Pin This fusion appetizer brings together two beloved classics – the savory Philly cheesesteak and crispy egg rolls – creating a crowd-pleasing finger food that disappears quickly at any gathering. The contrast between the crunchy wrapper and the juicy, cheesy filling makes these irresistible for casual entertaining or game day spreads.
I first created these for a Super Bowl party when I needed something substantial but handheld. They were such a hit that guests started requesting them for every gathering, and my neighbor even asked me to teach her how to make them for her family reunion.
Ingredients
- Ribeye or sirloin steak thinly sliced: for authentic Philly flavor and tender texture. Look for well-marbled cuts for the best flavor
- Soy sauce: adds umami depth that enhances the beef flavor without making it taste Asian
- Bell peppers both green and red: provide classic Philly flavor and color contrast. Choose firm peppers with glossy skin
- Onions: caramelize slightly during cooking creating natural sweetness that balances the savory elements
- Provolone cheese: traditional for Philly cheesesteaks melts beautifully and has the perfect tangy flavor. Buy from the deli counter for fresher taste
- Egg roll wrappers: found in the refrigerated section near tofu provide the perfect crispy vessel. Check expiration dates for freshness
- Cream cheese: optional but creates a creamier filling that helps bind ingredients together
Instructions
- Marinate the Beef:
- Slice your steak as thinly as possible while it's still partially frozen for easier cutting. Toss with soy sauce, black pepper, and garlic powder, making sure each piece is coated. This quick marinade not only seasons the meat but helps tenderize it. Let it sit for at least 10 minutes while preparing other ingredients.
- Sauté the Vegetables:
- Heat your skillet until a drop of water sizzles on contact. Add just enough oil to coat the bottom and add diced onions and peppers. Cook them until they're soft but still have some texture, about 4-5 minutes. The onions should become translucent with golden edges. Transfer to a bowl to prevent overcooking.
- Cook the Beef:
- Using the same skillet to capture all the flavors, add the marinated beef in a single layer. Let it sear for 30 seconds before stirring to develop good caramelization. The thin slices will cook very quickly, about 2-3 minutes total. You want them just cooked through but still juicy.
- Combine Filling:
- Return the vegetables to the pan with the beef and toss everything together. Remove from heat and immediately add the provolone while the mixture is hot. If using cream cheese, add it now too. Stir until the cheese melts completely and coats the filling. Let cool for 5 minutes so the mixture firms slightly for easier rolling.
- Assemble Egg Rolls:
- Position each wrapper like a diamond with a corner pointing toward you. Place filling across the center, leaving at least an inch of wrapper on each side. Fold the bottom corner up over the filling, then fold in both sides tightly. Roll upward while keeping tension on the wrapper. Seal the top corner with beaten egg using your fingertip.
- Fry to Perfection:
- Heat oil to exactly 350°F using a thermometer for accuracy. Too hot and they'll burn before cooking through, too cool and they'll absorb excess oil. Fry in small batches of 3-4 rolls at a time, turning occasionally with tongs, until they reach a deep golden brown, about 3-4 minutes total.
- Drain and Serve:
- Remove egg rolls with a slotted spoon and place on paper towels in a single layer. Let them rest for 2 minutes before serving to allow the filling to set and the exterior to reach maximum crispness. Serve immediately while the cheese is still gooey.
Pin I'm particularly fond of the provolone cheese in this recipe. My grandmother always insisted on provolone for authentic Philly flavor, and I remember watching her carefully layer it into her famous cheesesteaks when I was young. That same distinctive tang comes through beautifully in these egg rolls, creating that nostalgic flavor that transports me back to her kitchen.
Make-Ahead Options
These egg rolls are perfect for advance preparation. You can prepare the filling up to two days ahead and store it in an airtight container in the refrigerator. When ready to use, simply warm it slightly in the microwave to make it pliable for rolling. For complete make-ahead convenience, you can assemble the entire egg rolls and freeze them uncooked. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. When ready to cook, fry them directly from frozen, adding about 1-2 minutes to the cooking time.
Dipping Sauce Suggestions
While these egg rolls are delicious on their own, the right dipping sauce elevates them to spectacular. My favorite pairing is a simple cheese sauce made by melting 4 ounces of American cheese with 1/4 cup of milk until smooth. For heat lovers, try mixing equal parts mayonnaise and sriracha with a squeeze of lime juice. A classic marinara also works surprisingly well, playing off the Italian influences in Philly cuisine. For a quick option, even plain ketchup mixed with a dash of hot sauce creates a satisfying accompaniment.
Baked Version
For a lighter alternative that still delivers on flavor and crunch, these egg rolls can be baked instead of fried. Preheat your oven to 425°F and place a wire rack on a baking sheet. Brush each assembled egg roll lightly with vegetable oil or use an oil spray to coat all surfaces. Bake for 15-18 minutes, turning halfway through, until golden brown and crispy. The texture will be slightly different from fried but still delightfully crunchy. This method reduces the fat content by approximately 30% while maintaining the satisfying experience.
Cheesesteak History
The Philly cheesesteak originated in 1930s Philadelphia when hot dog vendor Pat Olivieri decided to grill some beef and put it on an Italian roll. A passing taxi driver smelled the sandwich and asked for one, leading to its popularity. Cheese was added later, becoming the iconic sandwich we know today. These egg rolls honor that tradition while adding an Asian-American fusion twist. The combination represents American culinary innovation at its finest, taking beloved flavors and reimagining them in new, creative formats that respect their origins while creating something uniquely delicious.
Pin I learned through many batches that maintaining oil temperature is crucial for perfect results. I keep a thermometer clipped to the side of my pan and adjust the heat as needed between batches. This simple step ensures consistently golden, crispy egg rolls every time without the disappointment of soggy or overly greasy results.
Recipe FAQ
- → What type of beef works best?
Thinly sliced ribeye or sirloin offers great flavor and tenderness for the filling, creating a classic texture.
- → Can I use a different cheese instead of provolone?
Yes, try American cheese, mozzarella, or even cheddar for unique flavor variations in the filling.
- → Is there a way to make these lighter?
Bake the egg rolls at a high temperature instead of frying for a crisp texture with less oil.
- → How do I prevent the rolls from bursting when frying?
Seal the edges well with beaten egg and avoid overfilling to keep rolls intact during frying.
- → What dips pair well with these?
Cheese sauce, spicy ketchup, or ranch dressing complement the flavors of the crispy rolls.
- → Can I make these ahead of time?
Prepare and refrigerate rolled egg rolls in advance, then fry or bake just before serving for best results.