Creamy, juicy, and impossibly crisp — Philly Cheesesteak Egg Rolls take the classic sandwich flavors you love and wrap them in golden, crunchy perfection. Imagine tender slices of sirloin, sweet sautéed peppers and onions, and melty provolone tucked inside an egg roll wrapper and fried or air-fried until blistered and irresistible. Fun fact: egg rolls are an American-Chinese invention, so combining them with a famous Philly favorite feels like the perfect culinary mashup.
This recipe is special because it’s simple, quick to make, and a huge hit with both kids and grown-ups. It’s a great, budget-friendly way to feed a crowd without sacrificing flavor. If you’ve tried our other handheld favorites, you’ll see how this one stands out for its crispy finish and melty cheese core — and if you want the full step-by-step on the original version, check our Philly Cheesesteak Egg Rolls recipe page for extra tips. Ready to roll? Let’s dive in and make something deliciously shareable.
What is Philly Cheesesteak Egg Rolls?
What do you get when a Philadelphia classic meets a crunchy appetizer? Philly Cheesesteak Egg Rolls. Why call them that? Because they taste like a mini cheesesteak you can hold in one hand — juicy steak, peppers, onions, and melty provolone all wrapped up. Curious where the name came from? Maybe a late-night craving met a kitchen with egg roll wrappers and magic happened. After all, who can argue with a creation that proves “the way to a man’s heart is through his stomach.” Give them a try and see why this playful name fits so well — you might just invent your own late-night tradition.
Why You’ll Love This
- Flavor-packed: The main highlight is the contrast between the rich, seasoned steak and the sweet-salty sautéed veggies, finished with gooey provolone. Each bite delivers a wonderful mix of textures and savory goodness.
- Cost-effective: Making these at home saves money compared to ordering appetizers or sandwiches out. You control portions, use affordable ingredients, and stretch leftovers into a crowd-pleasing snack.
- Versatile toppings: Serve them with mayo-horseradish dip, spicy mustard, or even a tangy vinegar-based slaw for brightness. The combination of textures and sauces elevates the dish and makes every bite interesting.
If you loved our other handheld recipes, these egg rolls bring a unique crispy finish that’s different from a classic cheesesteak sandwich — yet just as satisfying. Try them tonight and watch them disappear.
How to Make:
Quick Overview
This recipe is easy, delicious, and satisfying because it uses simple sautéing and a quick roll-and-cook method. Preparation is straightforward: sauté the vegetables and steak until tender, let the filling rest so it’s not too hot for the wrappers, then assemble and cook. Standout elements include the creamy, melty provolone and the crispy egg roll exterior. Total time: about 30–40 minutes (10–15 minutes prep, 15–25 minutes cooking depending on method).
Ingredients
1 lb sirloin strips or thinly sliced lean beef, trimmed
1 large green pepper, diced
1 medium onion, diced
1 egg, beaten (for sealing wrappers)
1 package Sargento provolone slices (8 oz)
1 package Nasoya egg roll wrappers (about 8)
McCormick Grill Mates Montreal Steak Seasoning, to taste
Olivio Buttery Spray (for air frying or baking, as needed)
Vegetable oil, for frying (as needed)
Directions
- Prep your ingredients: dice the green pepper and onion, beat the egg in a small bowl, and have your provolone slices ready. Pat the sirloin strips dry with paper towels.
- Heat a large skillet over medium-high heat with a drizzle of oil. Add the diced green pepper and onion. Sauté for 5–7 minutes until softened and slightly caramelized, stirring occasionally.
- Push the vegetables to the side of the pan and add the sirloin strips in a single layer. Season generously with Montreal Steak Seasoning. Cook for 4–6 minutes, stirring, until the steak is fully cooked and tender. Mix with the vegetables so flavors combine.
- Remove the skillet from heat and let the filling rest for 10 minutes. This cooling step prevents the wrappers from becoming soggy and makes filling easier.
- Lay egg roll wrappers on a clean surface or parchment paper with one corner pointing toward you (diamond shape). Brush the edges with beaten egg to help seal. Add approximately 2 tablespoons of filling to the center of each wrapper. Fold a slice of provolone in half and place over the filling.
- Roll the egg rolls: fold the bottom corner up over the filling, fold the two side corners inward, then roll tightly toward the top corner. Press edges with a little beaten egg to seal completely. Repeat with remaining wrappers.
- Cooking options: Deep Fry: Heat enough vegetable oil in a heavy pot to reach 350–375°F. Fry egg rolls in batches for 3–4 minutes until golden brown, turning as needed. Drain on paper towels. Air Fry: Place egg rolls in a single layer, spray with Olivio Buttery Spray, and air fry at 390°F for 12 minutes, flipping halfway through for even crisping. Oven Bake: Preheat oven to 400°F, place egg rolls on a baking sheet lined with parchment, spray with buttery spray, and bake 10–12 minutes, flipping halfway until golden.
- Cool slightly for 2 minutes so the filling sets, then serve with a mayo and horseradish dip or your favorite sauce.
