Philly Cheesesteak Egg Rolls

24 Servings
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Philly Cheesesteak Egg Rolls with an easy, tasty ground beef and melty cheese filling. All the classic flavors you love in a crispy wrapper!

This delicious, fun Appetizer combines the mouthwatering, beefy goodness of a Philly Cheesesteak with a dunkable, crispy fried Egg Roll. It’s East meets West finger food that’s sure to be a hit at all your parties!

Cheesesteak Egg Rolls have all the flavors of the classic Philly Cheese Steak Sandwich in a crispy shell and made with ground beef! So easy to make and they taste...AMAZING.

For those of us who love to cook for others, deep down we all want to come across that dish. You know, the instant hit that everyone can’t stop raving about. The one everyone wants the recipe for and whenever there’s a potluck, they say “are you bringing that dish again?!”. We all secretly chase the rush of finding that super special recipe. Well, these amazing Philly Cheese Steak Egg Rolls are absolutely that dish!

Philly Cheese Egg Rolls are basically the perfect fusion of classic American food and Chinese food in one crispy, cheesy bite. They have all the classic cheesesteak flavors of beef, sauteed green peppers and onions, and of course lots of cheese. They are super delicious all on their own but the beefy flavor. melty cheese, and crispy fried goodness goes great with all your favorite dipping sauces too! From Ranch Dressing to Beer Cheese Dip to Spicy Mayo, these Philly Cheese Steak Rolls are perfect for dunking in the best dips and sauces. 

Egg Rolls might seem like a restaurant-only appetizer, but they are actually very easy to make at home. All you need is some store bought egg roll wrappers and a tasty filling that can be anything from traditional egg roll ingredients to this Philly Cheesesteak twist. You don’t need a special deep fryer to fry them to crispy perfection either, just a large pot and some canola oil. You can even cook them in an air fryer, if you have one, or bake them for even less work and clean up!

Homemade Cheesesteak Egg Rolls are an awesome, crowd-pleasing finger food for parties. They are really budget friendly too, so you won’t mind adding them to your party trays for any occasion.They are made with cheaper ground beef instead of ribeye steak and the rest of the filling is made of simple ingredients like green peppers and American Cheese. Egg roll wrappers are pretty cheap too plus these Beefy Philly Cheese Rolls are really hearty, so 24 rolls can go a long way to serve a crowd on a budget!

Cheesesteak egg rolls have all the flavors of the classic Philly Cheese Steak Sandwich in a crispy shell and made with ground beef! So easy to make and they taste...AMAZING.

How to Make Philly Cheesesteak Egg Rolls

  • Meat: Brown the beef in a large pan, careful to keep it in larger chunks while cooking through and getting a good sear. Stir in the salt, pepper and Worcestershire, then transfer the beef to a plate.
  • Filling: In the same pan, melt the butter and add the veggies. Cook until they are softened and caramelized. Return the meat back to the pan and stir until combined. Cool the beef mixture.
  • Assemble: Lay the egg roll wrappers out and place ½ a slice of American Cheese in the middle. Top with some of the beef mixture.
  • Roll: Pull the left bottom corner over the filling, then the two side corners. Wet around the exposed edges and roll the wrapper over the filling tightly.
  • Fry: Heat about 3 inches of oil to 375 degrees in a large pot. Once hot, fry 3-4 egg rolls at a time until they are golden. Only the outside needs to cook so remove when brown all over. Drain on a cooling rack and serve hot.

More Amazing Philly Cheesesteak Recipes

FAQs for Philly Cheesesteak Egg Rolls

What kind of meat do you use in a cheesesteak?

Thinly sliced steak, usually ribeye or top round, is used to make a traditional Philly Cheesesteak. The steak is frozen so you can slice it very thin before seasoning and cooking. However these egg rolls are made with ground beef that is seasoned like the classic steak so they are more affordable and a bit easier to make.

How do I keep the egg rolls from getting soggy?

The key to making sure your egg rolls aren’t soggy is having the right oil temperature. If the oil is too cool, they take longer to cook and soak up more oil which makes them soggy. Use a thermometer to monitor the temp, and don’t over-fill your pot, so the temperature stays at the right temperature. 

How do you fold Egg Rolls?

Starting with a wrapper turned sideways like a diamond. Place the filling in the middle. Fold the bottom corner over the filling, followed by the two side corners. Then, brush a little water on the edges to help seal the roll, and tightly roll it towards the top corner.

