These Philly Cheesesteak Egg Rolls are a quick appetizer or snack recipe and loaded with flavor! Made with simple ingredients, like ground beef and diced onion and peppers, and stuffed with cheese. Fry them, bake them, or make them in the air fryer for a go-to appetizer recipe!
- Quick Appetizer: This recipe is super simple. Using ground beef gives you control over the prep time and makes the filling come together in minutes.
- Three Different Cooking Methods: We tested these baked, fried, and air fried and provided all three options in the recipe card!
- Make Ahead: You can prep these all the way through rolling the night before!
I am a huge sucker for Philly cheesesteak. It’s so delicious and hard to resist those classic flavors. We had some leftovers from our Philly Sliders and got the wild idea to roll some of the filling into an egg roll wrapper. Boy, oh, boy was that the best decision of my life.
Every bite gives you a crispy, cheese packed, beefy flavor that is honestly unmatched. These are simple to prep and make a ton, which makes them a go-to party staple. We whip these up for almost any occasion and they are always met with glee. You can get pretty creative with the seasonings and dipping sauces, which means everyone will find a reason to ask for the recipe. SO. DANG. DELICIOUS.
Cheesesteak Egg Roll Ingredients
This easy appetizer recipe is a go-to. SO GOOD and a family recipe. I’ll go over a few key ingredients here. For a full list of ingredients and measurements, see the recipe card below.
- Beef: When I first made this recipe, we liked to use thinly sliced steak or beef. Since then we have switched to ground beef. It is easier and tasty! You can use either with great success.
- Onion and Peppers: I use yellow onion with about half of a chopped green bell pepper. This duo adds so much favor to the filling. You could also add some chopped mushrooms for more variations.
- Seasonings: Would you believe I only used a hefty dash of Worcestershire sauce? That, combined with the added veggies, will give you a flavor that is unmatched.
- Wrappers: You can find egg roll or wonton wraps in the refrigerated section of the grocery store. Normally around the tofu.
- Oil: We really like avocado oil. It doesn’t have much of a flavor but helps get that crispness you need in these delicious egg rolls. You can find this in a spray can which is incredibly convenient.
NOTE: Check out this classic egg roll recipe for a step by step guide on how to fold egg rolls!
How To Make Philly Cheesesteak Egg Rolls
There are THREE ways to make these egg rolls. You can fry them, bake them, or toss them into an air fryer. We tested all three versions and prefer the air fryer method. Super quick, easy, and zero oily mess. You can find the other instructions below in the recipe card.
- PREP: Chop the onion and green pepper into small pieces. Heat a large skillet over medium heat.
- BEEF: Combine the chopped vegetables with the ground beef in the heated skillet. Season with salt and pepper. Cook until the beef is browned and the onions have softened, about 5 to 7 minutes. Drain the grease from the beef.
- THICKEN: Add the Worcestershire sauce and flour. Mix until combined. Add the beef broth and bring to a simmer. Cook until the liquid has thickened.
- ROLL: Lay an egg roll wrapper on your work surface at an angle with one corner facing you like a point. Add 1/2 a slice of cheese to the middle of the wrap and top with 2 heaping tablespoons of the meat mixture, directly on top of the cheese. Pull the corner that is facing you over the meat mixture. Wrap and fold the remaining sides in, securing tightly by using a little water brushed onto the edges of the wrap.
- AIR FRY: Brush oil onto both sides of the egg rolls, or mist with cooking spray. Air fry ar 390 degrees for 12 minutes, flipping halfway through and checking for doneness at 10 minutes.
- ENJOY: Serve immediately with your favorite dipping sauces.
- Air Fryer: There are so many different air fryer’s out there and it can be somewhat overwhelming knowing which one works best. For a versatile option with different cook features I suggest the Instant Vortex (affiliate). For a more basic and beginner friendly, opt for the Wolfgang Puck (affiliate).
- Kitchen Tongs: Using kitchen tongs (affiliate) makes it easy to transfer the food in and out of the fryer without the risk of burning.
Yes. We like the use of ground beef specifically because it’s easier to fill the wraps and doesn’t dry out as easily. However, you can use shredded steak.
There are so many delicious egg roll dips that work with this recipe. We recommend a cheesy sauce, like my Copycat Chili’s Skillet Queso, spicy ranch, buttermilk ranch, or just plain ol’ sour cream.
Yep! You can make the beef mixture up to 2 days in advance. You can roll the egg rolls with filling and cheese the night before you plan to serve. Just wait to cook until just before serving so they are warm and fresh.
Yep! Work your way through the recipe all the way to the rolling step. Before cooking, place in the freezer in a single layer. Let them freeze for 1 hour. Transfer to an airtight container and keep frozen for up to 3 months.
When ready to enjoy, pull from the freezer and cook according to the recipe card, adding 1 to 2 minutes to the cook time.
Baked Philly Cheesesteak Egg Rolls
- 1 lb ground beef
- 1/2 teaspoon both salt and pepper
- 1 tablespoon Worcestershire sauce
- 1 yellow onion chopped
- 1/2 large green bell pepper chopped
- 1 tablespoon flour
- 1/2 cup beef broth
- 12 slices American cheese pepper Jack, or swiss
- 24 egg roll wrappers
- Oil spray we like avocado oil
- Chop the onion and green pepper into small pieces. Heat a large skillet over medium heat.
- Combine the chopped vegetables with the ground beef in the heated skillet. Season with salt and pepper. Cook until the beef is browned and the onions have softened, about 5 to 7 minutes. Drain the grease from the beef.
- Add the Worcestershire sauce and flour. Mix until combined. Add the beef broth and bring to a simmer. Cook until the liquid has thickened, about 3 minutes.
- Lay an egg roll wrapper on your work surface at an angle with one corner facing you like a point.
- Add 1/2 a slice of cheese to the middle of the wrap and top with 2 heaping tablespoons of the meat mixture, directly on top of the cheese.
- Pull the corner that is facing you over the meat mixture. Wrap and fold the remaining sides in, securing tightly by using a little water brushed onto the edges of the wrap.
- Brush oil onto both sides of the egg rolls, or mist with cooking spray.
- Air fry ar 390 degrees for 12 minutes, flipping halfway through and checking for doneness at 10 minutes.
- Preheat your oven to 425 degrees and line a baking tray with parchment paper.
- Lightly spray both sides of your egg rolls with cooking spray.
- Bake 10-15 minutes, turning halfway through, until crisp on both sides.
- Add 1 quart of oil to a heavy bottomed skillet. Heat to 375 degrees F.
- Cook 4 egg rolls at a time for 2 to 3 minutes, or until golden brown and crispy, flipping once halfway through.
- Remove with tongs, being careful not to burn yourself, to a wire rack to let the extra oil drain.
- Repeat with remaining rolls.