This upgraded Philly Cheesesteak Baked Egg Rolls recipe delivers the bold, cheesy, savory flavor of a classic cheesesteak inside a crispy, golden-brown egg roll shell. It’s everything you love about the iconic sandwich—melty cheese, tender beef, sautéed onions and peppers—wrapped in a crunchy baked bite. A fantastic fusion of street food and comfort snack, these egg rolls are baked to perfection, not fried, making them a great pick for casual family meals, game day spreads, or quick weeknight dinners.

Why You’ll Love This Recipe

• Combines two favorite comfort foods: Philly cheesesteak and crispy egg rolls.

• Oven-baked for a lighter, less greasy result—but just as crisp!

• Easy-to-make with simple ingredients and big payoff in flavor.

• Perfect for sharing, snacking, or even a fun dinner idea.

• Make-ahead friendly: prep and freeze for future meals.

Philly Cheesesteak Baked Egg Rolls

Philly cheesesteaks are one of America’s most beloved regional specialties. Born in the heart of Philadelphia, the sandwich features thinly sliced steak, onions, and gooey melted cheese, typically served on a hoagie roll. But today, we’re giving this East Coast favorite a west-meets-east twist by wrapping it up in egg roll wrappers and baking it to crispy perfection.

This recipe marries the richness of cheesesteak with the finger-food portability of an egg roll. It’s more than just a snack—it’s a flavorful, melty, crunchy creation that hits every craving note. Think of it as your favorite sandwich reimagined into something even easier to eat.

We use lean, tender shaved beef or thin-sliced roast beef for ease and accessibility. While ribeye is traditionally used in Philly cheesesteaks, shaved roast beef offers a quick and flavorful option that’s great for busy home cooks.

For the cheese, we blend two excellent melting cheeses: provolone and pepper jack. Provolone gives that familiar creamy cheesesteak richness, while pepper jack adds a mild kick that keeps things exciting without overwhelming the dish.

Sautéed bell peppers and red onions bring vibrant color and a sweet-savory bite. They’re lightly cooked just until softened to preserve some texture and brightness.

Egg roll wrappers are key to the transformation. Their thin, flexible texture crisps up beautifully in the oven, creating a golden shell around the luscious filling. A light coating of oil or cooking spray ensures crunch without deep frying.

Instead of traditional frying, we go the healthier route: baking at high heat. The result? A crispy, evenly browned shell that holds together the cheesy, meaty interior perfectly.

The egg wash is important—it helps seal the rolls tightly and gives them a subtle sheen during baking. A well-sealed egg roll won’t leak precious cheese into your oven.

Draining excess liquid from the beef and veggie mixture is essential to avoid soggy egg rolls. After sautéing, take a few extra seconds to press out moisture for the best texture.

Baking times may vary slightly by oven, so keep an eye on color. You want golden brown and lightly blistered, not pale or burnt.

This dish is highly customizable. Want more heat? Swap in jalapeños. Prefer milder? Stick with provolone or even American cheese. The foundation stays solid while flavors shift to your taste.

They’re perfect as a starter, but you can also serve them with a side salad or roasted vegetables for a satisfying full meal.

Leftovers reheat well in an air fryer or oven—so consider doubling the batch for lunches or late-night snacks.

Serving suggestions include dipping sauces like creamy garlic aioli, spicy ketchup, or a light cheese sauce.

Whether you’re entertaining guests or just feeding your family, these Philly Cheesesteak Baked Egg Rolls bring bold flavor and fun to any table.

Servings

Makes 8–10 egg rolls
Serves: 4–5 people

Time

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Cooling Time: 5 minutes

• Total Time: 45 minutes

Ingredients

• 2 tablespoons olive oil

• 1 small red onion, thinly sliced

• 1 small green bell pepper, chopped

• 1 small red bell pepper, chopped

• 1 pound thin-sliced roast beef or shaved steak

• 1 cup shredded pepper jack cheese

• 1 cup shredded provolone cheese

• Salt and freshly ground black pepper, to taste

• 1 egg

• 1 tablespoon milk

• 8–10 egg roll wrappers

• Cooking spray

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Make the egg wash by whisking together the egg and milk in a small bowl. Set aside.

3. Sauté vegetables: In a medium skillet, heat olive oil over medium heat. Add red onion and both peppers. Cook until slightly softened, about 3 minutes.

4. Add beef: Stir in roast beef and cook until onions are translucent and beef is heated through, about 4–5 minutes. Season with salt and pepper.

5. Melt the cheese: Add shredded cheeses and stir until well combined and just starting to melt. Remove from heat.

6. Drain: Press the mixture in a sieve or colander to remove excess liquid. Let cool slightly.

7. Assemble egg rolls: Place a wrapper on a clean surface. Add a spoonful of the filling in the center. Fold the bottom up, then sides inward, and roll tightly. Brush edges with egg wash to seal.

8. Repeat with remaining wrappers and filling.

9. Place on baking sheet, seam side down. Lightly coat tops with cooking spray.

10. Bake for 20–25 minutes, or until golden brown and crisp.

11. Cool slightly before cutting on a diagonal and serving warm.

Tips

• Use a meat thermometer if reheating with other dishes to ensure food reaches 165°F.

• Drain filling well to avoid sogginess.

• For extra crunch, bake on a wire rack over the sheet.

• Add mushrooms or switch up cheeses for variation.

• Make ahead: Wrap and freeze before baking; add 5–7 minutes extra baking time from frozen.