The Best Crispy Philly Cheesesteak Egg Rolls Recipe

There is something undeniably satisfying about the sound of a perfectly fried egg roll shattering as you take that first bite. Now, imagine that golden, crunchy shell giving way to a center of tender, marinated steak, caramelized onions, and a molten blend of sharp cheddar and creamy provolone. This Philly Cheesesteak Egg Rolls recipe is a beautiful collision of two comfort food worlds. It takes the soul of a classic Philadelphia sandwich and packages it into a handheld, party-ready snack. Every time I make these, the kitchen fills with the savory, buttery aroma of searing beef and sautéed peppers, a scent that usually brings everyone wandering into the kitchen before the first batch is even out of the oil.

Why You’ll Love This

• The Perfect Texture Contrast: You get the satisfying, crackly crunch of the fried wrapper paired with a soft, cheesy, and savory interior.

• Elevated Flavor Profile: Unlike basic versions, the zesty Italian marinade gives the steak a bright, tangy depth that cuts through the richness of the cheese.

• Ultimate Party Food: These are much easier to serve and eat at a gathering than traditional sandwiches, making them the star of any game day or potluck.

• Make-Ahead Friendly: You can prep the filling or even roll them in advance, so you aren’t stuck in the kitchen when guests arrive.

I once served these at a family gathering where my uncle, a self-proclaimed cheesesteak purist from Pennsylvania, was in attendance. He spent the first ten minutes explaining why a cheesesteak should only ever be served on a long crusty roll. I finally convinced him to just try one. He didn’t say a word for the next five minutes—he just kept reaching for the platter. By the end of the night, he was asking for the recipe, admitting that the “crunch factor” of the egg roll wrapper actually made the steak and cheese taste even better than the original.

What Makes It Special

• Zesty Italian Marinade: This isn’t just plain beef. The marinade infuses the steak with garlic and herbs, ensuring every bite is seasoned to the core.

• Dual-Cheese Blend: Using both provolone and sharp cheddar provides the perfect balance of a smooth melt and a punchy, bold flavor.

• Fresh Jalapenos: A subtle addition that provides a tiny bit of heat and a crisp green flavor to balance the savory steak.

• The Pulse Technique: By pulsing the filling in a food processor, you ensure every single bite has a bit of steak, pepper, onion, and mushroom. No more pulling out a long strip of steak and leaving the rest of the wrapper empty.

Making It Happen

The journey to the perfect egg roll starts with the marinade. Whisk together your Italian dressing, Worcestershire sauce, garlic, and spices, then let your thinly sliced steak soak up those flavors. If you have the time, letting it sit overnight makes a world of difference in tenderness. When you’re ready to cook, the key is high heat. You want to sear the steak quickly in a smoking hot skillet so it browns without becoming tough. Once it’s cooked, pressing it through a sieve is a vital step; it removes excess moisture that would otherwise make your wrappers soggy.

After the steak is set aside, use that same flavorful pan to sauté your mushrooms until they are golden and earthy, followed by the onions and peppers. You want the vegetables softened and slightly caramelized around the edges. Once everything is cooked, the food processor is your best friend. A few quick pulses turn the mixture into a uniform filling that’s easy to roll.

When it comes to assembly, think of it like wrapping a small gift. Place your wrapper like a diamond, layer your cheeses and steak mixture, then fold and roll tightly. A little dab of egg wash acts as the glue that keeps the magic inside. Whether you choose to deep fry them for that classic bubbly, golden exterior or bake them for a lighter version, the result is a savory masterpiece that disappears within minutes of hitting the table.

You Must Know

• Control the Moisture: Make sure to drain the steak and vegetables thoroughly. Excess liquid is the enemy of a crispy egg roll and can cause the oil to splatter.

• Don’t Overfill: It is tempting to pack them tight, but two tablespoons of cheese and a quarter-cup of meat is the sweet spot. Overfilling leads to blowouts in the fryer.

• Keep a Damp Towel Handy: Egg roll wrappers dry out and become brittle very quickly. Keep the stack covered with a damp paper towel while you work.

Serving Ideas

These egg rolls are practically screaming for a dip. A warm queso blanco or a spicy beer cheese sauce complements the steak perfectly. If you want something a bit different, a side of horseradish aioli or even a simple spicy ranch works beautifully. To drink, pair these with a crisp, cold pilsner or a zesty ginger ale to cut through the richness of the melted cheese.

Make It Different

• The Bird Version: Swap the steak for thinly sliced chicken breast or thighs for a Chicken Philly twist.

• Vegetarian Option: Omit the steak and double the mushrooms, adding some chopped roasted red peppers for extra bulk and flavor.

