Name: Cheesesteak Egg Rolls Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 ounces (225g) boneless ribeye steak or skirt steak or store-bought pre-sliced ribeye; 1 tablespoon (15ml) vegetable oil or other neutral oil; 1/4 medium yellow onion (2 ounces; 57g), cut into 1/4-inch dice; 4 thin slices provolone cheese or American cheese (about 3 ounces; 80g), torn into 1-inch pieces, divided; 1 tablespoon grated Parmigiano-Reggiano cheese (optional); 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume; Pinch freshly ground black pepper; 8 egg roll wrappers (roughly 7-inches square), thawed; 2 quarts (1.9L) neutral oil for frying such as peanut or vegetable oil; Cheese sauce, ketchup, honey-mustard sauce, or your preferred sauce for dipping

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I am absolutely thrilled to share with you my all-time favorite appetizer that brings the best of two worlds together: the classic Philly cheesesteak and the crispy allure of egg rolls. This Cheesesteak Egg Rolls Recipe has become a staple in my kitchen whenever I want to impress guests or simply indulge in some seriously satisfying comfort food. Savoring the juicy, melted cheese and tender steak snugly wrapped in perfectly fried, golden egg roll wrappers never gets old for me, and I know you’ll love it just as much.

Why You’ll Love This Cheesesteak Egg Rolls Recipe

I love how this recipe perfectly blends the rich, savory flavors of a traditional cheesesteak with the crispy crunchiness of egg rolls. The browned steak and onions, mingling with melty provolone cheese, create a mouthwatering combo that’s both comforting and exciting. Each bite offers that great contrast of juicy filling wrapped in a crispy shell, which totally hits the spot every time.

What makes this Cheesesteak Egg Rolls Recipe really stand out for me is how approachable it is. The prep is straightforward, and you can get everything ready in just about an hour. Plus, frying up these beauties is so satisfying—you get to watch those egg rolls turn that perfect golden brown. Whether you’re throwing a casual weekend get-together or looking for a creative game day snack, these egg rolls are always a crowd-pleaser and genuinely fun to make.

Ingredients You’ll Need

A black cast iron skillet sits on a white marbled surface, filled with cooked ground meat mixed with melted cheese, creating a textured layer of brown bits with light golden melted strands. Small pieces of cooked onions are scattered throughout the meat. A woman's hand is seen stirring the contents with a wooden spoon, pulling some melted cheese away from the center, showing a stretch of gooey cheese in the middle. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple yet essential ingredients. Each component plays a crucial role, whether it’s adding flavor, texture, or that irresistible melty cheese that brings it all together. Trust me: sticking to quality ingredients makes all the difference here!

8 ounces boneless ribeye steak or skirt steak: This is the heart of the filling, offering juicy, tender beef with great flavor.
1 tablespoon vegetable oil: A neutral oil perfect for cooking the meat and onions without overpowering their taste.
1/4 medium yellow onion, diced: Adds sweetness and a little crunch once sautéed.
4 thin slices provolone or American cheese: Provides that signature cheesesteak gooeyness; tear into pieces for even melting.
1 tablespoon grated Parmigiano-Reggiano (optional): Adds a nutty, savory note that complements the cheese beautifully.
1/2 teaspoon kosher salt: Essential for seasoning the savory filling just right.
Pinch freshly ground black pepper: Adds a subtle touch of heat and depth.
8 egg roll wrappers: The crispy vessel that holds the delicious filling; thawed and ready to roll.
2 quarts neutral oil for frying: I recommend peanut or vegetable oil to get that perfect deep-frying crunch.
Dipping sauce of your choice: So many options here like cheese sauce, ketchup, or honey-mustard to personalize each bite.

Directions

Step 1: Start by preparing the steak. If you’re using a whole ribeye or skirt steak, trim any excess fat and cut it into roughly 3-inch wide sections. Place the pieces on a large plate and pop them into the freezer for about 1 hour until firm but not frozen solid. This step helps you slice the meat super thin later on for that authentic cheesesteak texture.

