Philly Cheesesteak Egg Rolls are America’s favorite sandwich cocooned in a cheesy, crunchy egg roll!
This Philly Cheesesteak Egg Rolls Recipe might just be the most addicting way to devour Philly Cheesesteaks – or Egg Rolls – Ever. The egg rolls are stuffed with juicy steak, bell peppers, mushrooms and jalapenos smothered with cheese then fried (or baked) to cheesy perfection. They make the perfect melty, cheesy snack or party appetizer or even fun dinner! These Philly Cheesecake Egg Rolls also freeze super well (instructions included) for a quick and convenient heat and eat meal, snack or appetizer!
Philly Cheesesteak Egg Roll Video
Philly Cheesesteak Egg Roll Recipe
With football season upon us, it is ALL about the Game Day Food! In other words, it is all about Philly Cheesesteak Egg Rolls, Slow Cooker Honey Buffalo Meatballs, Jalapeno Popper Dip, Buffalo Chicken Dip (Stuffed French Bread), Bacon Ranch Cheese Ball – with football on the side.
Even if you’re not a football fan, you will not be able to stop cheering for these Philly Cheesesteak Egg Rolls. They are basically a fusion of America’s greatest sandwich with China’s greatest finger food which makes them the MVP of appetizers.
This Philly Cheese Steak Egg Roll recipe is deceptively simple to make. Once the steak has been marinated in pantry friendly ingredients, all you do is cook the steak, onions, bell peppers, mushrooms and jalapenos, transfer them to your food processor for a quick chop and you have 10 minute filling! Seriously, I am SO in love with this quick and easy food processor method – and you will be too!
Next, add the filling to the center of your egg roll wrappers, roll up and either bake or fry – then EAT! And with each juicy, cheesy bite, you will be winning all over again.
What are Philly Cheesesteak Egg Rolls?
These Philly Cheesesteak Egg Rolls are a runaway touchdown that will have you on your feet celebrating their deliciousness. Or, for the more subtle type, reaching for egg roll after egg roll, after egg roll.
They are everything you love about traditional Philly Cheesesteak Sandwiches but cocooned in a tantalizing crunchy wrapper. Philly Cheesesteak Egg Rolls are stuffed with marinated steak, bell peppers, mushrooms and jalapenos smothered with cheese then fried (or baked if you prefer, but for these I totally recommend fried) to melty, cheesy, perfection.
Philly Cheesesteak Egg Rolls Ingredients
These Philly cheesesteak rolls are easier to make than you might think! Here’s what goes into them:
- Egg roll wrappers: Commonly found in the refrigerated produce section of the grocery store, often at an end aisle or even with the salad dressings. If you can’t find them – just ask, because they are there!
- Sirloin or flank steak: You’ll need to thinly slice the steak against the grain. I recommend sirloin if you are going to be marinating less than one hour.
- Steak marinade: Made of Italian dressing, Worcestershire sauce, onion, garlic, salt, pepper, and red pepper flakes.
- Mushrooms: are optional for the mushroom lovers. Any variety will work.
- Green bell pepper: A must when making Philly cheesesteak-anything.
- Jalapeños: Deseed and devein the peppers so they’re not too spicy.
- Cheese: shredded provolone and sharp cheddar. You can purchase a block of provolone from your deli counter then shred it yourself.
WHAT KIND OF MEAT DO YOU USE FOR PHILLY CHEESESTEAKS?
These steak and cheese egg rolls boast the same tender meat used in traditional Philly Cheesesteak sandwiches – rib eye. We marinate the rib eye in zesty Italian Dressing, onions, garlic, Worcestershire sauce, salt, pepper and red pepper flakes. You may also substitute the rib eye with more economical flank steak if you wish.
CAN I USE CHICKEN instead of Beef?
Absolutely! You can substitute the steak for chicken to make CHICKEN Philly Cheesesteak Egg Rolls. You will want to treat the chicken just like the beef and thinly slice it across thee grain to marinate it.
How to Make Philly Cheesesteak Egg Rolls
These Philly Cheesesteak Egg Rolls are super easy to make!
Step 1: Marinate Steak
The marinade is a quick whisking of ingredients then adding your beef. You can marinate the steak for as little as one hour and still achieve flavorful beef because the steak is already sliced thinly, but of course, the longer you marinate the beef, the more flavorful it will become.
