Philly Cheesesteak Egg Rolls

These Philly cheesesteak egg rolls are stuffed with bell peppers, onions, tender steak, and melty mozzarella wrapped inside a crispy fried egg roll wrapper.

Why this recipe works

A crunchy golden brown shell holds all the goodies inside these Philly cheesesteak egg rolls. I mean seriously, can you think of a better way to reinvent a classic Philly cheesesteak? I guess it’s a toss-up between these and Philly cheesesteak dip. Whether you use a chip or an egg roll wrapper as the vehicle, you really can’t go wrong with the flavors of a Philly.

Philly cheesesteak egg rolls have got it all. Sliced steak, bell peppers, onions, mushrooms, and cheese. These puppies fly off the plate as a crispy hand-held appetizer at parties. But they can easily pass as dinner just as well!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – We used flank steak, but you can also use thinly sliced ribeye, top round, sirloin, and even ground beef.

EGG ROLL WRAPPER – You’ll typically find these in the refrigerated section at the grocery store.

VEGGIES – Bell peppers, onions, and mushrooms add flavor and texture to these egg rolls. You can omit or substitute with your favorite vegetables.

CHEESE – You can use mozzarella, provolone, or deli American cheese (not the individual squares).

How to Make Philly Cheesesteak Egg Rolls

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Place flank steak pieces into a large mixing bowl.
2. Mix together 2 tablespoons of the olive oil, the garlic salt, paprika, and onion powder. Pour the mixture into the bowl with the meat and stir to coat well.
3. Heat dry skillet over medium heat.
4. Add the seasoned meat and cook, stirring occasionally, until no longer pink.
5. Place cooked meat into a colander and strain out any excess liquid.
6. Return the skillet to the heat and add the remaining 1 tablespoons of olive oil. Add chopped bell peppers, onions, and mushrooms. Cook until vegetables are tender, about 3-4 minutes.
7. Place half of the meat and vegetables into the food chopper. Pulse quickly, 2-3 times, just enough to break into smaller pieces. You don’t want it to turn to paste.
   
   
   CHEF’S TIP – If you don’t have a food chopper, you can use a Chef’s knife to chop the meat and vegetables into smaller pieces.
   
   
8. Combine the pulsed meat mixture with the remaining meat/veggie mixture.
9. Place egg roll wrappers onto a flat work surface.
10. To the center of the egg roll wrapper, add a heaping tablespoon of cheese and 2 tablespoons of meat/vegetable mixture.
11. Using some water on your finger, wet all edges of the egg roll wrapper.
12. Fold two sides of the egg roll wrapper diagonally over the filling. Bring one open end over the filling, then use your fingers to tuck the end of the wrapper up and over the filling, tucking all the filling in as you go. Roll wrapper the rest of the way.
13. Preheat deep fryer to 375 F.
14. Fry for 7 minutes. Egg rolls will be browned and begin floating to the top.
15. Drain on a wire rack over paper towels.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Philly cheesesteak egg rolls are a game day favorite, but are good for pretty much any kind of party or gathering. Serve them with dipping sauces such as cheese dip, ranch, mayo-ketchup, marinara, or yum yum sauce.

More Egg Roll Recipes

• Shrimp Egg Rolls
• Reuben Egg Rolls
• Big Mac Egg Rolls
• Corned Beef Egg Rolls

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Philly Cheesesteak Egg Rolls

Philly cheesesteak egg rolls have got it all. Sliced steak, bell peppers, onions, mushrooms, and cheese. These puppies fly off the plate at parties!

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer, Dinner

Cuisine: American

Servings: 5 servings (10 egg rolls total)

30 minutes mins

Calories: 476

Author: Amanda Davis

Ingredients

• ▢ 1 pound flank steak chopped into bite sized pieces
• ▢ 3 Tablespoons olive oil divided
• ▢ 1 Tablespoon garlic salt
• ▢ 1 Tablespoon paprika
• ▢ 1 Tablespoon onion powder
• ▢ ½ green bell pepper chopped
• ▢ ½ red bell pepper chopped
• ▢ 4 ounces chopped mushrooms such as baby bella or white button
• ▢ 8 ounces shredded mozzarella cheese
• ▢ 11 egg roll wrappers
• ▢ oil for frying

Things You’ll Need

• ▢
  Mixing bowls
• ▢
  Large skillet
• ▢
  Colander
• ▢
  Mini food chopper
• ▢
  Deep fryer or a large deep-sided skillet

Before You Begin

• If you don’t have a deep fryer you can just as easily make these egg rolls in a large deep-sided skillet. Fill it about halfway with oil and heat to 375F registered on a candy thermometer.
• We used flank steak, but you can also use thinly sliced ribeye, top round, sirloin, and even ground beef.
• You can use mozzarella, provolone, or deli American cheese (not the individual squares).

Instructions

• Place flank steak pieces into a large mixing bowl.
• Mix together 2 Tablespoons of the olive oil, the garlic salt, paprika, and onion powder. Pour the mixture into the bowl with the meat and stir to coat well.
• Heat dry skillet over medium heat.
• Add the seasoned meat and cook, stirring occasionally, until no longer pink.
• Place cooked meat into a colander and strain out any excess liquid.
• Return skillet to the heat and add the remaining 1 tablespoon of olive oil. Add chopped bell peppers, onions, and mushrooms. Cook until vegetables are tender, about 3-4 minutes.
• Place half of the meat and vegetables into the food chopper. Pulse quickly, 2-3 times, just enough to break into smaller pieces. You don’t want it to turn to paste.

  If you don’t have a food chopper, you can use a Chef’s knife to chop the meat and vegetables into smaller pieces.
• Combine the pulsed meat mixture with the remaining meat/veggie mixture.
• Place egg roll wrappers onto a flat work surface.
• To the center of the egg roll wrapper, add a heaping tablespoon of cheese and 2 tablespoons of meat/vegetable mixture.
• Using some water on your finger, wet all edges of the egg roll wrapper.
• Fold two sides of the egg roll wrapper diagonally over the filling. Bring one open end over the filling, then use your fingers to tuck the end of the wrapper up and over the filling, tucking all the filling in as you go. Roll wrapper the rest of the way.
• Preheat deep fryer to 375 F.
• Fry for 7 minutes. Egg rolls will be browned and begin floating to the top.
• Drain on a wire rack over paper towels.

Expert Tips & FAQs

• You can use canola, peanut, vegetable, or safflower oil to deep fry your Philly cheesesteak egg rolls.
• Store the cooled egg rolls in an air-tight container kept in the refrigerator for up to 4 days. To re-crisp the wrapper, reheat in the air fryer or oven until warmed through.
• Freezing – Once they’re fully cooled off, transfer the egg rolls to a large ziptop bag or air-tight container and freeze for up to 2 months. Allow them to thaw in the refrigerator overnight and reheat in the oven or air fryer. You can also freeze them before cooking if preferred!

Nutrition

Serving: 1serving (2 egg rolls) | Calories: 476cal | Carbohydrates: 22g | Protein: 33g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 1896mg | Potassium: 528mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1417IU | Vitamin C: 25mg | Calcium: 274mg | Iron: 3mg

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