Why Philly Cheesesteak Egg Rolls?
Turning the classic Philly cheesesteak sandwich (steak + onions + peppers + cheese) into egg rolls gives you:
Crispy, crunchy exterior
A portable, fun finger food version
A gourmet appetizer or party snack twist
The same savory, melty filling inside
Many recipes (like Tasting Table’s version) do exactly that: they take shaved steak, onions, peppers, cheese, stuff them into egg roll wrappers, and fry or bake them.
Tasting Table
We’ll build on that concept, include a full narrative recipe, and also cover baking / air‑fryer alternatives.
Core Ingredients & Their Roles
Here is a list of ingredients you’ll need (for ~8 to 24 egg rolls, depending on size) and notes on why each is used. Later, I’ll show you how to scale or tweak.
Component Ingredient Approx Amount Role / Tips
Steak / Meat Thinly sliced steak (ribeye, sirloin, shaved steak) ~1 pound (≈ 450 g) Thin slices cook quickly and meld well with the veggies. Taste of Home uses ribeye.
Taste of Home
Onions 1 medium onion, thinly sliced or chopped 1 Adds sweetness and “Philly” flavor
Bell Pepper(s) 1 green bell pepper (or mix of colors) 1 Adds texture, flavor, and balance
Garlic / Seasonings Garlic powder or fresh garlic, Worcestershire sauce, salt & pepper ~½ tsp garlic powder + splash Worcestershire + salt/pepper To season and enhance depth (Worcestershire appears in multiple recipes).
Taste of Home
+1
Cheese Provolone slices, American cheese, or a melting cheese ~8 slices or equivalent shredded amount Adds creaminess and classic cheesesteak character
Egg roll wrappers 8 to 24 wrappers (depending on how many you make and the size) As needed The wrapper shell that gets fried or baked
Egg wash / glue 1 egg + water (or just water) 1 egg (beaten) or water To seal the wrappers so they don’t open while cooking
Oil for frying Vegetable oil, canola or neutral high‑smoke oil Enough to deep-fry (~1‑2 inches deep in pot) For crisping the rolls
(Optional) Oil for sauté Olive oil or butter ~1 tbsp To cook onions, peppers, and steak before wrapping
These ingredient proportions follow many published versions. For example, Taste of Home uses 1 lb steak, 1 onion, 1 pepper, milk + Velveeta cheese, etc.
Taste of Home
Allrecipes uses ground beef alternative but same general wrapper + cheese idea.
Allrecipes
Betty Crocker uses a beef roast, mushrooms, onion, peppers, egg roll skins, and provolone cheese.
BettyCrocker.com
Equipment & Prep Before You Start
You’ll want:
Large skillet or frying pan
Deep pot or Dutch oven (for frying) or air fryer / oven (for alternative methods)
Tongs or spatula
Sharp knife & cutting board
Mixing bowl (for filling)
Pastry brush (for egg wash)
Parchment or damp towel (to keep wrappers from drying)
Thermometer (for oil)
Plate or wire rack + paper towels (for draining)
Prep Tips:
Slice / chop your filling ingredients. Thin, fairly uniform cuts help with even cooking and ease of rolling.
Keep wrappers covered. Wrappers dry out quickly. Cover the unused ones with a damp cloth while you're working.
Mix egg wash. Beat egg + a splash of water to make a glue to seal wrappers.
Preheat oil if frying (see below).
Have your wrapping station ready — wrapper, filling, cheese, glue — have everything within arm’s reach.
Step‑by‑Step Narrative Recipe
Below is a combined, narrated, detailed version of how to make Philly Cheesesteak Egg Rolls — from cooking the filling through cooking the rolls.
1. Cook the Filling
Heat a skillet over medium to medium-high heat and add a little oil or butter.
Add onion and bell pepper slices. Sauté them until softened, lightly browned — about 3–5 minutes.
Add garlic (if using fresh) and stir for 30 seconds until fragrant (don’t let it burn).
Add the steak slices to the pan. Season with salt, pepper, garlic powder, Worcestershire sauce (if using). Cook until the steak is just browned — you don’t need to overcook it; residual heat and the wrapper will finish it.
Remove the pan from heat and let the mixture rest for a few minutes so it’s not piping hot — this helps when wrapping so the wrappers don’t get soggy.
(Optional) Transfer filling to a bowl and let it cool slightly if needed.
At this point, your filling should be flavorful, with onion, pepper, and steak all mingled. Taste and adjust seasoning.
2. Prepare Wrappers & Rolling
Lay one egg roll wrapper flat on your work surface, with one corner facing you (diamond shape).
