Crispy Philly Cheesesteak Egg Rolls
There are some food combinations that just seem destined to be together, even if they come from entirely different corners of the culinary world. That’s exactly how I feel about these Philly Cheesesteak Egg Rolls. It’s the fusion of that iconic, savoury, and cheesy American sandwich with the unbelievably crisp, golden shell of a classic egg roll. The first time I made these, the kitchen was filled with the incredible aroma of sizzling steak and caramelised onions, and I just knew we were onto a winner. Friends always ask me for this recipe after trying it at dinner parties.
What makes this appetizer recipe so special is the contrast in textures. You get that satisfying, loud crunch from the perfectly fried wrapper, which immediately gives way to a gloriously melty, tender filling of thinly sliced steak, sweet onions, and gooey provolone cheese. It’s a truly hands-on, satisfying bite that feels both familiar and excitingly new at the same time.
This is the kind of dish that works wonderfully for a casual get-together with mates, a fun weekend family meal, or as a star appetizer for game night. They’re interactive, dippable, and everyone seems to love the delightful surprise of finding a classic cheesesteak tucked inside a crispy roll. Let’s get cooking, shall we?
Recipe Overview
This recipe brings the authentic flavours of a Philadelphia cheesesteak—tender beef, caramelised onions, and melted provolone—and wraps them in a shatteringly crisp egg roll shell. The process is straightforward: we’ll cook the filling, let it cool slightly, then roll and fry to golden perfection. I tested a few different cheeses, and while you can use others, the mild, creamy flavour of provolone really lets the beef and onions shine through without overpowering them.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Servings: 12 egg rolls
- Difficulty: Medium
Why You’ll Love This Philly Cheesesteak Egg Rolls Recipe
- Genuine Flavour: We use thinly sliced rib-eye steak, which is traditional for a proper cheesesteak, and slowly caramelised onions for a deep, sweet flavour that you just don’t get from quickly sautéed ones.
- Ready in Under an Hour: From slicing the steak to serving up hot, crispy rolls, this entire appetizer recipe comes together in about 45 minutes, making it brilliant for last-minute cravings.
- A Flexible Recipe: Feel free to add sautéed mushrooms or finely diced green peppers to the filling. You can also swap the provolone for American cheese or even a good sharp cheddar if you prefer.
- Ideal for Social Gatherings: These are made for sharing. They are fantastic for serving at a party, a family film night, or whenever you need a substantial nibble that always gets compliments.
- Family Tested: I make this at least once a month – it’s become a family favourite. Even my pickiest eater can’t resist them, especially when there’s a good dipping sauce involved!
Ingredients You’ll Need
For the best results, try to get your steak from a local butcher and ask them to slice it as thinly as possible. If you’re slicing it yourself, popping it in the freezer for 20 minutes first makes it much easier to get those paper-thin pieces. I always use Filippo Berio rapeseed oil for frying, as its high smoke point ensures the rolls get crispy without burning.
- 500g rib-eye steak, very thinly sliced and fat trimmed
- 1 tbsp olive oil
- 2 medium yellow onions (about 300g), thinly sliced
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
- 200g provolone cheese, thinly sliced or coarsely grated
- 12 egg roll wrappers
- 1 litre rapeseed oil, or other neutral oil for frying
- A small bowl of water, for sealing
Kira’s Tip: Don’t be tempted to use pre-grated cheese from a bag. The anti-caking agents they contain can prevent the cheese from melting into that perfectly smooth, gooey texture we’re after. Grating or slicing it from a block makes all the difference.
How to Make Philly Cheesesteak Egg Rolls
The process is simpler than it looks. The key is to get all your ingredients prepped and ready before you start cooking the steak, as it cooks very quickly. We call this ‘mise en place’ and it’s a great habit to get into!
- Caramelise the Onions: Heat the olive oil in a large, heavy-bottomed frying pan over medium-low heat. Add the sliced onions and half the salt. Cook slowly, stirring occasionally, for 15-20 minutes, until they are soft, deeply golden, and sweet. Remove from the pan and set aside.
- Sear the Steak: Increase the heat to high. Add the thinly sliced steak to the hot pan in a single layer (you may need to do this in two batches). Season with the remaining salt and pepper. Cook for just 1-2 minutes per side until just browned. It will cook further inside the egg roll, so don’t overdo it.
- Combine the Filling: Remove the steak from the pan and place it on a chopping board. Roughly chop it into small, bite-sized pieces. In a large bowl, combine the chopped steak, caramelised onions, Worcestershire sauce, and the grated provolone cheese. Mix everything together until well combined.
- Cool the Filling: Spread the filling out on a plate or baking tray and let it cool for at least 10 minutes. A warm filling can make the wrappers soggy and cause them to tear. I find that popping it in the fridge during this time works wonders.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface in a diamond shape (with one corner pointing towards you). Spoon about 2-3 tablespoons of the cooled filling in a line across the centre. Fold the bottom corner up and over the filling, tucking it in tightly. Fold in the left and right corners towards the centre, like an envelope. Dab a little water on the top corner and roll it up tightly to seal. Repeat with the remaining wrappers and filling.
- Heat the Oil: Pour the rapeseed oil into a deep, heavy-bottomed pot or Dutch oven until it’s about 5cm deep. Heat over medium-high heat until it reaches 180°C (350°F). Use a kitchen thermometer for accuracy.
