Philly Cheesesteak Egg Roll Recipe Recipe – Cozy, crispy comfort in every bite

Introduction

The kitchen fills with a warm, savory steam and the sizzle of butter — that first breath always tells me dinner’s going to be good. Today I’m sharing my Philly Cheesesteak Egg Roll Recipe, a crunchy, melty twist on a neighborhood favorite that you can make at home in under an hour. This always takes me back to Sunday dinners. For basics on folding and frying egg rolls, I like to remind folks to read a quick guide to egg roll tips before they start.

Why You’ll Love This

• Fast weeknight comfort — ready in about 40 minutes.
• Crispy outside, gooey provolone inside — crowd-pleaser.
• Uses inexpensive rib-eye scraps or day-old steak.
• Great for parties; dip-friendly and hand-held.

Quick Recipe Snapshot

• Servings: 4–6 (about 12 egg rolls)
• Prep time: 20 minutes
• Cook time: 20 minutes
• Total time: 40 minutes
• Skill level: Easy
• Taste: savory + buttery
  You’ll feel confident making these after the first roll — they come together quickly.

Ingredients You’ll Need

• 1 green bell pepper, chopped — bright, crunchy
• ½ cup onion, chopped — sweet when softened
• 1 pound boneless rib-eye steak, sliced or chopped — thin slices cook fast
• 6 slices provolone cheese — melty, mild
• 1 ½ tablespoons butter, divided — gives rich flavor
• Salt, to taste
• Black pepper, to taste
• 12 egg roll wrappers — keep them covered to avoid drying
• Oil for deep frying (vegetable or canola oil recommended)
• Optional: Ranch dressing for dipping

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Thinly slice steak for quick searing.

If you want a seafood switch-up later, try my take on shrimp egg rolls.

How to Make It

1. First, melt half the butter (about ¾ tablespoon) in a large pan over medium heat. Add the chopped green pepper and onion. Listen for a soft sizzle.
2. Then cook the veggies 3–4 minutes until they soften and the onion turns translucent. Remove to a plate and cover to keep warm.
3. Next, melt the remaining butter in the same pan and add the sliced rib-eye. Season with salt and black pepper. You should hear a louder sizzle as the meat hits the hot pan.
4. Cook the steak 3–4 minutes until browned and cooked through; pieces should have little brown edges. Return the veggies to the pan and toss to combine. Taste and adjust seasoning.
5. Meanwhile, unfold egg roll wrappers and work on a clean surface. In the center of each wrapper, lay half a slice of provolone, then add 2–3 tablespoons of the steak-vegetable filling. Moisten the edges with water and fold per package directions to seal.
6. Heat oil in a deep pot until it reaches about 350°F (175°C). Fry 3–4 egg rolls at a time, turning so all sides get golden. Fry 3–5 minutes until deeply golden and crisp.
7. Finally, drain on paper towels and serve hot with ranch or your favorite dip. Done looks like even golden shells and melty cheese when you tear one open.

For a sweet finish, try a simple dessert like my 2-ingredient apple cinnamon roll bake.

Kitchen Tips (From My Kitchen)

1. Time-saver: Slice steak thin ahead and refrigerate to speed up searing.
2. Common mistake + fix: Wrappers tear if dry — keep them covered with a damp towel.
3. Simple variation: Add a pinch of red pepper flakes or chopped parsley for bright heat.

Also, if you want an easy treat after, I often serve a bar like these 3-ingredient Mounds-style bars.

Serving Ideas

• Weeknight dinner: plate 2–3 egg rolls with a small salad.
• Party platter: slice rolls on the diagonal and serve with multiple dips.
• Brunch twist: pair with scrambled eggs and a spicy mayo.
  Garnish with chopped parsley, extra black pepper, or a lemon wedge for brightness.

Pair with fruity sips like these banana smoothie recipes for a fun family combo.

Storing & Leftovers

• Fridge: Store cooled egg rolls in an airtight container for up to 3 days.
• Freezer: Freeze uncooked, wrapped egg rolls on a tray, then bag for up to 3 months.
• Reheat: Oven or air fryer at 375°F for 8–10 minutes keeps them crisp.
  Leftover idea: Chop a cold egg roll and toss into a salad or rice bowl.

FAQs

Q: Can I make these ahead?
A: Yes — assemble and refrigerate up to 24 hours, or freeze uncooked for longer.

Q: What substitutions work?
A: Use thin sirloin or day-old steak; provolone can be swapped for mozzarella. A quick answer on variations is in my Philly Cheesesteak Egg Roll Recipe notes above.

Q: How do I know they’re done?
A: They should be evenly golden and sound hollow when tapped; cheese should be melted inside.

Q: Can I freeze them?
A: Absolutely — freeze before frying for best texture when you re-fry or oven-bake later.

Conclusion

For another well-tested version, check this Cheesesteak Egg Rolls Recipe – Serious Eats which inspired some technique ideas, and for a different take try Philly Cheesesteak Egg Rolls – Great Grub, Delicious Treats for extra serving inspiration.

Final Thoughts

I love that these rolls feel fancy but are actually simple to make — crunchy, melty, and full of the flavors I remember from the corner deli. Tweak the filling, dial the heat, and make them your own; I’d bet this one becomes a favorite in your house too. Philly Cheesesteak Egg Roll Recipe

Philly Cheesesteak Egg Rolls

A crunchy, savory twist on the classic cheesesteak, these egg rolls are crispy on the outside and melty on the inside, perfect for parties or weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 egg rolls

Course: Appetizer, Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Vegetables

• 1 whole green bell pepper, chopped bright, crunchy
• 0.5 cup onion, chopped sweet when softened

Main Ingredients

• 1 pound boneless rib-eye steak, sliced or chopped thin slices cook fast
• 6 slices provolone cheese melty, mild
• 1.5 tablespoons butter, divided gives rich flavor
• to taste Salt
• to taste Black pepper
• 12 pieces egg roll wrappers keep them covered to avoid drying
• Oil for deep frying (vegetable or canola oil recommended)
• Optional: Ranch dressing for dipping

Method

 

Preparation

1. Melt half the butter (about ¾ tablespoon) in a large pan over medium heat. Add the chopped green pepper and onion.
2. Cook the veggies for 3–4 minutes until they soften and the onion turns translucent. Remove to a plate and cover to keep warm.
3. Melt the remaining butter in the same pan and add the sliced rib-eye. Season with salt and black pepper.
4. Cook the steak for 3–4 minutes until browned and cooked through; pieces should have little brown edges.
5. Return the veggies to the pan and toss to combine. Taste and adjust seasoning.
6. Unfold egg roll wrappers on a clean surface. In the center of each wrapper, lay half a slice of provolone, then add 2–3 tablespoons of the steak-vegetable filling.
7. Moisten the edges with water and fold per package directions to seal.

Cooking

1. Heat oil in a deep pot until it reaches about 350°F (175°C). Fry 3–4 egg rolls at a time, turning so all sides get golden.
2. Fry for 3–5 minutes until deeply golden and crisp. Drain on paper towels.
3. Serve hot with ranch or your favorite dip.

Notes

Time-saver: Slice steak thin ahead and refrigerate to speed up searing. Keep egg roll wrappers covered with a damp towel to prevent tearing. Simple variation: Add a pinch of red pepper flakes or chopped parsley for bright heat.