Crispy Philly Cheesesteak Egg Rolls Recipe Easy Homemade Snack Idea

Let me tell you, the scent of sizzling steak, caramelized onions, and melted provolone cheese wrapped in a perfectly crisp egg roll shell is enough to make anyone’s mouth water. The first time I made these Crispy Philly Cheesesteak Egg Rolls, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, these egg rolls bring together all the best parts of a Philly cheesesteak in a handheld, crunchy package that’s dangerously easy to make.

Years ago, when I was knee-high to a grasshopper, my family would gather around the table sharing stories and plates of classic Philly cheesesteak sandwiches. So stumbling upon this egg roll twist felt like rediscovering an old favorite in a new, exciting way. My family couldn’t stop sneaking these off the cooling rack (and I can’t really blame them). Let’s face it, who wouldn’t want that melty provolone cheese oozing out with each bite?

This recipe is perfect for casual get-togethers, game day snacking, or just brightening up your Pinterest snack board with something that’s both fun and satisfying. After testing this recipe multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting. These Crispy Philly Cheesesteak Egg Rolls feel like a warm hug on a plate, and you’re going to want to bookmark this one for all your snack cravings.

Why You’ll Love This Recipe

Having cooked and tweaked this Crispy Philly Cheesesteak Egg Rolls recipe through many trials, I can confidently say it’s a total winner. It’s a recipe that’s:

• Quick & Easy: Ready in under 30 minutes, perfect when you need a last-minute savory snack or appetizer that actually impresses.
• Simple Ingredients: Uses pantry staples and common fridge items—no fancy trips needed.
• Perfect for Parties: Whether it’s a casual brunch, a lively potluck, or cozy dinner sides, these egg rolls steal the show.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves the crispy outside and gooey inside combo.
• Unbelievably Delicious: The sharp provolone cheese paired with tender, seasoned steak and sweet onions is exactly the comfort food you didn’t know you needed.

What sets these egg rolls apart is the balance of flavors and textures. Instead of just tossing steak and cheese in a roll, I take care to caramelize the onions slowly, season the meat just right, and use provolone for that perfect melt and mild tang. The egg roll wrappers crisp up so nicely without being greasy, giving you that satisfying crunch every time. Honestly, this recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined—fast, flavorful, and fuss-free.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find fresh items, so you can whip this up anytime.

• Ribeye steak or sirloin, thinly sliced (about 1 lb / 450 g) – tender and juicy, the star protein here
• Provolone cheese slices (8 slices) – melts beautifully, adds creamy richness
• Yellow onion, thinly sliced (1 medium) – caramelizes to sweet perfection
• Green bell pepper, thinly sliced (1 medium) – adds a fresh, mild bite (optional but recommended)
• Garlic, minced (2 cloves) – brings savory depth
• Soy sauce (1 tablespoon) – for a subtle umami boost
• Worcestershire sauce (1 tablespoon) – classic Philly flavor enhancer
• Salt & black pepper – to taste, seasoning essentials
• Egg roll wrappers (8-10 sheets) – the crispy shell that holds it all together
• Vegetable oil (for frying) – neutral oil with a high smoke point keeps them crisp without greasiness

Ingredient tips: I like using a high-quality ribeye from my local butcher for tenderness, but sirloin works great too. If you want to keep it gluten-free, look for gluten-free egg roll wrappers or substitute with rice paper sheets (though texture will vary). For a dairy-free version, swap provolone with a melty vegan cheese—I’ve tried Violife, which works pretty well.

Equipment Needed

• Large skillet or cast iron pan – for sautéing steak and veggies evenly. I prefer cast iron for its heat retention but a heavy stainless pan works fine.
• Sharp knife and cutting board – thin slicing is key here, so take your time.
• Mixing bowl – to toss the cooked filling before wrapping.
• Pastry brush or small bowl of water – to seal the egg roll wrappers securely.
• Deep frying pan or Dutch oven – for frying the egg rolls. A heavy-bottomed pot helps maintain oil temperature.
• Tongs or slotted spoon – for turning and removing egg rolls safely.
• Paper towels or cooling rack – to drain excess oil and keep crispiness intact.

