Philly Cheesesteak Egg Rolls

These Philly Cheesesteak Egg Rolls turn the beloved sandwich into a crunchy, crowd-pleasing appetizer. Packed with seasoned ground beef, sautéed onions and bell peppers, and gooey American cheese, each bite delivers classic flavor in a perfectly fried wrapper.

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Philly Cheesesteak Egg Rolls

🧾 Ingredients:

Ingredient	Quantity
Ground beef	1 pound
Worcestershire sauce	1 tablespoon
Salt	1/2 teaspoon
Ground black pepper	1/2 teaspoon
Butter	2 tablespoons
Yellow onion, chopped	1
Green bell pepper, chopped	1/2
Egg roll wrappers	24
American cheese, sliced	12 slices
Vegetable oil (for frying)	3/4 cup

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👩‍🍳 Directions:

Step 1: Brown the Beef
In a large skillet over medium heat, cook the ground beef, breaking it into small chunks but not too fine—pea-sized bits are ideal. Once browned (about 5–7 minutes), drain any excess grease. Stir in Worcestershire sauce, salt, and black pepper. Mix well and set aside.

Step 2: Sauté the Veggies
In the same skillet, melt the butter. Add chopped onions and bell pepper. Cook, stirring frequently, until softened and lightly caramelized, about 5–7 minutes. Return the beef to the skillet and stir to combine. Remove from heat and let the mixture cool slightly.

Step 3: Fill the Egg Rolls
Lay the egg roll wrappers flat. Place half a slice of American cheese in the center of each. Spoon roughly 3 tablespoons of the beef and veggie mixture on top. Fold the bottom corner over the filling, then fold in both sides. Moisten the edges with water and roll tightly to seal.

Step 4: Fry to Perfection
In a deep skillet or pan, heat about 1 inch of vegetable oil over medium-high heat. Once hot, fry 3–4 egg rolls at a time, turning occasionally, until golden and crispy—about 3–4 minutes. Don’t overcrowd the pan, and let the oil reheat between batches.

Step 5: Serve and Enjoy
Serve hot with your choice of dipping sauce—classic ketchup, cheese sauce, or even ranch all work beautifully.