Step 2: Once the meat is firm, use a sharp knife to shave it as thin as possible on a biased angle against the grain. Stack the thin slices and chop them coarsely 10 times if you sliced the steak yourself, or about 5 times if you’re using pre-sliced steak from the store.

Step 3: Heat a 10-inch cast iron or nonstick skillet over medium-high heat for 5 minutes. Add the vegetable oil and let it heat until just smoking. Add the meat and diced onion in an even layer and let them cook undisturbed for 4 to 6 minutes until browned on one side. Stir frequently after that, breaking up the meat and cooking until it’s no longer pink and the onions are caramelized, about 2 to 4 more minutes.

Step 4: Stir in the torn pieces of provolone or American cheese, the optional Parmesan, salt, and pepper. Keep stirring constantly until the cheese melts completely and binds the filling together—about 1 to 2 minutes. Turn off the heat and let the filling cool for around 15 minutes before assembling your egg rolls.

Step 5: Prepare a small bowl of water. Lay an egg roll wrapper on your work surface so that one corner points toward you. Place about 1/8 of the filling (roughly a packed 1/4 cup) on the lower half of the wrapper, molding it into a neat cylinder. Using your fingertips, moisten the edges of the wrapper with water.

Step 6: Fold the bottom corner of the wrapper up over the filling, then fold the side corners in and press them gently to seal. Roll the wrapper tightly over the filling until completely sealed. Place the finished egg roll seam-side down on a plate lined with a damp paper towel and repeat with the remaining wrappers and filling.

Step 7: In a large Dutch oven or heavy-bottomed pot, heat 2 quarts of neutral oil to 350°F (175°C). Carefully lower 4 egg rolls, seam-side down, into the hot oil using tongs or a spider skimmer. Fry for 4 to 8 minutes, turning halfway through, until evenly golden brown and crispy. Maintain the oil temperature between 325°F and 350°F.

Step 8: Transfer fried egg rolls to a plate lined with triple-layered paper towels to drain excess oil. Reheat the oil to 350°F before frying the remaining 4 egg rolls. Serve hot with your favorite dipping sauces and enjoy!

Servings and Timing

This Cheesesteak Egg Rolls Recipe makes 8 delicious egg rolls, perfect for serving 4 to 8 people depending on portion size and appetite. Prep time clocks in at about 10 minutes, with an additional hour for cooking and cooling, totaling around 70 minutes from start to finish. No resting time beyond the 15-minute cooling of the filling is necessary, so you can jump right into assembling and frying after that.

How to Serve This Cheesesteak Egg Rolls Recipe

The image shows three stuffed bread rolls cut in half, each revealing about three layers inside. The outer layer is golden brown with a crispy texture. Inside, the first layer is creamy white, spread evenly along the inner side of the bread. The next layer is a mix of small pieces of cooked brown meat with bits of green herbs sprinkled throughout. The final layer sits underneath the meat, showing melted pale yellow cheese. The rolls lean against each other on a white marbled surface. A woman's hand is holding one of the rolls from the right side. photo taken with an iphone --ar 4:5 --v 7

I love serving these cheesesteak egg rolls piping hot right out of the fryer, as the crunch is at its peak and the cheesy filling is gooey and irresistible. Pair them with classic dipping sauces like a tangy cheese sauce or a zesty honey-mustard to add an extra layer of flavor. Ketchup or a spicy sriracha mayo also works wonderfully if you want to keep things simple yet tasty.

For sides, I often set out a crisp green salad or roasted vegetables to balance the richness of the egg rolls. They also go beautifully with a side of homemade fries or even pickled veggies for a nice contrast. When plating, I like arranging 2 to 3 egg rolls per person on a large serving platter with small bowls of dipping sauces nearby — it makes for a fun, shareable appetizer or main dish.

This dish shines at parties, casual family dinners, or even as a show-stopping appetizer for special game day gatherings. For drinks, I recommend a crisp lager or a citrus-forward white wine to cut through the richness. Non-alcoholic options like iced tea with lemon or a sparkling water with fresh lime work just as well. Serve these egg rolls warm, as chilling tends to dull the flavors and soften the crispness.

