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Philly Cheesesteak Egg Rolls

philly cheesesteak egg rolls

Philly Cheesesteak Egg Rolls are made with rib eye steak, onions, peppers and provolone cheese, all rolled and fried to crunchy perfection.



  • 1 1/2 tablespoons butter
  • 1 green bell pepper chopped
  • 1/2 cup onion chopped
  • 1 pound boneless rib eye steak sliced or coarsely chopped
  • salt and pepper to taste
  • 6 slices provolone cheese
  • 12 egg roll wrappers
  • oil for frying
  • ranch for dipping optional


  1. Melt half of the butter in a large skillet over medium heat. Add pepper and onion and cook for 3-4 minutes or until softened.
  2. Remove the vegetables from the pan and cover to keep them warm.
  3. Melt the other half of the butter and add the rib eye to the skillet. Add salt and pepper to taste.
  4. Cook the steaks for 3-4 minutes or until cooked through and cooked through.
  5. Place the peppers and onions back into the skillet with the steak.
  6. Lay the egg roll and put half of the cheese slice in the middle.
  7. Place approximately 2-3 tablespoons of steak filling on each white roll wrapper and flip according to package directions, using water to seal edges of wrappers as you go.
  8. Pour 2-3 inches of oil into a deep skillet. Heat the oil to 350 degrees.
  9. Fry 3-4 egg rolls at a time, stirring occasionally, until brown, about 3-5 minutes.
  10. Drain on paper towels and serve with your choice of sauce.

If you prefer to bake egg rolls, you can coat them with cooking spray and bake at 425 F for 15-20 minutes or until brown and crispy.