The Best Philly Cheesesteak Eggrolls Recipe

Growing up near Philly, cheesesteaks are a staple in my house. But I also love egg rolls. It seemed natural to put the two together in these amazing Cheesesteak eggrolls recipe. It is so delicious that you are going to want to make them over and over again.

Love Cheesesteak? You have to try this Philly Cheese Steak Pizza!

When you are making these cheesesteak egg rolls you want to use egg roll wrappers. You can find these in the produce section, usually located where the tofu is. You can use wonton wrappers, which are smaller and would make very small versions of the egg rolls.

I am using provolone for my cheesesteak egg roll. Some people will use American cheese or you can also use cheddar cheese or cheddar cheese sauce.

When you live around Philly, you know what is considered a good steak sandwich. Some people when they are making cheesesteaks will use frozen steak meat like Steakums. While this is an inexpensive option as well as a convenient option, it does not make a great tasting sandwich. You will want to use flank steak or shaved rib-eye for the best steak.

You can technically make the Philly Cheesesteak Egg Roll with ground beef, but you are going to be missing the flavor of the actual cheesesteak. When you sauté the ground beef, onions, peppers and seaoning over medium high heat in a large skillet, you can get a similar flavor. I like to add Worcestershire sauce for a little bit extra. If you want to make this recipe on a budget, this is the way to go for a similar taste.

You can store Philly cheesesteak egg rolls in the fridge for up to four days. Just make sure to wrap them tightly in foil or plastic wrap so they don’t dry out. You can also freeze them for up to three months. Just thaw them overnight in the fridge before reheating.

To reheat, just pop them in the oven at 350 degrees for about 10 minutes or until heated through. You can also reheat them in the microwave, but they may get a little soggy. So if you are looking for that perfect crispy bite, the oven is your best bet. Enjoy!

If you are from around Philly, you know that there are no peppers in the cheesesteak. People are very firm on they just don’t belong. But for some reason the rest of the country love to add green bell peppers to the filing. With that in mind, I am including peppers. For locals, while it isn’t the way it is supposed to be the peppers add a lot of flavor so it isn’t that bad.

There are so many great dipping sauces for egg rolls. Typically I would dip my Philly Cheesesteak Eggrolls in ketchup or ranch dressing. However, you can really use any type of sauce that you like. BBQ sauce, sweet and sour sauce, marinara sauce, or even soy sauce. Just plain old hot sauce or mayo and hot sauce work great too. I actually love Sweet Chili & Dil Pickle Honey Mustard too.

If you want to fry the egg rolls, you can. Just heat up some oil in a large skillet over medium-high heat. Once hot, add the egg rolls a few at a time and cook for about 2 minutes per side or until golden brown and crispy. Drain on a paper towel and serve with dipping sauce. Enjoy!

Yes. You can make these in the Air Fryer. I use the same process to make these cheesesteak eggrolls in the air fryer as I do when I make the Air Fryer Ham and Cheese Egg Roll. Place the egg rolls into the air fryer basket. Spray egg rolls with cooking spray oil. Fry at 375 degrees for 3-4 minutes, turn and cook 3-4 additional minutes. As machines vary, cook times may vary.

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Cheesesteaks are not normally considered a low point food. That is because oftentimes it is made with fatty ingredients and the roll alone is full of points. I am using flower fat meat and using egg roll wrappers so you can easily enjoy this recipe without worrying about the points. Each cheesesteak egg roll comes in at 3 points when you use reduced fat provolone and make sure your ribeye beef is lean.

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Ingredients for Philly Cheesesteak Egg Rolls

Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.

• Egg roll wrappers
• Provolone Cheese
• Onion– Learn How to Cut Onions without Crying
• Green bell peppers
• Ribeye beef or Flank Steak
• Black pepper
• Onion powder
• Salt
• Chili powder
• Garlic powder
• Paprika
• Parsley (optional)

Supplies used:

• Lodge Manufacturing Company Lodge Cast Iron 10.5-inch Square Grill Pan, Black
• Oven-to-Table Serve Set by Baum Bros

Preheat the oven to 400 degrees (or to the temp recommended on the back of the egg rolls.

Wash and dry the green peppers. Slice the onion and the peppers and set aside.

In a large bowl, combine the beef and the seasonings together and let the ingredients set for a few minutes.

Line a baking sheet with a sheet of foil. Lightly grease the foil so the egg rolls don’t stick during baking.

Add the meat into the skillet and the onions and peppers into the pan.

Saute the beef and veggies together until the meat is cooked and the veggies are soft.

While the beef is cooking, prepare your wonton wrapper station. Lay out the wrappers, the sliced cheese, and a small bowl of water.

When the beef is cooked, bring the skillet over to the work area.

Lay the wrapper down diagonally and add in a slice of cheese. Then add 2 to 3 teaspoons of the meat mixture into the egg roll wrapper.

Fold up the bottom of the wrapper and then bring up both sides and roll the meat filled wrapper. Dip your finger into the water and seal the edge of the wrapper.

Place the egg roll onto the foil lined sheet pan, seam side down, and continue rolling up the rest of the egg rolls using the filling and remaining wrappers.

Bake approximately 20 to 25 minutes until they are golden brown.

Remove from the oven and let them cool.

Serve and enjoy this cheesesteak egg rolls recipe!

More Appetizer Ideas

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• Baked Lemon Pepper Chicken Wings
• Cajun Shrimp Cups

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