Philly Cheesesteak Egg Rolls

Philly Cheesesteak Egg Rolls: The Ultimate Twist on a Classic Favorite

If you love the savory, cheesy goodness of a Philly cheesesteak, then you’re going to be obsessed with Philly Cheesesteak Egg Rolls. These crispy, golden-brown bites take the classic Philly cheesesteak and transform it into an appetizer, snack, or game day treat that’s perfect for any occasion. With all the flavor of the iconic sandwich wrapped in a crunchy egg roll shell, they’re sure to be a hit at your next gathering or whenever you’re craving something indulgent and delicious.

Whether you’re hosting a party, watching the big game, or simply craving a fun twist on a beloved classic, Philly Cheesesteak Egg Rolls offer the best of both worlds. They bring together the tender, savory steak, melted cheese, and sautéed onions and peppers—everything you love about a cheesesteak—in bite-sized form that’s perfectly crispy on the outside and melty on the inside.

Ready to make your own batch? Here’s everything you need to know about preparing these irresistible bites.

Ingredients:

1 lb rib-eye steak (or flank steak), thinly sliced
1 medium onion, thinly sliced
1 bell pepper, thinly sliced (green or red)
2 tablespoons olive oil
4 oz cream cheese, softened
8-10 egg roll wrappers (found in the refrigerated section of most grocery stores)
1 cup shredded provolone cheese (or a mix of provolone and American cheese)
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
1 egg, beaten (for sealing the egg rolls)
Vegetable oil for frying

Optional Dipping Sauce:

Ranch dressing, blue cheese, or spicy ketchup for dipping (depending on your preference)

Directions:

1. Prepare the Philly Cheesesteak Filling:

Begin by heating olive oil in a large skillet over medium-high heat. Add the onions and bell peppers, and sauté until they’re softened and slightly caramelized, about 5-7 minutes. Stir occasionally to ensure they cook evenly.
Once the veggies are cooked, remove them from the skillet and set them aside. In the same skillet, add the thinly sliced rib-eye steak (or flank steak). Cook the steak for about 3-4 minutes, or until browned and cooked through. If needed, you can cook the steak in batches to avoid overcrowding the pan.
Season the steak with salt, pepper, and a splash of Worcestershire sauce for extra flavor. Once cooked, return the sautéed onions and peppers to the pan and mix everything together. Remove the skillet from the heat.

2. Prepare the Egg Rolls:

Now it’s time to assemble the egg rolls! Lay a single egg roll wrapper on a flat surface, with one corner facing you (so it looks like a diamond).
In the center of the wrapper, place a generous spoonful of the Philly cheesesteak mixture. Add a spoonful of the cream cheese on top of the steak mixture to help bind everything together and give it that creamy, melt-in-your-mouth texture.
Sprinkle a little shredded provolone cheese over the mixture. The cheese will melt inside and add that signature cheesesteak gooeyness.
To roll the egg rolls, fold the bottom corner up over the filling, then fold in the two side corners. Brush the top corner with a bit of beaten egg and tightly roll up the egg roll, sealing it shut. Repeat this process with the remaining wrappers and filling.

3. Fry the Egg Rolls:

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