Why Make Philly Cheesesteak Egg Rolls
It’s a fusion dish — blending the savory, meaty flavors of a Philly cheesesteak with the crunchy, golden shell of an egg roll.
They make awesome appetizers or party food: handheld, crunchy, cheesy.
Very flexible: you can change the meat cut, type of cheese, added vegetables, or the cooking method (fry, bake, or air-fry).
Great way to use leftover steak or roast beef, or to recreate the cheesesteak experience in a portable, fun form.
Key Principles Before You Start
Use thinly sliced beef — For the classic cheesesteak taste and quick cooking, you want thin slices of ribeye, sirloin, or shaved steak. (Umamiology uses thin ribeye.)
Umamiology
Balance the veggies — Onions, bell peppers, and optionally mushrooms are common in many recipes.
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Pick melting cheese — Provolone is often used for cheesesteak egg rolls to get a gooey, authentic flavor.
Umamiology
Seal the egg rolls properly — Use an egg wash or water to help the wrappers stick and roll tightly.
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Fry at the right temperature — To get a crisp, golden exterior, maintain oil around 350 °F (175 °C) for deep-frying.
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Cool before serving — Let the cooked egg rolls rest on a rack or paper towels to drain excess oil.
Tasting Table
Ingredients (Based on Several Versions)
Here’s a combined ingredients list pulled from different trusted recipes — pick and choose what works for you:
Filling
~1 pound (450 g) thinly sliced steak (ribeye, sirloin, or shaved beef)
Umamiology
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1 small onion, thinly sliced (yellow or red)
Food Network
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1 green bell pepper, diced or sliced
KendellKreations
(Optional) ½ cup mushrooms, finely diced
Tasting Table
1–2 tablespoons olive oil or butter for sautéing
KendellKreations
Salt & black pepper, to taste
Simply Happenings
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(Optional for extra flavor) Worcestershire sauce or steak sauce
Punchfork
Cheese / Binding
~2 cups provolone cheese, shredded or sliced (or a cheese blend)
Tasting Table
(Optional) Cream cheese for creaminess (some recipes like Umamiology’s include 4 oz)
Umamiology
Roll & Frying
Egg roll wrappers — 8, 12, or more, depending on recipe scale
Tasting Table
1 egg (for egg wash) + a little water or milk to thin
Food Network
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A large amount of neutral frying oil (canola, vegetable, etc.) for deep-frying
tysonfoodservice.com
Optional Add-Ons & Garnishes
Green onions, thinly sliced, for garnish
Original Philly Cheesesteak Co.
Dipping sauces: sweet chili sauce, mustard, cheese sauce, sriracha aioli, or pepperoncini mayo (Food Network version uses pepperoncini mayo)
Food Network
Equipment You’ll Need
Large skillet or frying pan (for sautéing steak and veggies)
Mixing bowl (for combining filling)
Pastry brush or small bowl (for egg wash)
Deep pot or Dutch oven (for frying)
Thermometer (optional, but helps maintain correct oil temperature)
Wire rack or paper towels (to drain cooked egg rolls)
Plates and a brush / spatula for rolling
Step-by-Step Instructions
Here’s a breakdown of how to make these egg rolls, combining multiple recipe methods and best practices.
1. Prepare the Filling
Heat your sauté pan over medium-high heat with olive oil or butter.
Cook the steak: Add the thinly sliced steak and sear for a minute or two, just until it's starting to brown. (Umamiology’s version cooks steak quickly so it doesn’t get overdone.)
Umamiology
Add vegetables: Add the sliced onion, bell pepper (and mushrooms if using). Sauté until the onions soften and peppers are tender, about 4–5 minutes.
Tasting Table
Season: Season the mixture with salt and pepper to taste. Optionally, stir in a splash of Worcestershire or steak sauce for extra umami.
Punchfork
Melt in cheese: Remove the pan from heat, then stir in the provolone cheese (and cream cheese if using) until it melts into the mixture and becomes gooey.
Umamiology
Cool down: Transfer the filling to a bowl and let it cool slightly — this helps prevent the wrappers from getting soggy when assembling.
2. Assemble the Egg Rolls
Prepare your work surface: Lay out an egg roll wrapper with one corner pointing toward you (diamond shape).
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Egg wash: Whisk together your egg and a little water or milk in a small bowl. Use your finger or a brush to lightly apply this wash to all four edges of the wrapper so they seal well.
