Philly Cheesesteak Egg Rolls
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Thinly sliced steak browned to crisp edges, softened onions and bell peppers mingling in a skillet. Mozzarella swapped in for the usual provolone—melts with a stretchy pull, not just melts away. Hand-assembled egg rolls folded tight; water on edges to seal properly. Frying at steady 320°F, crisp golden shells form in under two minutes. Drain well on a wire rack for crunch that doesn’t sog. Serve with tangy queso or ranch or just alone if you’re fine with pure beef and cheese goodness. Watch for oil temperature and don’t overcrowd pan to keep the fry even and crispy. Leftovers reheat under broiler to revive crunch or back in hot air fryer. A twist on classic Philly meets egg roll with a few shortcuts and sensory cues anyone can learn.
Prep:
15 min
Cook:
22 min
Total:
37 min
Servings:
20 servings
#American Fusion
#Appetizers
#Fried Snacks
#Cheese Recipes
#Steak Recipes
Steak and cheese stuffed in a wrapper deep fried to crunch. The sizzle when meat hits hot pan, onions softening with gentle stir. Mozzarella melting into the mix, not drowning it. Firm edges on egg rolls sealed just right with water. Frying till golden, the aroma fills the kitchen with that greasy, beefy smell that hooks you before the first bite. Don’t crowd the pan or they steam instead of crisp. These aren’t your usual snacks. The mix of textures, the hints of pepper and onion under melted cheese inside a crunchy shell hits different. Learned that letting filling cool is key—hot cheese leaks and oily wrappers happen. And that’s how you get an egg roll that holds its shape and crunch, not a soggy mess. Sauce options bring new life to each bite or keep it naked and simple. This twist swaps mozzarella for provolone sometimes for milder melt, try your own cheese for fun. Leftovers survive reheating with a quick broil or air fryer zap—no microwave nonsense. All about hearing, seeing, smelling, and feeling when it’s done—not clock staring.
Ingredients
- 1 lb thinly sliced ribeye or sirloin steak, shaved or chopped roughly
- 1 large onion, sliced thin
- 1 green bell pepper, chopped small
- 1 ½ cups shredded mozzarella cheese (substitute with provolone or cheddar for twist)
- Salt and freshly ground black pepper to taste
- 20 egg roll wrappers
- Water for sealing egg rolls
- Canola or vegetable oil for frying
About the ingredients
Use ribeye or sirloin shaved thin for the best mouthfeel; cheaper cuts dry out or get tough fast. If your beef is lean, spray the pan lightly or add a teaspoon of oil. Onion and green bell pepper soften slowly to sweeten the filling but don’t let them brown—caramelization changes flavor drastically and can steal focus. Mozzarella chosen here for stringy melt—switch to provolone if you prefer mellow richness or sharp cheddar for bite. Egg roll wrappers vary; keep them covered under damp towel or plastic to prevent drying and cracking. Water for sealing is a must; use fingers, brush, or paper towel to add just enough. Oil temp crucial; canola or veggie oil works well for neutral flavor and high smoke point. Overcrowding oil reduces heat, makes oily, undercooked rolls. Leftover filling freezes well if wrapped airtight—thaw in fridge and press out excess moisture before rolling.
Method
- Heat large skillet on medium. Add raw shaved steak. Listen for the sizzle, meat browning sound—no oil if the beef has enough fat, but spray pan lightly if meat sticks early.
- Break apart big clumps with tongs as it browns. Season with salt and pepper, don’t overdo it here, cheese and dipping sauce add punch later.
- Toss in onions and chopped green peppers. Stir occasionally. When onions turn translucent and peppers soften—about 5 minutes but trust the look not a timer.
- Remove pan from heat. Transfer meat and veggies into a bowl. Let mixture cool at least 10 minutes or cheese will melt too fast and get oily when folded.
- Mix in shredded mozzarella while mixture is just warm, not hot. This helps cheese bind fillings without turning greasy. Then rest another 10 minutes to chill slightly.
- Place egg roll wrapper on flat clean surface with points up and down (diamond shape).
- Moisten edges lightly with water using fingers or brush—this is the glue. Too wet and wrappers get soggy, too dry they won’t seal and open during frying.
- Spoon 2 ounces (2 tablespoons) of filling into bottom center of wrapper. Don’t overstuff, or rolls burst and leak oil.
- Fold bottom corner over filling snugly, then left corner to center, then right corner to center, like an envelope. Roll tight but gentle toward top point. Seal final edge with little water.
