Philly cheesesteak egg rolls are so crispy and delicious! They’re filled with beef, peppers, onions, mozzarella, and fried golden. Serve with hot mustard and sweet chili sauce.
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Philly cheesesteak egg rolls with ground beef or chopped sirloin, sauteed peppers and onions, and crispy golden outside. Are you drooling yet?
If you haven’t noticed yet, my family loves Philly cheesesteaks. I have a classic Philly cheesesteak sandwich recipe and a tender Instant Pot Philly cheesesteak sandwich recipe and leftovers from either one can be put in these egg rolls.
We all need more steak and cheese egg rolls in our life!
Ingredients for Philly Cheesesteak Egg Rolls
- Egg Roll Wrappers
- Ground Beef or Finely Chopped Sirloin (Gary’s Quick Philly Cheesesteak Sirloin in the freezer section is perfect!)
- Red Onion
- Red Bell Pepper
- Green Bell Pepper
- Shredded Mozzarella
- Worcestershire Sauce
- Salt
- Black Pepper
- Large Egg
- Water
- Canola Oil
- Chinese Hot Mustard (Dijon mustard is also tasty with them.)
- Sweet Chili Sauce
How to Make Philly Cheesesteak Egg Rolls
- In a large pan over medium-high heat add chopped sirloin or ground beef and cook until browned, about 5-6 minutes. Add Worcestershire, salt, and pepper, and stir.
- Add peppers and onions and cook for 3-4 minutes until they are tender. Drain if there is any excess liquid in the pan. Add mozzarella and allow to melt while stirring.
- In a small bowl, scramble together egg and water.
- Fill the center of each egg roll wrapper with about ¼ cup of beef/vegetable mixture.
- Brush all four edges of the wrapper with the egg mixture.
- Carefully roll the egg wrapper closed, making sure it’s sealed around the edges. If you need help wrapping egg rolls, check out this quick video tutorial.
- Do not stack or touch the uncooked egg rolls together because they will stick and then tear open. I speak from experience!
- In a frying pan, add enough oil to cover egg rolls. Heat until it reaches 375 degrees Fahrenheit.
- Add egg rolls and cook until golden brown on all sides, about 3-4 minutes per side. Serve with hot mustard and sweet chili sauce.
Dipping Sauces
The dipping sauces I use for Philly cheesesteak egg rolls are Chinese hot mustard and sweet chili sauce. You may notice, I love sweet chili sauce! I also use it for my beef wellington turnover recipe.
However, with these egg rolls, I prefer a spicier flavor, which is where the hot mustard comes in.
Recommended Recipes
- Air Fryer Loaded Mashed Potato Wontons
- Instant Pot Philly Cheesesteak Sandwich
- Oven-Baked Philly Cheesesteak Sandwiches
- Peking Egg Rolls (Copycat Recipe)
Enjoy!
Philly Cheesesteak Egg Rolls
Ingredients
- 8 Egg Roll Wrappers
- 1 pound Ground Beef or Finely Chopped Sirloin, Gary’s Quick Philly Cheesesteak Sirloin in the freezer section is perfect. It's already finely chopped.
- ½ of a Red Onion, diced
- ½ of a Red Bell Pepper, diced
- ½ of a Green Bell Pepper, diced
- ½ cup Shredded Mozzarella
- 1 tablespoon Worcestershire Sauce
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 Large Egg
- 1 tablespoon Water
- Canola Oil
- Chinese Hot Mustard, or Dijon mustard
- Sweet Chili Sauce
Instructions
- In a large pan over medium-high heat add ground beef or sirloin and cook until browned, about 5-6 minutes. Add Worcestershire, salt, and pepper, and stir. Add peppers and onions and cook for 3-4 minutes until they are tender. Drain if there is any excess liquid in the pan. Add mozzarella and allow to melt while stirring.
- In a small bowl, scramble together egg and water.
- Fill the center of each egg roll wrapper with about ¼ cup of beef mixture. Brush all four edges of the wrapper with the egg mixture. Carefully roll the egg wrapper closed, making sure it’s sealed around the edges. **Do not stack or touch the rolled egg rolls together because they will stick and then tear open.
- In a frying pan, add enough oil to cover egg rolls. Heat until it reaches 375 degrees Fahrenheit. Add egg rolls and cook until golden brown on all sides, about 3-4 minutes per side. Serve with hot mustard and sweet chili sauce.
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