Philly Cheesesteak Egg Rolls

A delicious fusion of classic Philly cheesesteak flavors wrapped in a crispy egg roll. Perfect as an appetizer or satisfying snack for gatherings and game days.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook your steak. Slice ribeye thin (freeze it 30 min first if you need to make slicing easier). Heat 1 tbsp oil + 1 tbsp butter in a skillet on medium-high. Add onions (and peppers if using) — sauté until soft and golden. Add the steak, season with salt, pepper, garlic powder, onion powder. Cook until browned and tender, about 4–5 minutes. Drain any excess grease so your rolls stay crispy.

Step 2

Add the cheese. Turn off the heat and immediately mix in your cheeses. Stir until melty and creamy Let it cool 5 minutes before wrapping.

Step 3

Roll ’em up. Lay an egg roll wrapper like a diamond (point facing you). Spoon 2–3 tbsp of the cheesesteak mix into the center. Fold the bottom corner up, tuck it under tight, then fold in the sides. Brush the top corner with the beaten egg and roll it up snug like a blunt (tight seal = crispy roll). Repeat until all are rolled.

Step 4

Fry ‘em golden. Heat oil in a deep pan to 350°F (175°C). Fry 2–3 rolls at a time for 3–4 minutes, turning until golden brown all around. Drain on paper towels. (If you want to air fry — brush lightly with oil and air fry at 390°F for about 10–12 minutes, flipping halfway.).

Step 5

Make the dip (optional but bomb). Mix mayo, ketchup, hot sauce, garlic powder, and Worcestershire — whip it smooth.

Step 6

Serve hot! Slice ‘em on the bias (diagonal), dip in sauce, and go crazy.