Philly Cheesesteak Egg Rolls (+Video!)
Looking for a satisfyingly indulgent treat? Say what’s up to these philly cheesesteak egg rolls! Bite-sized pieces of juicy steak and sautéed veggies seasoned well and combined with melty provolone cheese; then fried in crispy egg roll wrappers. Let’s take it a bit further and dunk ’em in creamy chipotle sauce!
Heyyy! We’re officially in that season of rich, comfort, and indulgent vibes- yes?! I’d sure like to think so because I’ve got an arsenal of bangin’ recipes lined up that are pure *chef’s kiss* 🤌🏾. I love playing around with different food combinations/pairings and these cheesesteak egg rolls are a result of that.
A few weeks ago I made them for a hang night at my crib and they were gone in seconds, ha. Listen, as quickly as I had put the platter down is as quickly as they were inhaled…and there really is no greater feeling when cooking for others.
Philly Cheesesteak Egg Rolls, Yas!
Sheesh, y’all, these cheesesteak egg rolls are a super fun spin on my classic Philly Cheesesteak Recipe which is a reader favorite btw! This recipe is exactly like enjoying a thick and juicy cheesesteak sandwich but inside of a crispy, golden brown egg roll instead of a hoagie. They’re so insanely good!
What Is A Philly Cheesesteak?
A philly cheesesteak is a very popular sandwich comprised of super thinly sliced steak + gooey provolone cheese; both are enveloped by a hoagie roll. This is an authentic philly cheesesteak. This famous sandwich gets its name from it being of Philadelphia, Pennsylvania roots and created by Pat and Harry Olivieri.
Years after the philly cheesesteak made its debut, the addition of bell peppers, onions, and mushrooms came to be. Philadelphia natives will gladly let you know that the addition of these elements is *not* an authentic philly cheesesteak, ha!
However, these few additions have become so widely popular and many establishments now include those options. I enjoy both of the cheesesteak variations because veggies in or veggies out, it’s still damn delicious.
Ingredients For Cheesesteak Egg Rolls
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- ribeye steak: sliced thinly and then grounded.
- butter: used for sautéing the goods.
- onion: a must for ultimate cheesesteak yumminess.
- bell peppers: use whatever colors you’d like!
- spices: garlic powder, salt, and pepper.
- worcestershire: so flavorful and adds some depth.
- egg roll wrappers: the star of the show.
- provolone cheese: grab the pre-sliced bags.
- creamy chipotle sauce: mayonnaise, sour cream, chipotle peppers in adobo sauce, lemon juice, garlic cloves, and salt.
⇢ What’s to love about these cheesesteak egg rolls? For starters, you’ll love that they require minimal ingredients yet they do not compromise on flavor at all. If you’re looking for a fun and unique appetizer to make, let these cheesesteak egg rolls be your sign! I just know you all will love them, too.
How To Make These Cheesesteak Egg Rolls
(Note: please see the recipe card directly below for the complete written instructions.)
- Prep the steak. Whenever I’m making classic Philly cheesesteaks or these cheesesteak egg rolls, I typically buy pre-shaved ribeye steak from Trader Joe’s. You can usually find other stores carrying shaved ribeye steak but if not you can buy a pound of ribeye steak and slice it yourself. Getting razor thin slices of your ribeye steak is easy! ⇢ Place your steak in the freezer for about an hour to firm up. Then use a super sharp knife to slice the steak into thin strips. After that, let’s ground it up!
- Ground the steak. I add the shaved steak into my food processor to break it down into a ground steak texture (like ground beef). Since these are cheesesteak egg rolls and not actual cheesesteak sandwiches; I find that longer slices of steak just don’t work as nice. ⇢ Alternatively, you can use a sharp knife/meat clever to chop the steak up into a smaller, more finer texture, if you don’t have a food processor.
- Sauté the veggies. Cook the onion + bell peppers and then set aside.
- Brown the steak. Add the steak into the skillet and brown.
- Combine the filling. Toss the sautéed onion + bell peppers back into the skillet with the meat and season the mixture.
- Assemble the egg rolls. Get those egg roll wrappers ready and fill the egg rolls! The video demonstrates how to do this step flawlessly 👌🏾.
- Fry the egg rolls. In the home stretch of things! Once the oil is hot, fry up those egg rolls- they achieve that perfectly crispy texture within minutes!
- Serve ’em! Enjoy these crazy-good cheesesteak egg rolls with my creamy chipotle sauce for dipping immediately and rejoice!
Creamy Chipotle Sauce, Whew
Y’all, these cheesesteak egg rolls already seal the delicious deal but bayybee when they’re paired with my creamy chipotle sauce…it’s giving mouthgasm. Yup. This sauce is savory, salty, tangy, creamy, and smoky. It’s the perfect companion to dip these egg rolls in! The chipotle peppers add a nice contrast with a little punch of heat against the meaty + cheesy goodness within the egg rolls. Plus, we all know that everything is better with some sauce on the side.
