Philly Cheesesteak Egg Rolls Recipe | Easy Crispy Appetizer
Make Philly cheesesteak egg rolls with steak, cheese, and veggies in a crispy shell. An easy, delicious appetizer perfect for parties!
Equipment
- Skillet for beef and vegetables
- Mixing spoon or spatula
- Egg roll wrappers
- Frying pan or deep fryer
- Tongs and paper towels
Ingredients
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 cup shredded provolone or mozzarella cheese
- 1 cup shredded cheddar cheese
- 12 egg roll wrappers
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 egg (for sealing wrappers)
- Oil for frying
Instructions
- Cook Beef: Heat olive oil in skillet. Add beef, season with salt and pepper, and cook until browned.
- Add Vegetables: Stir in onions and peppers. Cook until softened.
- Add Cheese: Remove from heat and stir in shredded cheeses until melted.
- Wrap Egg Rolls: Place filling in center of wrapper. Fold sides, roll tightly, and seal edges with beaten egg.
- Fry: Heat oil to 350°F (175°C). Fry egg rolls in batches until golden and crispy, about 3–4 minutes.
- Drain & Serve: Place on paper towels to drain excess oil. Serve hot with dipping sauces.
- Expert Tip: Seal edges well with egg wash to prevent leaks during frying.
Notes
- Use ribeye for authentic flavor, but sirloin or ground beef works too.
- Provolone is traditional, but mozzarella or cheddar add variety.
- Bake at 400°F (200°C) for 15–20 minutes as a lighter alternative.
- Freeze uncooked rolls for later—fry directly from frozen with extra time.
- Pair with ranch, chipotle mayo, or marinara for dipping.