If you’ve ever made an appetizer so good that people start hovering near the kitchen like hungry raccoons waiting for the next batch… welcome to my life with these Crispy Philly Cheesesteak Egg Rolls.

I swear, the first time I made them for a game day gathering, my cousin ate five before I even finished frying the rest. I’m not naming names — but if you’re reading this, you know who you are.

Anyway, if you’re here because you want something:
✔ crispy
✔ cheesy
✔ juicy
✔ ridiculously addictive
✔ and easier than it looks

…then you’re in the right place.

Egg rolls + Philly cheesesteak = the kind of recipe fusion that makes people say, “Hold on… WHY have I never had this before?”

Honestly, same.

I spent way too long testing versions of these — because yes, I take appetizers way too seriously — and after analyzing the top 10 Google-ranking recipes for Philly cheesesteak egg rolls, I realized they all share certain elements:

• ribeye or shaved steak
• lots of melty cheese (usually provolone or American)
• onions + bell peppers
• crispy wrappers
• seasoning that actually tastes like something
• dipping sauce options

But most of them missed something — the extra-juicy, extra-cheesy, extra-addictive factor that makes people inhale these in minutes. So I fixed that.

Grab a napkin. Or like, several. These get juicy.

---

Why These Cheesesteak Egg Rolls Hit Differently

I’m convinced these win every party because they check all the sensory boxes:

1. Crispy shell

The egg roll wrappers fry up golden and shatteringly crisp — way crispier than anything you get in takeout.

2. Melty, oozy cheese

I mix provolone + mozzarella, which gives that beautiful cheesepull you pretend doesn’t matter but absolutely does.

3. Juicy steak filling

I use shaved ribeye because it stays tender and cooks in like two minutes. No dry, sad beef allowed here.

4. Perfect seasoning

Salt + pepper alone ain’t winning any medals. A bit of Worcestershire + garlic + onion powder = magic.

5. A low-effort, high-reward vibe

These look fancy but are ridiculously easy.

And the biggest secret? I freeze them for 15 minutes before frying.
This keeps everything sealed and tight so the filling doesn’t explode like a cheesy grenade.

---

The Tools I Use (Because Yes, They Make Life Easier)

These aren’t required, but IMO they make everything smoother.

• Presto FryDaddy Electric Deep Fryer
  I love this thing way too much. It heats fast and keeps oil clean.
  
• Nasoya Egg Roll Wrappers
  Consistent size, easy to roll, never tear on me.
  
• OXO Good Grips Tongs
  Perfect for grabbing crispy egg rolls without ripping them.
  
• Lodge Cast Iron Skillet
  When I don’t want to pull out the fryer, this does the job.
  

---

Save

Ingredients You Need

The Filling

• 1 lb shaved ribeye (or very thinly sliced steak)
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Worcestershire sauce
• Salt + pepper
• 6 slices provolone, chopped
• 1 cup shredded mozzarella

The Wrappers

• 1 pack egg roll wrappers
• Small bowl of water (to seal)

For Frying

• Vegetable oil

Optional Dipping Sauces

• Cheez Whiz (don’t judge — Philly people swear by it)
• Spicy mayo
• Garlic aioli
• Ranch (because Americans will dip anything in ranch, and I respect that)

---

How to Make the Crispiest Philly Cheesesteak Egg Rolls?

1. Sauté the Vegetables

Cook onions and peppers in olive oil until soft and golden.
Tip: Let them get a little caramelized — flavor boost.

2. Add the Steak

Throw in the shaved ribeye and season with everything: garlic powder, onion powder, salt, pepper, Worcestershire.

Stir until the steak is just cooked. Don’t overcook it — nobody wants dry steak.

3. Add the Cheese

Turn off the heat.
Mix in provolone and mozzarella until everything turns into a glorious cheesy mess.

Ever wondered why this works so well?
Because you want the cheese melted before rolling so it doesn’t ooze out later.

4. Prep Your Wrappers

Lay out a wrapper like a diamond.
Add 2–3 tablespoons filling near the bottom.
Roll, tuck, fold, seal with water.

If your first one looks sad, welcome to the club. The second one always looks better.

5. Freeze for 15 Minutes

This is a crucial step the top-ranking recipes almost never mention.
Freezing tightens the wrapper and prevents bursting.

6. Fry

Heat oil to 350°F.
Fry 3–4 at a time until golden (about 3–4 minutes).

Lay on paper towels to drain.

Try not to burn your mouth eating the first one. I fail every time.

---

Tips I Learned After Many, MANY Batches

1. Use shaved ribeye

It tastes like the real Philly deal.

2. Add cheese inside the filling

Not on top. Not sprinkled.
Inside. Mixed. Melted. Essential.

3. Freeze before frying

Reduces leak disasters.

4. Don’t overfill

More filling ≠ better egg roll.
Overfilling = explosion risk.

5. Use low-moisture cheese

Mozzarella + provolone is perfect.

6. Don’t skip Worcestershire

It adds deep savory flavor.

These tips come from test kitchen mistakes that I would prefer you not relive, honestly.