Philly Cheese Steak Egg Rolls

Is it wrong of me to be extremely excited to have the kids going back to school today?

Don’t get me wrong, I loved having them home for two weeks during Christmas break, but I’m ready to claim my house back. We have a small enough house as it is, and when everyone is home I feel like we are all on top of each other. I’m pretty sure my kids are ready to go back to school too. They love routine as much as I do.

Something else I truly love? Egg rolls. They are my kryptonite.

Last summer I got the idea to make these Philly Cheese Steak Egg Rolls for the blog, but I wanted to wait for the perfect moment to unveil them.

Philly Cheese Steak Egg Rolls


Ta-da! Here they are, in all their delicious glory.

The perfect appetizer to serve during the big football game, or just as a delicious snack any time of the day.

Philly Cheese Steak Egg Rolls

The filling is SUPER simple to make, and just like any egg roll that you make, I suggest frying them. They are just so much better when fried.

Philly Cheese Steak Egg Rolls

I grabbed a package of the pre cooked sirloin strips from my grocer’s deli and just cut the strips to make them a little slimmer. I sliced up some purple onion and green bell pepper and gave them a good sauté in some butter.

Philly Cheese Steak Egg Rolls

I added the beef strips at the end to toss around and mingle with the peppers and onions. Then you’re going to want to let this cool down to room temperature. If you try to put hot stuff in the egg roll wrappers it never works out good.

Philly Cheese Steak Egg Rolls

I placed just a few strips of beef, peppers and onions in the center of my egg roll wrapper and gave each edge of the wrapper a good brushing of egg wash to help seal it up.

Philly Cheese Steak Egg Rolls

Then I added some strips of provolone cheese, because a Philly Cheese Steak is not complete without the cheese.

Make sure you don’t try to over stuff your egg rolls, too much filling will make it difficult to close and possibly lead to it unwrapping in the fryer and making a mess.

Once you have your egg rolls filled and wrapped (here’s a tutorial on how to wrap them), then it’s time to fry!

Philly Cheese Steak Egg Rolls

I paired the Philly Cheese Steak Egg Rolls with a creamy horseradish sauce that I whipped up in just a few seconds. It has a tiny bit of kick and goes so well with the steak and peppers inside the crispy wrapper.

Philly Cheese Steak Egg Rolls

I’m telling you guys, these egg rolls are incredible!!!

I’m so in love with the simplicity and deliciousness of this easy appetizer.

And that sauce…

Philly Cheese Steak Egg Rolls

Come to mama.

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Philly Cheese Steak Egg Rolls

The perfect appetizer to serve during the big football game, or just as a delicious snack any time of the day.
Prep Time30 mins
Cook Time15 mins
Course: Appetizer
Cuisine: American
Servings: 10 egg rolls
Calories: 246 kcal
Author: Shawn


  • 10 egg roll wrappers
  • 2 cups steak strips
  • 1/2 green bell pepper, thinly sliced
  • 1/2 purple onion, thinly sliced
  • 3 tbsp butter
  • 1/2 tsp garlic powder
  • 5 slices provolone cheese, halved
  • canola oil
  • 1 egg, lightly beaten

For the Sauce:

  • 1/2 cup light mayo
  • 1 tbsp milk
  • 1 tsp horseradish
  • 1/4 tsp garlic powder
  • 1/8 tsp cracked pepper


  • Fill your fryer or pot with at least 1 inch deep of canola oil. Heat to 375 degrees F.
  • In a saute pan melt butter over medium high heat. Add the pepper strips and onions and cook until soft and tender (about 5 minutes), then toss in the steak and garlic powder, stir to combine. Remove from heat and let cool to room temperature.
  • Once cool, place an egg roll wrapper on a clean dry surface and brush all the edges with the lightly beaten egg. Place a couple strips of the steak, pepper and onions and an angle in the center of the wrapper and top with half of a slice of provolone cheese. Fold the bottom corner of the wrapper over the filling then fold in the right side and left side. Roll towards the remaining corner and seal closed.
  • Repeat with remaining egg roll wrappers and filling.
  • Place two to three egg rolls in the hot oil at a time. Cook and turn for 3 to 5 minutes or until all sides are golden brown. Drain on paper towel lined plate.

For the Sauce:

  • Combine the sauce ingredients in a small bowl and whisk till combined. Add more horseradish if you want it with more of a kick.
  • Serve egg rolls hot with a side of sauce. Enjoy!


Calories: 246kcal | Carbohydrates: 10g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 306mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 1mg
Keywords: bell pepper, egg roll, Philly Cheesesteak, sirloin steak
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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