There’s something about combining two favorite comfort foods that makes a recipe truly special. That’s exactly what happened the first time I decided to try Philly Cheesesteak Egg Rolls. My family loves the classic Philly cheesesteak sandwich, and one day, I thought, why not wrap that delicious filling in a crispy egg roll wrapper? It turned out to be an instant hit.
These egg rolls have become a go-to in our house whenever we’re craving something indulgent but easy to make. They’re perfect for game days, family gatherings, or just a fun weeknight dinner. The best part is, they’re so customizable. You can add cream cheese for extra creaminess or switch up the veggies depending on what you have on hand.
One of my favorite memories tied to this dish is making them with my kids. They love helping me fill and roll the egg rolls—of course, sneaking in a bit of the filling every time. It’s become a little tradition for us, and I love how these rolls bring us together in the kitchen. I hope this recipe becomes a favorite in your home too, bringing just as many delicious memories to your table!
Making Philly Cheesesteak Egg Rolls
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Ingredients
- 1 lb thinly sliced ribeye steak
- 1 packet egg roll wrappers
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 8 oz mushrooms, diced
- 1 teaspoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon crushed rosemary
- 1 tablespoon neutral oil for frying
- 1 egg, beaten (for egg wash)
- 1 package shredded provolone and mozzarella cheese
- 4 oz cream cheese (optional)
- 1 tablespoon vinegar
- 1/2 tablespoon baking soda
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sugar
Directions
In a medium bowl, whisk together the vinegar, baking soda, garlic salt, sugar, onion powder, rosemary, and Worcestershire sauce. Add the thinly sliced ribeye steak and toss to coat. Cover the bowl and let the steak marinate in the fridge for at least an hour.
Heat the olive oil in a large skillet over medium-high heat. Sauté the marinated steak for 3-5 minutes until browned, then set it aside. In the same skillet, sauté the onion, green bell pepper, and mushrooms for about 3-4 minutes until softened and slightly caramelized. Combine the steak and vegetables in a large bowl.
Place an egg roll wrapper in front of you in a diamond shape. Brush the edges with egg wash. Spoon a portion of the steak and vegetable mixture into the center, followed by some shredded cheese. Add a dollop of cream cheese for extra creaminess, if desired. Roll up the egg roll, folding in the sides, and seal it with the egg wash. Repeat with the remaining wrappers and filling.
Heat the neutral oil in a large pot to 350°F. Fry the egg rolls in batches for 3-4 minutes, flipping them once until golden brown. Remove them and let them drain on a wire rack for a few minutes before serving.
Storing Suggestion
Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 10 minutes to maintain their crispy texture.
Cooking Tips
If you’re in a hurry, use pre-cooked steak slices from your local deli instead of marinating the ribeye. You can also swap out the provolone for cheddar if you prefer a sharper flavor. Be sure not to overfill the egg rolls to avoid them bursting during frying.
Serving Suggestions
These Philly Cheesesteak Egg Rolls pair well with a tangy dipping sauce like honey mustard or a spicy sriracha mayo. For a full meal, serve them alongside a light salad or some crispy fries.
Ingredient Substitutions
If you can’t find ribeye steak, thinly sliced sirloin or flank steak will work well too. You can also use a mix of mozzarella and cheddar if you don’t have provolone on hand. For a vegetarian option, substitute the steak with sautéed tofu or a plant-based meat alternative.
Seasonal Variations
During the summer, try adding fresh diced tomatoes and basil for a burst of freshness. In the fall, roasted red peppers or caramelized onions can bring a warm, hearty twist to the filling. These rolls are versatile enough to adapt with the seasons.
Allergen Information
This recipe contains dairy from the cheese and egg in the egg wash. For a dairy-free version, you can use a vegan cheese substitute and omit the cream cheese. If you need an egg-free option, you can use water to seal the egg rolls instead of egg wash.
FAQ
Can I make these egg rolls ahead of time?
Yes, you can prepare the egg rolls in advance and freeze them before frying. When you’re ready to eat them, simply fry them directly from frozen, adding a few extra minutes to the frying time.
Can I bake these egg rolls instead of frying?
Yes, to bake them, preheat your oven to 400°F, place the egg rolls on a baking sheet lined with parchment paper, and bake for about 15 minutes, turning them halfway through until golden and crispy.
What’s the best way to reheat leftover egg rolls?
The best way to reheat leftover egg rolls is in the oven at 350°F for 10-12 minutes. This will help maintain their crispy exterior compared to reheating in the microwave.
Can I use a different kind of meat?
Absolutely! While ribeye is traditional for a Philly cheesesteak, you can use sirloin, flank steak, or even ground beef. Adjust the cooking time to ensure the meat is fully cooked.
What dipping sauces pair well with these egg rolls?
Sriracha mayo, honey mustard, or a classic cheese sauce are great dipping options. For a tangier flavor, try them with a vinegar-based hot sauce or even marinara sauce.
Can I make these egg rolls gluten-free?
Yes, you can use gluten-free egg roll wrappers and make sure to choose gluten-free Worcestershire sauce. This will make the dish suitable for those with gluten sensitivities.
Philly Cheesesteak Egg Rolls
Ingredients
- 1 lb thinly sliced ribeye steak
- 1 packet egg roll wrappers
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 8 oz mushrooms, diced
- 1 teaspoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon crushed rosemary
- 1 tablespoon neutral oil for frying
- 1 egg, beaten (for egg wash)
- 1 package shredded provolone and mozzarella cheese
- 4 oz cream cheese (optional)
- 1 tablespoon vinegar
- 1/2 tablespoon baking soda
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sugar
Instructions
- In a bowl, mix together vinegar, baking soda, garlic salt, sugar, onion powder, rosemary, and Worcestershire sauce. Toss in the sliced ribeye, ensuring the meat is well coated. Cover and refrigerate for at least 1 hour to marinate.
- Heat olive oil in a pan over medium-high heat. Add the marinated steak and sauté for 3-5 minutes until cooked. Set aside the meat.
- In the same pan, sauté the diced onion, bell pepper, and mushrooms for 3-4 minutes until they darken slightly. Combine the steak and veggies in a bowl.
- Lay an egg roll wrapper in a diamond shape. Brush the edges with egg wash. Place cheesesteak filling and shredded cheese in the center, add cream cheese if desired. Roll the wrapper, sealing with egg wash.
- Heat neutral oil to 350°F. Fry the egg rolls for 3-4 minutes until golden brown. Drain on a wire rack for 5 minutes before serving.
