Craving healthy comfort food that brings together big city flavor and party-ready crunch? These Easy Philly Cheesesteak Egg Rolls are the ultimate budget-friendly recipe for everything from game day to late-night cravings. With every bite, you get golden, crisp shells filled with juicy, tender steak, gooey cheese, and perfectly seasoned peppers and onions. If you love quick family meals, crave high protein snacks, or need something fun for your next gathering, this is the best dinner prep meal you’ll ever serve!
Why You’ll Love This Recipe
Crispy on the outside, melty and savory on the inside—these egg rolls are pure comfort.
They’re easy high protein high calorie meals that double as a snack, lunch, or hearty appetizer.
Handheld and portable, they’re perfect for meals for two delivered at home, tailgating parties, or any event where finger foods steal the show.
The filling is packed with real steak, sautéed peppers, onions, and melted cheese, making every roll a hit with adults and kids alike.
You can meal prep microwave lunches with leftovers and freeze extras for busy days.
Plus, with no haram ingredients, you can serve these confidently at any gathering, making them a great halal-friendly crowd-pleaser.
What Makes This Recipe Special?
This isn’t your average ready made protein meal—it’s a mashup of two comfort food classics: the Philly cheesesteak and the crispy egg roll.
Each roll is generously filled with tender, thinly-sliced steak (think classic ribeye or flavorful flank), sautéed onions, green and red bell peppers, and your favorite melty cheese (provolone, mozzarella, or cheddar all work).
The magic happens when it’s wrapped up and fried to golden perfection—crunchy outside, creamy and gooey inside.
They’re freezer-friendly, air fryer-friendly, and totally customizable for your next high protein meal plan or party snack lineup.
Ingredients You’ll Need
- 1 lb ribeye steak or flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 small green bell pepper, finely diced
- 1 small red bell pepper, finely diced (optional)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 slices provolone cheese, chopped (or shredded mozzarella/cheddar)
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
For Serving:
- Cheese sauce or halal aioli (optional)
- Ranch dressing, spicy ketchup, or your favorite dipping sauce
How to Make It Step-by-Step
- Cook the Steak:
Heat olive oil in a large skillet over medium-high heat. Add thinly sliced steak and cook 3–4 minutes until browned. Sprinkle with garlic powder, salt, and black pepper. Remove steak from skillet and set aside. - Sauté the Veggies:
In the same skillet, sauté diced onion and bell peppers for 3–4 minutes until softened and sweet. Stir steak back into the skillet, combine, and let the filling cool for a few minutes. - Add Cheese:
Fold chopped provolone or your cheese of choice into the cooled steak-veggie mixture. Stir until everything is combined and the cheese starts to melt. - Assemble Egg Rolls:
Lay an egg roll wrapper on a flat surface, turning it like a diamond. Spoon about 2 tablespoons of filling into the center. Fold the bottom corner over the filling, tuck in both sides, then roll up tightly. Brush the top edge with beaten egg and press to seal. Repeat with remaining wrappers and filling. - Fry:
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning as needed, until golden and crisp. Drain on paper towels. - Serve:
Serve hot with cheese sauce, ranch, spicy ketchup, or your favorite halal-friendly dipping sauce.
Tips for Best Results
- Freeze the steak for 20 minutes before slicing for the thinnest, most tender pieces.
- Let the filling cool before wrapping to prevent soggy wrappers.
- Avoid overfilling to keep egg rolls from bursting during frying.
- Fry in batches and don’t overcrowd the pan for extra crispness.
- For lighter low calorie high nutrition meals, bake or air fry instead of deep-frying.
Ingredient Substitutions & Variations
- Swap ribeye for flank steak, sirloin, or even thinly sliced chicken breast for a chicken cheesesteak twist.
- Use shredded mozzarella or cheddar instead of provolone.
- Try low-carb wraps for a keto-friendly version, or lettuce cups for a no prep keto meal.
- Add diced jalapeños or a dash of hot sauce for spicy egg rolls.
- Substitute sunflower oil for vegetable oil if preferred.
- Make it best vegan meal prep friendly by using plant-based steak strips and vegan cheese.
Serving Suggestions
- Arrange on a platter with little dipping bowls for game day, parties, or potlucks.
- Serve with spicy ketchup, halal cheese sauce, or garlicky aioli for dipping.