- Place finished rolls seam side down on parchment-lined tray. Keeps shape and dry skin.
- Heat oil in heavy pan or Dutch oven to about 320°F (325°F max). Oil shimmering but not smoking.
- Lower 3-4 egg rolls carefully into oil with tongs or slotted spoon, no overcrowding, they need space to fry crisp evenly.
- Watch for golden bubbles and deepening color over about 90 seconds to 2 minutes. Flip gently if needed. Skin should be crisp but not burnt.
- Remove to wire rack over paper towels. Avoid stacking or moisture builds and shells soften.
- Repeat with remaining rolls. Keep oil steady temperature, cool if too hot, warm if too cool to avoid oily or soggy rolls.
- Garnish with chopped fresh parsley for color and bite.
- Serve with dipping sauces like ranch dressing, queso dip, or a simple cheese whiz. Each brings a new flavor layer or skip if cheese in filling satisfies.
- Leftovers stored airtight reheat best on broiler rack or in air fryer to regain crunch, microwave makes them limp.
Cooking tips
Cooking the steak first until browning edges appear but no overcooking is essential—watch for meat to lose its raw pink shine. Breaking apart larger pieces early prevents clumps and ensures even cooking and filling texture. Tossing in onions and peppers just after beef reaches that stage lets them soften without turning bitter. Removing from heat before adding cheese avoids greasy filling from overheated dairy. Mixing and letting the filling rest develops flavor and prevents wrapper sog from hot filling. Wrapping technique is key: fold bottom over filling tight, sides to center, roll tightly to prevent oil splash during fry. Fry at 320–325°F for crisp edges; higher temp burns outer shell too fast, lower temp leaks grease and sogs egg roll. Use wire rack for draining; paper towels under directly can steam and soften crust. Sauce pairing is personal—ranch cools heat, queso adds cheese punch, cheese whiz brings creamy nostalgia. Reheat off direct heat to revive crispness if leftovers; microwave kills texture fast. Keep a clean workspace during rolling to speed assembly and avoid wrappers sticking. Don’t skip resting the filling or risk oily, falling apart rolls.
Chef's notes
- 💡 Heat skillet medium first; listen for sizzle when steak hits pan. No oil if fat enough, spray pan lightly only if meat sticks early. Browning edges key, break big clumps quick with tongs. Don’t crowd pan here or meat steams not browns.
- 💡 Onions and peppers toss in once beef edges brown; stir occasionally for even softening. Watch for translucent onions, softened peppers—about five minutes. No timer needed, rely on look and smell. Avoid browning veggies or flavor shifts.
- 💡 Cool meat mix before adding cheese. Hot mixture melts mozzarella fast—results greasy and soggy rolls. Let filling rest minimum 10 minutes after mixing cheese; helps cheese bind without oiliness. Chill slightly if possible for better rolling texture.
- 💡 Wrapper handling: diamond shape, points vertical. Water edges just right—not too wet or dry—to seal folds. Use fingers or brush. Over wet leads to soggy, dry edges pop open in oil. Fold tight but gentle to avoid bursts and oil leaks.
- 💡 Oil temp crucial: 320-325°F steady. Shimmering oil signals ready. Too hot burns shells fast—too low soggy rolls that soak oil. Fry 3-4 at once, no overcrowd. Flip if bubbles fade unevenly. Drain on wire rack, stacking traps moisture and softens crust.
Common questions
What if steak isn’t browning well?
Could be cold meat, crowded pan, or not hot enough. Dry steak pat before pan. Break clumps early to expose surface. Use medium-high heat but watch for burning edges. Spray lightly if lean cuts.
Can I substitute cheese types?
Yes. Mozzarella for stringy melt; provolone smoother, milder. Cheddar adds sharper bite but firmer texture may change roll feel. Mix cheeses if you want layers. Add cheese after cooling meat mix to avoid grease.
Why do egg rolls get soggy sometimes?
Usually oil temp too low or overcrowding pan. Moisture trapped if stacking on paper towels or cooling surface. Wrapper sealing too wet also messes crisp. Use wire rack to drain. Rest filling longer before wrapping.
How to store leftovers for best texture?
Airtight container in fridge works. Reheat under broiler or air fryer to restore crunch. Microwaving makes them limp fast. Freeze filling if needed, thaw in fridge, press excess moisture out before wrapping again.
