Dinner

Philly Cheesesteak Egg Roll Recipe

ByRafael Mansero February 5, 2026February 5, 2026

Introduction

Enjoy the bold flavors of a Philly cheesesteak in a fun and crispy egg roll form. These Philly Cheesesteak Egg Rolls combine tender rib-eye, sautéed peppers and onions, and melted provolone cheese wrapped in a crunchy shell, perfect for dipping and sharing.

The image shows a metal tray filled with three neat rows of golden brown spring rolls, each roll tightly wrapped and crispy on the outside. The spring rolls are evenly cooked, with a slightly textured surface showing tiny bubbles from frying. In the background, the edges of a green plastic basket and the tips of a woman's hand are visible, reaching towards the tray. The scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Butter – 1 ½ tbsp.
Green bell pepper, chopped – 1
Onion, chopped – ½ cup
Boneless rib-eye steak, sliced or chopped – 1 pound
Salt
Pepper
Provolone cheese – 6 slices
Egg roll wrappers – 12
Oil for frying
Optional: Ranch for dipping

Instructions

Step 1: Heat half of the butter (¾ tbsp) in a large pan over medium flame. Add the chopped green bell pepper and onion, cooking for 3 to 4 minutes until softened.
Step 2: Remove the cooked vegetables from the pan and keep them covered on a plate to retain heat.
Step 3: Melt the remaining butter in the same pan. Add the rib-eye steak slices and season with salt and pepper. Cook for 3 to 4 minutes until the meat is browned and cooked through.
Step 4: Return the cooked vegetables to the pan and stir to combine with the steak.
Step 5: Unfold the egg roll wrappers. Place half a slice of provolone cheese in the center of each wrapper.
Step 6: Spoon 2 to 3 tablespoons of the steak and vegetable mixture onto the cheese. Fold the wrappers according to package instructions, using water to seal the edges securely.
Step 7: Heat oil in a deep frying pan. Fry 3 to 4 egg rolls at a time, turning as needed, for 3 to 5 minutes or until golden brown and crispy.
Step 8: Drain the fried egg rolls on paper towels to remove excess oil. Serve hot with your favorite dipping sauce, such as ranch if desired.

Tips & Variations

Use rib-eye steak for the best flavor, but thinly sliced sirloin or flank steak can work well too.
Add mushrooms or jalapeños to the vegetable mix for extra depth and a kick.
Try swapping provolone for mozzarella or American cheese for a different twist.
If you prefer baking over frying, brush the egg rolls with oil and bake at 400°F (200°C) for 15 to 20 minutes until crispy.

Storage

Store leftover cooked filling and assembled but uncooked egg rolls in the refrigerator for up to 2 days. For best texture, fry or bake egg rolls fresh before serving. Reheat cooked egg rolls in a hot oven or air fryer to restore crispiness.

How to Serve

The image shows the process of making spring rolls in three parts. The top left part displays a pan filled with a mix of shredded light green and pale yellow vegetables, including cabbage and possibly carrots, with a soft texture. The top right part shows seven golden-brown spring rolls frying in a black pan with a slightly crispy surface. The bottom part features eight crispy, golden-brown spring rolls on a white plate, one cut open to reveal a filling of shredded vegetables similar to the first image, with a crunchy and flaky texture on the outside. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the steak and vegetable filling a day ahead. Keep it refrigerated and assemble the egg rolls just before cooking.

What can I use if I don’t have egg roll wrappers?

Wonton wrappers can be a good substitute in a pinch, though they are smaller and will require less filling per roll. Large flour tortillas could also work but will give a different texture.