Philly Cheese Steak Egg Rolls are a fun spin on America’s favorite sandwich! Beef, cheese, peppers, and onions wrapped into the perfect party snack!
I’ve been on somewhat of an egg roll kick lately, so I was brainstorming ideas on what I could pack into a delicious crispy egg roll wrapper. Well, it was no surprise when I thought about a Philly Cheese Steak Egg Rolls version, because the Philly Cheese Steak is one of the most popular sandwiches! Of course it would be delicious! Be sure to checkout my popular Spinach Artichoke Egg Rolls, Bang Bang Shrimp Egg Rolls, and Turkey Club Egg Rolls!
This Philly Cheese Steak Egg Roll recipe is actually VERY simple, and you only need a handful of ingredients! You need to cook up the meat and veggies in a skillet, then add a simple sauce base and the cheese – done! Then you just place some of the mixture into the center of the egg roll wrapper and roll it up! Give it a quick fry and boom, you are done! Scroll down to see a step by step video on how to make them yourself!
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Philly Cheese Steak Egg Rolls are a fun spin on America's favorite sandwich! Beef, cheese, peppers, and onions wrapped into the party snack!
- 1 lb ground beef
- 1 TBS butter
- 1 small yellow onion, chopped
- 1 small green pepper, chopped
- 1/3 cup broth (chicken or beef)
- 2 TBS ketchup
- 1 TBS worcestershire sauce
- dash of salt
- dash of black pepper
- 1 tsp corn starch
- 6 slices provolone cheese, chopped
- 12-14 egg roll wrappers
- 1/4 cup water
- 4-6 cups oil for frying, amount depends on size of pot, you want about 2 inches of oil
- 2 TBS parmesan cheese, for garnish
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In a large skillet, add beef and let cook for 4-5 minutes before breaking apart. Slowly break apart and continue to cook until mostly cooked through. Remove from pan and drain off fat/grease; set aside.
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Add butter to skillet and melt. Add onions and green peppers and cook for 3-4 minutes. Add beef back to skillet and combine; cook 2-3 minutes.
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In a small bowl add broth, ketchup, Worcestershire sauce, salt, pepper, and cornstarch; mix until combined. Add to skillet over medium heat; stir. Add cheese and continue to stir until the cheese is melted. Remove from heat.
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Using one egg roll wrapper at a time, add about 3 TBS of the filling to the center of the wrapper. Dip your finger in the water and run along all edged of the wrapper (see video). Fold the egg roll up carefully, taking care to press along the seams to seal the egg rolls. Repeat until filling is all used.
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In a frying skillet/pot, add oil and heat over medium for about 5 minutes. Carefully drop egg rolls into the skillet, cooking 4-5 at a time, not crowding them. Cook 2-3 minutes per side, until golden brown, then carefully flip over and cook another 2 minutes or until browned. Remove and place on a paper towel lined plate. Repeat for all egg rolls.
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Garnish with parmesan cheese and serve immediately. Enjoy!
Don’t forget to check out Sabrina’s Philly Cheese Steak Sloppy Joes, which inspired the filling for these philly cheese steak egg rolls! 
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– Allyson
Dorothy Reinhold says
We love the sandwiches, so I KNOW we will flip over these. Can’t wait to try these on game day.
TheChunkyChef says
I’m such a sucker for unconventional egg rolls!
Allyson says
Everything is better in egg roll form!
Sabrina says
What a great spin on an American classic! These look amazing!
Allyson says
You would love them!
delaneyyutzy says
This is the ultimate appetizer!
Abeer says
I am totally making this for dinner tonight!
Allyson says
Let me know how you like them!
pjz1000 says
Wow, these would be great for a party!
Joanie Zisk (@OneDishKitchen) says
Perfect for a party!
Catalina @ Peas & Peonies says
I am going to try this for dinner!
Dee says
These would make great game day snacks!
eat good 4 life says
Oh boy…the ultimate party appetizer. This will fly at my house.
Anna @ Crunchy Creamy Sweet says
My Hubby will devour these egg rolls! Yum!
Des @ Life's Ambrosia says
Oh my heavens! These look SO SO good!
Rosemary says
Do u think a person could make them & freeze them for a later date. Have u tried it?
Allyson says
Rosemary, I haven’t tried it. I think if you did, you might want to try doing the whole recipe, freezing and then baking to defrost. I THINK it would work, but I haven’t tried it so I cant be sure. If you try, please let me know!