If you don’t have a deep fryer, no worries! A large, heavy pot works just fine. I’ve fried these in a cast iron skillet with about an inch of oil and got fantastic results every time. For a lighter twist, you could also bake them—just brush with oil and bake at 425°F (220°C) for 15-20 minutes, flipping halfway.

Preparation Method

1. Prep the steak and veggies: Thinly slice about 1 lb (450 g) of ribeye or sirloin steak against the grain. Thin slicing keeps the meat tender and easy to bite. Thinly slice 1 medium yellow onion and 1 green bell pepper, plus mince 2 cloves of garlic.
2. Caramelize onions and peppers: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the onions and peppers, stirring occasionally, cooking for about 8-10 minutes until soft and golden brown. Add garlic in the last 2 minutes to avoid burning.
3. Cook the steak: Push the veggies to the side of the pan and add the sliced steak. Season with salt and pepper. Cook for 3-4 minutes, stirring until the steak just loses its pink color but remains juicy. Avoid overcooking to keep tenderness.
4. Season the filling: Stir in 1 tablespoon soy sauce and 1 tablespoon Worcestershire sauce. Mix everything together and cook another minute so flavors meld.
5. Cool the filling: Transfer the mixture to a bowl and let it cool slightly. This prevents the wrappers from getting soggy when filled.
6. Assemble egg rolls: Lay out one egg roll wrapper with a corner pointing toward you (diamond shape). Place about 2-3 tablespoons of filling near the corner closest to you. Add a slice of provolone on top of the filling. Fold the bottom corner over the filling, fold the left and right corners inward, then roll tightly toward the top corner. Seal the edge with a dab of water.
7. Heat oil for frying: Pour vegetable oil into a deep pan to about 1-2 inches (2.5-5 cm) depth. Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper in; it should sizzle immediately but not burn.
8. Fry the egg rolls: Carefully add 3-4 egg rolls at a time to the hot oil. Fry for 3-4 minutes, turning occasionally until golden brown and crisp on all sides. Avoid overcrowding the pan.
9. Drain and serve: Remove egg rolls with tongs and place on paper towels or a cooling rack. Let them rest for a minute or two before serving to keep that perfect crunch.

Pro tip: If the filling feels too wet, drain excess liquid before assembling. Also, don’t overfill the wrappers or they might burst while frying. The provolone melts just right when the filling is still warm but not piping hot.

Cooking Tips & Techniques

Getting these Crispy Philly Cheesesteak Egg Rolls just right is all about balance and timing. Here are some tips I learned the hard way:

• Thin slicing is key: Thin steak slices cook quickly and remain tender. Thick cuts can get chewy or overcooked.
• Low and slow for onions: Caramelizing onions on medium heat allows their natural sugars to develop, adding sweetness that cuts through the savory steak.
• Seal those egg rolls well: Use a bit of water to moisten the wrapper edges and press firmly to prevent oil leaks during frying.
• Maintain oil temperature: Too hot, and the wrappers burn before filling heats; too low, and they soak up oil and get greasy. Medium-high heat (350°F / 175°C) is just right.
• Don’t overcrowd: Fry in batches so the temperature stays consistent and egg rolls crisp evenly.
• Let the filling cool: Hot filling can make the wrappers soggy and prone to tearing, so a short cool-down helps keep structure intact.

I once tried making these with frozen steak slices straight from the freezer—bad idea. The filling released too much water and the egg rolls turned out soggy. Lesson learned! Also, multitasking by prepping veggies while the steak cooks saves serious time.

