Philly Cheesesteak Egg Rolls: A Crispy, Cheesy Twist on a Classic
The Best of Both Worlds
Philly cheesesteaks and egg rolls might seem like an unlikely pair, but when fused together, they create a match made in comfort food heaven. These Philly cheesesteak egg rolls bring together the savory satisfaction of thinly sliced beef, gooey cheese, and sautéed peppers—all tucked into a crispy, golden shell that’s perfect for dipping and sharing.
Why You’ll Love These
These aren’t your average game day snacks. Philly cheesesteak egg rolls are hearty, flavorful, and easy to make in batches. Whether you’re feeding a crowd or just looking to treat yourself, they’ll hit the spot. The contrast between the crunchy exterior and melty, meaty filling makes each bite crave-worthy.
Ingredients You’ll Need
- Thinly sliced ribeye or flank steak
- Green bell peppers, chopped
- Onions, finely sliced
- Provolone or American cheese
- Egg roll wrappers
- Salt, pepper, garlic powder
- Oil for frying (vegetable or canola)
How to Make Them
- Sauté the Veggies
In a skillet over medium heat, cook the peppers and onions until soft and slightly caramelized. Remove from heat. - Cook the Steak
In the same pan, cook the beef until browned. Season with salt, pepper, and garlic powder. - Assemble
Lay out your egg roll wrapper, add a layer of cheese, followed by a spoonful of beef and veggies. Roll tightly, sealing the edges with water. - Fry to Perfection
Heat oil to 350°F and fry each roll until golden brown—usually about 2–3 minutes per side. - Slice & Serve
Let them rest on a paper towel, then slice one in half for that oozy cheesesteak reveal. Serve with a creamy dipping sauce or spicy mayo.
Sauce Pairing Ideas
- Chipotle ranch
- Garlic aioli
- Queso blanco
- Spicy ketchup
Perfect For…
- Game day spreads
- Late night cravings
- Party appetizers
- Crowd-pleasing potluck dishes
Final Thoughts
These Philly cheesesteak egg rolls combine the best elements of American and Asian-inspired comfort food in one crunchy, melty bite. They’re addictive, versatile, and totally worth making from scratch.
Stick around—every visit tastes better than the last at The Buttered Bliss.
