If you are looking for a crispy appetizer packed with juicy beef, sautéed peppers and onions, and plenty of melted cheese, these Cheesy Philly Cheesesteak Egg Rolls are an excellent recipe to make. Thinly sliced steak is cooked with onions and bell peppers, mixed with provolone and mozzarella, wrapped tightly in egg roll wrappers, and fried or air-fried until golden and crunchy.
These egg rolls are perfect for game day, parties, family gatherings, or whenever you want a fun handheld version of a classic cheesesteak. The filling is savory and cheesy, while the wrapper gives every bite a crisp contrast.
Serve them hot with cheese sauce, garlic mayo, ranch, or a simple creamy horseradish dip.
Why You’ll Love These Cheesy Philly Cheesesteak Egg Rolls
These egg rolls combine the familiar flavors of a cheesesteak with a crispy appetizer-style shell.
Thin steak cooks quickly and develops plenty of flavor.
Onions and bell peppers add sweetness and texture.
Provolone gives the filling classic cheesesteak character, while mozzarella adds extra melt.
They can be fried, air-fried, or baked depending on your preferred cooking method.
Ingredients
For the Cheesesteak Filling
- 1½ pounds ribeye, sirloin, or shaved beef
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced, optional
- 8 ounces mushrooms, sliced, optional
- 3 garlic cloves, finely minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Cheese
- 1½ cups shredded provolone cheese
- 1 cup shredded low-moisture mozzarella cheese
- ½ cup shredded white American or Monterey Jack cheese, optional
For the Egg Rolls
- 16–18 egg roll wrappers
- 2 tablespoons all-purpose flour
- 3 tablespoons water
- Neutral frying oil, such as vegetable or canola oil
Optional Garlic Butter Finish
- 2 tablespoons unsalted butter, melted
- 1 garlic clove, finely minced
- 1 tablespoon chopped parsley
For Serving
- Cheese sauce
- Garlic aioli
- Ranch dressing
- Spicy mayo
- Horseradish mayo
- Ketchup
How to Make Cheesy Philly Cheesesteak Egg Rolls
1. Prepare the Beef
If using whole steak, place it in the freezer for approximately 20–30 minutes.
This firms it slightly and makes it easier to slice very thinly.
Slice across the grain into thin strips.
2. Prepare the Vegetables
Thinly slice the onion and bell peppers.
If using mushrooms, slice them as well.
Keeping everything relatively thin helps the filling cook evenly and makes the egg rolls easier to wrap.
3. Heat the Skillet
Place a large skillet over medium-high heat.
Add the olive oil and butter.
4. Cook the Beef
Add the steak in a single layer.
Work in batches if necessary.
Cook for approximately 2–3 minutes, stirring occasionally, until browned.
5. Remove the Steak
Transfer the beef to a plate.
Do not overcook it because it will heat again inside the egg rolls.
6. Cook the Onion
Add the sliced onion to the same skillet.
Cook for approximately 3–4 minutes.
7. Add the Peppers
Add the bell peppers.
Cook for another 3–4 minutes.
They should soften while retaining a little texture.
8. Add Mushrooms
If using, add the mushrooms.
Cook until browned and their excess moisture has evaporated.
This is important because a wet filling can make egg roll wrappers soggy.
9. Add Garlic
Stir in the minced garlic.
Cook for approximately 30 seconds.
10. Return the Steak
Add the cooked steak back to the skillet.
11. Season the Filling
Add:
- Worcestershire sauce
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Black pepper
Toss until evenly combined.
12. Cook Off Excess Moisture
Continue cooking for approximately 1–2 minutes.
The filling should be flavorful but relatively dry.
13. Cool the Filling
Transfer the cheesesteak mixture to a bowl.
Let it cool for approximately 10–15 minutes.
Do not wrap hot filling because steam can soften or tear the wrappers.
14. Add the Cheese
Once the filling has cooled slightly, stir in:
- Provolone
- Mozzarella
- White American or Monterey Jack, if using
Mix until evenly distributed.
15. Make the Wrapper Seal
In a small bowl, stir together:
- Flour
- Water
Mix into a thin paste.
This will help seal the egg rolls.
16. Position a Wrapper
Place one egg roll wrapper on a clean surface in a diamond shape, with one corner pointing toward you.
17. Add the Filling
Place approximately 2–3 tablespoons of cheesesteak filling slightly below the center.
Do not overfill.
18. Fold the Bottom Corner
Bring the bottom corner up over the filling.
Tuck it snugly underneath.
19. Fold in the Sides
Fold both side corners inward toward the center.
20. Roll Tightly
Continue rolling toward the top corner.
Keep the wrapper tight without tearing it.
21. Seal
Brush a little flour paste along the final corner.
Press gently to seal.
22. Repeat
Continue until all the filling has been used.
Keep the finished egg rolls covered with a slightly damp towel so the wrappers do not dry out.
How to Fry Philly Cheesesteak Egg Rolls
23. Heat the Oil
Pour approximately 2–3 inches of oil into a heavy pot.
Heat to 350°F (175°C).
24. Fry in Batches
Add a few egg rolls at a time.
Do not overcrowd the pot.
25. Cook Until Golden
Fry for approximately 3–4 minutes, turning occasionally.
