Get ready to embark on a flavor-packed adventure with this Philly Cheesesteak Egg Rolls Recipe, a fun twist on the classic sandwich that brings together tender ribeye, sautéed peppers and onions, and melty provolone cheese all wrapped in crispy, golden egg roll wrappers. It’s the perfect snack or party appetizer that combines the best of Philly cheesesteak’s savory goodness with a delightful crunch. Whether you’re frying or baking, these egg rolls promise to be a crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Philly Cheesesteak Egg Rolls Recipe lies in its simple yet essential ingredients, each contributing to the dish’s vibrant flavors and textures. From buttery vegetables that soften to sweet perfection, to juicy ribeye that delivers that authentic cheesesteak taste, every element plays a key role in making each bite unforgettable.
- Butter (1 1/2 tablespoons): Adds richness and helps soften the veggies with a silky touch.
- Green bell pepper (1, chopped): Provides a fresh crunch and a pop of bright color.
- Onion (1/2 cup, chopped): Brings sweetness and depth when sautéed.
- Boneless ribeye steak (1 pound, sliced or coarsely chopped): The star of the show, tender and flavorful.
- Salt and pepper to taste: Essential seasonings that bring all the flavors together.
- Provolone cheese (6 slices): Melts beautifully, adding that signature cheesesteak creaminess.
- Egg roll wrappers (12): Crispy casing that holds everything snugly and frying gives it the perfect crunch.
- Oil for frying: Needed to achieve that golden-brown finish if you choose frying.
- Ranch for dipping (optional): A cool and tangy companion that pairs surprisingly well.
How to Make Philly Cheesesteak Egg Rolls Recipe
Step 1: Prepare the Filling
Start by melting half a tablespoon of butter in a large pan over medium-high heat. Add the chopped green bell pepper and onion, cooking them until they soften into a lovely, fragrant bed of flavor. Once tender, remove the veggies and set them aside. This step ensures your veggies stay perfectly cooked without overdoing it when combined later.
Step 2: Cook the Steak
Next, melt the remaining butter in the same pan to retain all those delicious bits left behind from the vegetables. Add your sliced ribeye steak, seasoned well with salt and pepper, and cook until it’s beautifully browned. This caramelization packs in savory depth and that irresistible steakhouse aroma.
Step 3: Combine Filling
Return the softened peppers and onions to the pan with the steak and stir gently to combine. This melding of flavors creates a juicy, savory filling that’s perfectly balanced and ready to stuff into your egg roll wrappers.
Step 4: Assemble Egg Rolls
Lay out an egg roll wrapper flat on your work surface. Place half a slice of provolone cheese in the center, then add 2 to 3 tablespoons of the hearty steak and veggie mixture on top. Folding carefully, seal the edges with a little water to keep everything tucked inside without a leak.
Step 5: Fry or Bake
For the classic crispy finish, heat oil to 350°F in a deep pan and fry the egg rolls in batches for 3 to 5 minutes until they turn a stunning golden brown. Drain them on paper towels to remove excess oil. Alternatively, for a lighter option, preheat your oven to 425°F, coat the egg rolls lightly with cooking spray, and bake for 15 to 20 minutes until they’re just as crispy and irresistible.
How to Serve Philly Cheesesteak Egg Rolls Recipe
Garnishes
Simple is best here: sprinkle a bit of chopped fresh parsley or green onions for a burst of color and freshness. If you want a touch of heat, a light dusting of smoked paprika or red pepper flakes can add a subtle spicy kick that complements the savory steak beautifully.
Side Dishes
Pair your Philly Cheesesteak Egg Rolls with cool, crisp sides like a crunchy coleslaw or a tangy pickle to cut through the richness. A fresh garden salad or even a handful of sweet potato fries makes for a fantastic balance that turns this appetizer into a satisfying meal.
Creative Ways to Present
Get playful by slicing the egg rolls diagonally before serving to reveal the melty cheese and steak filling inside. Serve them with small bowls of ranch or your favorite dipping sauces arranged on a wooden platter for a festive, shareable vibe that’s perfect for parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and trust me, you probably will), store the cooked Philly Cheesesteak Egg Rolls in an airtight container in the refrigerator. They’ll keep well for up to 3 to 4 days, which gives you plenty of time to enjoy them again as a quick snack or second meal.
