I have worked on perfecting my meat mixture for cheesesteaks for the past 10 years so that the filling in these Philly cheesesteaks egg rolls could be absolutely perfect. These crispy egg rolls only require 4 simple ingredients and each egg roll only takes about 3 minutes to fry once in the oil making them a delicious, elevated but easy appetizer recipe to make for game day.
These cheesesteak egg rolls are a great recipe to make for football Sunday game day as game day snacks. They are also great to make for any party or special occasion. This can also be a fun and unique dinner recipe to make, especially on the weekend or a Friday night at home.
This was inspired by my Philly Cheesesteak Bites recipe on this site, and pairs well with this truffle parm fries recipe.
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Ingredients
To make the cheesesteak portion of this recipe, you will need chipped steak from the freezer aisle, Cooper Sharp American cheese and onion. Fresh sliced ribeye can also be used if preferred. Egg roll wrappers are needed to wrap the cheesesteak mixture in and a little water is used to close the egg rolls.
- frozen chipped steak or thinly sliced ribeye steak
- Cooper Sharp American cheese
- yellow onion
- egg roll wrappers
See recipe card for quantities.
Instructions
- Step 1: Dice the onions. Sauté the onions in a little olive oil on medium heat in a small frying pan. Cook until slightly caramelized.
- Step 2: In a large frying pan or skillet, cook the frozen chipped steak on medium-high heat, draining the grease as necessary. Cook the steak about 4-5 minutes. Add in the sautéed onions, mix in. Add the American cheese. Mix in. Cook until cheese is melted into the meat and creamy. About 1-2 minutes.
- Step 3: Place an egg roll wrapper on a flat surface so the bottom corner of the wrapper is closest to you. Spoon about 2 tablespoons of cheesesteak mixture across the top half of the egg roll wrapper. Take the corner of the wrapper furthest away from you and fold over the cheesesteak meat. Fold the two corners on either side of the egg roll wrapped over the corner that was folded over the meat. Using your finger, line the unfolded sides of the egg roll wrapper with water. Roll the meat filled part of the egg roll towards you until the corner that has been lined with water is folded in and sealed to close the egg roll.
- Step 4: Heat up canola oil until the oil temperature is at 350 degrees in a deep fryer or on the stove in a large skillet on medium-high heat. Place the egg rolls in the hot oil one at a time. Fry for about 4-5 minutes or until golden brown flipping halfway through to assure an even fry. Remove egg rolls and place on a baking sheet lined with paper towels or a wire cooling rack to drain grease. Serve immediately with dipping sauce or save for later.
Hint: remove the egg rolls from the oil when they are a light golden brown slightly before they appear to be done. The egg roll will continue to cook when removed from the oil from the excess oil still clinging to the egg roll.
Substitutions
- Cheese - if you cannot find Cooper Sharp cheese, any brand white American cheese or melty provolone cheese can be used. Cheese whiz can also be used if preferred
- Dipping Sauce - typically, cheesesteak egg rolls are served with ketchup, but the dipping sauce can be changed depending on preference. I enjoy a dijonnaise dipping sauce or a garlic aioli to dip into. These crunchy egg rolls can also be served with a cheese sauce
- Vegetarian - use a plant based chipped steak product to make this recipe vegetarian
Variations
- Reuben Egg Rolls - pack the egg roll wrappers with the ingredients that typically are found in a reuben
- Pizza Rolls - pack the egg roll wrappers with pizza ingredients
- Cheesesteak Bites - use this cheesesteak mixture in a biscuit cup for delicious cheesesteak bites
- Cheesesteak - add the cheesesteak mixture onto a hoagie roll for another great option to use the cheesesteak mixture in
Equipment
To make this recipe, you will need a deep fryer or a large skillet. A frying pan is also needed. A sharp knife and cutting board will be needed to cut the onion as well.
How to Store Philly Cheesesteaks Egg Rolls
Store the leftover egg rolls in an airtight container in the fridge for up to 3-4 days. Do not put the egg rolls in the container until they are completely cooled to room temperature so that they do not steam in the container and get soggy.
Reheat leftovers by air frying in a single layer in the air fryer basket coated in cooking spray or baking in the oven until warm.
These ingredients do stand up well to freezing for up to 2 months.
Top Tip
Do not overfill the egg rolls. You want to be able to seal the egg roll completely and adding too much filling can prevent that and cause oil to get inside the egg roll resulting in a greasy mess.
FAQ
The best way to prevent the egg roll wrapper from tearing is to make sure you do not add too much of the cheesesteak mixture so the egg roll wrapper doesn't need to overstretch to close.
Yes, I suggest using thinly sliced rib eye steak due to its meat to fat ratio. You can often also find fresh chipped steak at your local butcher or grocery store.
Yes, some people prefer to use green pepper or bell peppers. Cook the green bell pepper prior to adding and make sure it is diced small.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with cheesesteak egg rolls:
📖 Recipe
Crispy Philly Cheesesteak Egg Rolls Recipe with Onion
Equipment
- 1 large skillet or deep fryer
- 1 large frying pan
- 1 sharp knife and cutting board
Ingredients
- 12 egg roll wrappers
- 8 slices chipped steak frozen
- ½ onion diced
- ½ lb American cheese Cooper Sharp brand
- canola oil for frying
Instructions
- Dice the onions. Sauté the onions in a little olive oil on medium heat in a small frying pan. Cook until slightly caramelized.
- In a large frying pan or skillet, cook the frozen chipped steak on medium-high heat, draining the grease as necessary. Cook the steak about 4-5 minutes. Add in the sautéed onions, mix in. Add the American cheese. Mix in. Cook until cheese is melted into the meat and creamy. About 1-2 minutes.
- Place an egg roll wrapper on a flat surface so the bottom corner of the wrapper is closest to you. Spoon about 2 tablespoons of cheesesteak mixture across the top half of the egg roll wrapper. Take the corner of the wrapper furthest away from you and fold over the cheesesteak meat. Fold the two corners on either side of the egg roll wrapped over the corner that was folded over the meat. Using your finger, line the unfolded sides of the egg roll wrapper with water. Roll the meat filled part of the egg roll towards you until the corner that has been lined with water is folded in and sealed to close the egg roll.
- Heat up canola oil until the oil temperature is at 350 degrees in a deep fryer or on the stove in a large skillet on medium-high heat. Place the egg rolls in the hot oil one at a time. Fry for about 4-5 minutes or until golden brown flipping halfway through to assure an even fry. Remove egg rolls and place on a baking sheet lined with paper towels or a wire cooling rack to drain grease. Serve immediately with dipping sauce or save for later.
Notes
- save leftovers in an airtight container in the fridge for up to 3-4 days.
- wait until the egg rolls are cooled to room temperature prior to storing in the airtight container so the egg rolls do not get soggy.
- these ingredients stand up well to freezing for up to 2 months.
- leftovers can be heated up in the oven or air fryer prior to serving.
Nutrition
If you have any questions about how to make these Philly cheesesteak egg rolls or need other appetizer suggestions, leave a comment below!
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