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Add filling: Scoop about ¼ to ⅓ cup (or according to your wrapper size) of the cheesesteak mixture into the center.
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Roll: Fold the bottom corner over the filling, then fold in the side corners, and roll up tightly until sealed — press firmly so it holds.
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Repeat: Continue assembling the rest of your egg rolls. Cover the unused wrappers with a damp cloth or paper towel so they don’t dry out.
3. Cooking Methods
You have a few options for cooking, depending on how crispy you want them and how indulgent you're feeling.
A) Deep-Frying (Classic Method)
Heat oil in a deep pot or Dutch oven to about 350°F (175 °C). Tasting Table suggests ~2 inches of oil.
Tasting Table
Fry in batches: Add 2–4 egg rolls at a time to avoid overcrowding.
Cook until golden: Fry for about 3–4 minutes, turning occasionally so all sides brown evenly.
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Drain: Remove with tongs and place on a wire rack or paper towel-lined plate to drain excess oil.
tysonfoodservice.com
Serve: Let them cool just a little (so they’re not scalding), then serve with dipping sauce or as-is.
B) Baking (Lighter Option)
According to Tasting Table, you can bake the rolls: preheat the oven to 400 °F (200 °C), brush each egg roll with oil, place on a wire rack over a baking sheet, and bake 15–20 minutes until golden.
Tasting Table
Note: They won’t brown as much as deep-fried, but still get crispy.
C) Air Fryer Version
Use the Hungry-Girl recipe for air-fryer cheesesteak egg rolls: they use extra-lean ground beef, onion, pepper, provolone, cream cheese, and 6 egg roll wrappers.
www.hungry-girl.com
Cook in the air fryer according to its instructions until the wrappers are crispy and the filling is hot and melted.
Tips & Troubleshooting
Prevent wrapper sogginess: Make sure your filling is not too wet before wrapping. Letting it cool helps.
Maintain oil temperature: If oil is too hot, egg rolls brown too fast; too cool, and they’ll absorb oil. Use a thermometer if you can.
Tasting Table
Sealing: Use the egg wash well on the wrapper edges so they stick properly.
Don't overfill: Too much filling makes wrapping hard and can cause tearing.
Rest after frying: Let the egg rolls sit a few minutes after cooking to drain and firm up.
Flavor Variations & Upgrades
Here are a few ways to tweak the classic Philly cheesesteak egg roll to suit your taste:
Spicy: Add a pinch of red pepper flakes or use pepper jack cheese for a spicier kick.
Mushroom & Swiss: Use mushrooms in the mix, plus Swiss cheese instead of provolone. (Some versions, like Umamiology’s, include mushrooms.)
Umamiology
Saucy twist: Serve with pepperoncini mayo (Food Network’s version), sriracha aioli, or sweet chili sauce.
Food Network
Healthier: Use lean beef (or turkey), bake or air fry instead of deep fry to reduce oil.
Cheesy-stuffed: Use a mix of provolone and cream cheese for a richer, creamier filling.
Vegetarian/Meatless version: Substitute beef with hearty plant-based “steak” strips or mushrooms and use vegan cheese.
Serving Suggestions
Party platter: Serve cheesesteak egg rolls with dipping sauces like ranch, mustard, or chili sauce for game-day or gathering.
Main dish: Pair with a salad or roasted vegetables to balance the richness.
Snack or appetizer: Great as finger food.
Sides: Fries, coleslaw, or baked potato wedges work nicely.
Storage & Reheating
Leftovers: Store cooked rolls in an airtight container in the fridge for up to 2-3 days.
Freezing: You can freeze un-cooked wrapped egg rolls on a baking sheet, then transfer to a zip bag. When ready, fry or bake from frozen (you may need a little more time).
Reheat: Use an oven (350 °F) or air fryer to re-crisp the wrapper — avoid microwaving, as it makes the wrapper soggy.
Why This Recipe Works & the Appeal of the Fusion
Textural contrast: The crunchy wrapper + soft, cheesy, meaty inside delivers a satisfying bite.
Flavor fidelity: You're capturing the core Philly cheesesteak flavors — steak, onion, pepper, cheese — but in a fun portable form.
Versatility: Because the filling and cooking method are flexible, you can adapt it for different diets or occasions.
Fun & shareable: These are perfect for parties, brunch, or just a creative dinner.
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