If you love the classic flavors of a Philly cheesesteak, imagine taking that savory steak, caramelized onion, peppers, and melty cheese filling and wrapping it inside a golden, crispy eggroll shell. That’s exactly what makes Philly Cheesesteak Eggrolls such a fun and irresistible appetizer.
These crispy eggrolls are filled with thinly sliced ribeye steak, tender Vidalia onion, banana peppers, and gooey American cheese, then fried until beautifully golden. Served with warm Cheese Whiz for dipping, they deliver everything you love about a cheesesteak in a handheld snack.
They’re especially perfect for game days, parties, family gatherings, or anytime you’re craving something crispy and cheesy. You can serve them as an appetizer, cut them in half for a party platter, or pair them with fries and turn them into a complete meal.
The best part is how quickly the filling comes together. Thin steak cooks in just minutes, the onions soften quickly, and once the eggrolls are assembled, they need only a short time in hot oil to become wonderfully crisp.
Why You’ll Love These Cheesesteak Eggrolls
There are plenty of reasons these eggrolls disappear quickly whenever they’re served.
Crispy on the outside: The eggroll wrappers become golden and crunchy when fried.
Savory and cheesy: Thinly sliced steak, sweet onion, and melted cheese create an incredibly satisfying filling.
Great for entertaining: They can be assembled ahead of time and fried shortly before serving.
Easy to customize: You can adjust the peppers, cheese, and seasonings to suit your taste.
Perfect for dipping: Warm Cheese Whiz makes a creamy, cheesy dip that complements the crispy eggrolls beautifully.
Ingredients You’ll Need
- 6 frozen thin-sliced steaks, thawed, or 1/2 pound very thinly sliced ribeye
- 1 tablespoon vegetable oil, for cooking the filling
- 1 large Vidalia onion, chopped
- 3 slices American cheese, each cut into 3 strips
- 6 eggroll wrappers
- 1/2 cup banana peppers
- 1 cup Cheese Whiz, warmed, for dipping
- Vegetable oil, for frying
- Small bowl of water, for sealing the wrappers
Choosing the Steak
For the best texture, use very thinly sliced ribeye. Ribeye has enough marbling to remain flavorful and tender after a quick sear. If you’re using frozen thin-sliced steaks, thaw them completely before cooking.
The key is keeping the steak thin. Thick pieces won’t cook as quickly and won’t distribute as evenly inside the eggroll wrappers.
How to Make Philly Cheesesteak Eggrolls
Step 1: Prepare the Onion
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the chopped Vidalia onion and cook for approximately 3 minutes, stirring occasionally. You want the onion to soften and become fragrant without necessarily browning heavily.
Once tender, transfer the onions to a plate or bowl and set them aside.
Vidalia onions work particularly well because their naturally sweet flavor balances the savory steak and salty cheese.
Step 2: Cook the Steak
Increase the heat to medium-high and add the thinly sliced steak to the skillet.
If you’re working with a small skillet, cook the steak in batches rather than overcrowding the pan. Overcrowding can cause the meat to release too much moisture, preventing it from developing those flavorful browned edges.
Because the steak is sliced so thinly, it cooks extremely quickly. It may take only about a minute per batch.
Once cooked, transfer the steak to a plate. If there’s excess moisture or oil, gently blot the meat with paper towels.
Avoid overcooking the steak. Since it will also spend a short time frying inside the eggroll, keeping it tender is important.
Step 3: Set Up Your Eggroll Station
Place the eggroll wrappers on a clean work surface.
Have your cooked steak, sautéed onions, American cheese strips, banana peppers, and a small bowl of water nearby. Setting everything within reach makes assembly much easier.
Working one wrapper at a time, place approximately one portion of steak in the center of the wrapper.
Add about 1 teaspoon of the sautéed onions and one strip of American cheese.
You can add a few banana peppers at this stage if you want their tangy flavor inside the eggroll.
Step 4: Roll the Eggrolls
Fold the bottom corner of the wrapper over the filling.
Fold the side corners inward, then roll the wrapper upward into a compact cylinder.
Dip your fingertip into the bowl of water and lightly moisten the final edge of the wrapper. Press it firmly against the roll to seal it.
Make sure the ends are closed securely. If necessary, lightly dampen the corners and fold them inward so the filling stays contained during frying.
Repeat with the remaining wrappers and filling.
Don’t overfill the eggrolls. It can be tempting to add a lot of steak and cheese, but an overly full wrapper is much harder to seal and can burst while frying.
Step 5: Heat the Oil
Pour enough vegetable oil into a heavy pot or deep fryer for frying.
Heat the oil to approximately 375°F.
A kitchen thermometer is the easiest way to make sure the temperature is correct. Oil that is too cool can make the wrappers greasy, while excessively hot oil can brown the outside before the filling is properly heated.
Step 6: Fry Until Golden
Carefully place the eggrolls into the hot oil. Avoid overcrowding the fryer or pot.
