If you love the classic flavors of a Philly cheesesteak but want to enjoy them in a fun, crunchy, and portable way, these Philly Cheesesteak Eggrolls are about to become your new favorite snack or appetizer. Imagine juicy seasoned ground beef, sautéed onions, bell peppers, mushrooms, and gooey provolone cheese all wrapped up in a crispy egg roll wrapper. They’re perfect for game day, parties, or a tasty weeknight treat. Crispy on the outside, melty and savory on the inside, these eggrolls bring all the comfort of a traditional cheesesteak in an unexpected handheld form.
Top Reasons to Make Philly Cheesesteak Eggrolls
- Bold Flavor Explosion: The combination of tender beef, sautéed veggies, and melted provolone cheese delivers a punch of flavor in every bite.
- Easy to Share: Perfect for gatherings, these eggrolls are bite-sized and easy to serve to a crowd.
- Quick and Simple: With straightforward ingredients and simple steps, you can whip these up in less than an hour.
- Customizable: Add your favorite ingredients or switch up the cheese to suit your taste.
- Crunchy Texture: The egg roll wrapper crisps beautifully when fried, adding a satisfying crunch to each bite.
What’s in the Bowl
- 1 pound ground beef – rich and juicy, the heart of the filling
- 1 tablespoon olive oil – for sautéing and bringing everything together
- 1 medium onion, diced – adds sweetness and depth
- 1 bell pepper, diced – for a fresh, slightly sweet crunch
- 1 cup mushrooms, sliced – earthy and tender
- 1 teaspoon garlic powder – boosts the savory profile
- Salt and pepper to taste – essential seasoning
- 1 cup provolone cheese, shredded – melty and mild, perfect for cheesesteak flavors
- 1 package egg roll wrappers – the crispy shell
- 1 egg, beaten (for sealing wrappers) – acts as glue to keep everything together
- Oil for frying – to achieve that golden crisp exterior
What’s in the Gear List
- Large skillet – for cooking the beef and vegetables
- Mixing bowl – to combine the filling ingredients
- Sharp knife and cutting board – to dice your veggies
- Slotted spoon or spatula – for stirring and removing filling
- Small bowl – for the beaten egg sealant
- Deep frying pan or pot – for frying the eggrolls
- Paper towels – to drain excess oil after frying
- Tongs – for handling hot eggrolls safely
Philly Cheesesteak Eggrolls in Steps
Step 1: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and sliced mushrooms. Cook until the vegetables are tender and fragrant, about 5-7 minutes. The onions should be soft and slightly caramelized for maximum flavor.
Step 2: Cook the Ground Beef
Push the vegetables to the side of the skillet and add the ground beef. Break it up with a spatula and cook until browned and cooked through, about 8 minutes. Stir in the garlic powder, salt, and pepper to taste. Mix the beef and veggies thoroughly so the flavors meld beautifully.
Step 3: Combine and Cool the Filling
Remove the skillet from heat and transfer the beef and vegetable mixture to a mixing bowl. Let it cool slightly so it won’t wilt the egg roll wrappers or melt the cheese prematurely. Once cooled, fold in the shredded provolone cheese until evenly distributed.
Step 4: Prepare the Egg Roll Wrappers
Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2-3 tablespoons of filling near the bottom corner. Fold the corner up over the filling, then fold both side corners inward snugly. Roll the wrapper tightly toward the top corner. Brush the top corner with beaten egg to seal the edge.
Step 5: Fry the Eggrolls
Heat oil in a deep frying pan to 350°F (175°C). Carefully place the wrapped eggrolls seam side down into the hot oil. Fry in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
Step 6: Serve and Enjoy
Serve these Philly Cheesesteak Eggrolls warm with your favorite dipping sauce or just enjoy them as they are. They’re perfect alongside a crisp salad or even as a hearty snack on their own.
Flavor-Forward Alternatives
- Swap provolone for sharp cheddar or mozzarella for a different cheese vibe.
- Add sliced jalapeños or a dash of hot sauce into the filling for a spicy kick.
- Use thinly sliced cooked steak strips instead of ground beef for a more traditional cheesesteak texture.
- Try caramelized onions in place of raw sautéed onions for deeper sweetness.
- Incorporate fresh herbs like parsley or thyme to brighten the flavor profile.
Notes on Ingredients
- Ground Beef: Choose a lean or medium-fat beef to keep the filling juicy but not greasy.
