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Philly Cheesesteak Baked Egg Rolls

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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings 5

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
 

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Make the egg wash by whisking together the egg and milk in a small bowl. Set aside.
  • 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.
  • 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.
  • Melt the cheese: Add shredded cheeses and stir until well combined and just starting to melt. Remove from heat.
  • Drain: Press the mixture in a sieve or colander to remove excess liquid. Let cool slightly.
  • 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.
  • Repeat with remaining wrappers and filling.
  • Place on baking sheet, seam side down. Lightly coat tops with cooking spray.
  • Bake for 20–25 minutes, or until golden brown and crisp.
  • Cool slightly before cutting on a diagonal and serving warm.

Notes

  • 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.