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Homemade Philly Cheesesteak Eggrolls recipe photo

Philly Cheesesteak Eggrolls

These Philly Cheesesteak Eggrolls are crispy, cheesy, and packed with bold flavors. Perfect as a snack, appetizer, or party favorite that’s quick and easy to make!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • oil for frying to achieve a golden crisp exterior

Equipment

  • Large skillet
  • Mixing bowl
  • Sharp knife
  • Cutting board
  • Slotted spoon
  • Spatula
  • Small bowl
  • Deep frying pan
  • Paper towels
  • Tongs

Method
 

Philly Cheesesteak Eggrolls in Steps
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.