cool
This is the biggest “small step” in the whole recipe. Warm filling rolls better, seals better, fries better.
Don’t overload
Egg rolls are not burritos. If you overfill, they’ll split. Keep it to 2–3 tablespoons.
Seal like you mean it
Use egg wash on the last corner and press firmly. Then place seam-side down so the seal sets while you finish rolling the rest.
Keep the oil steady
Too hot and they brown before the inside warms. Too cool and they soak up oil. Aim for 350°F.
Use a rack for cooling
This keeps them crisp. Paper towels trap steam underneath.
Make them uniform
Try to keep each egg roll the same size. They’ll cook evenly, and you won’t have some pale and some too dark.
Recipe Variations
Mushroom cheesesteak egg rolls
Add sautéed mushrooms. Cook them until their liquid is gone so they don’t make the filling watery.
Pizza-cheesesteak mash-up
Add a spoonful of marinara in the filling and use provolone + mozzarella. Serve with more marinara for dipping.
Extra onion version
Double the onions and cook them longer until they’re sweet and caramelized. The flavor is deeper, and it feels more “sandwich shop.”
Cheesesteak egg rolls with ground beef
Not traditional, but very practical. Brown ground beef, season lightly, and keep the pieces small so the filling stays tight.
Chicken cheesesteak egg rolls
Use thin-sliced chicken breast or thighs. Season well. Chicken can taste mild in a fried wrapper unless you give it enough salt and pepper.
What to Serve With Them
You can make these a party appetizer or turn them into dinner.
Party-style sides
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chips and salsa
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a simple veggie tray
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fries or tater tots
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a dip trio (cheese sauce, spicy mayo, ketchup)
Dinner-style sides
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a crisp salad with a tangy dressing
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roasted broccoli
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corn on the cob
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coleslaw (the crunch works well with the rich filling)
If you’re doing “snack dinner,” add a salad and call it done. Works every time.
Make-Ahead and Freezing
This is a great freezer recipe.
Make-ahead (same day)
Roll the egg rolls and place them on a tray. Cover and refrigerate up to 8 hours before cooking.
Freezing (best method)
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Place rolled egg rolls on a baking sheet in a single layer.
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Freeze 1–2 hours until firm.
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Transfer to a freezer bag and freeze up to 3 months.
Cooking from frozen
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Deep fry: add 1–2 extra minutes, keep oil at 350°F
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Air fry: 380°F for 12–14 minutes, flip halfway
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Bake: 425°F for 20–24 minutes, flip halfway
No thawing needed. That’s the whole beauty of it.
Storage and Reheating
Refrigerator
Store cooked egg rolls in an airtight container for up to 4 days.
Best reheating method
Reheat in the oven or air fryer so the wrapper stays crisp.
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Air fryer: 375°F for 4–6 minutes
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Oven: 400°F for 8–10 minutes
Microwaving warms them, but softens the shell. It’s fine in a pinch, just not the crispiest route.
Troubleshooting
My egg rolls burst while frying.
Usually overfilled, not sealed well, or the oil was too hot. Use less filling, seal firmly, and keep the oil steady at 350°F.
They’re greasy.
Oil was too cool or the batch was overcrowded. Fry in smaller batches and let the oil come back to temp between rounds.
They’re browned but the cheese isn’t melted.
Oil was too hot. Lower the heat slightly and try again. The wrapper should brown steadily, not instantly.
The filling tastes bland.
Season the beef more than you think you need. Egg roll wrappers are neutral, so the filling has to carry the flavor.
The wrappers tear while rolling.
They may be drying out. Keep unused wrappers covered with a damp paper towel while you work.
Recipe Notes
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Thin-sliced beef is the easiest way to keep the filling tender.
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Cooling the filling before rolling helps prevent steam and leaks.
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Fry at 350°F for crispy, non-greasy egg rolls.
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A wire rack keeps cooked egg rolls crisp.
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Freeze uncooked egg rolls for the easiest future snack or party food.
Philly Cheesesteak Egg Rolls
Ingredients
Filling
- 1 ½ pounds ribeye or sirloin sliced very thin (or shaved steak)
- 1 tablespoon oil
- 1 large yellow onion thinly sliced
- 1 green bell pepper thinly sliced (optional)
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika optional
- 8 slices provolone or 2 cups shredded provolone, torn or shredded
- 4 slices American cheese optional, for extra creamy melt
Rolling
- 12 egg roll wrappers
- 1 egg + 1 tablespoon water egg wash
For frying
- Neutral oil for frying vegetable, canola, or avocado
Instructions
- Cook onions (and peppers): Heat oil in a skillet over medium. Add onions and cook 6–8 minutes until soft. Add peppers (optional) halfway through. Add garlic for 30 seconds. Transfer to a plate.
- Cook beef: Increase heat to medium-high. Add beef and cook 2–4 minutes, stirring, until just cooked through. Season with salt, pepper, paprika (optional). Stir in Worcestershire. Add onions/peppers back in and toss.
- Cool + add cheese: Remove from heat and cool 10–15 minutes. Stir in provolone (and American, if using) until starting to melt.
- Roll: Place wrapper like a diamond. Add 2–3 tablespoons filling. Fold bottom corner over filling, fold in sides, brush top corner with egg wash, roll tight. Place seam-side down.
- Fry: Heat oil to 350°F. Fry egg rolls in batches 3–5 minutes, turning until golden brown. Drain on a wire rack.
- Serve: Rest 2–3 minutes, then serve with dipping sauces.
Notes
