When I first made Philly cheesesteak egg rolls, I couldn’t believe how satisfying they were. These crispy little rolls are stuffed with all the savory goodness of a cheesesteak and fried to golden perfection. They’re perfect for game day, a family gathering, or just because you’re in the mood for something indulgent and delicious.
If you’re already a fan of creative cheesesteak recipes, you’ll love give a try to similar dish like Philly Cheesesteak Bowl. Get ready to wow everyone with these irresistibly crunchy treats!
Ingredients
- 8 ounces boneless ribeye steak, thinly sliced
- 1 tablespoon vegetable oil
- 1/4 medium yellow onion (about 2 ounces), diced
- 4 thin slices provolone cheese (or 3 ounces American cheese), torn into small pieces
- 1 tablespoon grated Parmesan cheese (optional)
- 1/2 teaspoon kosher salt
- Pinch of ground black pepper
- 8 egg roll wrappers
- 2 quarts neutral frying oil (like peanut or vegetable oil)
- Your favorite dipping sauce (like cheese sauce, ketchup, or mustard)
Note: This recipe makes 8 egg rolls, perfect for serving 4-8 people depending on how hungry they are!
Variations
Want to personalize your cheesesteak egg rolls? Here are a few ideas to try:
- Dairy-Free: Skip the cheese or use a dairy-free cheese alternative that melts well.
- Low-Carb: Skip the egg roll wrappers and use thin slices of zucchini or cabbage to wrap the filling before baking.
- Cheese Options: Try Cheez Whiz, Cooper Sharp, or even mozzarella if you prefer a different flavor.
- Vegetarian: Swap the steak for mushrooms, plant-based meat, or even roasted veggies.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce into the filling.
For more steak recipe inspiration, you can also check out this wonderful collection of steak recipes.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour, 5 minutes
Equipment You Need
- Sharp knife for slicing steak thinly.
- Cutting board to dice onions and chop meat.
- Cast iron or nonstick skillet for cooking the filling.
- Tongs or spider skimmer to safely lower and remove egg rolls from the oil.
- Dutch oven or large pot to deep-fry the egg rolls.
- Instant-read or deep-fry thermometer to monitor oil temperature.
How to Make Philly Cheesesteak Egg Rolls?
Making these egg rolls at home is straightforward and fun! Follow these simple steps to create your new favorite snack.
Prepare the Cheesesteak Filling
Start by slicing the steak thinly. If you’re doing this at home, partially freeze the meat for about an hour to make slicing easier. A sharp knife is your best friend here. If you’re short on time, pre-sliced ribeye is a great alternative.
Dice the onions finely, then heat your skillet over medium-high heat. Add oil, then sauté the steak and onions together in an even layer. Cook without stirring for a few minutes to get a nice sear. After that, stir everything together until the steak is browned and the onions soften.
Now comes the fun part. Add torn provolone (or your cheese of choice) along with Parmesan, salt, and pepper. Stir everything until the cheese melts and coats the meat, creating a gooey and flavorful filling. Remove the skillet from heat and allow the mixture to cool for 15 minutes.
Assemble the Egg Rolls
Lay out one egg roll wrapper at a time. Position it so a corner faces you, like a diamond. Place about 1/4 cup of filling in the center of the wrapper and shape it into a small log. Wet the edges of the wrapper with water using your fingertips.
Fold the bottom corner up over the filling, then fold in the sides tightly. Roll the wrapper tightly, sealing the top corner with more water. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls
Heat oil in a deep Dutch oven or heavy-bottomed pot to 350°F. Fry the egg rolls in batches (typically 4 at a time) to avoid overcrowding. Place them seam-side down into the hot oil and fry for about 4-8 minutes, turning halfway through for even browning.
Once they’re golden brown and crispy, remove the egg rolls with tongs and place them on a plate lined with paper towels to absorb excess oil. They’re now ready for serving!
If you’re a fan of bold flavors, this Philly Cheesesteak Soup is another creamy and hearty way to enjoy the classic cheesesteak ingredients.
Credit: seriouseats.com
Why You’ll Love This Recipe?
These egg rolls are bound to become a favorite in your kitchen. Here’s why:
- Simple steps make them easy to prepare at home.
- Customizable filling lets you get creative with flavors.
- Crispy exterior contrasts perfectly with the gooey filling.
- Crowd-pleaser that’s ideal for parties or family dinners.
- Great make-ahead option for effortless entertaining.
