Oh, friends! Let’s talk about that glorious, crispy, handheld perfection that is an egg roll. There’s nothing quite like the satisfying crunch when you bite into one, especially when it’s filled with something utterly craveable. But we’ve all been there, right? Anticipating that golden, crispy exterior, only to end up with something sadly… greasy. It’s disheartening! That’s why I had to crack the code on how to make Cheesesteak Egg Rolls that are perfectly crunchy every single time, without a hint of that unpleasant oiliness.

After years of trial and error in my kitchen, I discovered the simple secrets to achieving that ideal crispy texture. It’s all about technique, temperature, and a few key steps that make all the difference. This recipe takes all the iconic flavors of a classic Philadelphia cheesesteak – the tender beef, the sautéed onions and peppers, and that gooey, melty cheese – and wraps them up in a delightful, crispy package. Forget soggy, oily disappointments; get ready for the ultimate appetizer or snack that’s guaranteed to impress!

Reasons These Cheesesteak Egg Rolls Are a Keeper

Why should this recipe become your go-to for crispy egg roll goodness? Let me tell you:

Guaranteed Crispy Texture: I’m sharing the exact technique I use to ensure these turn out golden and crunchy, never greasy.
Flavor Explosion: All the classic, savory flavors of a cheesesteak are packed into each bite.
Perfect Appetizer or Snack: They’re incredibly fun to eat and perfect for sharing at parties, game nights, or just because! If you love easy finger foods, you might also enjoy making these Appetizer Pinwheels or Crispy Pizza Roll-Ups for a spread.
Relatively Quick: With just 35 minutes from start to finish, you can have a batch of these delicious egg rolls ready surprisingly fast.
Adaptable: Easy to tweak the cheese or add extra veggies to suit your preference.

Gathering Your Delicious Ingredients for Cheesesteak Egg Rolls

Building the perfect Cheesesteak Egg Roll starts with selecting the right components. We want a flavorful filling that’s got moisture but isn’t wet (a key to crispiness!) and cheese that melts beautifully. Here’s a breakdown of what you’ll need and why it works:

Beef: The heart of any cheesesteak! We’re using a pound of thinly sliced beef, like ribeye or sirloin, which is traditional for cheesesteaks because it cooks quickly and stays tender. However, if you’re looking for a more budget-friendly or easier-to-handle option, good quality ground beef works wonderfully too. You’ll need 1 pound total.
Oil for Cooking: Just a tablespoon of vegetable oil to get our beef and veggies started in the skillet. You’ll also need more for frying – choose a neutral oil with a high smoke point, like more vegetable oil, canola, or peanut oil.
Onion: A medium onion, thinly sliced, is essential for that classic savory, slightly sweet base flavor once it’s cooked down.
Green Bell Pepper: This is optional, but a thinly sliced green bell pepper adds another layer of authentic cheesesteak flavor and color to the filling. If you love the flavor but not the texture inside, make sure it’s cooked until very soft.
Seasoning: Simple salt and black pepper are all you need to highlight the flavors of the beef and vegetables. Season generously to taste!
Cheese: Ah, the cheese! Provolone is a classic choice for cheesesteaks, and 8 slices work perfectly here, melting into gooey pockets. If you prefer, shredded cheddar or American cheese (about 1 cup) also provides excellent melty goodness.
Egg Roll Wrappers: You’ll need 8 standard egg roll wrappers. These are readily available in the refrigerated section of most grocery stores, often near the produce or tofu.
Egg for Sealing: One large egg, beaten, acts as our glue to ensure those wrappers stay tightly sealed during frying, preventing any cheesy leaks!
Dipping Sauce & Garnish (Optional): A creamy sauce for dipping or drizzling (like a cheese sauce, ranch, or a spicy mayo) and chopped chives for garnish add that extra touch of deliciousness and presentation, just like you might see in the image.

Crafting Your Crispy Cheesesteak Egg Rolls: A Detailed Guide

Let’s turn those simple ingredients into culinary magic! Follow these steps carefully, paying special attention to the frying tips, and you’ll achieve egg roll perfection.

Prepare Your Beef: If you’re using sliced beef, take the time to slice it very thinly against the grain. This breaks up the muscle fibers and makes the meat incredibly tender once cooked. If using ground beef, simply have it ready to crumble into the pan.

