For the Cheesesteak Filling
1 lb (450g) ribeye steak, thinly sliced (or substitute sirloin or ground beef)
1 green bell pepper, julienned or thinly sliced
1 small onion, thinly sliced
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 cup (100g) shredded provolone cheese (mozzarella works too!)
For Rolling & Frying
12 egg roll wrappers (refrigerated, not spring roll wrappers)
½–1 cup vegetable oil, for frying (or canola/peanut oil)
For Dipping (Optional but Recommended!)
¼ cup spicy mayonnaise (mix mayo with sriracha or hot sauce)
Optional extras: marinara sauce, ranch, or horseradish aioli
✅ Pro Tip: Keep wrappers covered with a damp towel to prevent drying out.
Step-by-Step Instructions
1. Cook the Steak & Veggies
In a large skillet over medium-high heat:
Heat olive oil. Add sliced ribeye and cook 4–5 minutes, stirring occasionally, until browned and nearly cooked through. Season with salt and pepper.
Add bell pepper and onion. Cook another 5 minutes, stirring often, until veggies are tender and steak is fully done.
Remove from heat and stir in provolone cheese until melted. Let cool slightly—warm filling is easier to roll than hot.
✅ Don’t skip cooling—hot filling = soggy wrappers.
2. Prepare the Wrappers
Lay out egg roll wrappers on a clean surface, one at a time, with one corner pointing toward you (like a diamond).
3. Fill & Roll Tightly
Place 1–2 tbsp of filling in the center of each wrapper.
Fold the bottom corner up over the filling.
Fold the left and right corners inward like an envelope.
Roll upward tightly, sealing the top edge with a little water if needed.
✅ Seal well—this prevents bursting during frying.
4. Fry Until Golden & Crispy
In a deep skillet or pot, heat vegetable oil to 350°F (175°C).
Fry egg rolls in batches (don’t overcrowd) for 3–4 minutes, turning once, until deep golden brown and crisp.
Drain on a paper towel-lined plate.
✅ Test oil with a small piece of wrapper—it should sizzle and rise immediately.
5. Serve Hot & Crunchy
Slice in half diagonally to show off the cheesy, meaty center—or serve whole.
Serve immediately with spicy mayonnaise for dipping.
Pair with:
Cold beer or soda
Pickles or coleslaw
Extra dipping sauces on the side
✅ Leftovers? Reheat in the oven—the crunch comes back!
You Must Know
Use real provolone —pre-shredded doesn’t melt smoothly.
Don’t overfill —too much filling causes leaks.
Tastes better the next day? Reheats beautifully in oven or air fryer.
Freezer-friendly —cool completely and freeze up to 3 months.
Storage Tips
Store cooled egg rolls in an airtight container in the fridge for up to 4 days.
Reheat in oven at 375°F for 8–10 minutes (best texture). Microwave works but softens edges.
Freeze unfried assembled rolls on a tray, then transfer to bags—they cook straight from frozen (+1 min fry time).
Ingredient Substitutions
Ribeye steak
Sirloin, flank, ground beef, or mushrooms (vegan)
For variation
Provolone
Mozzarella, cheddar, or vegan cheese
Meltability matters
Egg roll wrappers
Wonton wrappers (smaller) or homemade dough
Size alternatives
Spicy mayo
Ranch, blue cheese, or garlic aioli
Dip to match your mood
Olive oil
Butter or ghee
For richer sear
Serving Suggestions
Serve family-style on a rustic board with dipping bowls.
Great for potlucks—bring the whole tray!
Double the batch and freeze half for future joy.
Package in lunchboxes (reheat safely).
Cultural Context
Rooted in American fusion cuisine and global street food trends, this recipe celebrates how beloved flavors—cheesesteak, fried snacks—can be reimagined. Found at fairs, creative kitchens, and tailgate parties alike, it honors the joy of sharing food that’s both playful and deeply satisfying.
Pro Tips
Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
Want more crunch? Brush tops with sesame oil and sprinkle seeds before frying.
Make ahead: Assemble unbaked rolls and refrigerate overnight. Fry when ready.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I bake instead of fry?
A: Absolutely! Spray with oil and bake at 400°F for 15–20 mins, flipping halfway.
Q: Why did my egg rolls burst open?
A: Likely overfilled or rolled too loosely. Use less filling and seal tightly.
Q: Is this gluten-free?
A: Only if using GF egg roll wrappers (rare)—most contain wheat.
Q: Can I make them without meat?
A: Yes! Try seasoned mushrooms, tofu, or plant-based beef crumbles.
Q: Can I air fry them?
A: Yes! Air fry at 370°F for 8–10 mins, spraying with oil for crispness.
Allergy Information
Contains: dairy (cheese), eggs (in wrappers, some cheeses), wheat (in wrappers).
Gluten-free option: Use certified GF wrappers.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats, cheeses, and sauces.
Nutrition Facts (Per Serving – Approximate)
Based on 6 servings (2 egg rolls each)
Calories: 290
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 16g
Fiber: 1g
Sugar: 3g
Protein: 17g
Sodium: 480mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
These egg rolls don’t shout. They emerge golden from the oil, fragrant and inviting, saying everything a great treat should: “Grab me. Share me… maybe.” That’s how the best ones begin—not with silence, but with steak, soul, and someone who says, “Let’s make it together.”
