Introduction

Philly Cheesesteak Egg Rolls combine the classic flavors of a cheesesteak into a crispy, handheld treat. These egg rolls are packed with tender ribeye, sautéed peppers and onions, and melty provolone cheese, perfect for parties or a unique appetizer.

Philly Cheesesteak Egg Rolls with Creamy Chipotle Dipping Sauce Recipe - Recipe Image

Ingredients

1 lb ribeye steak, shaved or sliced thinly
4 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
11 egg roll wrappers, plus more if needed
7 ounces provolone cheese (about 7 slices), sliced in half
1.5 quarts peanut oil (vegetable or canola oil as substitute), for frying
1/2 cup mayonnaise (preferably Duke’s!)
1/2 cup sour cream
4 chipotle peppers in adobo sauce
1 tablespoon lemon juice
3 garlic cloves
1/2 teaspoon kosher salt (for sauce)

Instructions

Step 1: Prep the chipotle sauce by combining mayonnaise, sour cream, chipotle peppers, lemon juice, garlic cloves, and 1/2 teaspoon kosher salt in a food processor or blender. Blend until smooth. Transfer to a jar or bowl, cover, and refrigerate while preparing the egg rolls.
Step 2: Place the shaved ribeye steak in a food processor and pulse a few times to break it into a ground texture. Set aside on a plate.
Step 3: In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onions and both bell peppers. Sauté until tender, about 4-5 minutes, stirring occasionally. Transfer the vegetables to a clean bowl and set aside.
Step 4: Add the remaining 2 tablespoons butter to the skillet. When melted and sizzling, add the processed steak. Cook until browned and cooked through. Season with garlic powder, kosher salt, black pepper, and Worcestershire sauce, stirring to combine.
Step 5: Return the sautéed peppers and onions to the skillet with the meat. Stir well to combine, then remove from heat.
Step 6: Fill a small bowl with about 1/3 cup water. Place an egg roll wrapper flat, spoon 2 heaping tablespoons of the meat mixture into the center, then top with half a slice of provolone cheese. Lightly wet the edges of the wrapper with water, fold in the sides, and roll tightly to seal. Repeat for remaining wrappers.
Step 7: Heat oil in a large heavy-bottomed pot or Dutch oven to 350-370°F (use a deep-fry thermometer for accuracy). Fry the egg rolls in batches without crowding, turning as needed, until golden brown and crispy, about 2-3 minutes. Drain on a wire rack or paper towels.
Step 8: Serve the egg rolls immediately with the chipotle dipping sauce and enjoy.

Tips & Variations

Use vegetable or canola oil if peanut oil is not available for frying.
For a milder sauce, reduce the number of chipotle peppers or remove the seeds before blending.
Make sure the oil temperature stays consistent between batches to ensure even frying and crispiness.
Try swapping provolone with mozzarella or cheddar for different cheese flavors.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F until crispy and warmed through, about 5-8 minutes. The chipotle sauce can be stored separately in the fridge for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg rolls ahead of time?

Yes, you can assemble the egg rolls and refrigerate them for a few hours before frying. For best texture, fry just before serving.

What can I use if I don’t have a food processor?

If you don’t have a food processor, you can finely chop the steak and chipotle peppers by hand. It will take more time but works well for this recipe.

Philly Cheesesteak Egg Rolls with Creamy Chipotle Dipping Sauce Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

These Philly Cheesesteak Egg Rolls combine the classic flavors of a Philly cheesesteak with crispy, fried egg roll wrappers for a fun, indulgent appetizer or snack. Filled with tender shredded ribeye steak, sautéed peppers and onions, provolone cheese, and served with a creamy chipotle dipping sauce, they’re perfect for parties or game day gatherings.

Author: Maya
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 11 egg rolls 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Filling

1 lb ribeye steak, shaved/sliced thinly
4 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
11 egg roll wrappers, plus more if needed
7 ounces (about 7 slices) provolone cheese, sliced in half

Frying

1.5 quarts peanut oil, for frying (vegetable or canola oil as substitute)

Chipotle Sauce

1/2 cup mayonnaise (preferably Duke’s)
1/2 cup sour cream
4 chipotle peppers in adobo sauce
1 tablespoon lemon juice
3 garlic cloves
1/2 teaspoon kosher salt

Instructions

Prep the chipotle sauce: Combine mayonnaise, sour cream, chipotle peppers, lemon juice, garlic cloves, and kosher salt in a food processor or blender. Pulse until fully combined and smooth, ensuring the chipotle peppers are thoroughly blended. Transfer the sauce to a jar or bowl, cover, and refrigerate while you prepare the egg rolls.
Prep the steak: Place the shaved or thinly sliced ribeye steak into a food processor and pulse a few times to break it down into a ground steak texture. Be careful not to over-process. Set the steak aside on a plate.
Make the egg roll filling – sauté vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Once sizzling, add the chopped yellow onion, green bell pepper, and red bell pepper. Sauté the mixture until tender and fragrant, about 4–5 minutes, stirring occasionally. Use a slotted spatula to transfer the cooked veggies to a clean bowl or plate and set aside.
Cook the steak: Add the remaining 2 tablespoons of butter to the same skillet. When melted and sizzling, add the processed ground steak. Stir and cook until the steak is fully cooked through and browned evenly. Sprinkle in the garlic powder, kosher salt, and black pepper and mix well. Then stir in the Worcestershire sauce to combine.
Combine filling: Return the sautéed onions and peppers to the skillet with the cooked steak. Stir thoroughly to incorporate all ingredients. Remove from heat and set aside while you assemble the egg rolls.
Assemble the egg rolls: Fill a small bowl with about 1/3 cup water. Take one egg roll wrapper and place about two heaping tablespoons of the meat and vegetable mixture in the center. Top with half a slice of provolone cheese. Dab water on all four edges of the wrapper to moisten, fold in the edges, and tightly roll the wrapper around the filling, tucking in the sides to seal the egg roll. Place on a tray and repeat with remaining wrappers and filling.
Fry the egg rolls: Heat peanut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to 350–370°F (use a deep-fry thermometer to monitor temperature). Carefully add a few egg rolls at a time, avoiding overcrowding. Fry for 2–3 minutes, turning with tongs as needed for even browning, until golden brown and crispy. Remove cooked egg rolls and drain on a wire rack or paper towels. Maintain oil temperature between batches to ensure consistent frying.
Serve: Serve the hot, crispy Philly cheesesteak egg rolls immediately with the creamy chipotle dipping sauce on the side. Enjoy!

Notes

You can substitute peanut oil with vegetable or canola oil for frying if preferred.
Make sure not to overfill the egg roll wrappers to prevent them from bursting while frying.
If you don’t have a food processor, chop the steak very finely by hand or use ground beef instead.
Keep the egg rolls warm after frying by placing on a wire rack in a low oven until all batches are complete.
The chipotle sauce can be made in advance and kept refrigerated for up to 3 days.
For a milder flavor, reduce the number of chipotle peppers in the sauce.

Keywords: Philly cheesesteak, egg rolls, appetizer, fried snack, chipotle sauce, ribeye steak, provolone cheese