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Cook the Meat: Heat 1 tablespoon of vegetable oil in a large, sturdy skillet over medium-high heat. Add your prepared beef. If using sliced beef, sear it quickly until browned. If using ground beef, break it up with a spoon as it cooks until it’s fully browned through. Don’t overcrowd the pan; cook in batches if necessary to get good browning.
Add the Veggies: If you’re including them, add the thinly sliced onion and green bell pepper to the skillet with the cooked beef. Continue to cook, stirring occasionally, until the vegetables have softened nicely and the beef is completely cooked. The goal here is tender vegetables that won’t be tough inside the egg roll.
Season and Cool the Filling: Generously season the beef and vegetable mixture with salt and black pepper to your taste. It’s important to season the filling well at this stage! Once seasoned, remove the skillet from the heat and let the mixture cool slightly. Letting it cool is crucial – placing hot filling into wrappers can make them soggy.
Prepare Your Wrapping Station: While the filling cools, set up your workspace. Have your egg roll wrappers ready, the beaten egg in a small bowl, and a plate or baking sheet for the assembled egg rolls.
Fill the Wrapper: Take one egg roll wrapper and lay it flat on your surface, orienting it like a diamond with a corner pointing towards you. Place about 1/8 of the cooled beef and vegetable mixture horizontally across the lower third of the diamond, just below the center.
Add the Cheese: Place one slice of provolone cheese (fold or tear it to fit neatly over the meat mixture) or about 2 tablespoons of shredded cheese directly on top of the filling. This ensures the cheese is nestled right in with the meaty goodness.
Fold and Roll: Now, the rolling magic! Fold the bottom corner of the wrapper up and snugly over the filling. Then, fold the left and right corners inward towards the center, making sure they are tight against the filling. This creates an envelope shape. Roll the wrapper tightly upwards from the folded bottom towards the remaining top corner.
Seal the Egg Roll: Just before you finish the roll, dip your finger in the beaten egg and brush it along the exposed top corner of the wrapper. Finish rolling upwards to seal the egg roll completely. Take a moment to press the seam gently and ensure the ends where you folded the sides are tucked in tightly. This is your main defense against leaks during frying! Repeat this filling and rolling process with the remaining wrappers and filling.
Heat the Frying Oil: Pour vegetable oil (or your chosen frying oil) into a large, heavy-bottomed pot or deep fryer. You’ll need enough oil to submerge the egg rolls about 2-3 inches deep. Place the pot over medium-high heat and let the oil heat up. This is where the “never greasy” secret really comes into play: use a thermometer and heat the oil until it reaches precisely 350 degrees Fahrenheit (about 175 degrees Celsius). Oil that is too cool will result in soggy, greasy egg rolls because the wrapper absorbs oil instead of crisping. Oil that is too hot will burn the outside before the inside is heated through.
Fry in Batches: Carefully and gently add 2-3 assembled egg rolls to the hot oil. Do not overcrowd the pot! Overcrowding drops the oil temperature dramatically, leading right back to greasy egg rolls. Fry the egg rolls for about 3-5 minutes, using tongs or a spider strainer to gently flip them occasionally, until they are a beautiful, deep golden brown and look wonderfully crispy on all sides.
Drain Excess Oil: This step is just as crucial as the right oil temperature for preventing greasiness. Use a slotted spoon or spider strainer to carefully remove the fried egg rolls from the hot oil. Immediately transfer them to a wire rack that you’ve set over a baking sheet lined with paper towels. The wire rack allows air circulation all around the egg roll, letting excess oil drip away rather than pooling and making the bottom soggy. The paper towels catch the drips.
Continue Frying: Repeat the frying process with the remaining egg rolls. Allow the oil temperature to rebound back up to 350°F between batches if it drops. This keeps your frying consistent.
Serve Immediately: The absolute best way to enjoy these is hot and fresh! Serve your perfectly crispy Cheesesteak Egg Rolls right away. Drizzle with that creamy sauce or sprinkle with chopped chives if you like, adding an extra touch of flavor and visual appeal.

