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Philly Cheesesteak Egg Rolls

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.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings 7

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.

Notes

  • 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.