Philly Cheesesteak Egg Rolls

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These crispy, cheesy Philly Cheesesteak Egg Rolls are the perfect party snacks. They’re filled with juicy marinated steak, savory mushrooms and bell peppers, and smothered in rich melty cheese.

These addictive Philly Cheesesteak Egg Rolls will be the star of your next gathering or super bowl party.

Imagine biting into that crackling egg roll shell, and experiencing the gooey, cheesy goodness of marinated steak, mushrooms and bell peppers within.

It’s the ultimate game day food and you’ll want to have plenty on hand – because this easy-to-make finger food will have everyone asking for seconds.

What Are Philly Cheesesteak Egg Rolls?

Philly Cheesesteak Egg Rolls are a crispy fusion between Asian egg roll shells and Philly cheesesteak filling. This recipe is a meld of flavors, blending the iconic tastes of thinly sliced beef, sautéed onions, and melted cheese encased in a light, airy and golden, crispy shell.

What Kind Of Meat Do You Use For Philly Cheesesteak Egg Rolls?

Philly cheesesteaks can be made with any type of beef cut that can be thinly shaved. Most people like to use ribeye steak, top sirloin or chuck roast. In this recipe, we’ll be using ribeye, but any of the meat choices I listed would be good options.

What Kind Of Cheese Do You Use For Philly Cheesesteak Egg Rolls?

For that authentic Philly cheesesteaks flavor, you have to go with provolone cheese. In this recipe, we’ll be using a mix of provolone and mozzarella cheese – for that soft gooeyness factor.

How Do You Make Philly Cheesesteak Egg Rolls?

This recipe is incredibly simple. We start with marinating the steak beforehand. Then we sauté all of the meat and veggies. Follow that up by wrapping the egg rolls and then deep frying them. Once you start cooking, you’ll have these delicious snacks in your mouth in under 30 minutes.

The Ingredients for Philly Cheesesteak Egg Rolls

• 1 pound Ribeye Steak (thinly sliced, then chopped)
• Philly Cheesesteak Marinade
  • 1/2 tablespoon Baking Soda
  • 1 tablespoon Vinegar
  • 1 teaspoon Sugar
  • 1 teaspoon Garlic Salt
  • 1 tablespoon Onion Powder
  • 1 tablespoon Crushed Rosemary
  • 2 tablespoon Worcestershire Sauce
• 1 package Provolone & Mozzarella Blend (shredded)
• 4 oz Philadelphia Cream Cheese (optional)
• 1 Yellow Onion (chopped)
• 8 oz Mushrooms (chopped)
• 1 Green Pepper (chopped)
• 1 package Egg Roll Wrappers
• 1 teaspoon Olive Oil
• 1 Egg (for egg wash)
• Neutral Frying Oil

The Equipment Needed

• Sauté Pan
• Large Mixing Bowl
• Large Stock Pot

Marinate Your Steak

Start by combining all of your marinade ingredients into a large mixing bowl. Give it a good mix.

Add in your shaved (and chopped) ribeye, and toss the meat until it is fully coated in the sauce. Cover the bowl and let the meat marinade for at least 1 hour.

Sauté Your Steak & Vegetables

In your sauté pan, add in 1 teaspoon of olive oil and sauté your steak. Cook thoroughly, but do not overcook (should be done in approximately 3-5 minutes over high heat). When finished, remove from the pan and set aside.

In the same pan, add in all of your chopped vegetables and sauté them for approximately 3-4 minutes over high heat, or until they start to darken.

Then, remove the vegetables from the pan & combine all cooked ingredients (meat and vegetables) in your mixing bowl.

Filling & Wrapping Your Egg Rolls

Take a sheet of egg roll peel and position it in a diamond shape in front of you.

Apply a dab of egg wash to all sides of the wrapper, to help seal the egg roll.

Then add in a foundation of your Philly cheesesteak filling, topped with a layer the shredded provolone & mozzarella cheese. (Optional: add in a dab of cream cheese in this step.)

Start at the bottom corner and roll the egg roll wrapper over your filling until you have rolled your egg roll half way up. Then fold in each corner and then continue to roll up to the end.

Repeat until you have about 8-10 Philly Cheesesteak Egg Rolls – and then place them on a parchment paper or butcher paper lined tray.

Deep-Fry Your Egg Rolls

Prepare a stock pot of neutral oil, heated to 350°F.

Drop in 2-3 egg rolls into your hot oil – keeping in mind not to over crowd the pot.

Deep fry for about 3-4 minutes or until golden brown (flip once during the fry), then remove from the oil and let sit on a cooling wire rack for about 5 minutes.

Serving Your Cheesesteak Egg Rolls

These Philly Cheesesteak Egg Rolls are served best by themselves or with a rich and spicy sauce like my Cowboy Butter!

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