Tips for Perfect Cheesesteak Egg Rolls Every Time

Want to ensure your egg rolls are crispy masterpieces? Keep these pro tips in mind:

Thinly Slice the Beef: If you’re using steak cuts, this is key for tenderness and quick cooking. Partially freezing the steak for about 15-20 minutes before slicing makes it much easier to get those super thin pieces.
Don’t Overfill: Resist the urge to pack too much filling into each wrapper. Overfilled egg rolls are harder to roll tightly, more likely to leak, and might not cook evenly.
Roll Tightly: A tight roll is essential for a crisp exterior and to prevent the wrapper from unfolding. Practice makes perfect!
Seal Well: The egg wash is your best friend here. Make sure that final corner is well-brushed and pressed firmly to seal.
Monitor Oil Temperature: Seriously, use a thermometer. It’s the single biggest factor in achieving a non-greasy result. Keep that oil as close to 350°F as possible. If you’re looking for other delicious recipes that benefit from careful oil temperature control, you might enjoy making Crispy Mozzarella Sticks!
Don’t Skip the Wire Rack: Draining on a wire rack over paper towels is vastly superior to just placing them directly on paper towels, which can steam the bottom and make it soggy.
Rest the Filling: Allowing the filling to cool slightly before wrapping prevents it from making the wrappers warm and potentially tearing or becoming prematurely soft.

What to Serve With Your Crispy Cheesesteak Egg Rolls

These savory delights are fantastic on their own, but they pair wonderfully with a few dipping options and sides. A classic creamy cheese sauce or a tangy ketchup-based sauce is always a hit. Ranch dressing or even a spicy mayo can provide a cool contrast to the rich, hot filling. For a side, a simple salad, like an Easy Kale Salad, or some Easy Crispy Oven Potato Wedges, would round out the meal nicely, especially if you’re serving these as more than just an appetizer.

Your Cheesesteak Egg Rolls Questions Answered (FAQ)

Got questions? I’ve got answers! Here are some common queries about making these delicious egg rolls.

Can I use a different type of meat?

Absolutely! While thinly sliced ribeye or sirloin and ground beef are classic, you could experiment with other cuts of beef sliced thinly or even ground turkey if you prefer. Just be sure to cook and season it well.

Can I add other vegetables to the filling?

Yes, you could add thinly sliced mushrooms or sautéed bell peppers of different colors (red, yellow, orange) alongside the onions, as long as they are cooked until softened before wrapping. Ensure any added vegetables don’t add excess moisture.

What kind of cheese is best?

Provolone is a traditional cheesesteak cheese and melts beautifully. American cheese is also very melty and classic for some Philly variations. Cheddar cheese adds a sharper flavor. Feel free to use your favorite melty cheese! A blend could also be delicious.

Can I bake these instead of frying?

While the recipe is designed for frying to achieve maximum crispiness (especially the “never greasy” part relying on hot oil), you can try baking them. To bake, brush the assembled egg rolls lightly with oil and bake on a wire rack set over a baking sheet at around 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown and crispy. They won’t have the exact same deep-fried crunch, but they will still be tasty. Baking works well for many appetizers; we have recipes for Cheesy Baked Taquitos that use a similar technique.

How do I store and reheat leftovers?

Store cooled Cheesesteak Egg Rolls in an airtight container in the refrigerator for 2-3 days. To reheat and get them crispy again, the best methods are using an air fryer (350°F for 5-8 minutes) or baking them on a wire rack in a preheated oven (375°F for 10-15 minutes) until heated through and crispy. Microwaving is not recommended as it will make them soggy.

Why did my egg rolls turn out greasy?

The most common reasons for greasy egg rolls are the oil temperature being too low and overcrowding the pot. Always use a thermometer to ensure the oil is at 350°F and fry in small batches to maintain that temperature.

Enjoy Your Homemade Cheesesteak Egg Rolls!

There you have it – the key to making perfectly crispy, incredibly flavorful Cheesesteak Egg Rolls right in your own kitchen. This recipe brings together beloved flavors in a fun, handheld form that’s hard to resist. Whether you’re making them for a party or just for a delicious snack, the satisfying crunch and savory filling are sure to be a hit. Give this recipe a try, share it with your friends, and let me know how much you love that guaranteed crispy, non-greasy result in the comments below!