Philly Cheesesteak Egg Rolls


  • 1 lb thinly sliced beef (ribeye or sirloin)
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 8 slices provolone cheese, cut into strips
  • 12 egg roll wrappers
  • Vegetable oil for frying
  • Salt and black pepper to taste
  • Optional: Sriracha or mayo for dipping


  1. Prep the Filling:
  • In a skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add thinly sliced beef and cook until browned. Season with salt and black pepper. Remove beef from the skillet and set aside.
  1. Sauté Vegetables:
  • In the same skillet, add a bit more oil if needed. Sauté thinly sliced onion and bell pepper until softened.
  1. Assemble the Egg Rolls:
  • Lay out an egg roll wrapper with one corner pointing toward you. Place a strip of provolone cheese in the center, add a portion of the cooked beef, and top with sautéed vegetables.
  1. Roll the Egg Rolls:
  • Fold the corner closest to you over the filling, then fold in the sides, and roll it up tightly. Use a bit of water to seal the edge.
  1. Heat Oil for Frying:
  • In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
  1. Fry the Egg Rolls:
  • Carefully place the egg rolls into the hot oil, seam side down. Fry until golden brown, turning as needed to ensure even cooking.
  1. Drain Excess Oil:
  • Once golden and crispy, use a slotted spoon to remove the egg rolls and place them on a paper towel-lined plate to drain excess oil.
  1. Serve:
  • Serve the Philly Cheesesteak Egg Rolls hot with optional Sriracha or mayo for dipping.
  1. Enjoy:
  • Enjoy these delicious egg rolls that combine the flavors of a classic Philly cheesesteak in a crispy and portable form!

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