Philly cheesesteak egg rolls

Craving the bold, savory magic of a Philly cheesesteak—but want it handheld, crunchy, and ready in under half an hour? These Philly Cheesesteak Egg Rolls deliver all the iconic flavors—tender ribeye, sautéed onions and peppers, and melty provolone—wrapped in a golden, crispy egg roll wrapper and fried (or baked!) to perfection.

They’re the ultimate fusion appetizer: a taste of South Philly meets Asian-inspired crunch, perfect for game day, weeknight dinners, or impressing guests without the stress. And yes—they’re even better with a side of cheesesteak sauce for dipping!

Why You’ll Love These Egg Rolls

🥩 All the cheesesteak flavor—no sandwich required
⏱️ Ready in 30 minutes—faster than delivery!
🥢 Fun, hand-held, and shareable
💸 Cheaper than a cheesesteak—uses affordable cuts like sirloin
🌶️ Customizable heat and cheesiness

Ingredients You’ll Need

(Makes 12–14 egg rolls)

For the Filling:

1 lb ribeye or sirloin steak, thinly sliced or shaved (freeze 30 mins first for easy slicing)
1 tbsp olive oil
1 small yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
4 oz provolone cheese, shredded (or Cheez Whiz for authenticity!)
1 tbsp Worcestershire sauce
½ tsp salt
¼ tsp black pepper

For Assembly:

12–14 egg roll wrappers (not spring roll wrappers—they’re thinner)
1 egg, beaten (for sealing)
Oil for frying (vegetable, canola, or peanut)

For Dipping Sauce (Optional but Recommended):

½ cup mayonnaise
2 tbsp ketchup
1 tsp hot sauce or Worcestershire
Pinch of garlic powder

💡 Pro Tips:

Slice steak thin—ask your butcher for “shaved steak” or freeze 30 mins before slicing.

Squeeze out veggie moisture after cooking to prevent soggy wrappers.

Keep wrappers covered with a damp towel—they dry out fast!