There’s something a little bit magical about crispy egg rolls meeting gooey beef and cheese. And when you tuck a Philly Cheese Steak into a golden wrapper and give it a sizzle in hot oil, well friend, you’ve just turned comfort food into a handheld miracle. These Philly Cheese Steak Egg Rolls are exactly the kind of thing you whip up when fast dinners need a little flair, and you still want a hearty bite that hugs back.
Why This Recipe Works
It brings together two beloved classics in one irresistible package. You get all the rich, cheesy goodness of a traditional Philly Cheese Steak recipe in a crispy egg roll shell. The filling cooks quickly, making this one of those fast recipes for dinner that doesn’t feel like a compromise. It’s crowd-friendly, easy to prep ahead, and just downright fun to eat.
Ingredients
Ground beef or ribeye: Traditional Philly Cheese Steaks call for thinly sliced ribeye, but ground beef makes this recipe weeknight-easy and still deeply flavorful. If you’re watching the clock, ground beef is your go-to for fast dinners. If you want to impress or treat yourself, go for ribeye, partially frozen and thinly shaved.
Onions: You’ll want them sautéed until sweet and tender, almost melting into the beef. They bring that signature cheesesteak savoriness to life.
Provolone cheese: Provolone melts into the beef and onions like it was born to. Sharp provolone adds tang, while mild keeps things mellow. Swap in American cheese or Cheez Whiz if that’s your vibe.
Egg roll wrappers: Find these in the refrigerated section near tofu. They crisp up beautifully when fried and hold in all that melty goodness without a mess.
Oil for frying: Use a neutral oil like peanut or vegetable. You want something that can handle the heat and let the flavors shine.
Dipping sauce: Optional but delightful. Cheese sauce, spicy mustard, or even ketchup can tag along for the ride.
Step by Step Instructions
Start by cooking your filling. Heat a skillet and add your ground beef or thin-sliced ribeye. Let it brown with diced onions, stirring until everything is tender and rich-smelling. When the beef is fully cooked, fold in torn provolone until it melts into the mixture. It should look glossy and luscious, like it’s been wrapped in a cheese blanket.
Let the filling cool slightly while you prep your wrappers. Lay out one egg roll wrapper like a diamond. Spoon about a quarter cup of filling toward the bottom, then fold the bottom corner over the filling. Fold in the sides and roll it up tight. Seal the final edge with a dab of water. You want these snug, but not bursting.
Heat your oil to 350°F. Carefully lower a few egg rolls at a time into the hot oil. Fry for about 4 to 6 minutes, turning as needed, until golden and crisp. Drain on paper towels and let them cool just enough not to burn your mouth.
Mistakes to Avoid
Let’s talk common slip-ups. First, if you overload the wrappers, they’ll burst in the fryer. Stick to about a quarter cup of filling. Second, don’t skip sealing the edges with water, or you’ll end up with cheese-leaking chaos. And please, don’t undercook the beef. The richness of a Philly Cheese Steak needs that deep, savory caramelization to shine through.
Pro Tips
If you want to get ahead, you can prep the filling a day in advance and keep it in the fridge. Just rewarm it slightly before rolling so it’s easy to work with. Another handy trick is to freeze your raw egg rolls for up to a month. Fry them straight from the freezer, adding two extra minutes to the cook time. This makes them perfect for impromptu guests or late-night cravings.
When frying, keep an eye on your oil temperature. If the oil dips too low, the wrappers absorb oil and go soggy. Too hot, and the outside burns before the inside heats through. A clip-on thermometer is your friend here. And if you’re baking instead of frying, brush each roll lightly with oil and bake at 425°F until crispy, about twenty minutes.
Serving Suggestions
Set these beauties out with a little pile of napkins, because they’re juicy and unapologetically messy. They shine on game day platters next to hot wings and sliders, or serve them with a simple salad for a twist on beef dinner that keeps things light. They also make a fine pairing with quick buttery biscuits and maybe even some Texas black-eyed peas if you want a Southern twist.
For a weeknight spin, serve them with a bowl of tomato soup or a quick cucumber salad. They also tuck nicely into a lunchbox if you make them the night before and reheat them in the oven or air fryer.
Philly Cheese Steak Egg Rolls
Equipment
- Skillet
- Tongs
- Deep Fryer or Heavy Pot
- Paper Towels
- Thermometer
Ingredients
Filling
- 1 lb ground beef or thinly sliced ribeye choose based on preference
- 1 cup onion diced and sautéed
- 6 slices provolone cheese torn into pieces
Assembly
- 12 egg roll wrappers
- water for sealing edges
- 4 cups neutral oil such as peanut or vegetable, for frying
- optional dipping sauces such as cheese sauce, mustard, or ketchup
Instructions
- Heat a skillet over medium-high heat. Add the ground beef or sliced ribeye and cook until browned. Add diced onions and cook until tender.
- Turn off the heat and fold in the torn provolone cheese until melted and creamy. Let the filling cool slightly.
- Lay an egg roll wrapper in a diamond shape. Spoon 1/4 cup of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with water.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry a few egg rolls at a time for 4–6 minutes, turning to ensure even browning.
- Remove and drain on paper towels. Let cool slightly before serving with your favorite dipping sauce.
Notes
FAQs
Why are my Philly Cheese Steak Egg Rolls soggy?
If your egg rolls came out greasy or soggy, chances are the oil wasn’t hot enough when you started frying. You want it steady around 350°F so the wrappers crisp up quickly. Also, make sure you don’t overfill them or leave gaps in the wrapping. Any leaks can turn things mushy fast.
Can I use ground beef instead of sliced steak?
Yes, absolutely. In fact, using ground beef is a great shortcut for ground beef recipes for dinner healthy lovers who still want that Philly flavor. Just be sure to drain off any excess grease after cooking so the filling stays creamy, not greasy. And seasoning matters more with ground beef, so taste and adjust as needed.
How long do Philly Cheese Steak Egg Rolls stay fresh?
Fresh is best with egg rolls, but you can store leftovers in the fridge for up to two days. Reheat them in the oven or air fryer at 375°F until hot and crispy again. Microwaving is quick but will make the wrappers soft instead of crunchy.
Can I bake these instead of frying?
You sure can. Just brush each egg roll with oil and bake them on a parchment-lined sheet at 425°F. Flip halfway through for even browning. They’ll be less indulgent but still full of that cheesesteak recipe flavor we crave. It’s a good option if you’re leaning toward ground beef recipes for dinner healthy goals.
Just One More Bite
These Philly Cheese Steak Egg Rolls aren’t just a snack, they’re a whole experience wrapped in golden, crackly bliss. Whether you’re tapping into your fast dinners lineup, feeding a crowd, or treating yourself after a long day, they deliver bold flavor, melty cheese, and that satisfying crunch. No hoagie roll required, just a little frying magic and a lot of love for the humble Philly Cheese Steak.
Want to try the restaurant-style version that inspired this twist? Check out this rich, craveable recipe on Serious Eats for a deeper dive into cheesesteak egg roll history and some terrific extra tips.