• Air Fryer Method: If you want the crunch without the deep frying, air fry at 400°F for about 8-10 minutes, flipping halfway through, until they are golden brown.

Storage and Reheating

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to three days. To recapture that original crunch, avoid the microwave. Instead, reheat them in a 350°F oven or an air fryer for 5 minutes. This crisps the wrapper back up without overcooking the steak inside. You can also freeze the assembled, uncooked egg rolls; just fry them straight from the freezer, adding a couple of minutes to the cook time.

Success Tips

The most important tip for frying is to monitor your oil temperature. If the oil is too cold, the wrappers will absorb the grease and become heavy. If it’s too hot, the outside will burn before the cheese inside has fully melted. Using a kitchen thermometer to stay right around 350°F ensures that perfect, golden-shatter crust every single time.

Frequently Asked Questions

What is the best cut of meat to use?

Top sirloin or flank steak are excellent choices because they are lean but flavorful. The key is to slice them very thinly against the grain to ensure they are tender.

Can I use Cheez Whiz instead of provolone?

While traditional Philly purists love “Whiz,” it can be very messy inside an egg roll. Shredded provolone and cheddar provide a more stable melt that stays inside the wrapper.

How do I prevent the egg rolls from bursting?

Make sure your seal is tight with the egg wash and avoid overfilling. Also, ensure there are no large, sharp chunks of steak that might poke through the wrapper.

Do I have to use a food processor?

Not at all. You can finely mince everything with a sharp knife. The food processor just saves time and creates a very consistent texture.

Can I make these gluten-free?

You can find gluten-free egg roll wrappers in many specialty stores, and ensure you use a gluten-free Worcestershire sauce and Italian dressing.

Philly Cheesesteak Egg Rolls

Prep time: 45 minutes

Cook time: 15 minutes

Total time: 1 hour

Servings: 6-7 (2 egg rolls per person)

Category: Appetizer / Snack

Difficulty: Medium

Cuisine: American Fusion

Yield: 12-14 egg rolls

Equipment: Large skillet, food processor (optional), deep-fat fryer or stock pot, colander, baking sheet.

Ingredients

• 12-14 egg roll wrappers

• 1 egg whisked with 1 tablespoon water

• 1 quart canola or vegetable oil (for frying)

Steak Marinade

• 1 pound top sirloin or flank steak thinly sliced across the grain

• 1/3 cup zesty Italian Dressing

• 2 tablespoons Worcestershire sauce

• 3 cloves garlic minced

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/4-1/2 teaspoon red pepper flakes

Filling

• 8 oz mushrooms, sliced (optional)

• 1 small onion sliced

• 1 green pepper sliced

• 1-2 jalapenos deveined, seeded and sliced

• 2 cups shredded provolone cheese

• 1 cup freshly shredded sharp cheddar

Instructions

1. Whisk the marinade ingredients together in a glass bowl or freezer bag. Add the thinly sliced steak and turn to coat thoroughly. Marinate at room temperature for 30 minutes, or for the best flavor, up to overnight in the refrigerator.

2. Heat 1 tablespoon of vegetable oil over medium-high heat in a large skillet until it just begins to smoke. Pat the excess marinade off the steak and add it to the skillet. Cook undisturbed for 1 minute, then continue to cook while stirring just until the meat is no longer pink (about 1-2 minutes).

3. Transfer the cooked meat to a fine-hole strainer or sieve. Press down on the meat to remove all excess liquid. Set the meat aside.

4. If using mushrooms, heat 1 tablespoon of olive oil in the same skillet over medium-high heat. Sauté for 3-5 minutes until golden, then remove to a paper towel-lined plate.

5. In the empty skillet, heat another tablespoon of olive oil. Add the peppers, onions, and jalapenos. Cook for 6-8 minutes until softened and slightly browned.

6. Combine the bell peppers, onions, jalapenos, mushrooms, and steak in a food processor. Pulse a few times until the mixture is roughly chopped but not a paste. You can also do this by hand with a knife.

7. To assemble, position an egg roll wrapper with one point facing you (diamond shape). Place about 3 tablespoons of cheese in the center and top with 1/4 cup of the steak mixture.

8. Fold the bottom corner over the filling, then fold the sides toward the center. Roll up firmly and seal the final edge with the egg wash.

9. Place the finished roll on a nonstick surface and cover with a damp towel. Repeat with the remaining ingredients.

10. To fry, heat oil in a pot to 350°F. Fry in batches of 3-4 for 3-5 minutes until golden brown, turning occasionally. Drain on paper towels.

11. To bake, place egg rolls on a greased rack over a baking sheet. Spray the rolls lightly with cooking spray and bake at 425°F for 10-15 minutes.

12. Serve immediately with queso blanco or your favorite dipping sauce.