Crispy Philly Cheesesteak Egg Rolls
These Philly Cheesesteak Egg Rolls are the perfect fusion of two comfort-food favorites. Juicy thin-sliced beef, caramelized onions, and melty provolone cheese are wrapped in crispy egg roll wrappers and fried to golden perfection. Every bite delivers bold Philadelphia cheesesteak flavor with an irresistible crunch.
Why You’ll Love This Recipe:
High-Protein Appetizer Packed with beef and cheese for a satisfying bite
Ultra Cheesy & Flavorful Gooey melted provolone in every roll
Crispy Outside, Juicy Inside Perfect texture contrast
Crowd-Pleaser Ideal for parties, holidays, and game nights
Restaurant-Quality at Home Easy steps, big flavor payoff
Ingredients:
For the Cheesesteak Filling
1.5 lbs thinly sliced beef (ribeye or sirloin)
2 large yellow onions, thinly sliced
3 cloves garlic, minced
1 tbsp Worcestershire sauce
Salt & black pepper, to taste
2 tbsp vegetable or canola oil
10–12 slices provolone cheese (or American cheese)
For the Egg Rolls
20–24 egg roll wrappers
1 large egg, beaten (for sealing)
Oil for deep frying (vegetable, canola, or peanut)
Optional Creamy Dipping Sauce
½ cup mayonnaise
1 tsp Dijon mustard
½ tsp Worcestershire sauce
¼ tsp garlic powder
Salt & pepper, to taste
Dash of hot sauce (optional)
Instructions:
Heat oil in a skillet over medium-high heat. Add onions and cook until soft and caramelized. Add garlic and cook 30 seconds.
Add sliced beef, season with salt and pepper, and cook until just browned. Stir in Worcestershire sauce. Remove from heat.
Lay an egg roll wrapper flat. Add a slice of provolone, a spoonful of beef mixture, then another small piece of cheese.
Roll tightly, folding in the sides, and seal edges with beaten egg.
Heat oil to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning until golden brown.
Drain on paper towels.
Serve hot with creamy dipping sauce, ketchup, or spicy mayo.
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