When the kids tumble through the door after school and the house fills with that familiar end-of-day chatter, I usually head straight to the kitchen to reset my brain. On one particularly long Wednesday, I opened the fridge looking for inspiration and spotted a pack of ribeye I’d meant to slice for stir-fry.
Right next to it sat a bundle of egg roll wrappers leftover from a weekend project my daughter had abandoned halfway. That combination sparked a wild little idea that felt fun enough to carry me through the rest of the evening.
I started prepping while still wearing my work ID badge, slicing the steak thin enough to flutter against the knife. While the onions hit the pan and filled the house with that unmistakable sizzle, my husband wandered in and leaned against the counter, curious about the experiment taking shape. There’s a small thrill in crafting something new on a weeknight, especially when the ingredients aren’t fancy, just rearranged into something unexpected. The kids came downstairs as soon as the peppers met the mushrooms, noses lifted like cartoon characters following a scent trail.
By the time I tucked the filling into the wrappers, the kitchen felt like a lively little workshop. Everyone grabbed a corner to help: one brushed on the egg wash, another folded, someone else hovered near the stove counting down the fry time. Even after the chaos, it amazed me how quickly a simple idea turned into a whole-family production. Crispy, cheesy, savory bundles of joy rolled right out of the pot, and I knew this recipe deserved a proper spot here on the blog.
Short Description
Philly Cheesesteak Egg Rolls combine tender ribeye, sautéed vegetables, and melty cheese all wrapped in a crispy egg roll shell. They’re fun, quick to prepare, and perfect for parties, snacking, or easy weeknight meals.
Key Ingredients
- 1 lb thinly sliced ribeye steak
- 1 package shredded provolone and mozzarella blend
- 4 oz Philadelphia cream cheese (optional)
- 1 chopped yellow onion
- 8 oz chopped mushrooms
- 1 chopped green bell pepper
- 1 package egg roll wrappers
- 1 tablespoon olive oil
- 1 egg for egg wash
- Neutral frying oil for deep frying
Tools Needed
- Large sauté pan
- Mixing bowls
- Tongs
- Cutting board and sharp knife
- Small bowl and brush for egg wash
- Thermometer for checking oil temperature
- Deep stock pot
- Wire rack or paper towels
Cooking Instructions
Step 1: Marinate the Steak
Place the thinly sliced ribeye into a large bowl with your favorite simple marinade. Toss well so every slice is coated. Cover and chill for at least 1 hour. This step helps the meat stay tender during the quick sauté later.
Step 2: Sauté the Steak and Vegetables
Heat 1 teaspoon olive oil in a sauté pan over high heat. Add the marinated steak and cook for 3 to 5 minutes until browned but still juicy.
Remove the steak and set aside. In the same pan, add the chopped onion, mushrooms, and bell pepper. Cook for 3 to 4 minutes until softened and lightly caramelized. Combine steak and vegetables in a mixing bowl. Let the mixture cool slightly.
Step 3: Fill and Wrap the Egg Rolls
Position one egg roll wrapper in a diamond shape. Lightly brush the edges with egg wash. Add a generous spoonful of the steak filling across the lower third of the wrapper. Sprinkle with shredded cheese.
If you enjoy a creamier center, add a small dollop of cream cheese. Fold the bottom point over the filling, then fold in the sides, and roll tightly upward until sealed. Repeat until all wrappers are filled.
Step 4: Deep Fry the Egg Rolls
Heat neutral oil in a deep pot to 350°F. Fry 2 to 3 egg rolls at a time for 3 to 4 minutes, turning once. They should finish as deep golden brown and crisp on all sides. Transfer them to a wire rack and allow them to cool for 5 minutes to help the exterior stay crisp.
Step 5: Serve
Serve warm with your favorite dipping sauce. Cowboy Butter works especially well for a rich, spicy finish.
Why You’ll Love This Recipe
The filling is hearty yet still feels balanced with the veggies.
The method is simple enough for weeknights.
Great way to turn a classic sandwich into a fun appetizer.
Crowd-friendly for parties and family gatherings.
Uses familiar ingredients that are budget-friendly.
Mistakes to Avoid & Solutions
Overcooking the steak
Leads to a chewy, dry texture in the final roll.
Solution: Slice the steak thinly and sauté for only 3 to 5 minutes, removing as soon as it browns.
Adding the filling while too hot
This can steam the wrapper and make it soggy before frying.
