Cheesesteak-Style Egg Rolls

Cheesesteak-Style Egg Rolls are crispy, golden, and packed with everything people love about a classic cheesesteak: tender seasoned steak, sautéed onions, green peppers, and melted provolone cheese.

This recipe takes the rich, savory comfort of a cheesesteak sandwich and wraps it inside a crunchy egg roll shell. Each bite gives you a contrast of textures — crisp on the outside, juicy and cheesy on the inside.

They are perfect for parties, game days, appetizers, family snacks, or a fun dinner idea. Served hot with ranch, spicy mayo, or marinara, these egg rolls are bold, satisfying, and incredibly easy to love.

Why People Will Love Cheesesteak-Style Egg Rolls Recipe

It combines cheesesteak flavor with a crispy egg roll wrapper.

Thinly sliced steak gives the filling a rich, savory bite.

Provolone cheese melts beautifully inside each roll.

Green bell pepper and onion add sweetness, aroma, and texture.

Montreal steak seasoning gives the filling bold, steakhouse-style flavor.

The egg roll wrapper fries into a golden, crunchy shell.

It is fun to serve as an appetizer, snack, or party food.

It pairs well with many dipping sauces.

The filling is simple but deeply flavorful.

It feels indulgent, crispy, cheesy, and satisfying.

It is a creative twist on a classic cheesesteak.

Every bite has steak, cheese, peppers, onions, and crunch.

Key Ingredients

Steak Strips:
Thinly sliced sirloin or ribeye works best because it cooks quickly and stays tender. Ribeye gives a richer flavor, while sirloin is leaner and still satisfying.

Olive Oil:
Olive oil helps sear the steak and sauté the vegetables, creating a flavorful base for the filling.

Green Bell Pepper:
Green bell pepper adds freshness, color, and a mild sweetness that balances the richness of the steak and cheese.

Onion:
Onion becomes soft and slightly caramelized as it cooks, adding savory sweetness to the filling.

Montreal Steak Seasoning:
This seasoning gives the steak a bold, peppery, garlicky flavor that makes the filling taste hearty and well-seasoned.

Egg Roll Wrappers:
Egg roll wrappers create the crispy outside layer. When fried, they become golden, flaky, and crunchy.

Provolone Cheese:
Provolone melts smoothly and gives the egg rolls a classic cheesesteak-style richness.

Beaten Egg:
The beaten egg helps seal the wrappers so they stay closed while frying.

Vegetable Oil:
Vegetable oil is used for frying and helps create the crisp golden shell.

Dipping Sauces:
Ranch, spicy mayo, or marinara add extra flavor and make the egg rolls even more enjoyable.

Expert Tips

Slice the steak thinly so it cooks quickly and stays tender.

Do not overcook the steak, or it may become tough.

Cook the onions and peppers until softened for the best filling texture.

Let the filling cool slightly before wrapping so the wrappers do not become soggy.

Do not overfill the egg rolls, or they may burst while frying.

Roll the wrappers tightly to keep the filling secure.

Seal the edges well with beaten egg.

Fry in small batches so the oil temperature stays steady.

Keep the oil around 350°F for the best crisp texture.

Drain the fried egg rolls on paper towels to remove excess oil.

Serve immediately while the cheese is melted and the wrapper is crispy.

For extra flavor, add mushrooms, jalapeños, or a little extra cheese.

Cheesesteak-Style Egg Rolls

Ingredients

For the Filling:

1 lb steak strips — sirloin or ribeye recommended, thinly sliced

1 tablespoon olive oil — for sautéing

1 green bell pepper, diced

1 medium onion, diced

McCormick Montreal Steak Seasoning, to taste

For Assembling:

8 egg roll wrappers

8 slices provolone cheese

1 large egg, beaten (for sealing the wrappers)

For Frying:

Vegetable oil, enough to fill a deep skillet or fryer (about 2 inches deep)

For Serving (Optional):

Ranch dressing, spicy mayo, or marinara sauce — for dipping

Instructions

Cook the Steak and Vegetables

Heat the olive oil in a large skillet over medium-high heat.

Add the steak strips and season generously with McCormick Montreal Steak Seasoning.

Sear for 3–5 minutes, stirring occasionally, until the meat is browned and cooked through. Remove the steak from the skillet and set aside.

In the same pan, add the diced green pepper and onion. Sauté for 4–5 minutes, or until softened and lightly caramelized.

Return the cooked steak to the skillet, toss to combine, and remove from heat.

Assemble the Egg Rolls

Place an egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you).

Lay one slice of provolone cheese in the center.

Spoon about 2–3 tablespoons of the steak and vegetable mixture over the cheese.

Fold the bottom corner up over the filling, then fold in the sides snugly.

