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This hearty Philly Cheesesteak Egg Roll recipe combines the classic Philadelphia sandwich filling with crispy Asian wrappers for an irresistible fusion appetizer that always disappears first at parties. The contrast between the crunchy exterior and savory, cheesy interior creates the perfect bite every time.
These egg rolls have become my signature potluck contribution. I first made them for a Super Bowl party three years ago, and now I get texts days before any gathering asking if I'll be bringing "those amazing cheesesteak things."
Ingredients
- 1 large onion chopped. The natural sweetness balances the richness of the beef. Yellow onions work best but white onions are fine too.
- 1 large green bell pepper chopped. Provides that authentic Philly flavor and slight crunch. Look for firm peppers with glossy skin.
- 1 pound thinly sliced beefsteak. Ribeye offers the most flavor but sirloin works well and is more budget friendly. Ask your butcher to slice it paper thin.
- Salt and pepper to taste. Seasoning is crucial even in simple recipes. Use kosher salt for better flavor distribution.
- 1 cup provolone cheese shredded. Traditional for Philly cheesesteaks and melts beautifully. Buy a block and shred it yourself for better melting.
- 8 egg roll wrappers. Found in the refrigerated section near tofu. Check the expiration date for freshness.
- 1 egg beaten. Creates the perfect seal to keep your filling inside while frying.
- Vegetable oil for frying. Choose a neutral oil with a high smoke point like canola or peanut oil.
Step-by-Step Instructions
- Sauté the Vegetables
- Heat vegetable oil in a large skillet over medium high heat until shimmering. Add chopped onion and green bell pepper, stirring occasionally until they soften and develop golden brown edges, about 5 minutes. This caramelization is crucial for developing deep flavor.
- Cook the Beef
- Add the thinly sliced beef to the skillet with the vegetables and season generously with salt and pepper. Break up any large pieces with your spatula and stir frequently until the meat is completely browned with no pink remaining, approximately 5 minutes. If excess liquid accumulates, carefully drain it off to prevent soggy egg rolls.
- Melt the Cheese
- Reduce heat to low and sprinkle shredded provolone evenly across the beef and vegetable mixture. Gently fold everything together until the cheese is completely melted and creates a cohesive filling. Remove from heat and allow to cool until just warm to the touch, about 10 minutes, making it easier to handle.
- Wrap the Egg Rolls
- Place an egg roll wrapper on a clean surface in a diamond orientation. Spoon about 2 tablespoons of filling onto the center. Fold the bottom corner up over the filling, then fold the side corners toward the center like an envelope. Roll upward tightly, brushing the top corner with beaten egg before completing the roll to create a secure seal. Repeat with remaining wrappers.
- Heat the Oil
- Pour vegetable oil into a deep saucepan or Dutch oven to a depth of about 2 inches. Heat over medium high heat until it reaches exactly 350°F on a thermometer. Proper temperature ensures crispy exterior without absorbing excess oil. Prepare a paper towel lined plate for draining.
- Fry the Egg Rolls
- Carefully place 2 to 3 egg rolls into the hot oil using tongs, being careful not to crowd the pan which would lower the oil temperature. Fry until deeply golden brown on all sides, about 3 to 4 minutes total, turning occasionally with tongs for even browning. Monitor oil temperature constantly.
- Drain and Serve
- Transfer fried egg rolls to the prepared paper towel lined plate to absorb excess oil. Continue frying remaining egg rolls in batches. Allow to cool slightly before serving as the filling will be extremely hot. Serve while still warm for the best texture contrast.
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The real secret to these egg rolls is getting the beef sliced ultra thin. I discovered this matters when my husband brought home the wrong cut once and we had to chop it by hand. The texture was completely different. Now I either ask the butcher directly or partially freeze the meat first to make slicing easier at home.
Make-Ahead Options
These egg rolls can be prepared up to 24 hours before serving. Simply assemble them completely, place on a baking sheet lined with parchment paper with space between each roll, cover with plastic wrap, and refrigerate. When ready to serve, fry directly from the refrigerator, adding about 30 seconds to the cooking time. For longer storage, freeze the uncooked egg rolls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding 1 to 2 minutes to the cooking time.
Serving Suggestions
The traditional Philadelphia way to enjoy these would be with a side of cheese sauce for dipping, but I find they pair beautifully with so many options. My family particularly enjoys a horseradish sauce made from equal parts sour cream and prepared horseradish with a dash of Worcestershire sauce. For a complete game day spread, serve alongside buffalo wings, loaded potato skins, and a fresh vegetable platter to balance the richness.
Troubleshooting Tips
If your egg rolls are browning too quickly but the insides seem undercooked, your oil is likely too hot. Reduce the heat slightly and continue cooking. Conversely, if they appear greasy and pale, your oil isn't hot enough. The perfect temperature range is between 340°F and 360°F. Another common issue is filling leakage during frying. This usually happens when the egg rolls aren't sealed properly or are overfilled. Keep your filling amount consistent at about 2 tablespoons per wrapper and be sure to create a good seal with the egg wash.
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Recipe FAQs
- → Can I bake these egg rolls instead of frying them?
Yes, you can bake these Philly Cheesesteak Egg Rolls at 375°F (190°C) for about 15-20 minutes until crispy and golden brown. Brush them lightly with oil before baking for better browning. While baking provides a healthier alternative, the texture won't be quite as crispy as the fried version.
- → What's the best beef cut to use for this dish?
Ribeye is traditionally used for authentic Philly cheesesteaks due to its marbling and flavor, but sirloin or sandwich steak work well too. The key is to slice the beef very thinly against the grain. For convenience, you can ask your butcher to thinly slice the beef, or partially freeze it at home to make slicing easier.
- → Can I make these egg rolls ahead of time?
Yes, you can prepare the filling and even assemble the egg rolls a day in advance. Store the assembled uncooked egg rolls in the refrigerator with a damp paper towel covering them to prevent drying. Alternatively, you can freeze the assembled uncooked egg rolls for up to 3 months. Fry them directly from frozen, adding 1-2 minutes to the cooking time.
- → What dipping sauces pair well with these egg rolls?
Popular options include cheese sauce (especially a warm Cheez Whiz for authentic Philly flavor), marinara sauce, horseradish cream, sriracha mayo, or a simple mixture of mayonnaise and ketchup. For a tangy option, try a homemade Thousand Island dressing or sweet chili sauce.
- → How do I know when the oil is the right temperature for frying?
The ideal frying temperature is 350°F (175°C). If you don't have a thermometer, you can test the oil by placing a small piece of egg roll wrapper in it - it should bubble immediately and turn golden in about 30 seconds. Oil that's too hot will burn the outside before cooking the inside, while oil that's too cool will make the egg rolls greasy.
- → Can I use other cheeses instead of provolone?
While provolone is traditional for Philly cheesesteaks, you can experiment with other melting cheeses. American cheese, Cheez Whiz, or a mix of mozzarella and white American cheese are popular alternatives. For more complex flavor, try adding a small amount of sharp cheddar along with the provolone.