Cheesesteak egg rolls have all the flavors of the classic Philly Cheese Steak Sandwich in a crispy shell and made with ground beef! So easy to make and they taste...AMAZING.

Key Ingredients

  • Ground Beef: Ground beef brings the classic, beefy flavor that Philly Cheesesteak is known for but way more cost effective and quicker to make than shaving frozen steak. 
  • Worcestershire Sauce: Worcestershire sauce, with its vinegary, sweet, and savory elements, heightens the taste of the beef and is a classic seasoning for Philly Cheesesteaks.
  • Onions and Peppers: There are a lot of optional toppings, but one thing any true Philly Cheesesteak has to have is some sauteed onions and bell peppers! Green bell peppers and yellow onion are standard but you can swap in red peppers if you want.
  • American Cheese: This one might be controversial for the Provolone purists, but the American cheese just melts so much better into the ground beef. Plus, for those who love their Philly Cheese “wit”, you’ll love the nod to Cheez-Wiz.
  • Egg Roll Wrappers: These thin pastry sheets get deliciously crispy as soon as they are fried. They are thicker than spring roll wrappers to hold in all the hearty beefy filling without breaking.

Can Philly Cheesesteak Egg Rolls be made ahead of time?

Yes! Prepare and roll the egg rolls, then store them in the refrigerator covered with a damp cloth until ready to cook. You can also freeze them without cooking and fry them frozen. Freeze them individually on a tray before transferring them into a freezer bag. They can be stored frozen for up to 3 months and fried directly from frozen, just add a few extra minutes to the cooking time.


  • Mushrooms: Don’t worry mushroom lovers, you can add some Sauteed Mushrooms to your Philly Cheese Egg Rolls too! This will bulk up your filling a bit, so you may want to get extra wrappers, or serve the leftover filling over rice the next day for lunch.
  • Chicken Cheesesteak: Use ground chicken, or ground turkey, instead of beef. This variation is lighter yet still packed with flavor. Season the chicken just as you would the beef, and or adding a pinch of smoked paprika for extra smoky flavor.
  • Cheese: Feel free to swap in provolone instead of American cheese if you prefer that on your Philly Cheesesteaks. You can also use Cheese Wiz for a creamy, cheesy egg roll, or other cheeses that melt easy like mozzarella or jack cheese.

Baked Philly Cheesesteak Egg Rolls

  • Prepare the filling and wrap the egg rolls as usual.
  • Preheat your oven to 425 degrees.
  • Line a cookie sheet with parchment paper and place the egg rolls on the sheet without touching.
  • Brush or spray the egg rolls lightly with oil. This step helps achieve a golden-brown, crispy exterior.
  • Bake the egg rolls in the preheated oven for 15 minutes, then flip each egg roll and bake for an additional 10 minutes, or until they’re golden and crispy.

Air Fryer Philly Cheesesteak Egg Rolls

  • Prepare the egg rolls as usual, including making the filling, and rolling the egg rolls with the cheese and filling.
  • Preheat your air fryer to 370 degrees. Lightly spray or oil the air fryer basket.
  • Place the egg rolls into the basket, ensuring they don’t overlap.
  • Mist the tops of the egg rolls with oil spray. This helps them to brown evenly.
  • Cook the egg rolls in the air fryer for about 10 minutes.
  • Carefully flip each egg roll and cook until they are crisp and golden, up to 10 more minutes.
Cheesesteak egg rolls have all the flavors of the classic Philly Cheese Steak Sandwich in a crispy shell and made with ground beef! So easy to make and they taste...AMAZING.

More Tasty Egg Roll Recipes

How to Store

  • Serve: These egg rolls are best served hot and fresh, but don’t leave them out more than 2 hours at room temperature. Leftover Philly Cheesesteak Egg Rolls can be stored in the refrigerator for up to 4 days.
  • Reheat: To reheat, bake in an oven preheated to 375 degrees until heated through and crispy again, flipping halfway through.
  • Freeze: Cool the leftover egg rolls completely, then freeze until solid on a tray to prevent freezer burn and sticking. Store the frozen rolls in a freezer safe bag for up to 3 months. Reheat from frozen in the oven.

