Crispy, golden egg rolls stuffed with tender steak, sautéed peppers and onions, and gooey melted cheese. They’re perfect as an appetizer, game-day snack, or fun dinner.
Servings: 12 egg rolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
Filling
- 1 lb (450 g) ribeye steak, sirloin, or shaved beef, thinly sliced
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 oz (225 g) mushrooms, sliced (optional)
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cheese
- 8 slices provolone cheese, chopped
or - 2 cups shredded provolone or mozzarella
or - ½ cup Cheez Whiz (for a classic Philly-style flavor)
Wrappers
- 12 egg roll wrappers
- 1 beaten egg (for sealing)
For Frying
- Vegetable, canola, or peanut oil
Instructions
1. Cook the Filling
- Heat the oil and butter in a large skillet over medium-high heat.
- Sauté the onion, bell pepper, and mushrooms (if using) for 5–6 minutes, until softened.
- Add the garlic and cook for 30 seconds.
- Add the steak and cook for 2–3 minutes, breaking it apart as it cooks.
- Stir in the Worcestershire sauce, onion powder, garlic powder, salt, and pepper.
- Remove from the heat and let the mixture cool for about 10 minutes.
2. Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
- Place about ¼ cup of the steak mixture in the center.
- Top with a generous amount of cheese.
- Fold the bottom corner over the filling, fold in the sides, then roll tightly.
- Brush the top corner with beaten egg to seal.
- Repeat with the remaining wrappers.
3. Fry
- Heat 2–3 inches of oil to 350°F (175°C).
- Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Transfer to a paper towel-lined plate or a wire rack to drain.
Air Fryer Method
- Preheat the air fryer to 375°F (190°C).
- Lightly spray the egg rolls with cooking oil.
- Air fry for 8–10 minutes, turning halfway through, until crispy and golden.
Oven Method
- Preheat the oven to 425°F (220°C).
- Place the egg rolls on a parchment-lined baking sheet.
- Brush or spray lightly with oil.
- Bake for 15–18 minutes, turning halfway through.
Dipping Sauces
- Cheese sauce or warm Cheez Whiz
- Garlic aioli
- Spicy sriracha mayo
- Ranch dressing
- Chipotle mayo
- Horseradish cream sauce
- Creamy queso
- Marinara sauce
Tips for Success
- Let the filling cool before rolling to keep the wrappers from becoming soggy.
- Don’t overfill the wrappers, or they may burst while cooking.
- Keep unused wrappers covered with a damp towel so they don’t dry out.
- Fry in small batches to maintain the oil temperature.
Storage
Refrigerator: Store cooked egg rolls in an airtight container for up to 3 days.
Freezer: Freeze uncooked or cooked egg rolls in a single layer, then transfer to a freezer bag for up to 2 months.
Reheating:
- Air fryer: 375°F for 4–5 minutes
- Oven: 400°F for 8–10 minutes
- Avoid microwaving if possible, as the wrappers will lose their crispness.
Approximate Nutrition (Per Egg Roll)
- Calories: 280
- Protein: 15 g
- Carbohydrates: 16 g
- Fat: 17 g
- Fiber: 1 g
- Sodium: 420 mg