Step 2: Cook Steak and Peppers
Heat a large skillet over medium- high heat until very hot. Add steak and let cook on one side without disturbing, then proceed to cook until meat is cooked through. Take care not to overcook your steak so it remains tender instead of tough. Once cooked, transfer meat to a fine hole strainer/sieve and remove any excess liquid by pressing down on the meat mixture with a spatula. This last step is super important because excess liquid in the Philly Cheesesteak Egg Rolls will result in a wet and soggy wrapper which means it will likely tear when folding or cooking.
Step 3: Cook Vegetables
To the now empty skillet, heat 1 tablespoon olive oil over medium high heat. Add mushrooms and sauté for 3-5 minutes or until golden. Remove to a paper towel lined plate. Heat another tablespoon olive oil over medium high heat and add onions, green pepper and jalapeno. Saute for 6-8 minutes or until softened.
Step 4: Chop Filling
Now for my secret shortcut to create the EASIEST egg roll filling without having to do any hand chopping – chop the filling with your food processor! I use this trick in my Traditional Egg Rolls, Southwest Egg Rolls, Sesame Chicken Egg Rolls and Sweet and Sour Chicken Egg Rolls because it literally takes seconds and creates the perfect texture every time. If you don’t have a food processor, you can certainly chop by hand- it will just a little longer than a few seconds.
Tips for Making Homemade Egg Rolls
- Cover wrappers. Keep the egg roll wrappers covered in their packaging when not using or else they will dry out and tear easily. You can wrap the package in plastic wrap or keep sealed in a freezer bag when not in use.
- Don’t overfill egg roll wrappers. I find ¼ cup to be ideal for rolling up egg rolls but if you find you can’t easily roll up and seal your egg rolls, then use less filling.
- Wrap tightly. Make sure you push out any excess air and roll your egg roll as tightly as possible to prevent the filling from leaking into the oil or the oil leaking into the egg roll and causing it to crack.
How Do You Fold Egg Rolls?
Step 1 – Prepare Surface: Line your counter with parchment paper to place rolled egg rolls if frying or line a large baking sheet with aluminum foil if baking and lightly spray with nonstick cooking spray. Keep egg roll wrappers covered when you’re not using them so the don’t dry out and crack.
Step 2 – Add Filling: Position an egg roll wrapper with one point towards you. Line the center with 2 tablespoons cheese and top with ¼ cup steak mixture.
Step 3 – Fold: Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Make sure you push out any excess air and roll your egg roll as tightly as possible to prevent the filling from leaking into the oil and the egg roll cracking.
Step 4 – Seal: Moisten top corner with egg wash press firmly to seal. Repeat with remaining wrappers and filling. If your egg roll isn’t properly sealed, it will leak when cooking, so make sure it’s secure!
SHOULD I BAKE OR FRY Philly Cheesesteak EGG ROLLS?
You can Bake or Fry these steak and cheese egg rolls BUT only fried egg rolls produce the quintessential, tantalizing, shatteringly delicious, crispy egg roll crunch. Baked Philly Cheesesteak Egg Rolls are still are still crispy-ish and delicious because of the delectable filling, but a different type of textural delicious.
HOW TO FRY EGG ROLLS
- Heat vegetable oil in a deep stock pot/Dutch oven or deep-fat fryer to 350 degrees F or medium high heat.
- Gently add egg rolls in batches so they don’t overcrowd the pot.
- Fry egg rolls until golden brown, turning egg rolls a few times while frying.
- Drain on paper towels and repeat with remaining egg rolls.
- Dig into cheesy, meaty on the inside, crispy, crunchy outside. So no matter if you end up on the winning or losing side of the game, at least you can savor these epic Philly Cheesesteak Egg Rolls along the way.
HOW TO Bake EGG ROLLS
- Preheat oven to 425 degrees F.
- Line egg rolls, seam side down, on baking sheet, so that they are not touching.
- Spray egg rolls with nonstick cooking spray.
- Bake for 10-15 minutes or until egg rolls are golden, flipping 2-3 times while baking,
- Broil a minute or so on each side for extra crispiness.
WHAT DIP SHOULD I SERVE WITH PHILLY CHEESESTEAK EGG ROLLS?
They crispy exterior and hearty filling of these Philly Cheesesteak Egg Rolls are begging to be dipped in a creamy counterpart, and nothing is better, in my humble opinion, than your favorite cheese sauce. I use homemade queso blanco but you can also purchase queso blanco (Tostitos brand is tasty). That being said, these egg rolls are also fabulous dipped in barbecue sauce and even Asian chili sauce!
