Philly Cheesesteak Eggrolls take the best part of a classic Philly sandwich—the sizzling steak, caramelized onions, and melting cheese—and wrap it all up in a crispy golden shell.
Each bite gives that satisfying crunch before the juicy, cheesy filling spills out. It’s a snack, a dinner, and a party favorite rolled into one.
Philly Cheesesteak Eggrolls are a crispy, cheesy twist on the classic sandwich — filled with seasoned steak, onions, peppers, and melted provolone, then fried to golden perfection.
Ingredients
Steak (thinly sliced)
Onion and bell peppers (amount adjustable)
Egg roll wrappers
Cheese (traditionally provolone or white American)
Homemade Philly seasoning (equal parts salt, garlic powder, black pepper, paprika)
Instructions
1. Cook steak, onions, and peppers together on a griddle or stovetop.
2. Season generously with Philly seasoning.
3. Add cheese to the cooked mix.
4. Fill egg roll wrappers with mixture and roll tightly.
5. Deep-fry until golden brown.
6. Serve hot, optionally with ranch dipping sauce.
Notes
You can bake these at 400°F for 15–20 minutes if you prefer not to deep-fry. Use beef bacon bits or sautéed mushrooms for added texture.
Prep Time:20 minutes
Cook Time:20 minutes
Category:Dinner
Method:Fried
Cuisine:American
Philly Cheesesteak Eggrolls: A Cozy Twist on Tradition
The traditional Philly cheesesteak is already a comfort icon. Turning it into Philly Cheesesteak Eggrolls just makes it more fun to share. The idea likely came from bar menus and tailgate spreads where finger food reigns supreme. It’s familiar but surprising, especially when served with a cool ranch dip or creamy aioli.
The filling for Philly Cheesesteak Eggrolls starts the same way as the sandwich. Thinly sliced steak hits a hot griddle alongside onions and bell peppers, seasoned with a homemade Philly blend of salt, garlic powder, black pepper, and paprika. Once the veggies soften and the beef browns, cheese melts into the mix, binding everything together.
This step fills your kitchen with that irresistible smell of sizzling steak and onions—one of life’s best aromas. You’ll recognize it if you’ve made savory dishes like amish hamburger steak bake or creamy beef and Rotel macaroni.
The Roll & Fry Moment
Now comes the fun part—rolling. Each egg roll wrapper is filled with a few spoonfuls of the cheesy beef mixture, then folded tightly to seal in the goodness. When these hit hot oil, they puff and crisp in seconds.
A quick golden fry (just a couple of minutes per side) makes the wrapper shatteringly crisp while locking in that molten cheese interior. Drain on paper towels, sprinkle lightly with salt, and let them cool just enough to bite safely—barely.
For similar crispy comfort, try the oven-baked cheesy tacos. They use the same layering idea but swap beef rolls for tortillas.
Why These Eggrolls Work
What makes Philly Cheesesteak Eggrolls so crave-worthy is contrast. You get crunch, melt, savor, and spice all in one compact bite. They hit every comfort note. And if you’d rather skip deep-frying, you can air-fry them instead—lightly brush with oil and cook at 380°F for 8–10 minutes until golden.
When it comes to the “cheesesteak” part, provolone gives that authentic tang, while white American melts silk-smooth. Mixing both creates a balanced gooey texture. According to Serious Eats, the trick to perfect meltability lies in controlling moisture and heat—exactly what happens inside these eggrolls.
Dipping Sauces to Try
Classic Ranch: Cool and herby, perfect for balancing richness.
Sriracha Mayo: Spicy, creamy, and adds a little zing.
Cheese Sauce: Over-the-top indulgent and always a hit.
Pair these with a cold soda or homemade iced tea for the ultimate comfort night.
Serving Ideas & Storage
Serve Philly Cheesesteak Eggrolls hot from the fryer or reheat them in an air fryer for next-day crispiness. They make great appetizers, lunchbox fillers, or late-night snacks.
Want a full Philly-inspired meal? Try the Philly Cheesesteak Casserole —it’s the baked version of this handheld wonder.
Pro Tips
Slice steak thin: It cooks evenly and stays tender.
Don’t overfill: A heaping tablespoon is perfect—too much and it’ll burst while frying.
Seal well: Use a dab of water on wrapper edges to close them tight.
Double batch: These freeze beautifully. Reheat straight from frozen in the air fryer.
If you enjoy creative comfort food mashups, peek at chicken and biscuit cobbler—it captures the same homey, golden vibe.
FAQ
Q1: Can I bake Philly Cheesesteak Eggrolls instead of frying them? Absolutely! Brush them with oil, place on a parchment-lined tray, and bake at 400°F for 15 minutes until crisp and golden. Flip halfway through for even browning.
Q2: What’s the best cheese to use? Provolone gives the most authentic Philly flavor, but white American or even mozzarella works if you prefer extra meltiness.
Q3: How do I keep eggrolls from getting soggy? Let them rest on a cooling rack after frying so excess oil drains. Avoid covering them while still hot; steam makes them lose crispness.
