Cheese steak egg rolls take the beloved Philly cheesesteak—shaved beef, sautéed onions and peppers, and melty provolone—and wrap it all in a crispy egg roll wrapper. The result is a handheld, dippable appetizer that’s perfect for game day, parties, or a fun weeknight dinner. They’re surprisingly easy to make at home, and the contrast between the crunchy shell and the gooey, savory filling is irresistible.
Ingredients
- 1 lb (450 g) ribeye or sirloin steak, thinly sliced
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, thinly sliced (about 1 cup / 150 g)
- 1 green bell pepper, thinly sliced (about 1 cup / 150 g)
- 1 tsp (5 g) salt, divided
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (1 g) garlic powder
- 8 oz (225 g) provolone cheese, sliced or shredded
- 12 egg roll wrappers (about 12 oz / 340 g)
- 2 tbsp (30 ml) water (for sealing)
- Vegetable oil, for frying (about 2 cups / 500 ml)
Instructions
- If your steak isn’t already thinly sliced, place it in the freezer for 15–20 minutes to firm up, then slice it as thin as possible against the grain. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper, season with 1/2 tsp (2 g) salt, and sauté until soft and lightly browned, about 5–6 minutes. Transfer to a plate.
- In the same skillet, add the sliced steak in a single layer (work in batches if needed). Season with the remaining 1/2 tsp (2 g) salt, black pepper, and garlic powder. Cook over high heat, stirring occasionally, until the beef is browned and cooked through, about 2–3 minutes. The safe minimum internal temperature for beef is 145°F (63°C) as per USDA FSIS; check with a food thermometer. Remove from heat.
- Return the onions and peppers to the skillet with the beef, stir to combine, and let cool for 5 minutes.
- Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place about 2–3 tablespoons of the beef mixture in the center, then top with a slice or a generous pinch of provolone.
- Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly upward, but before sealing the top corner, brush a little water on the edges to help it stick. Press to seal. Repeat with the remaining wrappers and filling.
- Pour about 1 inch (2.5 cm) of vegetable oil into a deep skillet or Dutch oven and heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece of wrapper—it should sizzle immediately.
- Fry the egg rolls in batches of 3–4, turning occasionally, until golden brown and crispy, about 3–4 minutes per batch. Drain on a wire rack or paper towels.
- Serve hot, with your favorite dipping sauce.
Tips
- Thinly slice the beef: Partially freezing the steak for 15–20 minutes makes it much easier to slice thinly. If you prefer, you can also use deli-sliced roast beef for a shortcut.
- Don’t overfill: Overstuffed egg rolls are hard to seal and may burst during frying. Stick to about 2–3 tablespoons of filling per wrapper.
- Seal well: Use water or a little beaten egg to moisten the edges of the wrapper. Press firmly to ensure a tight seal so the cheese doesn’t leak out.
- Cheese choice: Provolone is classic, but you can use white American, mozzarella, or a mix. Just make sure it’s a good melting cheese.
Serving Suggestions
Serve these egg rolls as an appetizer with a side of warm marinara sauce, ranch dressing, or a creamy horseradish sauce. They also make a fun main dish alongside a simple green salad or a bowl of tomato soup. For a game-day spread, pair them with other finger foods like buffalo wings or loaded nachos.
Variations
- Chicken cheesesteak: Substitute the beef with thinly sliced chicken breast and cook to 165°F (74°C) as per USDA FSIS.
- Mushroom & Swiss: Add sautéed mushrooms to the filling and swap provolone for Swiss cheese.
- Spicy version: Add a few slices of jalapeño or a drizzle of hot sauce to the filling before rolling.
- Baked option: Instead of frying, brush the egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, turning once, until golden and crispy.
Storage and Reheating
Refrigerate leftover egg rolls in an airtight container for up to 3–4 days. To reheat, place them in a 375°F (190°C) oven for 8–10 minutes, or until heated through and crisp. You can also reheat in an air fryer at 350°F (175°C) for 5–6 minutes. Avoid microwaving, as it will make the wrappers soggy. For longer storage, freeze the uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry frozen egg rolls directly, adding 1–2 minutes to the cooking time, and ensure the filling reaches 165°F (74°C) before serving.
Frequently Asked Questions
Can I use a different cut of beef? Yes, you can use sirloin, flank steak, or even leftover roast beef. Just make sure it’s thinly sliced and cooked quickly over high heat to stay tender.
Can I make these ahead of time? Yes, you can assemble the egg rolls a few hours ahead and keep them covered in the fridge until ready to fry. Or freeze them uncooked for later.
Why did my egg rolls leak cheese? This usually happens if the wrapper isn’t sealed well or if the filling is too hot when you roll it. Let the filling cool slightly and make sure to moisten the edges thoroughly.
Can I air fry these? Absolutely. Preheat the air fryer to 375°F (190°C), brush the egg rolls with oil, and cook for 8–10 minutes, flipping halfway, until golden and crisp.
What dipping sauce goes best? Traditional choices include marinara, ranch, or a cheesy dipping sauce. A spicy sriracha mayo also works great.
How do I keep the egg rolls crispy? Serve them immediately after frying. If you need to hold them, keep them warm on a wire rack in a low oven (200°F / 95°C) for up to 30 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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