Variations

One of the things I love about this Cheesesteak Egg Rolls Recipe is how flexible it can be. If you prefer a different protein, thinly sliced chicken or even mushrooms make fantastic substitutes for the ribeye steak and still complement the cheese beautifully. I’ve also experimented with ground beef for a slightly different texture, and it turns out great if you’re short on time.

If you need a gluten-free version, swapping traditional egg roll wrappers for rice paper wrappers works nicely, though the texture will be a bit different—lighter and less crispy but still delicious. For a vegan twist, using a plant-based steak alternative along with vegan cheese can capture the spirit of the dish, especially if you add some caramelized onions and vegan Parmesan.

For flavor variations, I occasionally add sautéed bell peppers or mushrooms into the filling to give it an extra dimension. Instead of frying, I’ve also baked these egg rolls at 425°F (220°C) for 15 to 20 minutes for a slightly lighter option. Though frying gives the best crunch, baking is a great alternative that still delivers plenty of deliciousness.

Storage and Reheating

Storing Leftovers

Because these egg rolls are best fresh, I recommend storing any leftovers in an airtight container lined with paper towels to absorb excess moisture. Keep them refrigerated and try to eat within 1 day for best flavor and texture. The wrapper can get chewy over time, so reheating properly is key.

Freezing

You can absolutely freeze these egg rolls before frying. I suggest placing them on a baking sheet in a single layer and freezing until solid, then transferring them to a zipper-lock freezer bag for up to 1 month. When ready to enjoy, fry them straight from frozen, adding a couple of minutes to the cooking time to ensure they cook through without drying out.

Reheating

The best method to reheat leftover cheesesteak egg rolls is in a hot oven or air fryer. Preheat your oven to 375°F (190°C) and warm the egg rolls on a baking sheet for about 10 minutes to bring back the crispy exterior. Avoid microwaving, as it tends to make the wrappers soggy. If you have an air fryer, 5 to 7 minutes at 350°F (175°C) crisp them up wonderfully without drying out the filling.

FAQs

Can I use a different type of cheese in the Cheesesteak Egg Rolls Recipe?

Absolutely! While provolone or American cheese are classic for cheesesteaks because they melt smoothly and have a mild flavor, you can experiment with sharp Cheddar, Swiss, or even a spicy pepper jack. Just keep in mind that the cheese should melt easily to bind the filling well during cooking.

Is it necessary to freeze the steak before slicing?

Freezing the steak until firm makes slicing much easier and helps you get those thin, delicate strips critical for authentic cheesesteak texture. However, if you’re purchasing pre-sliced ribeye, you can skip this step and go straight to chopping the meat coarsely before cooking.

Can I bake the egg rolls instead of frying them?

Yes! Baking is a healthier alternative and still yields tasty results. Preheat your oven to 425°F (220°C), place the egg rolls on a parchment-lined baking sheet, and bake for 15 to 20 minutes or until golden and crispy. Rotating the pan halfway through helps them cook evenly.

What dipping sauces pair best with these cheesesteak egg rolls?

My favorite dipping sauces include classic cheese sauce, honey-mustard, ketchup, and spicy mayo. You could also try ranch dressing or a tangy barbecue sauce for a unique twist. Feel free to offer a variety so everyone can customize their bites!

How long will the fried egg rolls stay crispy after cooking?

Fried cheesesteak egg rolls are crispiest right after frying. They begin to soften after about 20 to 30 minutes as steam escapes and the wrappers absorb moisture. To keep them crispy longer, place them on a wire rack instead of paper towels and serve soon after frying.

Conclusion

I’m so excited for you to give this Cheesesteak Egg Rolls Recipe a try because it’s one of those dishes that brings pure joy to the table. Crispy, cheesy, and packed with hearty steak flavor, these egg rolls never fail to impress. Whether for a casual snack or a special occasion, this recipe is sure to become a favorite in your home just like it is in mine. Happy cooking and even happier eating!