Philly Cheesesteak Egg Rolls Recipe

Philly cheesesteak egg rolls

The Spruce Eats / Morgan Baker

Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 12 servings
Yield: 12 egg rolls
Nutrition Facts (per serving)
565 Calories
39g Fat
29g Carbs
24g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 565
% Daily Value*
Total Fat 39g 51%
Saturated Fat 12g 60%
Cholesterol 68mg 23%
Sodium 771mg 34%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 10%
Total Sugars 1g
Protein 24g
Vitamin C 8mg 38%
Calcium 258mg 20%
Iron 3mg 14%
Potassium 333mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fun take on the traditional Philly cheesesteak is a great meal to make with kids. Leave the slicing and frying up to you, but let them have fun with the stuffing and rolling. This recipe incorporates green peppers and steak sauce for additional flavor and texture, but if you’d rather go fully traditional, you can eliminate those ingredients without any other tweaks to the recipe.

Feel free to fry up a batch of these, allow them to cool completely, then freeze in a freezer bag for up to a month. Just remove and reheat in a toaster or oven until evenly hot throughout and serve up with a side of ranch.


  • 2 tablespoons unsalted butter

  • 1 small yellow onion, thinly sliced

  • 1 medium green bell pepper, thinly sliced

  • 1 pound ribeye steak, thinly sliced

  • 1 teaspoon garlic powder

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons steak sauce

  • Canola or vegetable oil, for frying

  • 12 slices provolone cheese

  • 12 store-bought egg roll wrappers

Steps to Make It

  1. Gather the ingredients.

    Philly cheesesteak egg roll ingredients

    The Spruce Eats / Morgan Baker

  2. In a large, deep, heavy-duty skillet, melt the butter over medium heat. Add the onions and cook, stirring occasionally until fragrant, about 3 minutes. Add the green pepper and continue cooking until tender, about 3 minutes more. Transfer to a plate and set aside.

    Onions and bell pepper in a frying pan

    The Spruce Eats / Morgan Baker

  3. Add the sliced ribeye to the skillet and season with garlic powder, salt, and pepper. Cook until no longer pink, about 4 minutes.

    Beef added to the skillet with peppers and onions

    The Spruce Eats / Morgan Baker

  4. Add the pepper and onion mixture back to the pan along with the steak sauce. Stir until the mixture is coated in the sauce. Lower the heat to low and simmer, about 3 minutes. Remove from heat.

    Philly cheesesteak ingredients in a pan

    The Spruce Eats / Morgan Baker

  5. Wipe the skillet clean. Add 2 to 3 inches of oil to the skillet. Increase the heat to medium-high. Heat the oil until it reaches 350 F.

  6. Meanwhile, put one slice of provolone in the center of an eggroll wrapper. Top with about 2 tablespoons of steak mixture. Fold the eggroll wrapper according to package directions, using water to seal the edges. Repeat with remaining ingredients.

    Filling added to an egg roll wrapper

    The Spruce Eats / Morgan Baker

  7. Fry 3 to 4 egg rolls at a time, turning occasionally until golden brown on all sides, about 4 minutes.

    Egg roll frying in hot oil

    The Spruce Eats / Morgan Baker

  8. Drain on paper towels. Repeat with the remaining eggroll wrappers. Serve with a dipping sauce of your choice.

    Philly cheesesteak egg roll on a plate

    The Spruce Eats / Morgan Baker

How do you thinly slice a ribeye?

To make the ribeye easy to slice, freeze it for about 30 minutes first, then slice using a very sharp knife.