Philly Cheesesteak Egg Rolls Recipe

Philly Cheesesteak Egg Rolls on a platter

The Spruce Eats / Diana Chistruga

Prep: 25 mins
Cook: 31 mins
Total: 56 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 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 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 with a side of ranch.

"This is such a fun recipe! The whole family can participate in the rolling process. Flavors are on point and they’re perfectly crunchy. I got exactly 12 rolls, so double recipe if you need more. The great part is that they fry quickly so you have them ready in less than an hour." —Tara Omidvar

Philly Cheesesteak Egg Rolls Recipe/tester image
A Note From Our Recipe Tester


  • 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 store-bought or homemade 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 Rolls ingredients in bowls

    The Spruce Eats / Diana Chistruga

  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 peppers in a pan on a burner

    The Spruce Eats / Diana Chistruga

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

    Steak slices cooking in a pan on a burner, stirred with a wooden spoon

    The Spruce Eats / Diana Chistruga

  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.

    Steak with peppers and onions in a pan

    The Spruce Eats / Diana Chistruga

  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.

    Oil in a pan on a burner, with a thermometer

    The Spruce Eats / Diana Chistruga

  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.

    Cheesesteak filling wrapped in an eggroll wrapper

    The Spruce Eats / Diana Chistruga

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

    Philly Cheesesteak Egg Rolls frying in a pan on a burner

    The Spruce Eats / Diana Chistruga

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

    Philly Cheesesteak Egg Rolls on a plate

    The Spruce Eats / Diana Chistruga

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.