What to Serve With
Pair these egg rolls with sides that balance richness and add freshness. Great options include:
- Simple green salad with lemon vinaigrette for brightness
- Tangy coleslaw or vinegar slaw to cut through the richness
- Hand-cut fries or sweet potato fries for a classic combo
- Pickles or pickled jalapeños for acidity and heat
- Drinks: a cold lager, an iced tea, or a citrusy soda
Top Tips for Perfecting
- Use thinly sliced sirloin or pre-sliced steak to avoid overcooking; thin cuts sear quickly and stay juicy.
- Let the filling cool before rolling to prevent soggy wrappers and to make sealing easier.
- Don’t overfill wrappers — about 2 tablespoons keeps rolling neat and prevents bursting.
- For extra flavor, add a teaspoon of Worcestershire sauce to the filling while cooking.
- If baking or air-frying, spray wrappers lightly with buttery spray for a golden finish.
- Common mistake: crowding the pan while frying — fry in batches for even color and texture.
Storing and Reheating Tips
Refrigeration: Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, place un-fried assembled egg rolls on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a few minutes to frying or baking time.
Reheating: For best crispiness, reheat in an air fryer at 350°F for 5–7 minutes or in a preheated oven at 375°F for 8–10 minutes. Microwaving will heat quickly but will soften the wrapper.
FAQs
Can I use a different kind of cheese?
Yes — provolone is traditional, but American, mozzarella, or a mild cheddar work well. Choose a cheese that melts nicely.
Can I make these ahead of time?
You can assemble and refrigerate for a few hours before cooking. For longer storage, freeze un-cooked, assembled egg rolls and cook from frozen when ready.
Are these safe to deep fry at home?
Yes — use a heavy pot, maintain oil temperature around 350–375°F, and fry in small batches. Keep a lid nearby for safety and never leave hot oil unattended.
What if I don’t have an air fryer?
No problem — bake them at 400°F with a light spray of butter for a similar result. Flip halfway for even browning.
Can I make these vegetarian?
Absolutely — substitute thinly sliced mushrooms, seitan, or seasoned tofu for the beef and add extra onions and peppers for a hearty filling.
Conclusion
These Philly Cheesesteak Egg Rolls are an easy, crowd-pleasing way to enjoy all the flavors of a cheesesteak in a crispy, shareable form. They’re simple to prepare, wallet-friendly, and endlessly customizable — perfect for parties, game nights, or a fun family dinner. If you want to compare variations or see a professionally tested take on the idea, check out this trusted Cheesesteak Egg Rolls Recipe for inspiration. Give this recipe a try, share it with friends, and enjoy the crunch and melty goodness together.
Philly Cheesesteak Egg Rolls
Equipment
- Skillet
- Mixing Bowl
- Pot or Air Fryer
Ingredients
Ingredients
- 1 lb Sirloin strips or thinly sliced lean beef Trimmed
- 1 large Green pepper Diced
- 1 medium Onion Diced
- 1 large Egg Beaten (for sealing wrappers)
- 8 oz Sargento provolone slices 1 package
- 1 package Nasoya egg roll wrappers About 8 wrappers
- to taste McCormick Grill Mates Montreal Steak Seasoning
- as needed Olivio Buttery Spray For air frying or baking
- as needed Vegetable oil For frying
Instructions
- Prep your ingredients: dice the green pepper and onion, beat the egg in a small bowl, and have your provolone slices ready. Pat the sirloin strips dry with paper towels.
- Heat a large skillet over medium-high heat with a drizzle of oil. Add the diced green pepper and onion. Sauté for 5–7 minutes until softened and slightly caramelized, stirring occasionally.
- Push the vegetables to the side of the pan and add the sirloin strips in a single layer. Season generously with Montreal Steak Seasoning. Cook for 4–6 minutes, stirring, until the steak is fully cooked and tender. Mix with the vegetables so flavors combine.
- Remove the skillet from heat and let the filling rest for 10 minutes. This cooling step prevents the wrappers from becoming soggy and makes filling easier.
- Lay egg roll wrappers on a clean surface or parchment paper with one corner pointing toward you (diamond shape). Brush the edges with beaten egg to help seal. Add approximately 2 tablespoons of filling to the center of each wrapper. Fold a slice of provolone in half and place over the filling.
- Roll the egg rolls: fold the bottom corner up over the filling, fold the two side corners inward, then roll tightly toward the top corner. Press edges with a little beaten egg to seal completely. Repeat with remaining wrappers.
- Cooking options: Deep Fry: Heat enough vegetable oil in a heavy pot to reach 350–375°F. Fry egg rolls in batches for 3–4 minutes until golden brown, turning as needed. Drain on paper towels. Air Fry: Place egg rolls in a single layer, spray with Olivio Buttery Spray, and air fry at 390°F for 12 minutes, flipping halfway through for even crisping. Oven Bake: Preheat oven to 400°F, place egg rolls on a baking sheet lined with parchment, spray with buttery spray, and bake 10–12 minutes, flipping halfway until golden.
- Cool slightly for 2 minutes so the filling sets, then serve with a mayo and horseradish dip or your favorite sauce.