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Philly Cheesesteak Egg Rolls

Philly Cheesesteak Egg Rolls with an easy, tasty ground beef and melty cheese filling. All the classic flavors you love in a crispy wrapper!
Yield 24 Servings
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons butter
  • 1 yellow onion , chopped
  • 1/2 green bell pepper , chopped
  • 12 slices American Cheese
  • 24 egg roll wrappers
  • small bowl of water
  • canola oil , for frying


  • Start by browning the beef in the skillet.
  • Note: Try to brown without breaking up the meat too much, get a nice brown sear on the beef, then break apart as little as possible. (You want the meat to resemble a pea in size, you want to avoid taco meat consistency).
  • Add the salt, pepper and Worcestershire sauce, stir gently and remove from pan.
  • Add the butter in the pan and add the chopped onions and green bell pepper, cooking until browned and caramelized.
  • Once browned, add the meat back in and combine together.
  • Let the mixture cool while you prepare your egg roll wrappers and cheese.
  • Lay them on a flat surface and place a half a slice of American cheese on the wrapper.
  • Add three tablespoons of the meat mixture on top of the cheese.
  • Starting from the bottom left pull corner over the meat, then fold the two sides in.
  • Wet the edges and roll tightly.
  • Set a pan to heat with canola oil, about an inch high would do the trick.
  • Add 3-4 egg rolls in them at once.
  • Once they have browned, take them out and dry them on a cooling rack or brown paper bag.


  • Make sure to keep the wrappers covered when you aren’t actively using them so they don’t dry out.
  • You don’t really want to crowd the pan because they may stick together or it could even drop the temperature down too far.
  • Avoid cooling on napkins and paper towels, you don’t want to capture steam under the egg roll, it will create sogginess.


Serving: 1g | Calories: 129kcal | Carbohydrates: 9g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 328mg | Potassium: 98mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 1mg
Philly Cheesesteak Egg Rolls cooked, sliced in half, and stacked on each other

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Its nice for you to have so many eggs roll recipes to choose from,but i wish you would do me a favor, I see so many people dissect their egg rolls like it was a finger sandwich which is not or rolling up a egg roll like a burrito again which is wrong and it drives me crazy! The correct way of rolling a egg roll is place your filling on one corner of the wrapper then turn it upward towards the top, fold the sides corners in and you’re done, about eating a egg roll you never cut, chop a egg roll when you eat it you just eat it whole, now if you want to give a friend a egg roll you just give them a whole egg roll as it is, because when people do things like cut up a egg roll the fillings will spill all over the place and if looks disrespectful to the Chinese community.

  2. When I make these egg rolls, can I freeze them? If so, do I cook them fully and freeze, or freeze the wrapped egg rolls and cook them later?

  3. These were delicious! I used swiss for a couple because I ran out of American. I preferred the American cheese because it had more flavor. Definitely will make these again! We dipped them in ranch and Sriracha mayo with potato wedges as a side. A definite hit with my family!

  4. Hi
    These cheesesteak are great. Made them a few times and they were a hit. Now I’am
    Having people over for a barbecue Fourth of July I want to know if I can make these a day ahead.

    1. On a sheet pan with wax paper or parchment paper in a single non-touching layer until frozen, then add to a ziplock bag with the air squeezed out for freezing.

  5. Made these this evening. I really liked them. But the meat mixture didn’t cover anywhere near 24 egg rolls, mine also didn’t look as pretty. Several I made with American cheese, several with Swiss. Think I liked the Swiss better. Would make again.

  6. Can you bake the philly cheesesteak eggrolls ? I have 3 different types of deep fryers and i’m no good at any of them thanks for your help

  7. These sound totally yummy, except that I’d use Provolone cheese instead of American. We LOVE Philly Cheesesteaks, so I’m going to try and figure out how to make Philly Cheesesteak Stromboli, per my hubby’s bright idea. Hey, they sound pretty good to me!

    1. I’ve not tested it so I’m not sure if it’ll work or not. If you decide to try, I’d love to know how it turns out. Thanks.

    2. I cook mine in the air fryer every time! 370 degrees for 12 minutes. I spray them with oil, cook 6 minutes then flip spray with more oil and cook for another 6 minutes (or until your desired crispness). They come out perfect!

  8. Love the receipes you show, Original easy and ones I wouldn’t think of on my own. The chicken tenders with brown sugar and bacon is todays find. Thank y ou and keep them coming.

