Philly Cheesesteak Egg Rolls Recipe: A Quick, Delicious Twist on a Classic

Beef: I use thinly sliced ribeye steak which gives the rolls that tender, melt-in-your-mouth texture. If you can’t find ribeye, you can use flank steak or any other thinly sliced beef.
Cheese: For that creamy gooey goodness, provolone cheese is my go-to. You can also use mozzarella if you prefer.
Bell peppers: A little crunch and sweetness! I usually go for green bell peppers but red or yellow peppers work just as well.
Onions: A must-have for the authentic Philly flavor. Slice them thinly so they caramelize perfectly.
Egg roll wrappers: These are the base of our egg rolls and what makes them crispy on the outside.
Olive oil: For sautéing the veggies and beef.
Seasoning: Just a bit of salt and pepper to bring it all together. You can also add some garlic powder for extra flavor.

First, slice your beef, bell peppers, and onions. I find it easiest to slice the beef against the grain for tender, bite-sized pieces. For the peppers and onions, thinly slice them so they cook down quickly and blend in nicely with the beef.

Heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced beef and cook for 3–4 minutes until it’s browned and cooked through. If you want your beef to have that perfect texture, be sure not to overcook it—tender is the way to go. Once done, remove the beef from the pan and set it aside.

In the same skillet, add a little more olive oil and toss in the sliced bell peppers and onions. Sauté them for about 5 minutes until they’re soft and starting to caramelize. This step brings out the sweetness in the veggies, which pairs perfectly with the savory beef.

Now, it’s time to bring it all together! Add the beef back to the skillet with the veggies and stir to combine. Season with a pinch of salt, pepper, and maybe a little garlic powder if you like. At this point, I usually taste-test to make sure the seasoning is just right. Once everything’s combined, remove the skillet from the heat.

Now comes the fun part—rolling them up! Lay out an egg roll wrapper on a clean surface, and spoon about 2 tablespoons of the beef and veggie mixture into the center. Top with a slice of provolone cheese, folding the sides of the wrapper in before rolling it up tightly. Make sure to seal the edges with a little water so they stay closed during cooking.

Heat about 2 inches of oil in a large pan or deep fryer to 350°F (175°C). Gently place the egg rolls in the hot oil, one at a time. Fry them for about 3–4 minutes or until they’re golden brown and crispy. Be careful not to overcrowd the pan, as this can lower the oil temperature and make them soggy. Once crispy, remove them from the oil and drain them on a paper towel-lined plate.

Now that your Philly Cheesesteak Egg Rolls are ready, it’s time to dig in! Serve them with a side of ranch dressing or your favorite dipping sauce, and enjoy the crispy, cheesy goodness.