Philly Cheesesteak Egg Rolls

Philly Cheesesteak Egg Rolls recipe — crispy on the outside, cheesy and savory on the inside, packed with steak, onions, peppers, and gooey melted cheese. Perfect as an appetizer or snack! 🥢🧀🥩

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🛒 Ingredients
1 lb ribeye steak (thinly sliced, or use shaved steak)
1 medium onion, finely diced
1 green bell pepper, finely diced (optional, traditional or not depending on your preference)
1 cup mushrooms, finely diced (optional)
1 tbsp olive oil
1 tbsp butter
Salt & black pepper, to taste
1 ½ cups shredded provolone cheese (or mozzarella/cheese of choice)
12–15 egg roll wrappers
1 egg, beaten (for sealing wrappers)
Oil, for frying (vegetable or canola)


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👩‍🍳 Instructions
1. Cook the filling
Heat olive oil and butter in a skillet over medium heat.
Add onions, peppers, and mushrooms (if using). Sauté until softened, about 5 minutes.
Add steak, season with salt and pepper, and cook until just browned (do not overcook).
Stir in shredded cheese until melted. Remove from heat and let cool slightly.


2. Assemble the egg rolls
Lay an egg roll wrapper on a clean surface in a diamond shape.
Place 2–3 tablespoons of filling in the center.
Fold the bottom corner over the filling, then fold in the sides, and roll up tightly.
Brush the edges with beaten egg to seal. Repeat with remaining wrappers.


3. Fry
Heat oil in a deep skillet or pot to 350°F (175°C).
Fry egg rolls in batches for about 3–4 minutes, turning until golden brown and crispy.
Drain on paper towels.


4. Serve
Enjoy hot with cheese sauce or horseradish aioli for dipping!




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✨ Tip: You can also bake them at 425°F for 12–15 minutes (spray with oil for crispiness) or air fry at 375°F for 8–10 minutes.