Philly Cheese Steak Egg Rolls

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


  1. 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.

  2. 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. 

  3. 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.

  4. 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.

  5. 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. 

  6. Garnish with parmesan cheese and serve immediately. Enjoy!