Philly Cheese-Steak Egg Rolls Recipe

This Philly Cheese-Steak Egg Rolls Recipe might just be the most addicting way to devour Philly Cheese-Steak – 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 Cheese-Steak 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 Cheese-Steak Egg Rolls Recipe might just be the most addicting way to devour Philly Cheese-Steak.

Course: Appetizer

 Cuisine: American

 Prep Time: 20minutes 

 Cook Time: 10minutes

 Total Time: 30minutes

 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

1 pound top sirloin or flank steak thinly sliced across the grain

1/3 cup zesty Italian Dressing

2 tablespoons Worcestershire sauce

3 cloves garlic minced

1 teaspoon salt

1/2 teaspoon pepper

1/4-1/2 red pepper flakes


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.


You can either freeze cooked Philly Cheese-Steak 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.


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.


They crispy exterior and hearty filling of these Philly Cheese-Steak 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!


Freezing Philly Cheese-Steak 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) .


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