Philly Cheesesteak Egg Rolls — Crispy, Cheesy & Totally Craveable

Philly Cheesesteak Egg Rolls are the best of two worlds: the savory, tender filling of a classic Philly cheesesteak wrapped in a crunchy, golden egg roll shell. Think juicy, seasoned beef, a whisper of Worcestershire, and molten American cheese sealed inside a crispy wrapper — handheld, shareable, and utterly irresistible. Ideal for game day, parties, or a fun weeknight twist on comfort food.

Prep: 20 minutes • Cook: 10 minutes per batch • Yield: ~24 egg rolls

Why You’ll Love This Recipe

These egg rolls deliver a delightful contrast of textures — **crunchy outside, gooey inside** — and bold, familiar flavors. They’re fast to assemble, easy to customize (steak strips, peppers, onions), and beloved by kids and adults alike. Best of all, they travel well and make a spectacular party platter.

Ingredients & Their Roles

For the Filling

  • 1 pound ground beef — Provides rich, beefy flavor and a tender base. (Swap for thinly sliced ribeye or flank steak for a more authentic Philly texture.)
  • 1 tablespoon Worcestershire sauce — Adds savory depth and umami that amplifies the meat’s richness.
  • Salt & black pepper, to taste — Essential for seasoning and balance.

For Assembling & Frying

  • 24 egg roll wrappers — Thin sheets that fry to a crispy, golden shell and keep the filling contained.
  • 12 slices American cheese — Melts perfectly into a creamy, nostalgic cheese layer that defines the cheesesteak experience.
  • ¾ cup vegetable oil — For deep frying; neutral oil yields even browning and that irresistible crunch.

Step-by-Step Instructions

Step 1 — Cook the Filling

  1. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat.
  2. Stir in 1 tablespoon Worcestershire sauce, a pinch of salt, and a crack of black pepper. Let the mixture simmer 1–2 minutes so flavors meld. Remove from heat and let cool slightly — warm, not piping hot, works best for assembly.

Step 2 — Assemble the Egg Rolls

  1. Lay one egg roll wrapper on a clean surface rotated like a diamond. Place ½ slice of American cheese in the center (you can use thinly torn pieces so it melts evenly).
  2. Add about 2 tablespoons of the beef mixture on top of the cheese. Avoid overfilling — a firm, neat roll seals better and fries evenly.
  3. Fold the bottom corner up over the filling, fold in the left and right corners snugly, then roll toward the top corner. Seal the edge with a dab of water (or a beaten egg wash) to glue the wrapper closed. Repeat with remaining wrappers and filling.

Step 3 — Fry Until Golden

  1. Pour oil into a deep skillet or saucepan to a depth of about 1½ inches and heat to **350°F (175°C)**. Use a thermometer for accuracy — too hot will burn the wrapper, too cool makes greasy rolls.
  2. Fry the egg rolls in small batches, seam-side down first, for about **2–3 minutes per side**, turning carefully, until deep golden and crisp. Remove to a wire rack or paper towel–lined plate to drain.
  3. If desired, keep finished egg rolls warm in a 200°F (95°C) oven on a baking sheet while you fry the rest.
Safety tip: Don’t overcrowd the pan — it drops the oil temperature and leads to soggy wrappers. Use a candy or deep-fry thermometer for consistent results.

Quick Alternatives

  • Bake instead of fry: Brush rolls lightly with oil and bake at 425°F (220°C) for 12–15 minutes, turning halfway, until golden.
  • Use thinly sliced steak: Sear thin strips of ribeye or flank steak, season, and assemble for a true cheesesteak bite.

Why This Recipe is Loved

People love this recipe because it takes a beloved sandwich and transforms it into a shareable, portable snack. The combination of savory beef, melty cheese, and a snappy wrapper hits universal cravings. It’s simple to scale, easy to tweak with add-ins like sautéed onions and peppers, and always a hit at gatherings.

Pro Tips for Perfect Philly Cheesesteak Egg Rolls

  • Cool before wrapping: Slightly cool the filling so it doesn’t steam the wrapper and make it soggy.
  • Use a thin slice of cheese: Thin, halved slices of American cheese melt more quickly and evenly than a thick chunk.
  • Seal well: Use water or egg wash to seal edges and prevent unrolling during frying.
  • Test one first: Fry one to check temperature, seasoning, and doneness before committing to the whole batch.
  • Re-crisp leftovers: Reheat in a 400°F oven or air fryer for 3–5 minutes to regain crunch.

Serving Suggestions

Serve these egg rolls hot with dipping options such as cheese sauce, ranch, spicy mayo, sriracha mayo, or marinara. Complement with fries, onion rings, or a crisp green salad. For a party platter, arrange with toothpicks and small bowls of multiple sauces so guests can mix and match.

Variations & Add-Ins

  • Onion & Pepper: Sauté thinly sliced onions and bell peppers with the beef for a more authentic cheesesteak flavor.
  • Provolone swap: Use provolone slices instead of American for a sharper, slightly nutty profile.
  • Buffalo twist: Toss the cooked beef in buffalo sauce and serve with blue-cheese dressing for a spicy version.

Conclusion — Crispy, Cheesy, and Totally Shareable

Philly Cheesesteak Egg Rolls transform a classic sandwich into an addictive, handheld snack that’s perfect for entertaining or elevating weeknight meals. With a few smart techniques — cool filling, tight rolling, correct oil temperature — you’ll achieve perfectly golden, crunchy egg rolls with a gooey, savory interior every time. Try the steak variation for an authentic experience, or stick with ground beef for convenience. Either way, these egg rolls are guaranteed to disappear fast.