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Philly Cheesesteak Egg Rolls

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Craving a savory snack with a crispy twist? These Philly Cheesesteak Egg Rolls bring together the best of American and Asian cuisines by combining tender rib-eye steak, sautéed bell peppers and onions, and melty provolone cheese all wrapped in a golden, crunchy shell. Perfect for game days, parties, or a fun weeknight treat, this fusion dish delivers bold flavor and crowd-pleasing texture in every bite. Customize the fillings to suit your taste and enjoy with your favorite dipping sauce!

Ingredients

1½ tablespoons butter

1 green bell pepper, chopped

½ cup onion, chopped

1 pound boneless rib-eye steak, sliced or chopped

Salt and pepper, to taste

6 slices provolone cheese, halved

12 egg roll wrappers

Oil, for frying

Optional: Ranch dressing, for dipping

Instructions

  • In a pan over medium heat, melt half the butter. Add bell pepper and onion; sauté for 3–4 minutes until softened. Remove and set aside.

  • Melt remaining butter in the same pan. Add rib-eye steak, season with salt and pepper, and cook until browned (3–4 minutes).

  • Add sautéed veggies back into the pan and mix well.

  • Lay an egg roll wrapper on a flat surface. Place half a slice of provolone, then 2–3 tablespoons of steak mixture in the center.

  • Fold in the sides and roll tightly. Seal the edges with water. Repeat for all wrappers.

  • Heat oil to 350°F (175°C). Fry egg rolls in batches for 3–5 minutes until golden and crisp.

  • Drain on paper towels. Serve warm with ranch or desired dipping sauce.

Notes

Cheese Swaps: Use Cheez Whiz or American cheese for an authentic Philly flavor.

Add-Ons: Try mushrooms, jalapeños, or spicy peppers for extra flavor.

Healthier Option: Bake at 425°F (218°C) for 15–20 minutes, turning halfway through.

Make Ahead: Assemble and refrigerate up to 24 hours before cooking.

Air Fryer Friendly: Cook at 375°F (190°C) for 8–10 minutes, flipping halfway.

Find it online: https://chocolatecoveredamy.com/philly-cheesesteak-egg-rolls/