  9. Oh yes the philly cheese steak egg rolls… It will be delicious never thought of that my Son doesn’t like egg rolls i can make him the philly cheese steak egg rolls… Great recipe. Thank you

    1. Very good and my kids loved them. FYI, I measured the meat portion for each and it only made 12. Definitely need to double the meat mixture for 24.

  10. Made these exactly as listed except cooked onion and bell pepper first, then just added ground beef to the pan and cooked it all together. This was amazing!!! I thought the beef mixture would need more flavor but it was perfect as stated in recipe. Saved and will make again!

  11. To Sabrina – Thank you so much for sharing this recipe! My husband is a Cheese Steak anything lover! He has bone marrow cancer, and the chemo makes a lot of things taste bad. Plus he doesn’t have much of an appetite, so I am always looking for recipes that he will like.

    To Tammi Peck – Thanks for your info on baking these, as well as using ground turkey. In addition to the cancer, my husband recently had a heart attack so we don’t do fried foods. It is really hard to have to find things he will eat while also having to constantly adapt recipes to his diet, not knowing if it will be a good thing or not! LOL! Keep posting your adaptations! There are some of us who really appreciate it!

  12. I made these for dinner tonight. I used ground turkey, onion, red and orange peppers, mozarella/provolone shredded cheese then baked at 400 degrees for ab out 15-20 min. Oh I sprayed them with cooking spray….they were good. I would use more onion and peppers next time and I’d add a little more garlic/herb seasoning and maybe try using velveeta cheese slices . Overall they were good and will make again.

    1. Sorry Tammi, but when you completely change the ingredients in a given recipe, your comment as to the results are worthless. You clearly are a creative cook, and your ideas sound great, but they have no reflection or bearing on how one might enjoy the published recipe. 

  13. My restaurant makes these but they use sliced prime rib and they are served with a side of horse radish sauce. I get them all the time.

    1. You can but just know that they won’t be as crispy. I would suggest spraying them with cooking spray or brush them with oil before baking to help get some crisp. Bake at 400 for around 1-15 minutes or until golden brown.

    1. I haven’t tried it but I’m sure you could. They won’t be as crispy but if you spray them with cooking spray or brush them with oil before baking, they should still get some crisp. I would suggest 400 degrees and they would probably need 10-15 minutes or until golden brown. Let me know how they turn out!

      1. I tried baking – 400 degrees and a little over 15 minutes. I brushed with an egg wash to help them brown and they turned out great!

      1. Yes you do have to start somewhere. My daughter is learning to cook, this recipe is perfect to try. Thank you.

      1. I haven’t made these yet, but I wanted to say that I love the great tips on how the consistency of the meat should be and how to test the oil. I will be making tonight, can’t wait!

  14. This is a delicious idea! My husband doesn’t even ,like egg rolls, but he loves cheesesteaks!

  15. Hi Sabrina – we love this recipe so much, we are making it this afternoon! Hope ours turn out as delicious as yours look! Kelli from Yum Goggle

    1. Yeah meat and cheese in a crispy shell, and you can dip it. That is pretty kid friendly 🙂 Even with my picky little one.

  16. This is such a great idea. I love egg rolls. I will have to try this recipe on the weekend.

  17. My husband would love these. Similar to the steak tornado appetizer things from Applebees.

    1. oh, I’ve never been to Applebees, but somehow steak tornado sounds like a delicious weather event I want to be a part of.

  18. My GOODNESS This looks incredible. I will certainly make this recipe, I love eggrolls and cheesesteaks, great combination.

    1. thanks! If he is anything like mine, you will turn your back for a minute and the plate will be empty!

      1. I made them for my family’s birthday party they loved them next time I need to make more they went thru 40 half s
        In 10 min thank u great recipe kathleen from las vegas

        1. I haven’t tried it but I’m sure you could. They won’t be as crispy but if you spray them with cooking spray or brush them with oil before baking, they should still get some crisp. I would suggest 400 degrees and they would probably need 10-15 minutes or until golden brown. Let me know how they turn out!

          1. We baked ours tonight, I brushed them with avocado oil and then baked at 350 degrees for 15-20 minutes. They turned out pretty good

  19. I love an asian twist on foods, and cheesesteaks are delish anyway you slice it! Yum!

  20. These look really good. I think my husband and son would love them. Thanks for the recipe.