Ohhh these are dangerously good 😮🔥
Crispy outside, melty cheesy steak inside—Philly Cheesesteak Egg Rolls are peak party food.
🥩🧀 Philly Cheesesteak Egg Rolls
Ingredients (Makes ~12 egg rolls)
Filling
- 1 lb ribeye steak (or shaved steak), thinly sliced
- 1 tbsp oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional)
- Salt & black pepper
- 1 tsp Worcestershire sauce
Cheese
- 6 slices provolone, chopped
or - 1 cup shredded mozzarella
(or Cheez Whiz if you’re going full Philly 😏)
Wraps & Frying
- 12 egg roll wrappers
- Water (for sealing)
- Oil for frying
🍳 Instructions
1. Cook the Filling
- Heat oil in a skillet over high heat.
- Sauté steak quickly until just cooked.
- Add onion, peppers, mushrooms, salt, pepper, and Worcestershire.
- Cook until veggies are soft and everything is flavorful.
- Remove from heat and let cool slightly (important for rolling).
2. Assemble Egg Rolls
- Lay wrapper in a diamond shape.
- Add 2–3 tbsp filling + cheese.
- Fold bottom corner up, sides in, roll tightly.
- Seal edge with water.
3. Fry
- Heat oil to 350°F (175°C).
- Fry 3–4 minutes, turning, until golden brown.
- Drain on paper towels.
🥣 Dipping Sauce Options
- Spicy ketchup
- Garlic aioli
- Cheese sauce
- Ranch (don’t argue—it works)
🔥 Cooking Alternatives
Air Fryer:
- Spray lightly with oil
- 380°F for 10–12 min, flipping halfway
Oven:
- 425°F for 15–18 min
💡 Pro Tips
- Chop steak small so rolls don’t burst
- Don’t overfill
- Let filling cool or wrappers tear
Want a make-ahead/freezer version, mini egg rolls, or a game-day platter idea?