The wrappers should become evenly golden and crisp.
26. Drain
Transfer the egg rolls to a wire rack.
A rack helps keep them crisp better than paper towels alone.
27. Check the Filling
The steak filling should be thoroughly hot and the cheese completely melted.
Air Fryer Method
Preheat the air fryer to 390°F (200°C).
Lightly brush or spray the egg rolls with oil.
Arrange them in a single layer.
Air fry for approximately 8–12 minutes, turning halfway through.
Cook until golden and crisp.
Oven-Baked Method
Preheat the oven to 425°F (220°C).
Arrange the egg rolls on a parchment-lined baking sheet.
Brush lightly with oil.
Bake for approximately 15–20 minutes, turning halfway through.
They will be slightly less crisp than deep-fried egg rolls but still very good.
Optional Garlic Butter Finish
Combine melted butter, garlic, and parsley.
Brush very lightly over the hot egg rolls immediately after cooking.
Do not use too much or the wrappers may lose their crispness.
What to Serve With Philly Cheesesteak Egg Rolls
These egg rolls are especially good with dipping sauces.
Try:
- Warm cheese sauce
- Garlic aioli
- Ranch dressing
- Spicy mayo
- Horseradish mayo
- Ketchup
- Chipotle mayo
For a larger appetizer spread, serve with:
- Potato wedges
- Chicken wings
- Mozzarella sticks
- Onion rings
- Loaded fries
- Garden salad
Tips for the Best Philly Cheesesteak Egg Rolls
Slice the steak very thinly.
Do not overcook the beef.
Cook excess moisture out of the vegetables.
Cool the filling before wrapping.
Use provolone for classic cheesesteak flavor.
Do not overfill the wrappers.
Roll tightly.
Seal the edges well.
Keep frying oil around 350°F.
Fry in batches.
Drain on a wire rack for maximum crispness.
Easy Recipe Variations
Extra Cheesy Cheesesteak Egg Rolls
Add more provolone, mozzarella, or American cheese.
Mushroom Cheesesteak Egg Rolls
Add extra sautéed mushrooms.
Cook them until completely dry before mixing with the beef.
Jalapeño Cheesesteak Egg Rolls
Add diced jalapeños and pepper Jack cheese.
Garlic Parmesan Cheesesteak Egg Rolls
Add Parmesan to the filling and brush the cooked rolls lightly with garlic butter.
Bacon Philly Egg Rolls
Add ½ cup crispy crumbled bacon to the filling.
Chicken Cheesesteak Egg Rolls
Replace steak with thinly sliced chicken breast.
Cook chicken to 165°F (74°C) before wrapping.
Spicy Cheesesteak Egg Rolls
Add:
- Red pepper flakes
- Hot sauce
- Pepper Jack cheese
Cheesesteak Egg Rolls with Cheese Sauce Inside
Add approximately 1 teaspoon thick cheese sauce to each wrapper.
Use only a small amount to avoid leaks.
How to Store Leftovers
Allow leftover egg rolls to cool completely.
Transfer to an airtight container.
Refrigerate for up to 3–4 days.
Reheating in the Air Fryer
Air fry at approximately 350°F for several minutes until hot and crisp.
Reheating in the Oven
Place on a baking sheet.
Reheat at 375°F (190°C) for approximately 8–12 minutes.
Microwave
Microwaving works, but the wrappers will soften.
For best texture, use the oven or air fryer.
Freezing
These egg rolls freeze very well.
For best results, freeze them before cooking.
Arrange assembled egg rolls on a tray and freeze until firm.
Transfer to a freezer-safe bag or container.
Freeze for up to approximately 2 months.
Cook directly from frozen, adding a few extra minutes as needed.
Frequently Asked Questions
What steak is best for Philly cheesesteak egg rolls?
Ribeye gives the richest flavor, while sirloin is an excellent more affordable option.
Shaved beef also works very well.
Can I use ground beef?
Yes.
Ground beef works, although the texture will be different from traditional cheesesteak.
Cook it to 160°F (71°C).
What cheese should I use?
Provolone is a classic choice.
Mozzarella, white American, Monterey Jack, and pepper Jack are also excellent.
Why are my egg rolls soggy?
The filling may have contained too much moisture, the frying oil may have been too cool, or the cooked rolls may have been stacked while hot.
Can I make these ahead?
Yes.
Assemble them a few hours ahead, cover, and refrigerate until ready to cook.
Can I freeze them?
Yes.
Freeze uncooked egg rolls individually before transferring them to a freezer container.
Do I need mushrooms?
No.
Mushrooms are optional.
Can I make them in the air fryer?
Absolutely.
Air fry at 390°F until crisp and golden, turning halfway through.
Final Thoughts
These Cheesy Philly Cheesesteak Egg Rolls combine juicy steak, sautéed onions, bell peppers, garlic, provolone, mozzarella, and crispy egg roll wrappers in one irresistible appetizer.
The key is keeping the filling relatively dry, letting it cool before wrapping, and sealing each egg roll tightly so the cheese stays inside while the wrapper becomes crisp.
Serve them hot with cheese sauce, garlic aioli, or spicy mayo for a crunchy, cheesy, beef-packed appetizer that brings classic cheesesteak flavor into every bite.