Philly Cheesesteak Egg Rolls
Philly Cheesesteak Egg Rolls are the ultimate homemade appetizer using tender ribeye steak and melted provolone. Skip the takeout delivery fees and make these restaurant-quality snacks right in your own kitchen. Whether you choose the deep fryer or air fryer method, the result is a golden, crunchy shell packed with savory beef and onions. They are completely make-ahead friendly, so you can prep a big batch for your next gathering without the stress.
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
Don’t overfill or they may burst.
For air fryer: 380°F for 8–10 minutes, flipping halfway (spray with oil).
For oven: 425°F for 15–18 minutes, flipping halfway (brush with oil).
Freeze uncooked egg rolls for up to 3 months and cook from frozen.
Tried this recipe?Let us know how it was!