These Philly cheesesteak egg rolls are everything you love about a classic Philly cheesesteak stuffed into a crispy shell. They’re loaded with tender beef, melty cheese, sautéed peppers, and onions, all wrapped up and fried to golden perfection.
These are basically comfort food meets party food. You can serve them as a meal or as an appetizer, so there’s never a wrong time to make them!
If you think these look good, you definitely need to try our other egg roll creations, like these steak fried rice egg rolls, jalapeno popper egg rolls, and brisket egg rolls.
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Why You’ll Love This Recipe
- Crispy on the outside, cheesy and savory on the inside
- Perfect for game day, parties, or even a fun dinner
- Easy to prep ahead and fry when ready
- Packed with classic Philly cheesesteak flavors
Key Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
- Shaved Beef: Gives you that classic savory, juicy, and satisfying cheesesteak-style flavor.
- Egg Roll Wrappers: These hold everything together and fry up crispy and golden.
- White American Cheese: Melts super smoothly and gives that creamy, gooey texture that ties the filling together.
- Onions & Bell Peppers: They add a little sweetness and that classic sautéed veggie combo you expect.
- Pickled Jalapenos: Bring a little heat and tang to cut through the richness so it’s not too heavy.
- Seasonings: A blend of Slap Ya Mama, garlic, and pepper boosts the flavor of the beef and veggies so everything tastes bold and well-seasoned.
- Mayo & Dijon Mustard: Simple but clutch. It adds a creamy, tangy dip that balances out the fried, cheesy filling.
Variations
- Swap the Cheese: Provolone adds a classic Philly flavor, while mozzarella makes the egg rolls extra gooey.
- Extra Spicy: Add extra jalapenos or a drizzle of hot sauce to the filling before rolling.
- Swap the Protein: Swap the shaved beef for ground beef, chicken, or leftovers like steak, pork roast, or crock pot chuck roast.
- Add More Veggies: Bulk these up with mushrooms, spinach, or even diced zucchini.
- Low-Carb: Skip the egg rolls and turn this into a cheesesteak skillet.
How to Make Philly Cheesesteak Egg Rolls
Step 1: Cook the veggies until the onions are translucent. Set aside.
Step 2: Add the shaved beef to the pan in a single layer and season. Then, cook until tender, breaking up the meat as you go. Turn off the heat.
Step 3: Stir in the veggies and diced jalapeno.
Step 4: Lay out an egg roll wrapper with the point facing you. Then, add cheese and a little beef mixture. Moisten the edges and roll up. Repeat until the filling is used up.
Step 5: Fry until golden on all sides, setting the egg rolls aside on a wire rack over a baking sheet as you go.
Step 6: Make the sauce and serve. Enjoy!
Expert Tips
- Don’t overfill the wrappers, or they’ll burst while frying.
- Seal tightly with water to keep everything inside.
- Fry in batches so the oil temperature stays consistent.
- Want a lighter version? Try air frying at 375°F for 10–12 minutes.
Philly Cheesesteak Egg Rolls FAQs
Yes! You can assemble the egg rolls a few hours in advance and store them covered in the refrigerator until you’re ready to fry.
Absolutely. Place assembled egg rolls in a single layer and freeze. When ready to cook, fry them straight from frozen. Just add a couple of extra minutes to the cooking time.
Store in an airtight container in the refrigerator for up to 3 days. You can freeze them for up to 3 months in an airtight, freezer-safe container. Reheat in the oven or air fryer to keep them crispy.
The oil should be around 350°F. If you don’t have a thermometer, drop in a small piece of wrapper—it should sizzle immediately without burning.
Yes! Air fry at 375°F for about 10–12 minutes, flipping halfway through, until golden and crispy.
You can bake them at 400°F until golden, but keep in mind they won’t be quite as crispy as fried or air-fried versions.
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Philly Cheesesteak Egg Rolls
Ingredients
- 14 ounce shaved beef
- 16 ounce egg roll wrappers
- 1 cup red bell pepper, cut into ½-inch chunks
- 1 cup green bell pepper, cut into ½-inch chunks
- 1 cup onion, sliced
- ¼ cup pickled diced jalapenos
- 12 ounce sliced white American cheese
- 2 teaspoons Slap Ya Mama seasoning
- ½ teaspoon granulated garlic
- ½ teaspoon black pepper
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon butter or olive oil
- Vegetable oil, for frying
Instructions
- In a large heavy bottom pan, heat butter or olive oil over medium heat.
- Add onions and bell peppers and cook for about 5-7 minutes or until beginning to brown and the onions are translucent. Remove from heat and set aside.
- In the same pan, turn the heat to medium high and add shaved beef in a single layer. Season with slap ya mama, garlic and pepper. (Do not stir meat, you want to brown it on one side.)
- After about 4 minutes, begin by stirring and breaking apart any pieces of meat that have stuck together.
- Cook for another 5 minutes and turn the heat off.
- Next, add the bell pepper mixture and diced jalapeno to the meat and mix thoroughly.
- Preheat a saucepan with oil to 350°.
- Place a small bowl of water next to your workstation to seal egg roll wrappers.
Assemble the Egg Rolls
- Lay out an egg roll wrapper with one of the points facing you.
- Top with a slice of cheese and spoon about 1⁄4 cup of mixture onto the closest half of the egg roll wrapper to you.
- Fold in the two outside corners of the wrapper over the middle.
- Now take the end facing you and begin rolling the egg roll.
- With your finger, or pastry brush, gently trace water over the remaining edge and roll the rest of the egg roll to seal.
- Repeat with remaining filling and egg roll wrappers.
- Carefully add each egg roll to the hot oil and fry on each side about 4 minutes or until golden brown.
- Remove from oil and set on a cookie sheet topped with a baking rack to drain excess oil.
- Repeat with remaining egg rolls.
Creamy Sauce
- In a small bowl mix together mayonnaise and Dijon.
- Makes 12-14 egg rolls
Notes
- Don’t overfill the wrappers, or they’ll burst while frying.
- Seal tightly with water to keep everything inside.
- Fry in batches so the oil temperature stays consistent.
- Want a lighter version? Try air frying at 375°F for 10–12 minutes.
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