Cheesesteak Eggrolls: The Ultimate Crispy, Meaty Mash-Up You Didn’t Know You Needed
Love Philly cheesesteaks? Love crispy, golden eggrolls? Then get ready to fall head over heels for Cheesesteak Eggrolls — the ultimate fusion of comfort food and crispy indulgence. With sizzling steak, melted cheese, and tender onions all wrapped in a crunchy shell, this mouthwatering appetizer (or meal!) is guaranteed to steal the spotlight.
Perfect for game day, parties, or late-night cravings, these hand-held flavor bombs are easy to make and impossible to resist.
Why You’ll Love This Recipe
Crispy on the outside, cheesy and savory on the inside
Fun twist on a Philly classic
Crowd-pleaser for parties or tailgates
Great for dipping and sharing
Freezer-friendly and easy to reheat
Thinly sliced ribeye or sirloin steak (or use shaved beef)
Green bell pepper, diced (optional for a classic twist)
Onion, finely chopped
Provolone cheese, shredded or sliced
Cream cheese (for extra creaminess, optional)
Salt, pepper, garlic powder
For the Eggrolls:
Eggroll wrappers (found in most grocery stores’ produce or international aisle)
Oil for frying (vegetable or canola)
Small bowl of water (for sealing the wrappers)
Optional Dipping Sauces:
Spicy ketchup
Garlic aioli
Sriracha mayo
Cheese sauce
How to Make Cheesesteak Eggrolls
1. Cook the Filling
Sauté onions and peppers in a little oil until softened. Add thinly sliced steak and cook until browned. Season with salt, pepper, and garlic powder. Stir in cheese (and cream cheese, if using) until melted and creamy. Let cool slightly.
2. Fill the Wrappers
Place a wrapper on a clean surface like a diamond. Spoon about 2–3 tablespoons of filling near the center. Fold the bottom point up over the filling, fold in the sides, then roll tightly. Seal the edge with a dab of water.
3. Fry to Perfection
Heat oil in a deep skillet to 350°F (175°C). Fry eggrolls in batches, turning occasionally, until golden brown and crispy — about 3–4 minutes. Drain on paper towels.