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Philly Cheesesteak Egg Rolls Recipe Easy Homemade with Cheese Sauce

Philly cheesesteak egg rolls - featured image
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Crispy egg rolls filled with thinly sliced ribeye steak, caramelized onions, bell peppers, and melted sharp cheddar cheese, served with a creamy homemade cheese sauce. Perfect as a party snack or casual dinner.

Ingredients

Scale
  • 1 lb ribeye steak, thinly sliced (or sirloin for budget-friendly option)
  • 1 large onion, thinly sliced (sweet onions recommended)
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • 1 tsp Worcestershire sauce
  • 12 egg roll wrappers
  • 1 egg, beaten
  • Vegetable oil, for frying (about 2 inches deep)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk, warmed
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ tsp smoked paprika
  • Salt and pepper, to taste

Instructions

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced onion and green bell pepper and sauté for 5-7 minutes until soft and caramelized.
  2. Add minced garlic and cook for 1 more minute until fragrant.
  3. Push veggies to the side of the skillet and add the thinly sliced ribeye steak. Season with salt, pepper, and Worcestershire sauce. Cook for 3-4 minutes until steak is browned but still tender.
  4. Mix veggies back in and remove skillet from heat to cool slightly.
  5. Lay one egg roll wrapper on a clean surface in a diamond shape. Spoon 2-3 tablespoons of steak filling onto the lower third of the wrapper. Sprinkle shredded cheddar cheese on top.
  6. Fold the bottom corner over the filling, then fold in the two side corners snugly. Roll up tightly toward the top corner. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
  7. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and lightly golden.
  8. Slowly pour in warm milk, whisking constantly to avoid lumps. Continue whisking until sauce thickens, about 3-5 minutes.
  9. Lower heat and stir in shredded cheddar cheese and smoked paprika. Season with salt and pepper to taste. Keep warm on very low heat.
  10. Heat vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes each, turning occasionally until golden brown and crispy.
  11. Remove egg rolls with a slotted spoon and drain on paper towels or wire rack. Serve immediately with warm cheese sauce.

Notes

Use thinly sliced steak for best texture; freeze thicker cuts briefly to slice thin. Maintain oil temperature at 350°F for crispy, non-greasy egg rolls. Do not overfill wrappers to avoid breaking. Cheese sauce should be kept warm, not boiling, to prevent separation. For gluten-free, substitute flour and wrappers accordingly. Egg rolls can be baked at 425°F for 15-20 minutes as a healthier alternative.

Nutrition

Keywords: Philly cheesesteak, egg rolls, cheese sauce, appetizer, party snack, homemade, easy recipe

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