I never planned to feature Philly Cheesesteak Egg Rolls on this blog, but one memorable Super Bowl party changed that. These crunchy, cheesy bites made a grand debut at an all-fried-food gathering and I was instantly hooked. I had to learn how they were made and recreate them at home.
Despite my nervousness about rolling egg rolls (how do they get so uniform?), I gave it a try and it turned out easier than I expected.
These are a fantastic make-ahead appetizer. Apart from the time needed to caramelize onions, cook the steak, cool the filling and roll each egg roll, most steps can be done in advance. Fry them shortly before serving and keep warm in a low oven until guests arrive.
The method is straightforward: slowly caramelize onions until golden (about 45 minutes), cook very thinly sliced sirloin in the same skillet, and assemble the egg rolls with a slice of American cheese in the center of each wrapper. If you’re unsure about rolling technique, a short video demonstration is helpful for visual guidance. Once rolled, refrigerate or fry right away.
The provolone cheese sauce is a simple béchamel enriched with Provolone and Parmesan. It echoes the cheesy component of a classic Philly cheesesteak, though the egg rolls are delicious on their own.
Don’t wait for the next big game—plan a get-together (an all-fried-food party sounds perfect) and make a batch of these irresistible Philly Cheesesteak Egg Rolls.
Philly Cheesesteak Egg Rolls
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- Author: Amanda
Yield: 9 egg rolls
Description
Crispy, golden-brown egg rolls filled with thinly sliced steak, long-simmered caramelized onions, and melty American cheese. Serve with a warm provolone cheese sauce for an extra Philly-style touch.
Ingredients
Scale
EGG ROLLS:
- Olive oil, as needed
- 1 large onion, thinly sliced
- 12 ounces very thinly sliced sirloin steak, coarsely chopped
- 1 teaspoon Montreal steak seasoning
- 9 slices thick-cut deli-style American cheese
- 9 egg roll wrappers
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
PROVOLONE CHEESE SAUCE:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup whole milk
- About 1/2 cup coarsely grated Provolone cheese (roughly 2–2½ ounces)
- 1/8 cup finely grated Parmesan cheese (about 1/2 ounce)
Instructions
- Heat a little olive oil in a large skillet over medium heat. Add the sliced onion with a pinch of salt and cook until it softens. Reduce heat to medium-low and continue cooking, stirring frequently, until the onions are pale golden and caramelized, about 45 minutes. Lower the heat if the onions begin to brown too quickly. Season with salt and pepper, then transfer the onions to a medium bowl.
- In the same skillet, add a bit more olive oil and heat over medium-high. Add the sliced steak, season with salt, pepper, and Montreal steak seasoning, and cook until done. Combine the cooked steak with the caramelized onions and let the mixture cool.
- When the filling has cooled, assemble the egg rolls. Lay one wrapper on a work surface with a corner pointing toward you. Place one slice of American cheese in the center, top with a heaping spoonful of the steak-and-onion mixture. Wet your finger and run water around the wrapper edges. Fold the corner closest to you over the filling, tucking and pinching to remove air. Fold the two side corners inward, then roll tightly to seal. Use a little more water if needed. Repeat until all egg rolls are formed.
- Heat about 1½ inches of vegetable oil in a heavy, high-sided skillet to frying temperature.
- While the oil heats, make the provolone cheese sauce: melt butter in a medium saucepan over medium heat. Stir in the flour and cook 3–4 minutes, stirring, to eliminate the raw flour taste. Gradually whisk in the milk, smoothing any lumps, and bring to a simmer until the mixture thickens and coats the back of a spoon. Reduce heat to low and whisk in the Provolone and Parmesan until melted and smooth. Keep warm over low heat.
- Fry 3–4 egg rolls at a time until golden brown, about 3–4 minutes per side, and heated through. Drain on paper towels and keep warm in a 200°F oven if desired. Continue frying the remaining egg rolls. Serve hot with the provolone cheese sauce alongside.
- Category: Appetizers, Beef