Variations & Adaptations

You can easily customize these Crispy Philly Cheesesteak Egg Rolls to suit different tastes or dietary needs:

• Vegetarian option: Swap steak for sautéed mushrooms, bell peppers, and onions with a sprinkle of smoked paprika for a smoky flavor. Add shredded mozzarella for melty goodness.
• Spicy kick: Add diced jalapeños or a dash of hot sauce to the filling for some heat. You can also sprinkle crushed red pepper flakes inside before wrapping.
• Gluten-free: Use gluten-free egg roll wrappers or rice paper sheets. Just be mindful that rice paper gives a slightly different texture but still crisps up nicely.
• Baking instead of frying: Brush assembled egg rolls with oil and bake at 425°F (220°C) for 15-20 minutes, turning halfway through. Less oil, still deliciously crisp.
• Cheese variations: Try provolone’s cousin, mozzarella, or even pepper jack for a little zing.

One variation I personally adore is adding caramelized shallots instead of onions for a sweeter, more delicate flavor. It’s a subtle twist that makes these egg rolls feel a bit more gourmet.

Serving & Storage Suggestions

Serve these Crispy Philly Cheesesteak Egg Rolls hot and fresh for the best crunch and melty cheese experience. They’re perfect with a side of classic ketchup, spicy mayo, or a creamy horseradish sauce that brings out the steak flavor.

Pair them with a simple green salad or crispy fries for a full meal, or serve as finger food at parties alongside cold drinks or craft beers. Honestly, they’re crowd-pleasers no matter the occasion.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 375°F (190°C) for 8-10 minutes to crisp up the shell again. Avoid microwaving unless you want soggy wrappers!

Flavors actually deepen and meld overnight, so reheated egg rolls can taste even better the next day (if they last that long!).

Nutritional Information & Benefits

Each Crispy Philly Cheesesteak Egg Roll contains roughly:

Calories	Approx. 220-250 kcal
Protein	15-18 grams (thanks to the steak and cheese)
Fat	12-15 grams (mostly from provolone and frying oil)
Carbohydrates	15-20 grams (from the egg roll wrapper and veggies)

The steak provides a solid dose of protein and iron, important for energy and muscle health. Onions and peppers add antioxidants and vitamins, while provolone contributes calcium and some B vitamins.

For those watching carbs, swapping regular wrappers for low-carb or gluten-free versions can help. Just keep in mind the frying adds calories, but using good-quality oil and moderate portions balances the indulgence.

Conclusion

If you’re looking for a snack that’s crunchy, cheesy, and packed with savory steak flavor, these Crispy Philly Cheesesteak Egg Rolls with Melty Provolone are exactly what you need. They’re straightforward to make, impressive to serve, and guaranteed to disappear fast. I love how this recipe brings a fresh spin on a classic Philly cheesesteak—easy enough for weeknights but special enough for guests.

Feel free to tweak the fillings or try my variations to make it your own. I’d love to hear how you customize your egg rolls! Drop a comment below and share your experience. Don’t forget to share this recipe with your friends if you enjoyed it—because honestly, good food is meant to be shared.

Now, grab that skillet and get ready to roll up some seriously tasty egg rolls that’ll have everyone coming back for more!

FAQs About Crispy Philly Cheesesteak Egg Rolls

Can I make these egg rolls ahead of time?

Yes! You can assemble the egg rolls and refrigerate them for up to 4 hours before frying. Just make sure to cover them tightly to prevent drying out. For longer storage, freeze them uncooked and fry directly from frozen (adding a minute or two to cooking time).

What’s the best way to reheat leftover egg rolls?

Reheat in a preheated oven at 375°F (190°C) for about 8-10 minutes until crisp again. Avoid microwaving to keep the shells crunchy.

Can I bake these instead of frying?

Absolutely! Brush the egg rolls lightly with oil and bake at 425°F (220°C) for 15-20 minutes, flipping halfway. They’ll be less oily but still deliciously crispy.

Which cheese works best if I can’t find provolone?

Mozzarella is a great substitute for a milder melt, or pepper jack if you want a little spice. Avoid cheeses that don’t melt well, like feta or halloumi.

How do I prevent the egg rolls from bursting during frying?

Don’t overfill the wrappers and make sure to seal the edges well with water. Also, frying at the right temperature (around 350°F / 175°C) helps prevent breakage and excessive oil absorption.

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