How to Make Delicious Cheesesteak Egg Rolls at Home – Full Recipe

Cheesesteak egg rolls combine the classic flavors of a Philly cheesesteak sandwich with the crispy, golden crunch of an egg roll wrapper. This recipe uses a simple filling of thinly sliced cheesesteak beef, sautéed onions and mushrooms, and melted cheese all wrapped up and fried to perfection. It’s a fantastic appetizer for parties or a fun dinner treat that’s sure to impress. Below is a detailed guide to make about 10 to 12 egg rolls using common ingredients.

Ingredients You Will Need

• 10 to 12 egg roll wrappers
• 1 lb frozen cheesesteak beef, thawed about 30 minutes at room temperature
• 1 yellow onion, thinly sliced
• 5 ounces cremini mushrooms, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 10 to 12 slices of American cheese or cheddar
• Frying oil (for deep frying)

Step-by-Step Instructions

1. Prepare the Filling

Start by heating a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the thinly sliced onions and mushrooms. Sauté them for about 4 to 6 minutes until they soften, cook down, and start to get some color. This step develops a rich flavor base for the filling.

After the vegetables are done, add the thawed cheesesteak beef to the skillet. Using a wooden spoon or spatula, break apart the beef into smaller pieces as it cooks. Cook the beef for about 2–3 minutes or until it is fully cooked through. Season the mixture with salt and pepper according to your taste. A good tip is to use a slotted spoon to remove the beef and vegetables from the pan, leaving any excess fat behind, which can interfere with the texture of the egg rolls.

2. Prepare the Egg Roll Wrappers

While the filling cools slightly, prepare your egg roll wrappers. Keep them covered with a damp paper towel to prevent drying out while you assemble. This is important as dry wrappers can crack during rolling and frying.

3. Assemble the Egg Rolls

Lay one egg roll wrapper down in a diamond shape in front of you. Place one slice of cheese in the center, then add a generous spoonful of the beef and vegetable mixture right on top of the cheese. You can adjust the amount of filling to your liking; less cheese if you prefer a lighter taste or more for extra gooeyness.

Next, wet the edges of the wrapper with water—this acts like glue to seal the egg roll. Fold the bottom corner over the filling, then fold in the sides snugly. Continue rolling toward the top corner, pressing firmly so the edges stick together and form a tight roll.

4. Fry the Egg Rolls

Heat your frying oil in a deep skillet or fryer to 350°F (175°C). It’s important not to overcrowd the pan; fry the egg rolls in batches of 3 to 4 at a time to maintain the temperature and ensure even cooking.

Fry the egg rolls for about 3 to 5 minutes or until they are golden brown and crispy on all sides. Once fried, remove the egg rolls with a slotted spoon and drain on paper towels to remove excess oil.

5. Serve and Enjoy

Let the egg rolls cool for a couple of minutes before serving, as the filling will be very hot. These are delicious when served with dipping sauces such as spicy ketchup (ketchup mixed with sriracha) or your favorite hot sauce.

Tips for Perfect Cheesesteak Egg Rolls

When making cheesesteak egg rolls, attention to detail is key for the best outcome. Start by choosing the right beef. The recipe uses frozen cheesesteak beef, which is thinly shaved and frozen in portions. This mimics restaurant-quality cheesesteak meat with its fine texture and quick cooking time. If you can’t find this cut, you can substitute ground beef or thinly sliced ribeye, but avoid overcooking the meat to prevent toughness.

Sautéing the onions and mushrooms until they develop a rich, golden color significantly enhances the flavor of the filling. This doesn’t just soften the vegetables but also caramelizes their natural sugars, adding depth and sweetness that balances the savory beef and cheese.

Keeping the egg roll wrappers moist with a damp towel while assembling prevents cracking and tearing. When sealing with water, be generous but cautious to avoid making the wrapper soggy. A careful, tight roll is essential for keeping the filling inside during frying without leaks.

Maintaining the frying oil temperature around 350°F is crucial. If the oil is too hot, the egg rolls will brown too quickly on the outside but remain undercooked inside. Too cool, and the rolls will absorb more oil, becoming greasy and heavy. Frying in small batches helps retain the oil temperature for crispy, evenly cooked egg rolls.

Avoid substituting baking for frying in this recipe. Baked egg rolls tend to come out soggy in the center and don’t achieve the same crisp texture and taste. The authentic cheesesteak egg roll flavor and crunch depend on frying. After frying, letting the egg rolls rest a few minutes aids in setting the filling, ensuring you don’t burn your mouth on molten cheese.