Brush the four edges/trim edges with egg wash (egg + water) — this acts like glue to seal.
Place a portion of the filling in the center of the wrapper — for example, ~2–3 tablespoons (adjust to wrapper size).
Top with a slice or portion of cheese. Fold the bottom corner over the filling, fold in the side corners, then tightly roll toward the top corner, sealing with egg wash.
Repeat with remaining wrappers and filling, keeping unused wrappers covered so they don’t dry out.
3. Fry (or Alternative Cooking Method)
Deep Fry Method (traditional, very crispy):
Heat oil in a deep pot or Dutch oven to about 350 °F (175 °C). Use enough oil that the egg rolls can float and not touch the bottom.
Working in batches (do not overcrowd), carefully lower a few egg rolls into the oil.
Fry them until golden brown on all sides, about 3–4 minutes per roll, turning if needed for even browning.
Remove with tongs or spider, place on wire rack or paper towels to drain excess oil.
Baked / Oven Method (lighter version):
Preheat oven to 400 °F (200 °C).
Place rolled egg rolls seam‑side down on a parchment-lined baking sheet.
Brush or spray each with a bit of oil to help crisp.
Bake ~15–20 minutes, flipping halfway, until golden brown.
This gives a crisp exterior, though not quite as deep-fry level crispy. Tasting Table mentions this method.
Tasting Table
Air Fryer Method:
Preheat air fryer to ~350–395 °F (depending on model).
Place egg rolls in a single layer (don’t overcrowd).
Lightly spray or brush oil on outer surface.
Cook for ~7 minutes at 350 °F, then up to 2 more minutes at a higher temp like 390–400 °F, flipping halfway.
Some variations are in blog versions (Feels Like Home shows air fryer steps).
feelslikehomeblog.com
4. Rest & Serve
Let the cooked egg rolls rest a couple of minutes (they'll be very hot inside).
Serve on a platter, optionally cut on the diagonal (bias cut) for presentation.
Serve with dipping sauces — suggestions include sweet chili sauce, horseradish aioli, sriracha mayo, or a cheese sauce.
Detailed Timeline & Workflow
Here’s a sample timeline, so you can work efficiently:
Time What You Do
0–5 min Prep and slice steak, onion, pepper; mix egg wash; set up wrapper station
5–10 min Cook onions & peppers; add steak and season; mix filling
10–12 min Let filling rest / cool slightly
12–22 min Wrap all egg rolls (rolling stage)
22–32 min Fry / bake / air fryer in batches
32–35 min Drain, rest, serve
Adjust based on how many egg rolls you’re making, how many batches, etc.
Tips, Tricks & Common Pitfalls
To get the best result, keep these in mind:
Don’t overfill wrappers — Too much stuffing can make rolling difficult and cause tearing or leaks.
Keep wrappers moist — Cover unused wrappers with damp cloth to prevent drying and cracking.
Seal edges well — Use egg wash generously; pressing firmly helps prevent them from opening during cooking.
Temperature control for oil — If oil is too hot, wrappers will burn before filling heats. If too cool, rolls absorb excess oil and become greasy.
Work in batches — Don’t overcrowd frying pan or air fryer.
Let filling cool slightly — If too hot, moisture can steam the wrapper or cause leaks.
Drain properly — Use rack or paper towels to absorb excess grease.
Crisp finishing — If you bake or air-fry, a light spray of oil helps get better browning.
Variations & Customizations
Here are a variety of ways you can tweak the recipe:
Cheese options — Use provolone, American, pepper jack, or a mix of melting cheeses.
Extra vegetables — Add mushrooms, jalapeños, or even spinach for variation.
Sauce inside — Some people add a drizzle of Worcestershire, a splash of steak sauce, or a light cream sauce to the filling.
Spicy version — Add chili flakes, hot sauce, or cayenne to the filling.
Mini / appetizer version — Use smaller wrappers or cut full ones into halves to make bite-sized rolls.
No meat / vegetarian version — Use mushrooms, seitan, or tofu + strong umami seasoning instead of steak.
Combination cooking — Some people partially fry then finish in air fryer or oven to reduce oil usage.
Serving Suggestions & Pairings
Serve with dipping sauces: sweet chili, garlic aioli, spicy mayo, cheese sauce, mustard.
Pair with coleslaw, fries, or sweet potato fries for a full meal.
A side salad or pickled vegetables bring acidity and brightness to balance richness.
For game day or party platters, present egg rolls cut in halves or quarters for easy grabbing.
If you like, I can format a printable recipe card (ingredients & steps) and scale it (for 12 or 36 egg rolls) or translate it into metric units (grams). Would you like me to do that for you?
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