Philly Cheesesteak Egg Rolls Recipe

Prep vegetables and meat

Thinly slice the onions and bell peppers into strips about 1/8–1/4 inch thick. If your ribeye isn't pre-shaved, freeze it for 20–30 minutes until slightly firm, then slice very thinly across the grain into 1–2 inch strips.

Cook aromatics and peppers

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sliced onions and peppers and a pinch of salt. Sauté, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Add the minced garlic during the last 30–60 seconds and cook until fragrant.

Cook the beef

Push the vegetables to the side of the skillet (or remove to a plate temporarily). Add the shaved ribeye in a single layer and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook undisturbed for 1 minute, then stir and continue cooking 1–2 minutes until just browned — do not overcook. If your pan is crowded, cook the beef in two batches so it sears rather than steams.

Combine and season

Return vegetables to the pan (if removed). Add Worcestershire sauce and the remaining 1/4 teaspoon black pepper. Stir to combine and cook 30 seconds to blend flavors. Remove the pan from heat and allow the mixture to cool for 5–8 minutes so it won't make the wrappers soggy.

Add cheeses

Stir in the provolone (reserve a few small slices for topping later if desired) so it melts slightly into the warm mixture. Fold in about 3/4 cup of the Cheez Whiz (reserve some for serving) until incorporated. The filling should be moist but not runny; if it seems too wet, let it drain a minute in a colander or cool further.

Prepare egg wash and wrappers

Whisk the egg and 1 teaspoon water in a small bowl to make an egg wash. Lay out egg roll wrappers on a clean work surface with one corner pointing toward you (diamond orientation).

Portion filling

Place 2–3 tablespoons of the cooled filling mixture near the lower third of each wrapper. Top with a small additional drizzle (about 1 teaspoon) of Cheez Whiz and a small piece or two of reserved provolone if you like extra cheese pull.

Roll egg rolls

Brush the two side edges of the wrapper with a little egg wash. Fold the bottom corner up over the filling, tuck snugly, then fold the left and right corners toward the center and continue rolling up tightly to seal. Brush the top corner seam with egg wash to seal. Repeat with remaining wrappers and filling. You should get about 10–12 egg rolls.

Heat oil for frying

Pour 3–4 cups vegetable oil into a heavy, deep skillet or Dutch oven to reach about 2 inches deep. 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 float immediately.

Fry egg rolls

Working in batches (do not overcrowd), gently lower 3–4 egg rolls into hot oil. Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per batch. Remove with a slotted spoon or tongs and drain on a paper towel-lined tray. Repeat with remaining egg rolls, adjusting heat as needed to maintain 350°F.

Alternative: oven-baked option

For a lighter method, preheat oven to 425°F (220°C). Place assembled egg rolls seam-side down on a parchment-lined baking sheet, brush with oil or spray lightly, and bake 12–15 minutes, turning once, until golden and crisp.

Transfer egg rolls to a serving platter. Optionally sprinkle with chopped parsley and serve with extra warmed Cheez Whiz, ketchup, or pickled peppers on the side for garnish and dipping.

Let cool slightly (about 2 minutes) before serving so the filling isn’t excessively hot. Serve hot and enjoy the Philly cheesesteak flavors in crunchy egg roll form.