Crispy Philly Cheesesteak Rolls

This Philly cheesesteak egg roll recipe transforms the classic sandwich into a crispy, handheld appetizer that always disappears within minutes at my gatherings. The combination of juicy steak, melted cheese, and savory vegetables wrapped in a crunchy shell delivers all the authentic flavors in a fun, dippable package.

I first made these egg rolls for a Super Bowl party three years ago, and they've become my most requested recipe ever since. Even my Philadelphia-born friend gave them his stamp of approval, which is the highest compliment a cheesesteak creation can receive.

Ingredients

• Butter: 1 ½ tbsp adds richness and helps brown the vegetables and steak beautifully
• Green bell pepper: 1 chopped provides fresh crunch and authentic Philly flavor
• Onion: ½ cup chopped caramelizes slightly for sweetness that balances the savory meat
• Boneless ribeye steak: 1 pound sliced or chopped is the premium cut for authentic flavor with perfect marbling
• Salt and pepper: for basic but essential seasoning that enhances the natural meat flavors
• Provolone cheese: 6 slices creates that gooey melted texture that defines a proper cheesesteak
• Egg roll wrappers: 12 create the perfect crispy exterior look for fresh ones in the refrigerated section
• Oil for frying: choose a neutral oil with a high smoke point like canola or vegetable
• Optional Ranch: for dipping provides a creamy cooling element that complements the rich filling

Step-by-Step Instructions

Sauté the Vegetables:

Melt half the butter in a large pan over medium heat until it begins to foam slightly. Add green bell pepper and onion, cooking for 3-4 minutes while stirring occasionally. You want them softened but not mushy they should still have a slight bite. Remove to a plate and cover to keep warm.

Cook the Steak:

Melt remaining butter in the same pan, allowing it to get hot before adding the ribeye. Season generously with salt and pepper. Cook for 3-4 minutes, stirring occasionally until the meat develops a nice brown exterior while remaining juicy inside. The thin slices will cook quickly do not overcook or the meat will become tough.

Combine Filling:

Return the vegetables to the pan with the steak and toss together until well combined. The heat from the pan will help the flavors meld together. Turn off heat and let the mixture cool slightly for easier handling.

Assemble Egg Rolls:

Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Place half a slice of provolone in the center, then add about 2-3 tablespoons of the steak mixture on top of the cheese. Fold the bottom corner over the filling, then fold in the side corners. Roll tightly toward the remaining corner, using a bit of water on your fingertip to seal the final edge.

Fry to Perfection:

Heat oil in a deep frying pan to approximately 350°F. Carefully place 3-4 egg rolls into the hot oil without crowding, turning occasionally for 3-5 minutes until they achieve a deep golden brown color. The wrapper should be crispy and bubbled. Transfer to paper towels to drain excess oil.

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The quality of your ribeye makes all the difference in this recipe. I splurge on prime grade when making these for special occasions. Once, I prepared these for my father in law who grew up eating authentic cheesesteaks in Philadelphia. He ate six in one sitting and declared them better than his childhood favorites.

Make-Ahead Instructions

These egg rolls are perfect for preparing in advance. You can assemble them up to 24 hours before cooking and store them in the refrigerator with a damp paper towel over them to prevent drying. For longer storage, freeze the uncooked egg rolls in a single layer on a baking sheet, then transfer to a freezer bag once solid. When ready to cook, fry directly from frozen adding 1-2 minutes to the cooking time.

Baking Alternative

For a healthier version with less hands on attention, try baking these egg rolls instead of frying. Preheat your oven to 425°F and place assembled egg rolls on a baking sheet lined with parchment paper. Coat each egg roll thoroughly with cooking spray for that essential crispy exterior. Bake for 15-20 minutes or until golden brown and crispy, turning halfway through cooking time. The texture will be slightly different but still delicious.

Serving Suggestions

While ranch dressing makes a wonderful dipping sauce, consider serving these with cheese sauce, marinara, or a horseradish cream for variety. Create a fun appetizer board with different dipping options. These egg rolls pair beautifully with a simple side salad for a complete meal or alongside other game day favorites like buffalo wings and potato skins for a crowd pleasing spread.

Authentic Variations

Philadelphia natives debate the proper cheese for a cheesesteak, with some preferring American or Cheez Whiz over provolone. Feel free to experiment with different cheeses to find your favorite. For a more authentic experience, consider adding sautéed mushrooms to the filling. Some Philly purists might skip the green peppers altogether, focusing just on meat, onions and cheese. The beauty of this recipe is how easily it can be customized to your preferences.

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Frequently Asked Questions About the Recipe

→ Can I bake these egg rolls instead of frying them?

Yes! As noted in the recipe, you can coat the egg rolls with cooking spray and bake at 425°F for 15-20 minutes or until crispy. This is a healthier alternative to frying.

→ What other dipping sauces work well with these egg rolls?

While ranch is suggested, these Philly Cheesesteak Egg Rolls also pair wonderfully with cheese sauce, marinara, sriracha mayo, horseradish sauce, or even a simple ketchup and mayonnaise blend.

→ Can I prepare these egg rolls ahead of time?

Yes! You can assemble the egg rolls and refrigerate them (covered) for up to 24 hours before cooking. You can also freeze the assembled but uncooked egg rolls for up to 3 months. When ready to cook, add a few extra minutes to the cooking time if frozen.

→ What can I substitute for rib-eye steak?

While rib-eye provides excellent marbling and flavor, you can substitute with sirloin, flank steak, or even pre-cooked roast beef from the deli counter. For a budget option, ground beef works as well, though the texture will differ slightly.

→ Are there vegetarian alternatives for this dish?

Absolutely! Replace the steak with portobello mushrooms, plant-based meat alternatives, or extra-firm tofu seasoned with steak seasoning. Keep the peppers, onions, and cheese (or use vegan cheese) for a vegetarian version that maintains the essence of the original.

→ How do I know when the oil is hot enough for frying?

The oil is ready when it reaches approximately 350-375°F. If you don't have a thermometer, you can test by dipping the handle end of a wooden spoon into the oil. If bubbles form around the wood, the oil is hot enough for frying.