Solution: Let the filling cool for 5 to 10 minutes before wrapping.
Rolling too loosely
Loose rolls will leak cheese and filling during frying.
Solution: Tuck the sides snugly and roll firmly for a tight seal.
Oil temperature too low
The rolls will absorb excess oil and become greasy.
Solution: Maintain 350°F and fry in small batches to keep the temperature stable.
Using too much cream cheese
The filling can spill out during frying.
Solution: Keep the cream cheese to small dabs, no larger than ½ tablespoon per roll.
Serving and Pairing Suggestions
Arrange on a platter with two or three dipping sauces like Cowboy Butter, chipotle mayo, or garlic aioli.
Pair with a crisp side salad for a lighter meal.
Serve as a fun centerpiece for game days or potlucks.
Works beautifully on a family-style snack board with veggies, pickles, and kettle chips.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat and keep them crispy, bake at 375°F for 8 to 10 minutes.
Avoid microwaving, as it softens the wrapper.
For freezing, cool completely and freeze between parchment layers. Air fry or bake directly from frozen at 380°F for 12 to 14 minutes.
FAQs
1. Can I bake these instead of frying?
Yes. Brush lightly with oil and bake at 400°F for 18 to 20 minutes, flipping halfway through.
2. Can I use chicken or ground beef instead of ribeye?
Absolutely. Thinly sliced chicken breast or cooked ground beef both work well.
3. Do egg roll wrappers freeze well?
Yes, just thaw them overnight in the refrigerator before using.
4. How do I prevent the wrappers from tearing?
Keep them covered with a damp towel while assembling to prevent drying out.
5. Can I add jalapeños for heat?
Definitely. Chop finely and sauté with the vegetables for a gentle kick.
Tips & Tricks
Chill the filling for a few minutes if it feels too moist.
Roll the wrappers diagonally for easier sealing.
Use a thermometer to keep oil at a steady 350°F.
If you prefer extra crunch, double wrap each egg roll.
Add a touch of Worcestershire sauce to the steak for added depth.
Recipe Variations
Spicy Cheesesteak Rolls Add 1 teaspoon crushed red pepper flakes into the sautéed vegetables and use pepper jack cheese.
Garlic-Lovers Version Stir 1 tablespoon minced garlic into the vegetables during the final minute of cooking and finish with a sprinkle of garlic powder before rolling.
BBQ Steak Egg Rolls Replace the cheese with ¾ cup shredded cheddar and add ⅓ cup BBQ sauce to the filling, mixing well before assembling.
Mushroom-Heavy Veggie Rolls Increase mushrooms to 12 oz, reduce steak to ½ lb, and add ½ teaspoon thyme while sautéing for a hearty, earthy bite.
Final Thoughts
Some recipes have a way of brightening the busiest days, especially the ones that invite a bit of playfulness in the kitchen. These egg rolls added that spark for me, turning an ordinary evening into something lively. The ribeye stayed juicy, the vegetables blended beautifully into the filling, và lớp vỏ giòn rụm tạo nên độ tương phản thú vị mà cả nhà đều hưởng ứng nhiệt tình.
They’re easy to pass around, simple to share, and full of character. My kids immediately reached for their favorite sauces, debating which one matched the rolls best, and the whole scene felt like a tiny celebration after a full day.
If your home buzzes with the same mix of hunger and curiosity as mine does around dinnertime, this recipe will slide right in. May your kitchen feel just as warm and energetic when these come out of the fryer, and may each bite bring a little burst of joy to your table.
Philly Cheesesteak Egg Rolls
Ingredients
- 1 lb thinly sliced ribeye steak
- 1 package shredded provolone and mozzarella blend
- 4 oz Philadelphia cream cheese optional
- 1 chopped yellow onion
- 8 oz chopped mushrooms
- 1 chopped green bell pepper
- 1 package egg roll wrappers
- 1 tablespoon olive oil
- 1 egg for egg wash
- Neutral frying oil for deep frying
Instructions
- Marinate the ribeye for at least 1 hour to keep it tender and flavorful.
- Sauté the steak for 3–5 minutes, then cook the onions, mushrooms and peppers for 3–4 minutes and combine.
- Add filling to each wrapper, sprinkle cheese, add a bit of cream cheese if desired, then roll tightly.
- Fry at 350°F for 3–4 minutes until golden and crisp, then let rest for 5 minutes.
- Serve warm with Cowboy Butter or your favorite dipping sauce.
