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Philly Cheesesteak Egg Rolls

Philly Cheesesteak Egg Rolls loaded with thinly sliced marinated steak, bell peppers, mushrooms and jalapenos smothered with cheese then fried (or baked) to melty, cheesy perfection in a crunchy egg roll cocoon. This Philly Cheesesteak Egg Rolls Recipe might just be the most addicting way to devour Philly Cheesesteaks. 
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 -14 egg rolls


  • 12-14 egg roll wrappers
  • 1 egg whisked with 1 tablespoon water
  • 1 quart canola or vegetable oil (for frying)

Steak Marinade


  • 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 1/4 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.