- Vegetables: Fresh, crisp vegetables will yield the best texture and flavor. Feel free to experiment with different peppers or add zucchini if you like.
- Provolone Cheese: This cheese melts beautifully and has the perfect mild, creamy taste that complements the savory beef and veggies.
- Egg Roll Wrappers: These are typically found in the refrigerated section of most grocery stores and provide that classic crunch when fried.
- Oil for Frying: Use a neutral oil like vegetable, canola, or peanut oil for frying to avoid overpowering the flavors.
Storage Pro Tips
If you want to make these Philly Cheesesteak Eggrolls ahead of time, you can prepare them fully and freeze them before frying. Arrange the wrapped eggrolls on a baking sheet lined with parchment paper and freeze until solid. Transfer to a zip-top bag or airtight container and keep frozen for up to 3 months. When ready to eat, fry them straight from the freezer—just add a minute or two to the frying time.
Leftover cooked eggrolls can be stored in the refrigerator for up to 3 days. Reheat them in an air fryer or oven to maintain their crispy texture instead of microwaving, which can make them soggy.
Quick Q&A
Can I bake these instead of frying?
Absolutely! For a lighter option, brush the eggrolls lightly with oil and bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through until golden and crispy.
What dipping sauces pair well with these eggrolls?
Try classic ketchup or a spicy sriracha mayo. A creamy ranch or even a tangy mustard sauce also complements the savory filling nicely.
Can I use pre-shredded cheese?
Yes, pre-shredded provolone works fine, but freshly shredded cheese tends to melt better and has a fresher flavor.
Are these eggrolls freezer-friendly?
Yes, you can freeze them uncooked for up to 3 months and fry or bake them directly from frozen.
One Pan, More Ideas
- Garlic Butter Steak And Mushroom Skillet With Rice – Another savory beef and mushroom skillet recipe that’s quick and delicious.
- Skillet Chicken Fajitas – Vibrant peppers and spiced chicken come together for an easy one-pan meal.
- Sheet Pan Sausage and Vegetables – A hands-off dinner with roasted sausage and colorful veggies.
- One-Pot Creamy Mushroom Pasta – Comforting and rich, with mushrooms playing a starring role.
In Closing
Philly Cheesesteak Eggrolls are a fun way to enjoy the beloved flavors of a cheesesteak without any fuss. Crispy, cheesy, and packed with savory goodness, they’re perfect for sharing or treating yourself to a comforting snack. Whether you’re frying or baking, these eggrolls bring a satisfying crunch and melty filling that’s hard to resist. Next time you want to spice up your appetizer lineup or snack game, give this recipe a try and watch them disappear fast!
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Philly Cheesesteak Eggrolls
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and sliced mushrooms. Cook until the vegetables are tender and fragrant, about 5-7 minutes. The onions should be soft and slightly caramelized for maximum flavor.
- Push the vegetables to the side of the skillet and add the ground beef. Break it up with a spatula and cook until browned and cooked through, about 8 minutes. Stir in the garlic powder, salt, and pepper to taste. Mix the beef and veggies thoroughly so the flavors meld beautifully.
- Remove the skillet from heat and transfer the beef and vegetable mixture to a mixing bowl. Let it cool slightly so it won’t wilt the egg roll wrappers or melt the cheese prematurely. Once cooled, fold in the shredded provolone cheese until evenly distributed.
- Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2-3 tablespoons of filling near the bottom corner. Fold the corner up over the filling, then fold both side corners inward snugly. Roll the wrapper tightly toward the top corner. Brush the top corner with beaten egg to seal the edge.
- Heat oil in a deep frying pan to 350°F (175°C). Carefully place the wrapped eggrolls seam side down into the hot oil. Fry in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
- Serve these Philly Cheesesteak Eggrolls warm with your favorite dipping sauce or just enjoy them as they are. They’re perfect alongside a crisp salad or even as a hearty snack on their own.
Notes
- Freeze un-fried eggrolls on a baking sheet before storing for easy meal prep and longer storage.
- For a lighter option, bake eggrolls at 400°F for 15-20 minutes, flipping halfway.
- Swap provolone cheese for cheddar or mozzarella to change the flavor profile.
- Use thinly sliced cooked steak strips instead of ground beef for a traditional cheesesteak texture.
- Reheat leftover eggrolls in an air fryer or oven to keep them crispy.
