If you’re craving the ultimate comfort food mashup, let me introduce you to the magic of this Cheesesteak Egg Rolls Recipe. Imagine the flavorful essence of a classic cheesesteak, filled with tender marinated steak, sautéed peppers, onions, and melty provolone and sharp cheddar, all wrapped in a perfectly crispy golden egg roll wrapper. This dish takes everything you love about cheesesteaks and transforms it into a fun, handheld appetizer or snack that’s sure to wow any crowd. Trust me, once you make these, they’ll become your go-to for game days, parties, or any time you want an impressive, savory treat.
Ingredients You’ll Need
Getting ready to make these genius egg rolls? The ingredients are wonderfully straightforward but each one plays a starring role in building layers of flavor, texture, and color that make this dish so irresistible.
- Egg roll wrappers: The crispy, golden shell that holds all the deliciousness together perfectly.
- Top sirloin or flank steak: Thinly sliced for tender, juicy bites packed with rich flavor.
- Zesty Italian dressing: Acts as a quick marinade to infuse the steak with bright, tangy notes.
- Worcestershire sauce: Adds umami depth and subtle savoriness to the meat.
- Garlic: Minced to inject a wonderful aromatic punch.
- Salt, pepper, and red pepper flakes: The essential seasonings that bring it all together, with a touch of heat.
- Mushrooms (optional): Add earthiness and a meaty texture that complements the beef beautifully.
- Onion and green pepper: Classic cheesesteak veggies that provide sweetness and crunch.
- Jalapenos: De-veined and sliced for a gentle kick without overpowering the other flavors.
- Provolone and sharp cheddar cheese: A melty, gooey blend that makes every bite dreamy.
- Egg wash: Helps seal the egg rolls tight for frying or baking.
- Canola or vegetable oil: For that perfectly crispy finish when frying.
How to Make Cheesesteak Egg Rolls Recipe
Step 1: Marinate and Cook the Steak
Start by whisking the zesty Italian dressing, Worcestershire sauce, minced garlic, salt, pepper, and red pepper flakes in a bowl or freezer bag. Toss in the thinly sliced steak and coat well. Let it marinate at room temperature for 30 minutes or refrigerate overnight for even more flavor. When ready, heat a tablespoon of vegetable oil in a skillet on medium-high until it’s just smoking. Pat off excess marinade from your steak slices for a better sear. Cook the steak undisturbed for about a minute, then stir and cook until it’s no longer pink, about 1-2 more minutes. Drain the steak to remove excess liquid and set aside.
Step 2: Sauté the Vegetables
Next, in the same skillet, heat a tablespoon of olive oil over medium-high heat. For mushroom lovers, toss in sliced mushrooms and cook until golden brown, then remove. Using that flavorful pan, add the sliced onions, green peppers, and jalapenos. Let them soften and marry together under the heat for about 6-8 minutes, stirring occasionally. These veggies add sweetness and a mild bite that complement the steak perfectly.
Step 3: Combine and Chop the Filling
Once the steak and vegetable mixture has cooled slightly, add everything to a food processor and pulse just a few times to roughly chop it. If you prefer a chunkier texture, you can chop everything by hand instead. The goal is to have a cohesive, finely chopped filling that will roll easily and melt together beautifully inside the egg roll.
Step 4: Assemble the Egg Rolls
Lay an egg roll wrapper in a diamond shape with a point facing you. Place about 3 tablespoons of the shredded cheese in the center, then top with roughly 1/4 cup of the steak-veggie mixture. Fold the bottom corner over the filling, roll tightly while folding the sides inward, and seal the edge with your whisked egg wash. Repeat this process until all the filling is rolled up, taking care to cover the finished egg rolls with a damp towel so they don’t dry out.
Step 5: Cook the Egg Rolls
For that iconic golden crunch, heat your canola or vegetable oil to 350 degrees Fahrenheit in a stock pot or deep fryer. Fry the egg rolls in batches of 3 or 4, turning occasionally, until each side is crisp and beautifully browned, about 3-4 minutes per batch. Drain on paper towels. Alternatively, for a lighter version, place the egg rolls on a sprayed baking rack over a baking sheet, lightly spray them, and bake at 425 degrees Fahrenheit for 10-15 minutes until golden and crisp.
How to Serve Cheesesteak Egg Rolls Recipe
Garnishes
These Cheesesteak Egg Rolls practically beg for a little something extra on top or alongside! Try sprinkling freshly chopped parsley or green onions for a pop of color and a mild, fresh crunch. A drizzle of your favorite cheese sauce, like queso blanco, or a side of tangy horseradish mayo can elevate the richness even further.
Side Dishes
Serve these egg rolls with crisp, refreshing sides to balance their richness. A simple side salad with a bright vinaigrette or crunchy coleslaw works wonders. For a heartier meal, some oven-roasted potato wedges or even buffalo-style celery sticks create a delicious feast that your guests won’t forget.
Creative Ways to Present
If you want to impress at your next gathering, slice the egg rolls diagonally for perfect bite-sized pieces arranged in a circular pattern around a dipping bowl. Another fun idea is to serve them on skewers or pair each roll with individual dipping sauces for a build-your-own flavor experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might not happen!), store them in an airtight container in the fridge. They’ll keep well for up to 3 days, but the crispiness of the wrapper may soften slightly.
Freezing
You can freeze the assembled but uncooked egg rolls by placing them on a parchment-lined baking sheet in a single layer. Freeze until solid, then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 2 months and can be cooked straight from frozen.
