Here’s a crowd-pleasing recipe for Philly Cheesesteak Egg Rolls—crispy on the outside, cheesy and savory inside 
Contents
Philly Cheesesteak Egg Rolls
Ingredients (Makes about 12)
- 1 lb ribeye steak (or sirloin), very thinly sliced
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional but classic)
- Salt & black pepper, to taste
- 1 teaspoon garlic powder
- 8–12 slices provolone cheese (or American cheese)
- 12 egg roll wrappers
- Oil, for frying
Optional for dipping:
- Cheese sauce
- Ketchup or spicy mayo
Instructions
1. Cook the Filling
- Heat olive oil in a large skillet over medium-high heat.
- Add onions, peppers, and mushrooms. Sauté until softened and slightly caramelized, about 5–7 minutes.
- Push veggies to one side, add steak, season with salt, pepper, and garlic powder.
- Cook quickly until steak is just done (2–3 minutes).
- Remove from heat and let cool slightly.
2. Assemble the Egg Rolls
- Lay an egg roll wrapper in a diamond shape.
- Place 2–3 tablespoons of steak mixture in the center.
- Top with a slice of provolone (fold to fit).
- Fold bottom corner up over filling, fold in sides, then roll tightly.
- Seal edge with a little water.
3. Fry
- Heat oil to 350°F (175°C).
- Fry egg rolls in batches for 3–4 minutes, turning, until golden brown.
- Drain on paper towels.
Alternative Cooking Methods
Air Fryer:
- Spray egg rolls lightly with oil.
- Air fry at 380°F (193°C) for 8–10 minutes, turning halfway.
Baked:
- Bake at 400°F (205°C) for 15–18 minutes, flipping once.
Tips
- Freeze assembled (uncooked) egg rolls for later—fry straight from frozen.
- For extra cheesiness, mix shredded provolone into the steak filling.
- Slice steak while partially frozen for ultra-thin pieces.
