Egg rolls are a beloved snack or appetizer known for their crispy exterior and flavorful fillings. This recipe takes a fun twist by combining tender beef, sautéed vegetables, and gooey provolone cheese, all wrapped in a golden, crunchy shell.
Imagine all the savory, cheesy goodness of a classic Philly cheesesteak—thinly sliced beef, caramelized onions, melted provolone—crisped to perfection inside a flaky egg roll wrapper. Dip them in au jus or creamy cheese sauce, and you’ve got an appetizer that disappears faster than you can make them.
All the flavor. Extra crunch. Pure game-day magic.
Why These Egg Rolls Work
All the Philly cheesesteak flavor – Beef, onions, peppers, and provolone
Crispy, golden wrapper – That satisfying crunch in every bite
No deep fryer required – Pan-fry or air fry for perfect results
Make-ahead friendly – Assemble in advance, fry when ready
Perfect for parties – Game day, potlucks, or casual gatherings
Customizable – Easy to add mushrooms, different cheeses, or spice
The Ingredients
1 lb thinly sliced ribeye or sirloin steak (shaved or very thinly sliced)
1 tablespoon olive oil
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
8 oz cremini mushrooms, sliced (optional but traditional)
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
4-6 slices provolone cheese, cut into strips (or 1 cup shredded provolone)
For the Egg Rolls:
1 package (12 oz) egg roll wrappers (about 12-15 wrappers)
1 egg, beaten (for sealing)
Oil for frying (vegetable, canola, or peanut oil)
For Serving:
Au jus for dipping
Cheese sauce (optional)
Fresh parsley, chopped
The Method: Cook, Wrap, Fry, Devour
Step 1: Cook the Filling
Heat olive oil in a large skillet over medium-high heat.
Add onion, bell pepper, and mushrooms (if using). Cook until softened and lightly browned, 5-7 minutes.
Add garlic and cook 1 minute more. Remove vegetables from skillet and set aside.
In the same skillet, add the thinly sliced beef. Cook until browned and cooked through, 3-4 minutes. Season with salt, pepper, and garlic powder.
Return vegetables to the skillet and stir to combine. Remove from heat.
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface in a diamond position (one corner pointing toward you).
Place about 2-3 tablespoons of filling in the center.
Top the filling with a few strips of provolone cheese (or a sprinkle of shredded provolone).
Fold the bottom corner up over the filling, tucking it gently.
Fold in the left and right corners toward the center.
Brush the top corner with beaten egg, then roll tightly to seal. Place seam-side down on a baking sheet.
Repeat with remaining wrappers and filling.
Step 3: Fry or Air Fry
To Fry (for maximum crunch):
Heat about 2 inches of oil in a deep pot or Dutch oven to 350°F (175°C).
Fry egg rolls in batches, turning occasionally, until golden brown and crispy, 3-4 minutes.
Drain on paper towels.
To Bake (healthier option):
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Brush egg rolls lightly with oil.
Bake for 15-18 minutes, flipping halfway, until golden and crispy.
To Air Fry:
Preheat air fryer to 375°F (190°C).
Lightly spray egg rolls with oil.
Cook for 8-10 minutes, flipping halfway, until golden and crispy.
Step 4: Serve
Arrange on a platter with au jus or cheese sauce for dipping. Garnish with fresh parsley.
Pro-Tips for Egg Roll Perfection
- Use Thinly Sliced Beef
Ask your butcher to shave the beef thinly, or freeze the steak for 20 minutes and slice it yourself. - Don’t Overfill
Too much filling = bursting egg rolls. Stick to 2-3 tablespoons. - Seal Tightly
Use enough egg wash to seal the final corner. Press firmly. A loose seal = filling leaks out in the oil. - Cool the Filling
Hot filling can make wrappers soggy. Let it cool to room temperature before assembling. - Keep Wrappers Covered
Egg roll wrappers dry out fast. Keep them under a damp paper towel while you work. - Oil Temperature Matters
If oil is too cool, egg rolls absorb grease. Too hot, they burn outside before filling heats through. 350°F is the sweet spot.
Endless Variations
Chicken Cheesesteak Egg Rolls:
Use thinly sliced chicken breast instead of beef.
Mushroom Swiss:
Add extra mushrooms and use Swiss cheese instead of provolone.
Spicy Cheesesteak:
Add sliced pickled jalapeños or a dash of hot sauce to the filling.
Pepper Jack Cheesesteak:
Use pepper jack cheese for a spicy kick.
Philly Cheesesteak Wontons:
Use wonton wrappers instead of egg roll wrappers for bite-sized treats.
Add Bacon:
Crumble cooked bacon into the filling.
What to Serve With Them
Au jus – Classic dipping sauce
Cheese sauce – For extra indulgence
Ranch dressing – Cool contrast
Spicy mayo – Mix mayo with sriracha
Horseradish sauce – Adds a kick
Storage and Reheating
Refrigerator:
Store cooked egg rolls in an airtight container for up to 3 days.
Reheating:
Oven: 375°F for 8-10 minutes
Air fryer: 350°F for 3-4 minutes
Not recommended: Microwave (makes them soggy)
Freezer (unfried):
Assemble egg rolls, place on a baking sheet in a single layer, freeze until solid. Transfer to freezer bags. Fry from frozen, adding 1-2 minutes to cooking time.
Your Cheesesteak Egg Roll Questions, Answered
Can I use a different cheese?
Absolutely! Provolone is traditional, but Swiss, provolone, or even Cheez Whiz work.
Can I make these gluten-free?
Use gluten-free egg roll wrappers (available at many grocery stores).
My egg rolls burst open while frying. What went wrong?
Either overfilled, not sealed well, or oil too hot. Next time, fill less, seal tighter, and check oil temperature.
Can I add other vegetables?
Yes! Mushrooms are traditional, but zucchini or spinach work too.
What’s the best oil for frying?
Vegetable, canola, or peanut oil—anything with a high smoke point.
Can I make these in an air fryer?
Yes! See instructions above.
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