Go Back

Philly Cheesesteak Egg Rolls

These crunchy Philly cheesesteak egg rolls combine savory beef, sautéed onions, and melted cheese in a crispy wrapper, making them a perfect game day snack or appetizer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 egg rolls
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 pound ground beef Can be swapped with ground turkey or chicken.
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons butter
  • 1 yellow onion chopped
  • 1/2 green bell pepper chopped
  • 24 pieces egg roll wrappers
  • 12 slices American cheese Feel free to use provolone or Monterey Jack as alternatives.
  • 3/4 cup vegetable oil For frying.

Method
 

Preparation
  1. Heat a large skillet over medium heat. Add the ground beef, breaking it apart minimally, and cook until browned (about 5 to 7 minutes). Drain any excess grease, then stir in Worcestershire sauce, salt, and pepper. Once combined, remove from heat.
  2. Melt butter in the same skillet. Toss in chopped onions and green bell peppers, cooking until softened (around 5 to 7 minutes). Return the beef mixture to the skillet and fold everything together. Let the filling cool slightly.
  3. Lay out egg roll wrappers on a flat surface. On each wrapper, place half a slice of cheese and about 3 tablespoons of the filling. Fold and roll tightly to seal.
Cooking
  1. In a large pan, heat 1 inch of vegetable oil over medium-high heat. Fry 3 to 4 egg rolls at a time until golden brown (approximately 3 to 4 minutes), flipping them halfway through. Repeat until all egg rolls are fried.
Serving
  1. Serve warm alongside ketchup or cheese sauce for dipping.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, wrap tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in the oven at 375°F for about 10-15 minutes to restore crispiness.