CAN YOU MAKE Philly Cheesesteak EGG ROLLS IN ADVANCE?
You can either freeze cooked Philly Cheesesteak Egg Rolls or make the filling and refrigerate it until ready to assemble. Do NOT assemble the egg rolls and refrigerate without cooking or else the wrappers will become soggy and tear.
HOW TO REHEAT Steak EGG ROLLS
Homemade egg rolls are best eaten when they are hot and the wrappers are still crispy BUT you can reheat leftover egg rolls – they just won’t be as crispy. To reheat any leftover egg rolls, line in a single layer on a baking sheet and bake at 350 degrees F for 15-20 minutes until heated through.
Can You freeze Egg Rolls?
Freezing Philly Cheesesteak Egg Rolls are a fabulous option to store leftovers or if you wan an easy dinner, snack or appetizer. Here’s how:
- Prepare and cook Egg Rolls according to directions.
- Let egg rolls cool COMPLETELY (you can place them on a baking sheet in the freezer to speed up the process).
- Wrap Egg Rolls individually in foil, then place multiple egg rolls in a freezer size plastic bag.
- When ready to serve,, either fry as before straight out of the freezer (don’t defrost)), adding about 1 ½ minutes to freezing time OR Bake as before, adding about 5 minutes to baking time.(no need to defrost first) .
What to Serve with Philly Cheesestaek Egg Rolls
If you want to turn these steak and cheese egg rolls into a meal, try serving them with:
- Perfect Fruit Salad with Honey Citrus Dressing
- Cowboy Pasta Salad
- Wedge Salad with Blue Cheese Ranch
- Cucumber Tomato Avocado Salad
- Parmesan Roasted Broccoli
- Million Dollar Macaroni and Cheese
- Award Winning Sweet Moist Cornbread
- Kicked Up Classy Creamy Potato Salad
- Baked Beans with Brown Sugar and Bacon
- Baked Parmesan Fingerling Potato Fries
- Cheesy Pull Apart Pesto Bread
- Slow Cooker Creamed Corn
Looking for more favorite appetizers?
- Queso Fundido
- Pizza Pinwheels
- Spinach and Artichoke Dip
- Queso Verde Corn Dip
- Mexican Corn Dip
- Best Bean Dip
- Buffalo Chicken Dip (Stuffed French Bread)
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Philly Cheesesteak Egg Rolls
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- 12-14 egg roll wrappers
- 1 egg whisked with 1 tablespoon water
- 1 quart canola or vegetable oil (for frying)
- 8 oz mushrooms, sliced optional
- 1 small onion sliced
- 1 green pepper sliced
- 1-2 jalapenos deveined, seeded and sliced
- 2 cups shredded provolone cheese
- 1 cup freshly shredded sharp cheddar
- Whisk the marinade ingredients together in a glass bowl or freezer bag. Add steak, turn to coat. Marinate at room temperature for 30 minutes or up to overnight in the refrigerator. .
- Heat 1 tablespoon vegetable oil over medium-high heat in a large skillet until smoking. Pat excess marinade off steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, Transfer meat to a fine hole strainer/sieve to remove any excess liquid by pressing down on the meat. Set aside.
- Optional: Heat 1 tablespoon olive oil over medium high heat in the now empty skillet. Add mushrooms and sauté for 3-5 minutes or until golden. Remove to a paper towel lined plate.
- To the now empty skillet, heat one tablespoon olive oil over medium high heat. Add peppers, onions and jalapenos; cook 6-8 minutes or until softened.
- Add bell peppers, onions jalapenos, mushrooms (if using) and steak to a food processor and pulse a few times until roughly chopped. Alternatively, you can chop by hand.
- Position an egg roll wrapper with one point towards you. Line the center with 3 tablespoons cheese and top with ¼ cup steak mixture. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Seal edges with egg wash. (Refer to your egg roll wrapper for a diagram).
- Place finished egg roll on a nonstick surface (parchment paper/nonstick mat) and cover with a damp towel so it doesn’t dry out. Repeat process with the remaining rolls. Start to heat the oil as you near completion.
- To fry (recommended for extra crispiness): Heat oil in a stock pot or deep-fat fryer to 350F degrees or medium high heat. Fry egg rolls, in batches, 3- 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
- To bake: Lightly spray a baking rack and place it onto a baking sheet. Line egg rolls on baking rack and lightly spray with cooking spray. Bake for 10-15 minutes or until golden at 425F degrees.
- Serve with your favorite cheese sauce such as queso blanco.
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