Freezing
You can freeze the assembled, uncooked egg rolls by wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. They freeze beautifully for up to a month. Just remember to fry or bake them straight from frozen for best results!
Reheating
To bring your stored or frozen egg rolls back to life, reheat them in the oven at 375°F for about 10 to 15 minutes, until they’re once again crispy on the outside and heated through inside. Avoid microwaving if possible, as the wrappers can get soggy.
FAQs
Can I use steak other than ribeye for this recipe?
Absolutely! While ribeye is wonderfully tender and flavorful, you can use other tender cuts like sirloin or flank steak. Just make sure to slice them thinly for the best texture.
Is it possible to bake instead of frying the egg rolls?
Yes! Baking is a great alternative for a lighter option. Simply coat the egg rolls lightly with cooking spray and bake at 425°F for 15 to 20 minutes until crispy and golden.
Can I make these egg rolls vegetarian?
Definitely! Swap the ribeye with sautéed mushrooms or a mix of hearty vegetables like zucchini and eggplant for a delicious vegetarian twist while keeping that rich, savory flavor.
What’s the best way to prevent egg rolls from getting soggy?
Make sure your filling is not too wet before assembly and fry or bake the egg rolls right before serving. If storing, reheat in the oven to restore crispness rather than using the microwave.
How do I seal the egg rolls without them coming apart?
Use a little water on the edges of the wrapper as glue and press firmly to seal. If desired, you can also brush the edges with beaten egg for extra hold, but water usually works great.
Final Thoughts
This Philly Cheesesteak Egg Rolls Recipe is such a joyful way to enjoy the classic Philly flavors with a crunchy twist that’s perfect for sharing. Whether it’s game day, a party, or a fun dinner at home, these egg rolls never fail to impress and satisfy. Give this recipe a try and watch it become a fast favorite in your kitchen too!
Print
Philly Cheesesteak Egg Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls (12 servings)
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak sandwich with the crispy, golden-brown texture of a fried egg roll. Filled with tender ribeye steak, sautéed bell peppers and onions, and melted provolone cheese, these egg rolls make a perfect appetizer or snack served with ranch dipping sauce.
Ingredients
Filling
- 1 1/2 tablespoons butter
- 1 green bell pepper, chopped
- 1/2 cup onion, chopped
- 1 pound boneless ribeye steak, sliced or coarsely chopped
- Salt and pepper to taste
- 6 slices provolone cheese
Assembly
- 12 egg roll wrappers
- Water (for sealing edges)
For Frying
- Oil for frying (enough to deep fry at 350°F)
Optional
- Ranch dressing for dipping
Instructions
- Prepare the Filling: Melt 1/2 tablespoon of butter in a large pan over medium-high heat. Add the chopped green bell pepper and onion, cooking until they soften. Remove the cooked vegetables from the pan and set aside.
- Cook the Steak: In the same pan, melt the remaining 1 tablespoon of butter. Add the sliced or coarsely chopped ribeye steak, season with salt and pepper, and cook until browned and cooked through.
- Combine Filling: Return the cooked bell peppers and onions to the pan with the cooked steak, stirring well to combine the ingredients evenly.
- Assemble Egg Rolls: Lay an egg roll wrapper flat on a clean surface. Place half a slice of provolone cheese in the center, then add 2-3 tablespoons of the steak mixture on top of the cheese. Fold and seal the edges of the wrapper using a bit of water to ensure the egg roll is securely closed.
- Fry the Egg Rolls: Heat oil to 350°F in a deep pan or fryer. Fry the egg rolls in batches for 3-5 minutes, or until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Bake Option (Alternative Cooking Method): Preheat the oven to 425°F. Lightly coat the assembled egg rolls with cooking spray and bake on a baking sheet for 15-20 minutes until they become crispy. This is a healthier alternative to deep frying.
Notes
- Use ribeye steak for the best tenderness and flavor, but other rib cuts can be used as a substitute.
- Ensure the egg roll wrappers are sealed tightly to prevent filling from leaking during frying or baking.
- For a low-fat option, opt for baking the egg rolls instead of frying.
- Serve with ranch or your favorite dipping sauce for enhanced flavor.
- Leftover filling can be stored in the refrigerator for up to 3 days.
