The “Can’t Stop at One” Philly Cheesesteak Egg Rolls
“I thought I’d save a few for later, but once that first cheesy one disappeared, the rest followed it pretty quickly.”
This recipe turns a favorite comfort food into a perfect handheld snack. These egg rolls are stuffed with savory beef and a creamy, white cheese sauce that creates an incredible contrast with the golden-brown exterior. Whether you’re hosting a party or just looking for a fun weeknight treat, these are guaranteed to vanish in minutes.
Why These Are a Total Crowd-Pleaser
- The Perfect Fusion: All the bold flavors of a cheeseburger or Philly steak wrapped in a flaky, crunchy shell.
- Irresistible Texture: The combination of juicy, browned beef and a velvety white cream center makes every bite addictive.
- Game-Day Ready: These are easy to hold and dip, making them the ultimate appetizer for any gathering.
Ingredients
| Item | Quantity |
| Ground Beef or Thinly Sliced Steak | 1 lb |
| Egg Roll Wrappers | 1 package |
| Creamy White Filling (Mozzarella or Provolone Cream) | 1 cup |
| Fresh Herbs (Chopped Green Onions or Parsley) | 2 tbsp |
| Neutral Oil (for frying) | As needed |
| Seasoning | Salt, pepper, and garlic powder to taste |
Instructions
1. Prepare the Savory Filling
In a large skillet, brown the ground beef (or steak strips) over medium-high heat until fully cooked. Drain any excess fat. Season generously with salt, pepper, and garlic powder. For a truly authentic cheesesteak flavor, you can sauté diced onions and green peppers with the meat.
2. Add the Creaminess
Combine the hot, seasoned beef with a creamy white cheese base. You want a mixture that is thick and rich so it stays put inside the wrapper but melts beautifully when heated. Fold in your fresh herbs for a pop of color and freshness.
3. Wrap Them Up
Place an egg roll wrapper on a clean surface in a diamond shape. Spoon a generous amount of the beef and cheese mixture into the center. Fold the bottom corner up, tuck in the sides, and roll tightly toward the top corner. Use a dab of water on the final corner to seal the roll.
4. Fry to Golden Perfection
Heat about 2 inches of oil in a deep pan to 350°F (175°C). Carefully drop the rolls in batches, frying for 3–5 minutes until they are a deep, uniform golden brown.
5. Drain and Serve
Place the hot egg rolls on a wire rack or paper towels to remove excess oil. This ensures the crust stays as crispy as possible.
Pro-Tips for the Best Egg Rolls
- The “Sealing” Secret: Make sure your edges are tightly crimped or tucked so that luscious white cheese filling doesn’t leak out into the oil.
- Dipping Ideas: These pair perfectly with a spicy sriracha mayo, a classic horseradish sauce, or even a side of warm au jus.
- Air Fryer Version: For a lighter take, spray the rolls with oil and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through.
