Who wouldn’t enjoy a crisp fried egg roll packed with meat and melted cheese? These Philly Cheesesteak Egg Rolls are a game-day and party favorite.
Are Philly Cheesesteak Egg Rolls Gluten Free?
No. Traditional Philly Cheesesteak egg rolls use wheat-based egg roll or wonton wrappers and often include soy sauce in the filling, so they are not gluten free unless you specifically substitute gluten-free wrappers and gluten-free sauces.
These Philly Cheesesteak Egg Rolls are delicious—crispy on the outside, cheesy and juicy on the inside. I wanted a fun football-food idea and the mini Philly concept turned into this: Philly Cheesesteak rolled into a crunchy package. They’re crunchy, cheesy, slightly sweet from caramelized onions and peppers, and full of meaty flavor.
Can Philly Cheesesteak Egg Rolls be Made Ahead?
Yes. These egg rolls can be assembled ahead of time and stored either refrigerated or frozen. You can prepare them up to the point of cooking and keep them in the fridge for a day, or freeze them raw (or after frying) for longer storage.
Typical football appetizers can feel repetitive—wings, chips and dips, meatballs—but these Philly Cheesesteak Egg Rolls bring something different. They’re great for crowds, easy to serve, and hold up well when made ahead.
Here’s an overview of how to make them: build a savory meat filling with thinly sliced or shredded beef, caramelized onions and peppers, seasonings and a little sauce; place filling and a slice of provolone on an egg roll wrapper, fold and seal; then fry until golden and crisp or bake for a lighter version.
They’re crunchy, cheesy, and packed with Philly-style flavor—truly a crowd-pleaser.
Are Egg Roll Wrappers the Same as Wonton Wrappers?
They are similar in ingredients—wheat flour, egg, and water—but differ in size and typical use. Egg roll wrappers are larger, square or rectangular sheets ideal for rolling larger fillings. Wonton wrappers are smaller, about 3 1/2 inches across, and commonly used for dumplings, wontons, or smaller fried bites.
For the meat, leftover smoked tri-tip or roast works beautifully, but thinly sliced roast beef, French dip-style meat, or even deli-sliced roast beef will do in a pinch. If using raw steak, slice it very thin and cook quickly in a hot pan. The goal is tender, well-seasoned meat that pairs with caramelized peppers and onions.
Can Philly Cheesesteak Egg Rolls be Baked?
Yes. If you prefer to avoid frying, lightly coat each egg roll with cooking spray and place seam-side down on a baking sheet. Bake at 425°F (218°C) for about 18 minutes or until golden brown, turning once if needed so they brown evenly.
Philly Cheesesteak Egg Rolls
For frying, a heavy Dutch oven works well because it maintains even oil temperature and reduces oil absorption. Peanut oil is a good choice for frying—it tolerates high heat and has a neutral, pleasant flavor.
More Delicious STEAK RECIPES:
- Steak Fajita Marinade
- Easy Garlic Butter Steak at Home
- Easy Philly Cheesesteak Bread
- Best Steak Marinade
- Healthy Thai Peanut Steak Salad
- Grilled Steak Burrito Bowls
- Grilled Flank Steak Summer Salad with Cilantro Lime Vinaigrette
- Porterhouse Steak with Mushrooms
- Spicy Steak and Shrimp Kabobs with Piña Colada Sauce
- California Burrito with Grilled Zucchini
- Steak and Brussels Sprouts
- All our Beef Recipes
Below is a concise recipe summary and instructions so you can recreate these at home.
Philly Cheesesteak Egg Rolls
Ingredients
- 1 teaspoon beef bouillon (or beef base)
- 1 1/2 cups hot water
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon fresh black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 (3 lb) tri-tip roast (or other roast)
- 1 red and 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- Peanut oil for frying
- Egg roll wrappers
- Provolone cheese, sliced
Instructions
- Whisk the beef bouillon into the hot water and set aside to cool.
- In a medium bowl, combine soy sauce, Worcestershire, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder.
- Place the roast in a large zip-top bag and pour in the broth mixture. Refrigerate overnight.
- Transfer the roast and liquid to a slow cooker. Cover and cook on low for about 8 hours, or until very tender. Shred the meat and cook 1–2 hours more if needed until tender.
- While the meat cooks, heat a drizzle of oil and a tablespoon of butter in a large skillet. Add the sliced peppers and onions and cook until caramelized, about 20 minutes.
- Heat peanut oil to medium-high for frying (or preheat oven to 425°F / 218°C for baking).
- Remove the shredded meat from the broth and let it drain. Lay an egg roll wrapper diamond-side up, place one slice of provolone on the wrapper, then add a portion of shredded meat and some of the peppers and onions.
- Brush water on the wrapper edges. Fold in the left and right corners, then fold the bottom corner up and tuck. Roll tightly and seal the edge.
- Fry the egg rolls in hot oil, turning continually so they brown evenly, until golden and crisp. Drain on paper towels. To bake, place seam-side down on a sprayed baking sheet and bake 18 minutes at 425°F, or until golden.
- Serve hot and enjoy.
Notes
If short on time, smoke the meat at 225°F for 2–4 hours for great flavor, or thinly slice and pan-sear the meat quickly. Store leftovers in the refrigerator for 3–4 days.
Nutrition
Calories: 370 kcal per serving (approximate; use as a guideline).
French Dip Sandwiches
This classic sandwich gets more depth of flavor when the beef is slow-cooked, making it a great companion recipe if you have leftover roast for the egg rolls.
