Philly Cheesesteak Egg Rolls
Imagine the classic Philly cheesesteak — juicy, tender ribeye, sautéed onions, peppers, and melted cheese — all wrapped up in a crispy, golden shell. That’s exactly what you get with these Philly Cheesesteak Egg Rolls: a bold fusion of American comfort food and Asian street snack perfection. Each bite combines the rich, savory flavor of a traditional cheesesteak with the irresistible crunch of an egg roll, creating a dish that’s both familiar and excitingly different.
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Perfect
for parties, game nights, or casual dinners, these egg rolls are easy to make yet impressive to serve. The marinated steak brings deep, mouthwatering flavor, while the blend of Provolone, Mozzarella, and cream cheese adds creamy richness that melts beautifully inside the crispy wrapper. Whether you serve them as an appetizer, a main course, or even a handheld snack on the go, these Philly Cheesesteak Egg Rolls are guaranteed to be a crowd favorite — comforting, crunchy, and absolutely addictive.
Philly Cheesesteak Egg Rolls
Ingredients:
For the Egg Rolls:
1 lb Ribeye Steak, thinly sliced
1 package Provolone & Mozzarella Blend, shredded
4 oz Philadelphia Cream Cheese (optional)
1 Yellow Onion, chopped
8 oz Mushrooms, chopped
1 Green Bell Pepper, chopped
1 package Egg Roll Wrappers
1 tablespoon Olive Oil
1 Egg, for egg wash
Neutral Frying Oil
For the Philly Cheesesteak Marinade:
1/2 tablespoon Baking Soda
1 tablespoon Vinegar
1 teaspoon Sugar
1 teaspoon Garlic Salt
1 tablespoon Onion Powder
1 tablespoon Crushed Rosemary
2 tablespoons Worcestershire Sauce
Instructions:
Instructions
Marinate the Steak:
In a large bowl, mix together baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary, and Worcestershire sauce. Add the thinly sliced ribeye steak and toss until fully coated. Cover and let it marinate in the refrigerator for at least 1 hour to tenderize and infuse the flavors.
Sauté the Steak & Vegetables:
Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the marinated steak and cook for 3-5 minutes until the meat is browned but still juicy. Remove the steak from the pan and set it aside.
In the same pan, add the chopped onion, mushrooms, and green bell pepper. Sauté for 3-4 minutes until the vegetables start to caramelize and soften. Combine the steak and vegetables in a large mixing bowl.
Fill & Wrap the Egg Rolls:
Lay an egg roll wrapper on a flat surface in a diamond shape. Brush the edges with egg wash to help seal the rolls. Spoon a portion of the Philly cheesesteak mixture onto the center of the wrapper, followed by a generous sprinkle of shredded cheese and a small dollop of cream cheese for extra creaminess.
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