- Fry the Egg Rolls: Carefully place 3-4 egg rolls into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and crisp all over.
- Drain and Serve: Use tongs to remove the cooked egg rolls from the oil, allowing any excess to drip off. Place them on a wire rack to drain (this keeps them crispier than using paper towels). Serve them hot with your favourite dipping sauce.
Tips From My Kitchen
- Temperature Control is Key: For perfectly crisp, non-greasy egg rolls, maintaining an oil temperature between 175°C and 185°C is crucial. I use a digital thermometer and adjust the heat as needed. This simple step is explained well in this guide to deep-frying basics.
- The Secret to a Tight Seal: I learned that less is more when sealing. Just a small dab of water on that final corner is enough to create a strong seal that won’t come apart in the fryer. Too much water can make the wrapper gummy.
- Make-Ahead Method: You can assemble the egg rolls up to 24 hours in advance. Place them in a single layer on a parchment-lined baking sheet, cover them tightly with cling film, and store them in the fridge. Fry them straight from the fridge when you’re ready to serve.
- Storing and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 2 days. To bring back that amazing crunch, reheat them in an air fryer at 190°C for 4-5 minutes or in an oven at 200°C (180°C fan) for 8-10 minutes.
Equipment You’ll Need
- Large, heavy-bottomed frying pan or skillet
- Deep, heavy-bottomed pot or Dutch oven
- Kitchen thermometer
- Tongs
- Wire rack for draining
Common Mistakes to Avoid
- Overcrowding the Pot: Frying too many egg rolls at once will cause the oil temperature to drop significantly. This leads to them absorbing more oil and becoming greasy rather than crispy. Cook in small batches for the best texture.
- Using a Warm Filling: If the steak and onion mixture is still warm when you roll it, the steam can make the wrapper damp and fragile, increasing the chances of it tearing during frying. Always let it cool down first.
- Overfilling the Wrappers: It’s tempting to pack them full, but this is a common cause of bursting. Stick to about 2-3 level tablespoons of filling per roll to give them enough room to be sealed tightly without straining the wrapper.
What to Serve With Philly Cheesesteak Egg Rolls
These are incredibly flavourful on their own, but a good dip takes them to the next level. They also work as a main dish when paired with a substantial side.
- Spicy Ketchup: Simply mix your favourite ketchup with a dash of hot sauce (like sriracha) for a simple dip with a kick that cuts through the richness.
- A Crisp Side: For a fuller meal, serve them alongside some of our family’s favourite Crispy Sweet Potato Fries Recipe. The sweetness of the potatoes is a lovely contrast to the savoury beef.
- Simple Green Salad: A bed of rocket with a sharp lemon vinaigrette provides a fresh, acidic balance that complements the cheesy filling beautifully.
- Drink Pairing: A cold, crisp lager or a pale ale works brilliantly here, cleansing the palate between each rich, cheesy bite.
Frequently Asked Questions
Philly Cheesesteak Egg Rolls
Ingredients
Method
- Caramelise the Onions: Heat the olive oil in a large, heavy-bottomed frying pan over medium-low heat. Add the sliced onions and half the salt. Cook slowly, stirring occasionally, for 15-20 minutes, until they are soft, deeply golden, and sweet. Remove from the pan and set aside.
- Sear the Steak: Increase the heat to high. Add the thinly sliced steak to the hot pan in a single layer (you may need to do this in two batches). Season with the remaining salt and pepper. Cook for just 1-2 minutes per side until just browned. It will cook further inside the egg roll, so don't overdo it.
- Combine the Filling: Remove the steak from the pan and place it on a chopping board. Roughly chop it into small, bite-sized pieces. In a large bowl, combine the chopped steak, caramelised onions, Worcestershire sauce, and the grated provolone cheese. Mix everything together until well combined.
- Cool the Filling: Spread the filling out on a plate or baking tray and let it cool for at least 10 minutes. A warm filling can make the wrappers soggy and cause them to tear. I find that popping it in the fridge during this time works wonders.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface in a diamond shape (with one corner pointing towards you). Spoon about 2-3 tablespoons of the cooled filling in a line across the centre. Fold the bottom corner up and over the filling, tucking it in tightly. Fold in the left and right corners towards the centre, like an envelope. Dab a little water on the top corner and roll it up tightly to seal. Repeat with the remaining wrappers and filling.
- Heat the Oil: Pour the rapeseed oil into a deep, heavy-bottomed pot or Dutch oven until it's about 5cm deep. Heat over medium-high heat until it reaches 180°C (350°F). Use a kitchen thermometer for accuracy.
- Fry the Egg Rolls: Carefully place 3-4 egg rolls into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and crisp all over.
- Drain and Serve: Use tongs to remove the cooked egg rolls from the oil, allowing any excess to drip off. Place them on a wire rack to drain (this keeps them crispier than using paper towels). Serve them hot with your favourite dipping sauce.
Notes
I really hope you give this Philly Cheesesteak Egg Rolls recipe a go. It’s one of those recipes that looks impressive but is secretly very manageable, and the payoff is huge. If you’re looking for another great beef recipe for a weekend treat, you might also enjoy my Meatloaf With Stove Top Stuffing Recipe. Let me know how you get on in the comments below – I love hearing about your kitchen adventures! Happy cooking, Kira.
