RECIPES:
May 10, 2022

Cheesesteak Egg Rolls

Cheesesteak egg rolls are a combination of the Philly specialty (cheesesteaks) and a Chinese American favorite (egg rolls).

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Rather than using thinly shaved steak, as I shortcut I use roast beef instead. The meat is sautéed with onions and diced jalapeños with American cheese added for a flavorful filling. Cheesesteak egg rolls are fried until crispy and golden brown then served drizzled with a sweet chili sauce. The crispy shell complements the gooey cheese and beef of the cheesesteak filling. 

This recipe is based on a favorite appetizer of mine from Del Frisco’s Grille, with locations across the country. I would plan visits to Del Frisco’s just to order their cheesesteak egg rolls as my meal if we weren’t already getting them as an appetizer. I’m sharing the way to easily recreate this recipe at home as finger food for tailgates or just a snack. The key to making these is not overfilling them! 

Cheesesteak Egg Rolls Recipe

sliced ingredients for Cheesesteak egg rolls

Key Ingredients in This Recipe

  • Roast beef –  Since shaved steak is best for making Philly cheesesteak, rather than going through the process of freezing and thinly shaving the meat, I opt to use roast beef instead. The lunch meat is a great shortcut while still providing great steak flavor and texture to the filling.
  • Onion – Sautéed onions enhance the flavor of the cheesesteak just as grilled onions are served over classic cheesesteak sandwiches. I use a yellow onion in this recipe. Yellow onions have  a mellow flavor, especially when cooked. 
  • Jalapeño – Removing the membrane and seeds from the jalapeño cuts down on the heat while retaining the flavor and a more subtle heat. 
  • American cheese – Though American cheese is processed, it is superior for its creamy, gooey texture and a classic pairing in cheesesteak sandwiches. White American cheese is preferred aesthetically to yellow American though either would do. 
  • Egg roll wrappers – The oversize wrappers are made from a dough made with flour and eggs. I recommend buying egg roll wrappers from the grocery store. They can be found in the refrigerated sections. Be sure to cover the egg rolls with a damp paper towel.

How to Make Cheesesteak Egg Rolls

chili sauce ingredients for Cheesesteak egg rolls
Step 1: Mix the sweet chili sauce ingredients. 

Add the rice vinegar, sugar, garlic, ¼ cup of water and red pepper flakes to a small pot. Bring to a boil then reduce to a simmer, stirring until the sugar dissolves. Simmer until the mixture reduces slightly, about 6 minutes.

tichkened chili sauce
Step 2: Thicken the sauce. 

In a small bowl whisk together the cornstarch and 1 tablespoon of cold water. Add the slurry to the sugar mixture, whisking to combine. Continue to simmer the mixture until the sauce becomes thick and shiny, about an additional 4 minutes. Remove to a small bowl or jar and let cool completely.

onions and peppers for Cheesesteak egg rolls
Step 3: Sauté onion and peppers. 

Heat a large cast iron pan or large skillet over medium high heat, add the olive oil and heat through. Add the onion and jalapeño and sauté, stirring occasionally until the onion is tender, about 5 minutes.

chili, peppers, and beef for Cheesesteak egg rolls
Step 4: Add the roast beef. 

Add the roast beef and top with Worcestershire followed by slices of American cheese. Turn the heat to medium low and allow the cheese to melt.

chili, peppers, and beef for Cheesesteak egg rolls with cheese
Step 5: Mix the cheese in. 

Once the cheese melts use a metal spatula to mix it up with the beef, using the spatula to chop the beef into smaller pieces. Season to taste with salt and pepper. Remove to a medium mixing bowl and let the filling cool to the touch.

Step 6: Add the filling to the egg roll. 

Fill a small bowl with just a little water. Scoop about 3 tablespoons of the filling and drop just below the center of the egg roll wrapper.

Step 7: Fold the egg roll.

Pull the bottom corner up and fold each side in and continue to tightly roll the wrapper. Dip one finger in water and spread around the edge of the wrapper to seal it. Set aside and continue with the remaining wrappers and filling.

Step 8: Fry the egg rolls. 

Add enough oil to reach 2-inches up the side of a large cast iron skillet. Heat the oil to 350ºF (180ºC). Once oil is hot, work in batches and add egg rolls and fry until golden brown on all sides, about 2 to 3 minutes. Remove to a paper towel-lined plate or rack set over a baking sheet to drain. Repeat with the remaining egg rolls.

Step 9: Serve the egg rolls. 

Cut the egg rolls in half diagonally and garnish with chives. Serve hot with the chili dipping sauce on the side.