Fry for less than a minute, watching them closely. Because the filling is already cooked and the wrappers are thin, they need only enough time to become crisp and golden.
As soon as the wrappers reach a beautiful golden-brown color, remove the eggrolls with tongs or a slotted spoon.
Transfer them to a plate lined with paper towels to absorb excess oil.
Repeat until all the eggrolls are fried.
How to Serve Cheesesteak Eggrolls
These eggrolls are best served hot and crispy.
Warm the Cheese Whiz gently and place it in a small bowl for dipping. The creamy cheese sauce pairs wonderfully with the crunchy wrapper and savory steak filling.
Serve banana peppers on the side for an extra tangy bite.
For a heartier meal, arrange the eggrolls alongside crispy French fries. You can also serve them with a simple salad, coleslaw, or roasted vegetables.
If you’re serving them at a party, cut each eggroll diagonally in half and arrange the pieces on a platter with small bowls of dipping sauce.
Helpful Tips for Perfect Eggrolls
Keep the steak thin. Very thin slices cook quickly and are much easier to fit inside the wrappers.
Don’t overcrowd the skillet. Cook the steak in batches if necessary to encourage browning.
Don’t overfill the wrappers. A moderate amount of filling makes rolling and sealing much easier.
Seal carefully. Moistening the edges with water helps prevent the wrappers from opening during frying.
Maintain the oil temperature. Try to keep the oil around 375°F for crisp results.
Fry in small batches. Adding too many eggrolls at once can dramatically lower the oil temperature.
Serve immediately. These eggrolls are at their crispiest right after frying.
Common Mistakes to Avoid
One of the biggest mistakes is using steak that is too thick. The filling should be tender and easy to bite through, so thinly sliced ribeye is ideal.
Another common problem is overfilling the wrappers. More filling doesn’t necessarily mean better eggrolls. If you pack them too tightly, they can split while frying.
Also, don’t skip properly sealing the wrappers. Even a small opening can allow hot oil to enter and filling to escape.
Finally, don’t walk away while they’re frying. These eggrolls brown very quickly, sometimes in less than a minute.
Easy Variations
You can easily customize these Philly cheesesteak eggrolls.
For a stronger cheese flavor, replace the American cheese with provolone. A combination of provolone and mozzarella also works beautifully.
Add finely diced bell peppers for extra vegetable flavor.
If you enjoy heat, increase the banana peppers or add sliced jalapeños.
You can also experiment with different dipping sauces. Cheese Whiz is a classic choice, but garlic aioli, spicy mayo, ranch, or a creamy horseradish sauce can all work well.
For a less greasy preparation, you can experiment with baking or air-frying the assembled eggrolls, although the traditional deep-fried method produces the crispiest exterior.
Storage and Reheating
If you have leftovers, allow the eggrolls to cool completely before placing them in an airtight container. Refrigerate for up to 3 days.
For the best texture, reheat them in an air fryer or oven rather than the microwave. Heat at around 375°F until warmed through and crisp again.
The microwave will heat the filling quickly, but the wrapper can become soft.
If you’re preparing them for a party, you can assemble the eggrolls several hours ahead and refrigerate them until you’re ready to fry. Keep them covered so the wrappers don’t dry out.
Frequently Asked Questions
What steak is best for cheesesteak eggrolls?
Very thinly sliced ribeye is an excellent choice because it is flavorful, tender, and cooks quickly. Thin-sliced frozen steaks can also work well when properly thawed.
Can I make these eggrolls ahead of time?
Yes. Assemble the eggrolls several hours ahead, cover them, and refrigerate until you’re ready to fry. Fry them shortly before serving for the crispiest results.
Can I use a different cheese?
Absolutely. Provolone is a great alternative and gives the eggrolls a more traditional cheesesteak-style flavor. American cheese melts smoothly and works particularly well in this recipe.
Why are my eggrolls greasy?
The oil may not have been hot enough. Aim for approximately 375°F and avoid adding too many eggrolls at once, as this can cause the temperature to drop.
Can I make them without banana peppers?
Of course. Banana peppers add a tangy flavor, but they can be omitted or replaced with bell peppers, jalapeños, or another pepper you enjoy.
Final Thoughts
Philly Cheesesteak Eggrolls take everything people love about a classic cheesesteak and turn it into an irresistibly crispy appetizer. Tender thin-sliced steak, sweet onions, melted cheese, and tangy peppers are tucked inside delicate wrappers and fried until golden.
They’re easy enough for a casual family dinner but special enough for game day, parties, and gatherings. Put out a bowl of warm Cheese Whiz for dipping, add some fries on the side, and you’ve got a meal or appetizer spread that is sure to disappear quickly.
Once you try this combination of savory steak, gooey cheese, and crunchy eggroll wrapper, don’t be surprised if your family starts requesting them regularly.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: About 25 minutes
Servings: 6 eggrolls
Best For: Appetizer, game day, party snack, or casual dinner