Cheesesteak Egg Rolls Recipe

These egg rolls may be the most popular spin-offs of the classic cheesesteak. Hearty steak with a mixture of white American cheese, garlic, and grilled onions and peppers wrapped up and browned. Served with hot Sriracha ketchup and sliced green onion.

 Prep Time: 10 min. | Cook Time: 20 min.


Serving Amount – 4 to 6 Servings



8 oz.Original Philly® Beef Sandwich Slices 8 oz.
1 cupCanola or other neutral oil, for frying
2 TbspOlive Oil
16 ozshredded American cheese
1yellow onion, diced
1green pepper, diced
1clove of garlic, minced
8egg roll wrappers
¼ cupthinly sliced green onion, for garnish

Step 1 - In a large dutch oven or frying pan, heat oil to 350.

Step 2 - Add enough oil so that the egg rolls float in the oil rather than stick to the bottom.

Step 3 - Meanwhile, prepare the filling. Heat the olive oil in a medium skillet over medium-high.

Step 4 - Add the steak and saute, about 1 to 2 minutes per side.

Step 5 - Add the onion, garlic, pepper, american cheese and saute until the vegetables begin to soften and the cheese has melted, about 4 minutes.

Step 6 - Transfer the filling to a large bowl and let cool completely. Prepare the rolls: divide mixture into 8 equal parts and place in the center of each egg roll wrapper.

Step 7 - Fold in the side corners and roll tightly, sealing the edges with a touch of water.

Step 8 - Fry four at once, to avoid over crowding, until golden brown, about 5 minutes.

Step 9 - Place on a paper towel lined plate to remove excess oil before serving. Serve warm with green onion and a sweet chili dipping sauce.

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