Philly Cheesesteak Egg Rolls
This recipe for Philly Cheesesteak Egg Rolls takes all the savory, cheesy goodness of the classic sandwich and wraps it into a crispy, golden shell. Using American cheese ensures that signature “melty” texture that makes a Philly cheesesteak so iconic.
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Philly Cheesesteak Egg Rolls
Ingredients:
| INGREDIENTS | AMOUNT |
| Ground beef | 1 lb |
| Worcestershire sauce | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Ground black pepper | 1/2 teaspoon |
| Butter | 2 tablespoons |
| Yellow onion, chopped | 1 |
| Green bell pepper, chopped | 1/2 |
| American cheese slices | 12 |
| Egg roll wrappers | 24 |
| Vegetable oil | 3/4 cup (for frying) |
How To Make Philly Cheesesteak Egg Rolls:
Step 1: Brown the Beef: Heat a skillet over medium heat. Add the 1 lb of ground beef and cook for 5/7 minutes. To keep the texture authentic, break the meat apart as little as possible so the pieces remain about the size of peas. Stir in the 1 tablespoon of Worcestershire sauce, 1/2 tsp of salt, and 1/2 tsp of pepper. Remove the beef from the pan and set aside.
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Step 2: Sauté the Vegetables: In the same skillet, melt the 2 tablespoons of butter. Add the chopped onion and the 1/2 green bell pepper. Sauté for 5/7 minutes until the vegetables are browned and soft. Return the beef to the skillet, stir to combine, and remove from heat. Allow the filling to cool before wrapping to prevent the wrappers from tearing.
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Step 3: Assemble the Egg Rolls: Lay your egg roll wrappers on a flat surface.
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Place 1/2 a slice of American cheese in the center of each wrapper.
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Top the cheese with 3 tablespoons of the beef and pepper mixture.
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Fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top corner.
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Moisten the edges with a little water to create a firm seal.
Step 4: Fry to Golden Perfection: Heat about 1 inch of vegetable oil in a large saucepan over medium-high heat. Carefully add 3/4 egg rolls at a time. Fry for 3/4 minutes, turning occasionally, until the shells are crispy and deep golden brown.
Step 5: Drain and Serve: Place the fried egg rolls on paper towels to drain any excess oil. Serve warm while the cheese is still gooey.
Pro Tips:
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Meat Options: While ground beef is easy, you can also use thinly sliced ribeye or flank steak for a more traditional texture.
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Cheese Variations: Provolone or even a bit of “Cheez Whiz” can be substituted for a different take on the classic.
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Prep Ahead: You can roll these in advance and keep them covered in the fridge until you’re ready to fry!
