Philly Cheesesteak Eggrolls turn the familiar combination of thin beef, onion, green bell pepper, and provolone into 8 crisp handheld rolls. The recipe serves 8 and takes 35 minutes total: 15 minutes to prepare and 20 minutes to cook.
Success depends on three controls more than on complicated ingredients. Cook away excess moisture from the filling, let it cool before wrapping, and hold the frying oil near 350°F (175°C). Those details help the wrappers seal, prevent leaks, and deliver a brittle golden shell rather than a greasy one.
Philly Cheesesteak Egg Rolls Ingredients
Main Ingredients: 1 large onion, chopped; 1 large green bell pepper, chopped; 1 pound thinly sliced beefsteak (ribeye, sirloin, or sandwich steak); Salt and pepper, to taste; 1 cup provolone cheese, shredded; 8 egg roll wrappers; 1 egg, beaten (for sealing wrappers); Vegetable oil, for frying.
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How to Make Philly Cheesesteak Egg Rolls
- Sauté vegetables: Heat 1-2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped onion and green bell pepper to the hot skillet. Cook, stirring occasionally, until the vegetables have softened and are beginning to caramelize, about 5 minutes.
- Cook beef: Add the thinly sliced beef to the skillet with the vegetables. Season generously with salt and pepper. Cook, stirring frequently and breaking up any large pieces, until the beef is browned and cooked through, about 5 minutes. If the mixture becomes too wet, drain some of the excess liquid.
- Add cheese: Reduce the heat to low. Sprinkle the shredded provolone cheese over the beef and vegetable mixture. Stir gently until the cheese is completely melted and incorporated throughout the mixture. Remove the skillet from heat and allow the filling to cool to room temperature for easier handling.
- Roll the egg rolls: Place an egg roll wrapper on a clean, flat surface with one corner facing you (diamond orientation). Spoon approximately 2 tablespoons of the cooled beef mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners toward the center. Roll the wrapper tightly upward, enclosing the filling completely. Brush the top corner with beaten egg before completing the roll to seal it. Repeat with the remaining wrappers and filling.
- Prepare for frying: In a large, deep saucepan or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Line a plate with paper towels for draining the cooked egg rolls.
- Fry the egg rolls: Carefully lower 2-3 egg rolls into the hot oil using tongs or a slotted spoon, being careful not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 3-4 minutes total, turning occasionally for even browning. Monitor the oil temperature to maintain around 350°F for optimal cooking.
- Drain and serve: Remove the fried egg rolls from the oil using a slotted spoon or tongs and place them on the paper towel-lined plate to drain excess oil. Continue frying the remaining egg rolls in batches. Allow the egg rolls to cool slightly before serving, as the filling will be very hot. Serve warm with your favorite dipping sauce.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Recipe Works
Begin with one chopped large onion and one chopped large green bell pepper in a hot skillet with 1–2 tablespoons vegetable oil. About 5 minutes over medium-high heat softens them and begins caramelization. Add the pound of thinly sliced beef, season with salt and pepper, and cook about 5 minutes more while breaking apart large pieces. Drain excess liquid if the mixture looks wet.
Lower the heat and melt the full cup of shredded provolone through the beef and vegetables. Removing the skillet from the heat and cooling the filling to room temperature is not idle time: hot filling produces steam, and steam makes an egg roll wrapper difficult to seal and more likely to tear in the fryer.
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Critical Cooking Cues
Work with each of the 8 wrappers in a diamond orientation. Place approximately 2 tablespoons filling in the center, fold the bottom corner up, bring both side corners toward the center, and roll tightly upward. Brush the top corner with the one beaten egg before the last turn. A firm roll without overstuffing minimizes air pockets and gives the seal enough clean wrapper to hold.
Heat about 2 inches vegetable oil to 350°F (175°C) in a deep saucepan or Dutch oven. Fry only 2–3 rolls at once for 3–4 minutes total, turning occasionally. Keep the oil between 340°F and 360°F: oil that is cooler soaks into the wrapper, while excessively hot oil darkens the exterior before the center is evenly hot. Let the temperature recover between batches.
Serving, Storage, and Reheating
Lift the rolls with tongs or a slotted spoon and drain them on the prepared paper-towel-lined plate. Let them cool briefly because the provolone center is hotter than the wrapper suggests. Serve warm with a preferred dipping sauce on the side; keeping sauce separate preserves the crunch. The base filling needs no mushrooms, Worcestershire, or sauce, though the recorded notes describe those as optional variations.
For advance work, the filling can be cooked and cooled before guests arrive. Keep unused wrappers covered so their edges do not dry out, then roll close to frying time. Refrigerate leftovers promptly. Reheat with dry oven or air-fryer heat until the center is hot; a microwave softens the wrapper. Whether served whole or sliced for a platter, remember that the stated batch is exactly 8 egg rolls.
Recorded Recipe Tips
- For a more authentic Philly cheesesteak flavor, you can add a few dashes of Worcestershire sauce to the beef while cooking.
- Some like to add mushrooms to their Philly cheesesteak - feel free to add 8oz of sliced mushrooms when cooking the vegetables.
- Keep the oil at a consistent temperature between 340-360°F for the crispiest egg rolls. Too hot and they'll burn, too cool and they'll absorb oil and become greasy.
- Common dipping options include cheese sauce, marinara, horseradish sauce, or a simple mixture of mayo and ketchup.
Equipment Checklist
Prepare these tools before starting: Large skillet; Deep saucepan or Dutch oven; Slotted spoon or tongs; Deep-fry or candy thermometer (recommended); Paper towels; Plate or serving platter. Having the full setup ready supports the exact order, temperature, and timing above.
Conclusion
Philly Cheesesteak Egg Rolls serves 8 in 35 minutes. Follow the measured ingredients, temperatures, and staged method above, then serve at the point when the recipe's contrasting textures are at their best.
Frequently Asked Questions
- → How many egg rolls does this recipe make?
It makes exactly 8 egg rolls and serves 8.
- → How much filling goes into each wrapper?
Use approximately 2 tablespoons of the cooled beef mixture per wrapper.
- → What frying temperature should I maintain?
Aim for 350°F (175°C), keeping the oil within 340–360°F.
- → How long should each batch fry?
Fry 2–3 egg rolls at a time for about 3–4 minutes total, turning occasionally.