Okay, so let me just say this upfront: Philly Cheesesteak Egg Rolls combine two of my all-time favorite comfort foods, and honestly, I’m not sure why it took the world this long to think of it. You get that juicy cheesesteak vibe tucked inside a crispy little wrapper — kinda like bar-food heaven, but homemade. And yeah, I’m already hungry just typing this.
If you love gooey cheese, tender beef, and that golden crunch that makes your brain go “oh heck yes,” then you’re in the right place.
Why Philly Cheesesteak Egg Rolls Hit So Hard
You know how sometimes you want something bold, cheesy, and sorta indulgent — but also snack-able? These rolls take everything great about a classic Philly sandwich and wrap it in something you can dunk, hold, share… or not share, let’s be real.
And if you’re like me and get way too excited about game-day snacks or Friday-night food that feels like a little treat, these are basically a no-brainer.
Ingredients You’ll Need (All Simple Stuff)
Here’s the good part — the ingredient list is super familiar. Nothing fancy, nothing you need a special trip for.
For the filling:
- 1 pound ribeye, flank steak, or thinly sliced beef
- 1 tablespoon olive oil
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1 teaspoon garlic, minced
- Salt and black pepper to taste
- 1 teaspoon Worcestershire sauce
- 6–8 slices provolone, American, or melted Cheez Whiz
For assembling:
- 12–15 egg roll wrappers
- 1 egg, beaten (for sealing the edges)
For cooking:
- Oil for frying or
- Cooking spray for air frying
(If you’re air frying, honestly, it makes your kitchen feel a little less chaotic — but both ways taste awesome.)
How I Make Them — With Zero Stress
Alright, so here’s how I usually roll — literally:
1. Cook the beef and veggies
Heat a little oil, toss in the sliced onion and bell pepper, and let them soften. Add the beef, garlic, salt, pepper, and Worcestershire sauce.
You want the beef cooked but not super dry. I kinda watch it and think, “Yeah, that looks right.”
2. Add the cheese
Once the pan smells like a Philly sandwich shop (in a good way), add your cheese of choice. Let it melt through the mix.
Oh man… this part gets me every time.
3. Fill the egg roll wrappers
Spoon a small amount of the filling near one edge, roll it up tight, fold the sides in, and use that beaten egg to seal the edge.
If the wrapper fights you, don’t stress — mine always look a little funky, but still fry up great.
4. Fry or air fry
- Frying: Drop them gently into hot oil until golden.
- Air frying: Spray lightly and cook until crispy — usually around 400°F.
Just keep an eye on them so they don’t get too dark. (Been there… oops.)
Little Tips That Make Life Easier
- Freeze the filling for 10 minutes before rolling — helps with drips.
- Don’t overstuff the wrappers unless you want egg roll carnage.
- Use provolone if you want that classic sandwich taste.
- Serve with spicy mayo or cheese sauce because dipping makes everything better.
And hey, if you’re cooking for friends, make extra. People inhale these things.
Why These Always Win at Parties
There’s something about crispy snacks that bring everyone to the table — especially when they smell like a cheesesteak but look like bar bites. When I first made them, someone literally said, “Dude… why haven’t you done this sooner?”
Same. Honestly, same.
Final Bite
If you’re craving something cheesy, crunchy, and straight-up fun, these Philly Cheesesteak Egg Rolls are the way to go. Quick to prepare, easy to eat, and seriously comforting. It’s like the best parts of Philly and your favorite snack bar hanging out in one crispy bite.