These Philly Cheesesteak Egg Rolls are a deliciously crispy spin on the beloved sandwich. Packed with tender marinated beef, sautéed vegetables, and melty cheese, each roll is deep-fried to golden perfection. This is the ultimate handheld snack that combines bold flavor and satisfying crunch—ideal for game day, casual gatherings, or anytime you want a comforting treat.

Why You’ll Love This Recipe

Combines the richness of cheesesteak with the crunch of a classic egg roll.
Deep-fried for that unbeatable crispy texture.
Great for parties or as a crowd-pleasing appetizer.
Bursting with juicy, melty, savory goodness.
Customizable spice level and cheese blends.

Philly Cheesesteak Egg Rolls

The Philly cheesesteak is more than a sandwich—it’s a symbol of culinary pride, comfort, and local tradition. It’s also a dish that continues to evolve. While its classic form—a soft hoagie roll packed with beef, onions, and cheese—remains iconic, creative cooks across the country are finding exciting ways to present those same flavors in new and irresistible forms.

One of the most crave-worthy versions? The Philly Cheesesteak Egg Roll. It takes all the juicy, cheesy, savory notes of the original and delivers them inside a perfectly crisp shell, creating the ideal snackable bite. Whether served as an appetizer, game day treat, or indulgent dinner, these egg rolls are guaranteed to satisfy.

What makes this version stand out is the depth of flavor created by marinating the steak before cooking. Thinly sliced top sirloin or flank steak is soaked in a mixture of Italian dressing, Worcestershire sauce, garlic, and red pepper flakes. This tenderizes the meat and infuses it with a bold, tangy, slightly spicy flavor.

Once marinated, the steak is cooked with onions in a hot skillet to develop a nice sear and deepen the umami flavor. Excess liquid is strained out to prevent sogginess and allow the filling to stay hearty and rich.

To build layers of texture, mushrooms, bell peppers, and jalapeños are sautéed separately. These veggies add a savory, earthy counterbalance to the meaty richness, as well as a pop of color that makes each bite visually appealing.

The mixture is then chopped together—either by hand or in a food processor—creating a hearty, uniform filling that’s easy to wrap and fry. Add in a generous helping of shredded cheese and you’ve got an irresistible combo of flavors and textures.

For cheese, we recommend using a Mexican blend or pepper jack. These melt smoothly and have just enough sharpness to cut through the richness of the steak. They also give the filling that signature cheesesteak stretch and gooeyness.

The wrapping process is similar to traditional egg rolls: spoon in the filling, fold, roll, and seal with an egg wash. This step is crucial to prevent leaks in the fryer and ensures a clean, professional-looking roll.

Frying is where the magic happens. The oil creates a blistered, golden crust that’s crunchy on the outside, with hot, melty filling inside. It’s a texture you just can’t replicate with baking, making these worth the indulgence.

Once fried, allow the rolls to rest briefly on paper towels to drain excess oil. They’re best enjoyed fresh and hot, but can also be reheated in an air fryer or oven for later snacking.

For dipping, you can serve with a creamy cheese sauce, zesty chili sauce, or spicy ketchup—anything that complements the cheesy, savory center.

This recipe is a fun project for a weekend cook or great to prep ahead for parties. You can make the filling a day before and roll them fresh, or freeze the assembled rolls for easy frying later.

Philly Cheesesteak Egg Rolls are more than just delicious—they’re a conversation starter, a crowd-pleaser, and a clever way to elevate a comfort food classic into something new.

They’re the type of dish that disappears from the table faster than you can make them. Be prepared to double the batch!

And if you’re hosting guests or just feeding the family, these rolls make you look like a kitchen rockstar without much fuss.

Servings

Makes 12–14 egg rolls
Serves: 6–7 people

Time

Marinate Time: 1 hour to overnight
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: ~1.5 to 9 hours (depending on marinade time)

Ingredients

Steak Marinade & Filling:

1 pound top sirloin or flank steak, thinly sliced
⅓ cup zesty Italian dressing
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1 small onion, chopped
1 teaspoon salt
½ teaspoon pepper
¼–½ teaspoon red pepper flakes
8 oz mushrooms, sliced
1 green bell pepper, sliced
1–2 jalapeños, seeded and sliced
2 cups shredded Mexican cheese blend or pepper jack cheese

Egg Rolls:

12–14 egg roll wrappers
1 egg whisked with 1 tablespoon water
1 quart vegetable oil, for frying

Instructions

Marinate the Steak: In a bowl or zip-top bag, combine steak with dressing, Worcestershire, garlic, onion, salt, pepper, and red pepper flakes. Marinate for at least 1 hour, or overnight.
Cook Steak: Heat a skillet on high. Add the steak mixture and sear undisturbed for 2–3 minutes. Stir and cook until fully cooked. Transfer to a fine strainer to remove excess liquid.
Cook Vegetables: In the same skillet, sauté mushrooms in 1 tbsp oil until golden. Remove, then sauté peppers and jalapeños in another tbsp of oil for 1–2 minutes. Set all aside.
Combine Filling: Add cooked steak, onions, mushrooms, and peppers to a food processor. Pulse a few times until roughly chopped. Stir in shredded cheese.
Assemble Egg Rolls: Place wrapper in diamond position. Add 2 tbsp of cheese, then ¼ cup filling. Fold and roll tightly. Seal edges with egg wash.
Fry: Heat oil to 350°F (175°C). Fry rolls in batches for 3–4 minutes until golden and crispy. Turn as needed. Drain on paper towels.
Serve Hot: Cut diagonally and enjoy with your favorite dipping sauce.

Tips

Don’t overcrowd the fryer—work in batches.
Use a food processor for faster chopping.
For less spice, skip the jalapeños and red pepper flakes.
Keep wrappers covered to prevent drying out.
Freeze before frying if prepping ahead—no need to thaw, just fry longer.