How to Serve Philly Cheesesteak Egg Rolls?
These egg rolls pair wonderfully with dipping sauces like cheese sauce, spicy mustard, or even classic ketchup. For a fun presentation, arrange them on a platter with small bowls of dips. Garnish the plate with fresh parsley or shredded lettuce for a pop of color. Serve them fresh and crispy while they’re still warm for maximum enjoyment!
Nutritional Information
Here’s the estimated nutritional breakdown for one egg roll:
- Calories: 418
- Protein: 17g
- Carbohydrates: 28g
- Fat: 26g
Make Ahead and Storage
One of the best things about these egg rolls is how convenient they are to prepare in advance. You can assemble them up to one month ahead of time and freeze them. Arrange the uncooked egg rolls on a plate to freeze, then store them in a sealed bag in the freezer.
Fry them straight from frozen, increasing the cooking time by a few minutes. Leftover cooked egg rolls don’t freeze well but can be stored in the fridge for up to two days. Reheat them in an oven or air fryer to restore some crispiness.
Tips for Making the Recipe
I’ve made these egg rolls a handful of times now, and here are my tried-and-true tips to make them even better:
- Prep in advance by slicing the meat and chopping the onions the night before.
- Keep your wrappers moist by covering them with a damp towel while assembling.
- Monitor the oil temperature closely to prevent uneven frying or sogginess.
- Seal tightly when rolling to stop them from falling apart mid-fry.
- Experiment with dips like garlic aioli for an elevated twist.
Whether you’re cooking for a party or just a special night in, Philly cheesesteak egg rolls are a guaranteed hit. They’re easy to customize, deliciously indulgent, and impossible to resist. Give this recipe a try, and share it with friends or family who love a good crispy, cheesy snack!
Philly Cheesesteak Egg Rolls Recipe
Ingredients
- 8 ounces boneless ribeye steak thinly sliced
- 1 tablespoon vegetable oil
- 1/4 medium yellow onion about 2 ounces, diced
- 4 thin slices provolone cheese or 3 ounces American cheese, torn into small pieces
- 1 tablespoon grated Parmesan cheese optional
- 1/2 teaspoon kosher salt
- Pinch of ground black pepper
- 8 egg roll wrappers
- 2 quarts neutral frying oil like peanut or vegetable oil
- Your favorite dipping sauce like cheese sauce, ketchup, or mustard
Instructions
- Start by slicing the steak thinly. If you’re doing this at home, partially freeze the meat for about an hour to make slicing easier. A sharp knife is your best friend here. If you’re short on time, pre-sliced ribeye is a great alternative.
- Dice the onions finely, then heat your skillet over medium-high heat. Add oil, then sauté the steak and onions together in an even layer. Cook without stirring for a few minutes to get a nice sear. After that, stir everything together until the steak is browned and the onions soften.
- If you’re a fan of bold flavors, this Philly Cheesesteak Soup is another creamy and hearty way to enjoy the classic cheesesteak ingredients.
- Now comes the fun part. Add torn provolone (or your cheese of choice) along with Parmesan, salt, and pepper. Stir everything until the cheese melts and coats the meat, creating a gooey and flavorful filling. Remove the skillet from heat and allow the mixture to cool for 15 minutes.
- Lay out one egg roll wrapper at a time. Position it so a corner faces you, like a diamond. Place about 1/4 cup of filling in the center of the wrapper and shape it into a small log. Wet the edges of the wrapper with water using your fingertips.
- Fold the bottom corner up over the filling, then fold in the sides tightly. Roll the wrapper tightly, sealing the top corner with more water. Repeat with the remaining wrappers and filling.
- Heat oil in a deep Dutch oven or heavy-bottomed pot to 350°F. Fry the egg rolls in batches (typically 4 at a time) to avoid overcrowding. Place them seam-side down into the hot oil and fry for about 4-8 minutes, turning halfway through for even browning.
- Once they’re golden brown and crispy, remove the egg rolls with tongs and place them on a plate lined with paper towels to absorb excess oil. They’re now ready for serving!
Notes
- Prep in advance by slicing the meat and chopping the onions the night before.
- Keep your wrappers moist by covering them with a damp towel while assembling.
- Monitor the oil temperature closely to prevent uneven frying or sogginess.
- Seal tightly when rolling to stop them from falling apart mid-fry.
- Experiment with dips like garlic aioli for an elevated twist.