- Pair with a fresh green salad or roasted veggies for a fun dinner.
- Include on an appetizer board for healthy meal plans for two or gatherings.
- Wrap up leftovers in foil for an on-the-go lunch or as a side with healthy boxed meals.
Pairing Ideas (Drinks, Sides, etc.)
- Sip with sparkling lemonade, iced tea, or a hello fresh low calorie menu drink.
- Pair with sweet potato fries, baked potato wedges, or crunchy slaw.
- Serve with roasted chickpeas, vegetable sticks, or a creamy potato salad.
- For a comfort food feast, add mini burgers, chicken wings, or mozzarella sticks.
- As part of a quick family meal, serve with soup or hearty chili.
How to Store and Reheat Leftovers
- Store cooked egg rolls in an airtight container in the fridge for up to 3 days.
- Reheat in an oven or air fryer at 375°F (190°C) for 5–7 minutes until crispy again.
- For best texture, avoid microwaving, as this softens the shells.
- Freeze uncooked egg rolls in a single layer on a tray, then transfer to a bag for up to 2 months.
- Fry or bake straight from frozen, adding a few extra minutes to the cook time.
Make-Ahead and Freezer Tips
- Prep the steak filling up to 2 days ahead and refrigerate until ready to assemble.
- Assemble egg rolls in advance and freeze—cook straight from frozen, no thawing needed.
- To bake instead of fry, brush with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway for even crispness.
- Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway for crispy results without extra oil.
- Great for premade lunch meals, so you always have a tasty snack ready to go!
Common Mistakes to Avoid
- Don’t wrap egg rolls while the filling is hot—wait for it to cool a bit.
- Avoid overstuffing or under-sealing, or you’ll lose filling during frying.
- Don’t fry at too low a temperature; aim for 350°F (175°C) for perfect crunch.
- If baking, always brush with oil to encourage browning.
- Always use halal-friendly cheese and ingredients for gatherings with dietary needs.
Frequently Asked Questions (FAQ)
What steak is best for Philly cheesesteak egg rolls?
Ribeye is classic for its marbling and tenderness, but flank, sirloin, or thinly sliced chicken also work well.
Can I substitute the cheese?
Absolutely! Provolone is traditional, but mozzarella, cheddar, or American cheese melt beautifully.
Can I air fry these egg rolls?
Yes! Air fry at 375°F for 10–12 minutes, flipping halfway, for crispy results.
What’s the secret to crispy egg rolls?
Keep the oil hot, don’t overcrowd the pan, and make sure to seal the rolls well.
How do I make these ahead?
Prepare the filling or even assemble the egg rolls in advance. Freeze before frying or baking for a quick snack later.
How do I seal egg rolls?
Brush the wrapper edges with beaten egg before rolling and pressing to seal.
Can I use deli roast beef?
Yes! Chop finely and mix with sautéed veggies and cheese before wrapping.
How do I keep leftovers crispy?
Reheat in the oven or air fryer for best results.
Cooking Tools You’ll Need
- Large skillet
- Sharp knife and cutting board
- Mixing bowl
- Tongs or slotted spoon
- Deep fryer or heavy pot for frying (or air fryer/oven for baking)
- Paper towels for draining
- Pastry brush for sealing
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Philly Cheesesteak Egg Rolls
Ingredients
- 1 lb ribeye steak or flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 small green bell pepper, finely diced
- 1 small red bell pepper, finely diced (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices provolone cheese, chopped (or shredded mozzarella/cheddar)
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- vegetable oil, for frying
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3–4 minutes until browned. Season with garlic powder, salt, and pepper. Remove from skillet and set aside.
- In the same skillet, sauté the onions and bell peppers for 3–4 minutes until softened. Add the steak back into the skillet and mix well. Remove from heat and let cool slightly.
- Fold in the chopped provolone cheese until just melted and combined.
- Place an egg roll wrapper on a flat surface in a diamond shape. Add about 2 tablespoons of the steak mixture and a sprinkle of cheese in the center.
- Fold the bottom corner over the filling, then fold in the sides. Brush the top edge with the beaten egg and roll up tightly to seal. Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes or until golden brown and crispy. Drain on paper towels.
- Serve hot with cheese sauce, ranch dressing, spicy ketchup, or your favorite dipping sauce.
