The Philly cheesesteak is a classic, but let's face it: the bread can get soggy, and the sandwich is messy. Enter the egg roll wrapper—a crispy, portable vessel that turns the iconic filling into a bite-sized miracle. This version uses ground beef for ease, but doesn't skimp on flavor.
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You get the savory beef, the melty provolone, the sweet-savory peppers and onions, all wrapped in a crackling shell that shatters with every bite. It's the perfect party appetizer, game-day snack, or even a fun weeknight dinner with a side salad.
I've optimized the recipe for maximum crispiness and minimal fuss. We're using a simple pan-fry method that yields golden-brown results without a deep fryer. The filling is cooked and cooled (or even made ahead) so the wrappers stay crisp and never soggy.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef (80/20)
80/20 gives the best flavor and moisture. You can use ground sirloin for a leaner option, but you may need to add a tablespoon of oil when browning.
1 tablespoon olive oil
For sautéing the vegetables. Use a neutral oil like canola if you prefer.
1 medium yellow onion, thinly sliced
Yellow onions are sweet and caramelize well. You can use white or sweet onions if that's what you have.
1 green bell pepper, thinly sliced
Adds a fresh, slightly bitter note. Use red or yellow bell pepper for a sweeter flavor.
2 cloves garlic, minced
Fresh garlic is best, but you can use 1/2 teaspoon garlic powder if in a pinch.
1 teaspoon Worcestershire sauce
Adds umami depth. You can substitute soy sauce or balsamic vinegar.
1/2 teaspoon salt
Adjust to taste. Use kosher salt if you have it.
1/4 teaspoon black pepper
Freshly ground is best.
8 slices provolone cheese, halved
Provolone is classic, but you can use white American, mozzarella, or a blend.
12 egg roll wrappers
Found in the refrigerated produce section of most grocery stores. If you have spring roll wrappers, they work too, but are thinner.
1 egg, beaten (for sealing)
Water works too, but egg gives a better seal.
Vegetable oil, for frying
Use a neutral oil with a high smoke point like canola or peanut oil.
Tips & Tricks
Don't overstuff the wrappers
Too much filling makes them burst during frying. Use about 1/4 cup of filling per wrapper.
Seal properly
Use the egg wash to moisten the edges and press out air bubbles. A tight seal prevents oil from leaking in.
Keep the wrappers covered
Work with one wrapper at a time and keep the rest under a damp paper towel to prevent them from drying out and cracking.
Pro Tips
Step-by-Step Instructions
1. Cook the beef
In a large skillet over medium-high heat (375°F / 190°C), brown the ground beef, breaking it into small crumbles. Cook until no longer pink, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving 1 tablespoon of drippings in the pan.
2. Sauté the vegetables
In the same skillet, add olive oil if needed. Sauté onion and bell pepper over medium heat (350°F / 175°C) until softened and lightly browned, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
3. Combine and season
Return the beef to the skillet. Add Worcestershire sauce, salt, and pepper. Stir to combine and cook for 2 minutes to meld flavors. Remove from heat and let cool slightly.
4. Assemble the egg rolls
Lay an egg roll wrapper on a clean surface with a corner facing you. Place 2 tablespoons of the filling in the center, then top with a half slice of provolone. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
5. Heat the oil
In a deep skillet or Dutch oven, heat about 1 inch of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.
6. Fry in batches
Carefully place 3-4 egg rolls into the hot oil, seam-side down. Fry for 2-3 minutes per side, until golden brown and crispy, about 5-6 minutes total. The internal temperature should reach 165°F (74°C).
7. Drain and serve
Remove with tongs and drain on a wire rack. Serve hot with your favorite dipping sauce (like ketchup, ranch, or spicy mayo).
Delicious Variations
Spicy
Add 1/4 teaspoon of cayenne pepper or a few dashes of hot sauce to the beef mixture.
Mushroom melt
Sauté 1 cup of sliced mushrooms with the onions and peppers for extra earthiness.
Chicken philly
Swap the ground beef for ground chicken or turkey, and use provolone or mozzarella.
How to Store Philly Cheese Steak Egg Rolls Ground Beef
Refrigerator
Store leftover egg rolls in an airtight container in the fridge for up to 3 days.
Freezer
Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 2-3 minutes to the cooking time.
Reheating
Reheat in an air fryer at 375°F (190°C) for 5-7 minutes, or in a 400°F (200°C) oven for 8-10 minutes, until crispy and hot.
Frequently Asked Questions
Q: Can I bake these instead of frying?
Yes, you can bake them. Preheat your oven to 400°F (200°C), brush the egg rolls lightly with oil, and bake for 12-15 minutes, flipping halfway, until golden brown and crispy.
Q: Can I use leftover steak instead of ground beef?
Absolutely. Thinly slice any leftover steak (like ribeye or sirloin) and use it in place of the ground beef. Just sauté the vegetables first, then add the steak and heat through.
Q: What dipping sauce goes best with these?
A classic choice is a simple mix of ketchup and mayonnaise, or a spicy sriracha mayo. Ranch dressing also works well.
Q: Can I make these ahead of time?
Yes, you can assemble the egg rolls up to 24 hours in advance. Keep them covered in the fridge, and fry just before serving for the best texture.
If you loved these crispy, cheesy egg rolls, be sure to share this recipe with your friends and family! Leave a comment below and let me know how they turned out. And don't forget to subscribe for more game-day snacks and weeknight dinner ideas.
Philly Cheese Steak Egg Rolls Ground Beef
Ground beef Philly cheese steak egg rolls with provolone and peppers, fried to golden perfection. Perfect appetizer or snack.
🧂 Ingredients
- 1 lb (450g) ground beef (80/20)
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices provolone cheese, halved
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
📋 Instructions
- 1Cook the beef — In a large skillet over medium-high heat (375°F / 190°C), brown the ground beef, breaking it into small crumbles. Cook until no longer pink, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving 1 tablespoon of drippings in the pan.
- 2Sauté the vegetables — In the same skillet, add olive oil if needed. Sauté onion and bell pepper over medium heat (350°F / 175°C) until softened and lightly browned, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
- 3Combine and season — Return the beef to the skillet. Add Worcestershire sauce, salt, and pepper. Stir to combine and cook for 2 minutes to meld flavors. Remove from heat and let cool slightly.
- 4Assemble the egg rolls — Lay an egg roll wrapper on a clean surface with a corner facing you. Place 2 tablespoons of the filling in the center, then top with a half slice of provolone. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
- 5Heat the oil — In a deep skillet or Dutch oven, heat about 1 inch of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.
- 6Fry in batches — Carefully place 3-4 egg rolls into the hot oil, seam-side down. Fry for 2-3 minutes per side, until golden brown and crispy, about 5-6 minutes total. The internal temperature should reach 165°F (74°C).
- 7Drain and serve — Remove with tongs and drain on a wire rack. Serve hot with your favorite dipping sauce (like ketchup, ranch, or spicy mayo).
Liam covers personal finance and investing for beginners, with a focus on behavioral psychology and avoiding common money traps. He writes from the perspective of a self-taught enthusiast.
