Philly Cheesesteak Egg Rolls Recipe

These delicious treats are a fun twist on the classic Philly cheesesteak sandwich. They’re perfect for parties, game days, or a quick and satisfying weeknight meal.


  • For the Filling:
    • 1 pound thinly sliced ribeye steak (or other thinly sliced beef)
    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 1 green bell pepper, chopped
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried oregano
    • Salt and pepper to taste
  • For the Egg Rolls:
    • 24 egg roll wrappers
    • 12 slices provolone cheese
    • 1/2 cup vegetable oil for frying
  • For Serving (Optional):
    • Marinara sauce
    • Ketchup
    • Mustard
    • Ranch dressing


  1. Cook the Filling: Heat olive oil in a large skillet over medium-high heat. Add the steak and cook until browned and cooked through, about 5-7 minutes. Remove the steak from the pan and set aside.
  2. Sauté the Vegetables: Add the onion and bell pepper to the pan and cook until softened, about 5 minutes. Season with garlic powder, oregano, salt, and pepper.
  3. Shred the Steak: Once cool enough to handle, shred the steak into thin pieces. Add the shredded steak back to the pan with the vegetables.
  4. Assemble the Egg Rolls: Lay out an egg roll wrapper on a flat surface. Place a slice of provolone cheese in the center. Top with a spoonful of the steak and vegetable mixture.
  5. Fold the Egg Rolls: Fold the bottom corner of the wrapper up and over the filling. Fold in the sides from left to right, then roll up tightly, moistening the edges with water to seal. Repeat with remaining wrappers and filling.
  6. Fry the Egg Rolls: Heat vegetable oil in a large pot or Dutch oven to 350°F (175°C). Fry the egg rolls in batches of 3-4 for 2-3 minutes per side, or until golden brown and crispy.
  7. Drain and Serve: Drain the egg rolls on paper towels to remove excess oil. Serve immediately with your favorite dipping sauces, such as marinara sauce, ketchup, mustard, or ranch dressing.

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