Cheesesteak Egg Rolls Dipping Sauces

  • Sweet chili sauce – I have included instructions to make this favorite dipping sauce with red pepper flakes at home, though store bought Thai sweet chili sauce can also be used. The sweet, sticky and slightly spicy dipping sauce complements the meat and cheese filling in this dish. If you prefer a more mild sauce, cut the amount of red pepper flakes in half. 
  • Honey Mustard – Tangy honey mustard can easily be made by whisking together Dijon mustard, mayonnaise and honey. 

Tips and Tricks for This Recipe 

How to Bake Cheesesteak Egg Rolls

To bake rather than fry the egg rolls, start by preheating the oven to 400ºF (200ºC). I recommend folding the egg rolls as directed and placing them seam side down on a baking sheet. When baking the egg rolls they have a tendency to rupture so I recommend adding less of the meat mixture. Evenly spray with vegetable oil cooking spray then bake the egg rolls until they’re golden brown all over, flipping them halfway through cooking, about 18 minutes total.   

Instructions for Air Frying Egg Rolls 

Air frying the egg rolls provides an easy alternative to frying while retaining that signature crunch. Heat the air fryer to 400ºF (200ºC) and add 1 teaspoon vegetable oil. Working in batches, add the egg rolls to the basket, seam side down and cook for 6 minutes, flip the egg rolls and continue to cook until golden brown all over, about an additional 4 minutes.  

Swaps and Substitutions 
  • Diced green bell pepper can be swapped with the jalapeños in the filling based on preference. Bell pepper is a favorite in Philly cheesesteaks though I prefer to just add onion to this recipe. Simply sauté in the pan with the onion. 
  • To use steak in this recipe rather than roast beef I recommend first freezing the meat. It will make it much easier to thinly shave the meat by hand into bite sized pieces. Add to the pan raw and cook until browned. Check out my recipe here for more tips. 
  • To make this recipe vegetarian I recommend swapping out the roast beef with diced sautéed mushrooms. I recommend using baby bella mushrooms sautéed in olive oil for a meat alternative. 
  • Ground beef can also be substituted for the roast beef in this recipe. 
  • Provolone cheese is popular in Philly cheesesteaks. I like the texture the American cheese adds though half the cheese can be swapped for provolone. 

Other Recipes to Try

If you enjoy these Philly cheesesteak egg rolls, I recommend checking out these recipes and check out my Instagram:

Cheesesteak Egg Rolls

Print Pin
Serves 8

Ingredients:

For the sweet chili dipping sauce:

  • ½ cup rice vinegar
  • ½ cup granulated sugar
  • 3 cloves garlic, minced
  • 2 teaspoons red pepper flakes
  • 1 tablespoon cornstarch

For the cheesesteak egg rolls:

  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely diced yellow onion
  • 1 medium jalapeño, seeded and diced
  • 1 pound shaved roast beef
  • 1 tablespoon Worcestershire
  • 7 slices white American cheese
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 8 egg roll wrappers
  • 2 teaspoons diced chives, for garnish

Instructions:

For the sweet chili dipping sauce:

  • Add the rice vinegar, sugar, garlic, ¼ cup of water and red pepper flakes to a small pot. Bring to a boil then reduce to a simmer, stirring until the sugar dissolves. Simmer until the mixture reduces slightly, about 6 minutes.
  • In a small bowl whisk together the cornstarch and 1 tablespoon of cold water. Add the slurry to the sugar mixture, whisking to combine. Continue to simmer the mixture until the sauce becomes thick and shiny, about an additional 4 minutes. Remove to a small bowl or jar and let cool completely.
  • Use or store covered and refrigerated in an airtight container for up to 1 month.

For the cheesesteak egg rolls:

  • Heat a large cast iron pan or large skillet over medium high heat, add the olive oil and heat through. Add the onion and jalapeño and sauté, stirring occasionally until the onion is tender, about 5 minutes.
  • Add the roast beef and top with Worcestershire followed by slices of American cheese. Turn the heat to medium low and allow the cheese to melt.
  • Once the cheese melts use a metal spatula to mix it up with the beef, using the spatula to chop the beef into smaller pieces. Season to taste with salt and pepper. Remove to a medium mixing bowl and let the filling cool to the touch.
  • Fill a small bowl with just a little water. Scoop about 3 tablespoons of the filling and drop just below the center of the egg roll wrapper.
  • Pull the bottom corner up and fold each side in and continue to tightly roll the wrapper.
  • Dip one finger in water and spread around the edge of the wrapper to seal it. Set aside and continue with the remaining wrappers and filling.
  • Add enough oil to reach 2-inches up the side of a large cast iron skillet. Heat the oil to 350ºF (180ºC). Once oil is hot, work in batches and add egg rolls and fry until golden brown on all sides, about 2 to 3 minutes. Remove to a paper towel-lined plate or rack set over a baking sheet to drain. Repeat with the remaining egg rolls.
  • Cut the egg rolls in half diagonally and garnish with chives. Serve hot with the chili dipping sauce on the side.

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