Air Fryer Egg Rolls
Yeah, I see all of you air fryer-appliance folks itching to ask me if you can make these in an air fryer, ha! The answer is YES! These cheesesteak egg rolls still come out great when baked up in an air fryer. Prepare the egg rolls as written in the recipe all the way up until the frying step.
⇢ Air fryer egg rolls: Preheat the air fryer to 400°F and spritz the air fryer basket with olive oil/cooking spray. Working in batches- Place the egg rolls in the basket, seam side down/without them touching, and spray the tops of the egg rolls with a bit more spray. Cook until golden brown, 8-10 minutes. Then turn the egg rolls and cook for 2-4 minutes on the other side. Serve!
I am obsessed with these cheesesteak egg rolls! They’re comfort food at its finest and the best appetizer/snack to make for fun. Make these for all kinds of events- hanging with your peeps, date night, game day, entertaining, etc. I just know y’all are gonna love ’em. Cannot wait to see your recreations! Xo.Print
Looking for a satisfyingly indulgent treat? Say what’s up to these philly cheesesteak egg rolls! Bite-sized pieces of juicy steak and sautéed veggies seasoned well and combined with melty provolone cheese; then fried in crispy egg roll wrappers. Let’s take it a bit further and dunk ’em in creamy chipotle sauce for good measure!
- 1 lb ribeye steak, shaved/sliced thinly
- 4 tablespoons unsalted butter, divided
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon worcestershire
- 11 egg roll wrappers, plus more if needed
- 7 ounces (about 7 slices) provolone cheese, sliced in half
- 1.5 quarts peanut oil, for frying– vegetable/canola oil as substitute
Creamy Chipotle Sauce
- 1/2 cup mayonnaise (preferably Duke’s!)
- 1/2 cup sour cream
- 4 chipotle peppers in adobo sauce
- 1 tablespoon lemon juice
- 3 garlic cloves
- 1/2 teaspoon kosher salt
- Prep the chipotle sauce: Combine all of the ingredients into a food processor or blender and pulse until fully combined (make sure the chipotle peppers are completely blended). Then empty the sauce into a jar/bowl, cover, and let the sauce sit in the fridge while you make the egg rolls.
- Prep the steak: Take the shaved/sliced steak and put it into a food processor to break the steak down into a more ground steak texture- just a few pulses! Then set the steak aside onto a plate.
- Making the egg roll filling: In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is sizzling, add in the onion and peppers. Let the onions sauté and cook together until tender, stirring every so often, about 4-5 minutes. Then use a slotted spatula to transfer the mixture to a cleaned bowl/plate and set aside.
- Add in the remaining 2 tablespoons of butter into the skillet. Once the butter is sizzling, add in the ground steak. Stir together and let cook until the steak is cooked through and browned completely. Next, sprinkle in the garlic powder, salt, and pepper. Stir the seasonings into the meat to combine and then add in the worcestershire, mixing again to combine.
- Add the sautéed onions + peppers back into the skillet and stir together to combine with the meat. Remove the skillet from the heat and set aside while you assemble the egg rolls.
- Assemble the egg rolls: Fill a small bowl with about 1/3 cup of water and set aside. Take one egg roll wrapper and top with 2 heaping tablespoons of the meat mixture directly into the center; then top with a half of a provolone cheese slice. Use your fingers to dab with water and wet the 4 ends of the egg roll wrapper with water (not too much, a little goes a long way). Fold in the outer edges of the wrapper and then roll the egg roll up, while tucking in the filling/cheese as you go, into a tight log to seal. Note: be sure to watch the video for a visual reference 🙂 Set the filled egg roll aside onto a tray and repeat this process until all of the egg rolls are filled.
- Fry the egg rolls: In a large heavy bottomed pot or dutch oven over medium-high heat, add in the oil. Use a deep fry thermometer to heat the oil up to 350-370°F. Once the temperature is reached, add in a few egg rolls- careful not to overcrowd the pot. Fry the egg rolls until golden brown and crispy (use tongs to flip around the rolls for even cooking, as needed), about 2-3 minutes. Then set the cooked egg rolls onto a small baking sheet fitted with a wire rack or a plate lined with paper towels. Repeat this process until all of the egg rolls are cooked- making sure that the oil temperature is maintained to at least 350°F in between each batch.
- Serve the cheesesteak egg rolls immediately with creamy chipotle sauce for dipping and enjoy!
- Please read the blog post in its entirety for more tips + tricks.
- Air fryer instructions: Preheat the air fryer to 400°F and spritz the air fryer basket with olive oil/cooking spray. Working in batches- Place the egg rolls in the basket, seam side down/without them touching, and spray the tops of the egg rolls with a bit more spray. Cook until golden brown, 8-10 minutes. Then turn the egg rolls and cook for 2-4 minutes on the other side. Serve immediately.