Roll tightly toward the top corner, brushing it with beaten egg to seal.

Repeat with the remaining wrappers and filling.

Fry the Egg Rolls

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

Fry the egg rolls in small batches for 3–4 minutes per batch, turning occasionally, until golden brown and crispy.

Avoid overcrowding the pan so the temperature stays steady.

Remove and drain on a paper towel–lined plate.

Serve and Enjoy

Serve hot with your favorite dipping sauces — ranch, spicy mayo, or marinara all make perfect companions.

Enjoy the irresistible mix of melty cheese, savory steak, and crispy golden wrapper in every bite.

Important Notes When Making Cheesesteak-Style Egg Rolls

The steak and vegetables should be fully cooked before assembling.

The filling should not be too wet, or the wrappers may soften.

Egg rolls should be sealed tightly to prevent oil from entering.

Overcrowding the skillet can lower the oil temperature and make the egg rolls greasy.

Use a thermometer if possible to keep the oil at the right temperature.

Provolone is classic, but mozzarella, American cheese, or pepper jack can also work.

The egg rolls are best eaten hot and fresh.

Leftovers can soften after refrigeration.

Reheat leftovers in an air fryer or oven for the best crunch.

Be careful when biting into them because the cheese filling can be very hot.

How to Enjoy Cheesesteak-Style Egg Rolls After Cooking

After the Cheesesteak-Style Egg Rolls are fried, let them rest for 2 to 3 minutes on a paper towel-lined plate. This helps the outside stay crisp while allowing the hot cheese filling to settle slightly.

Serve them warm on a platter with dipping sauces on the side. Ranch dressing gives a creamy, cool contrast, spicy mayo adds heat and richness, and marinara brings a tangy tomato flavor that pairs well with the provolone.

For a party-style presentation, slice each egg roll diagonally and arrange them with the cut side facing up so the melted cheese and steak filling show beautifully.

These egg rolls are perfect as an appetizer, game-day snack, movie-night bite, or casual dinner. They pair well with fries, onion rings, coleslaw, salad, pickles, roasted vegetables, or extra cheesesteak-style dipping sauce.

For a fuller meal, serve them with a simple green salad or a bowl of soup. The crispy wrapper and savory steak filling make them rich, so fresh sides help balance the dish.

Enjoy them right away for the best texture — crispy outside, melty inside, and full of bold cheesesteak flavor.

Nutrition Information

Approximate nutrition per serving, based on 8 egg rolls, 1 egg roll per serving, not including dipping sauce:

Calories: 310 kcal | Total Fat: 19 g | Saturated Fat: 7 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 3 g | Cholesterol: 55 mg | Sodium: 520–850 mg depending on steak seasoning, cheese, wrappers, and added salt | Total Carbohydrates: 20 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 16 g

Additional estimate:

Calcium: 160–260 mg | Potassium: 260–420 mg | Iron: 2–3.5 mg | Vitamin A: 300–650 IU | Vitamin C: 12–28 mg

Note: Nutrition will vary depending on the cut of steak, amount of oil absorbed during frying, cheese brand, egg roll wrapper size, seasoning amount, and dipping sauce used.

Frequently Asked Questions:

What are Cheesesteak-Style Egg Rolls?
They are crispy fried egg rolls filled with seasoned steak, sautéed onions, green bell peppers, and melted provolone cheese.

What do these egg rolls taste like?
They taste savory, cheesy, crispy, and rich, with the bold flavor of a cheesesteak wrapped in a crunchy shell.

What dipping sauce goes best with them?
Ranch, spicy mayo, marinara, cheese sauce, garlic aioli, or horseradish cream all pair well with these egg rolls.

Are these good for parties?
Yes. They are easy to hold, fun to dip, and perfect for game days, potlucks, appetizer trays, and casual gatherings.

Can this recipe be served as dinner?
Yes. Serve the egg rolls with salad, fries, soup, or roasted vegetables for a fun and filling meal.

What cut of steak works best?
Ribeye is rich and tender, while sirloin is leaner and still flavorful. Both work well when sliced thinly.

How do I keep the egg rolls from bursting while frying?
Do not overfill them, roll them tightly, and seal the edges well with beaten egg.

Can I bake or air fry these instead of frying?
Yes. Brush or spray them with oil and bake or air fry until golden and crisp, though the texture may be slightly less crunchy than deep-fried.

Can I make them ahead of time?
Yes. You can assemble them ahead and refrigerate them for a few hours before frying. Keep them covered so the wrappers do not dry out.

How do I reheat leftovers?
Reheat them in an air fryer or oven until hot and crispy again. Avoid microwaving if you want to keep the wrapper crunchy.