Reheating
To reheat and re-crisp those Cheesesteak Egg Rolls, pop them in a preheated oven at 375 degrees Fahrenheit for 8-10 minutes, or use an air fryer for about 5-6 minutes. Avoid microwaving if you want to keep that irresistible crunch.
FAQs
Can I use a different type of cheese?
Absolutely! While provolone and sharp cheddar are traditional and delicious here, feel free to try mozzarella for extra gooeyness or pepper jack if you want to add some spice to your egg rolls.
Are these egg rolls spicy?
The recipe includes jalapenos and red pepper flakes, but the heat level is mild and manageable. You can always adjust or omit these ingredients depending on your spice preference.
Can I bake these instead of frying?
Yes, baking is a fantastic option for a lighter version. Just be sure to lightly spray the egg rolls with cooking spray and bake on a rack so they crisp up nicely without oil.
How do I keep the egg rolls from bursting while frying?
Make sure to seal the edges tightly with the egg wash, and don’t overfill the wrappers. Also, maintain the oil temperature at around 350°F to ensure even cooking without breaking.
Can I prepare the filling in advance?
Definitely! The filling can be made a day ahead and stored covered in the fridge. This can save you prep time on the day you want to make the egg rolls crisp and fresh.
Final Thoughts
One bite of this Cheesesteak Egg Rolls Recipe and you’ll know why it’s such a standout crowd-pleaser. The wonderful fusion of classic cheesesteak flavors wrapped in a crunchy, golden shell makes every gathering a little more special. Give yourself the gift of this fun and fabulous dish—you’ll be so glad you did!
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Cheesesteak Egg Rolls Recipe
Crispy and flavorful Cheesesteak Egg Rolls combine thinly sliced marinated steak, sautéed peppers, onions, mushrooms, and melted provolone and cheddar cheeses, all wrapped in crunchy egg roll wrappers. Perfect as a savory appetizer or snack, these egg rolls can be fried for extra crispiness or baked for a lighter option.
- Total Time: 30 minutes (not including marinating time)
- Yield: 12-14 egg rolls
Ingredients
For the Egg Rolls
- 12–14 egg roll wrappers
- 1 egg, whisked with 1 tablespoon water (egg wash)
- 1 quart canola or vegetable oil (for frying)
For the Steak Marinade and Filling
- 1 pound top sirloin or flank steak, thinly sliced across the grain
- 1/3 cup zesty Italian dressing
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon red pepper flakes
- 8 oz mushrooms, sliced (optional)
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1–2 jalapenos, deveined, seeded, and sliced
- 2 cups shredded provolone cheese
- 1 cup freshly shredded sharp cheddar cheese
Instructions
- Marinate the Steak: Whisk together the zesty Italian dressing, Worcestershire sauce, minced garlic, salt, pepper, and red pepper flakes in a glass bowl or freezer bag. Add the thinly sliced steak and turn to coat well. Let marinade at room temperature for 30 minutes or refrigerate overnight for more flavor.
- Cook the Steak: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until hot. Pat excess marinade off the steak slices and add them to the skillet. Cook undisturbed for 1 minute to sear, then stir and cook for another 1-2 minutes until no longer pink. Transfer the cooked meat to a fine strainer or sieve and press gently to remove excess liquid. Set aside.
- Sauté Mushrooms (Optional): In the now empty skillet, heat 1 tablespoon olive oil over medium-high heat. Add sliced mushrooms and sauté for 3-5 minutes until golden brown. Remove and drain on paper towels.
- Sauté Peppers and Onions: Heat another tablespoon olive oil in the skillet over medium-high heat. Add green pepper, sliced onion, and jalapenos. Cook for 6-8 minutes until softened and fragrant.
- Combine Filling: Add the sautéed peppers, onions, jalapenos, cooked mushrooms (if using), and cooked steak to a food processor. Pulse a few times until the mixture is roughly chopped but still has some texture. Alternatively, you can finely chop by hand.
- Assemble Egg Rolls: Position an egg roll wrapper with one point facing you. Place 3 tablespoons of shredded provolone and cheddar cheese in the center, then top with 1/4 cup of the steak and vegetable mixture. Fold the bottom corner over the filling, then tightly roll up while folding the sides in to seal. Use the egg wash to seal the edges. Repeat with remaining wrappers and filling.
- Prepare for Cooking: Place the finished egg rolls on a parchment paper-lined nonstick surface. Cover loosely with a damp towel to prevent drying. Begin heating oil as you assemble the last rolls.
- Fry the Egg Rolls (Recommended): Heat the oil in a deep stock pot or deep-fat fryer to 350°F (175°C). Fry the egg rolls in batches of 3-4 until golden brown and crispy, turning occasionally, about 3-4 minutes per batch. Drain on paper towels.
- Bake the Egg Rolls (Alternative): Preheat oven to 425°F (220°C). Lightly spray a baking rack placed on a baking sheet with cooking spray. Arrange egg rolls on the rack and lightly spray tops with cooking spray. Bake for 10-15 minutes or until golden and crisp.
- Serve: Enjoy the Cheesesteak Egg Rolls warm, paired with your favorite cheese sauce such as queso blanco for dipping.
Notes
- Marinating the steak overnight enhances flavor but 30 minutes at room temperature is sufficient for a quicker option.
- Patting the steak dry before cooking helps achieve a better sear and reduces excess liquid in the filling.
- Using a food processor for the filling speeds up prep, but hand chopping allows more control over texture.
- Frying yields the crispiest egg rolls, but baking is a great lower-fat alternative.
- Adjust the amount of jalapenos and red pepper flakes to control the heat level to your preference.
- Serve with dipping sauces like queso blanco, ranch, or spicy mustard for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