Finally, experiment with dipping sauces. While a simple sriracha ketchup pairs wonderfully with these egg rolls, feel free to try ranch, blue cheese, or even honey mustard for a sweeter contrast. These options add another dimension of flavor and make your cheesesteak egg rolls party-ready.

Essential Equipment Guide

1. Heavy duty pot (for frying oil).
2. Large skillet (for sautéing).
3. Spatula (for breaking up beef).
4. Pastry brush or finger (for sealing wrappers with water).
5. Paper towel lined plate (for draining).​

Nutritional Information

Pairings

• Spicy ketchup or sriracha ketchup for dipping.
• French fries or onion rings as sides.
• Beer or soda for a casual meal.​

Variations

• Use provolone cheese instead of American or cheddar.
• Add bell peppers or hot peppers to the beef mixture.
• Bake at 400°F for 15-20 minutes instead of frying for a lighter option.​

Recipe Timing

1. Prep Time: 25 minutes.
2. Cook Time: 30 minutes.
3. Servings: Makes 12 or more.

With this detailed recipe and tips, you can confidently create homemade cheesesteak egg rolls that rival your favorite restaurants. Whether for a fun family dinner or as an appetizer at your next gathering, these egg rolls bring delicious comfort food to your table with a satisfying crunch and rich, cheesy filling. Enjoy!

How to Make Delicious Cheesesteak Egg Rolls at Home

Print Recipe

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Cheesesteak egg rolls combine the classic flavors of a Philly cheesesteak sandwich with the crispy, golden crunch of an egg roll wrapper. This recipe uses a simple filling of thinly sliced cheesesteak beef, sautéed onions and mushrooms, and melted cheese all wrapped up and fried to perfection. It’s a fantastic appetizer for parties or a fun dinner treat that’s sure to impress. Below is a detailed guide to make about 10 to 12 egg rolls using common ingredients.

• Total Time: 55 Mins

Ingredients

• 10 to 12 egg roll wrappers
• 1 lb frozen cheesesteak beef, thawed about 30 minutes at room temperature
• 1 yellow onion, thinly sliced
• 5 ounces cremini mushrooms, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 10 to 12 slices of American cheese or cheddar
• Frying oil (for deep frying)

Instructions

1. Prepare the Filling

Start by heating a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the thinly sliced onions and mushrooms. Sauté them for about 4 to 6 minutes until they soften, cook down, and start to get some color. This step develops a rich flavor base for the filling.

After the vegetables are done, add the thawed cheesesteak beef to the skillet. Using a wooden spoon or spatula, break apart the beef into smaller pieces as it cooks. Cook the beef for about 2–3 minutes or until it is fully cooked through. Season the mixture with salt and pepper according to your taste. A good tip is to use a slotted spoon to remove the beef and vegetables from the pan, leaving any excess fat behind, which can interfere with the texture of the egg rolls.

2. Prepare the Egg Roll Wrappers

While the filling cools slightly, prepare your egg roll wrappers. Keep them covered with a damp paper towel to prevent drying out while you assemble. This is important as dry wrappers can crack during rolling and frying.

3. Assemble the Egg Rolls

Lay one egg roll wrapper down in a diamond shape in front of you. Place one slice of cheese in the center, then add a generous spoonful of the beef and vegetable mixture right on top of the cheese. You can adjust the amount of filling to your liking; less cheese if you prefer a lighter taste or more for extra gooeyness.

Next, wet the edges of the wrapper with water—this acts like glue to seal the egg roll. Fold the bottom corner over the filling, then fold in the sides snugly. Continue rolling toward the top corner, pressing firmly so the edges stick together and form a tight roll.

4. Fry the Egg Rolls

Heat your frying oil in a deep skillet or fryer to 350°F (175°C). It’s important not to overcrowd the pan; fry the egg rolls in batches of 3 to 4 at a time to maintain the temperature and ensure even cooking.

Fry the egg rolls for about 3 to 5 minutes or until they are golden brown and crispy on all sides. Once fried, remove the egg rolls with a slotted spoon and drain on paper towels to remove excess oil.

5. Serve and Enjoy

Let the egg rolls cool for a couple of minutes before serving, as the filling will be very hot. These are delicious when served with dipping sauces such as spicy ketchup (ketchup mixed with sriracha) or your favorite hot sauce.

• Author: Ida Sorenson
• Prep Time: 25 Mins
• Cook Time: 30 Mins