Philly Cheesesteak Egg Rolls Recipe

Prepare steak

If not pre-sliced, partially freeze steak for 20-30 minutes to firm up, then slice as thinly as possible against the grain. Aim for strips roughly 1/8" thick.

Slice vegetables

Thinly slice the onion and both bell peppers into strips similar in size to the steak.

Heat a large skillet or cast-iron pan over medium-high heat and add 2 tbs vegetable oil. When shimmering, add the sliced onions and peppers. Sauté 4–5 minutes until softened and beginning to brown, stirring occasionally.

Push the vegetables to the side of the pan, add the thin steak slices in a single layer (work in batches if needed). Season with 1 tsp salt and 1/2 tsp black pepper. Sear steak 1–2 minutes per side until just cooked through and browned. Add minced garlic during the last 30 seconds and stir to combine.

Add 1 tbs Worcestershire sauce to the pan and toss everything together. Remove pan from heat and let cool 5–7 minutes — filling should be warm but not hot when assembling to prevent soggy wrappers.

Tear or cut American cheese slices into halves (12 halves) so you can use one half per roll for even melting.

Prepare a clean work surface. Combine 2 tsp cornstarch with 1 tbs cold water to make a glue-like slurry for sealing wrappers.

Lay one egg roll wrapper on the work surface in a diamond orientation (point facing you). Place about 2–3 tbs of the steak/pepper/onion mixture near the bottom third of the wrapper, leaving a 1/2" border on each side. Top the filling with one half slice of American cheese.

Fold the bottom corner up over the filling, tuck tightly, then fold both side corners inward. Brush the top corner with cornstarch slurry, and roll up tightly to seal. Repeat with remaining wrappers and filling — you should get 10–12 rolls depending on filling distribution.

Place assembled egg rolls seam-side down on a baking sheet. If not frying immediately, refrigerate for up to 30 minutes to firm up.

Pour 3–4 cups vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2" and heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and brown in about 30–40 seconds.

Fry egg rolls in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Maintain oil temperature between 330–360°F. Adjust heat as needed.

Use a slotted spoon to transfer fried egg rolls to a wire rack or paper towel–lined baking sheet to drain. Let rest 2 minutes before serving so cheese sets slightly and filling is not scorching hot.

While egg rolls rest or ahead of time, whisk together 1/2 cup mayonnaise, 1 tsp sriracha, 1 tsp lemon juice, 1/4 tsp garlic powder, and 1/8 tsp salt in a small bowl until smooth. Taste and adjust sriracha or lemon to preference. Chill until ready to serve.

Cut egg rolls in half on the bias if desired and serve hot with sriracha aioli on the side. Garnish with chopped parsley or scallions if desired.