What do you get when a cheesesteak slides into an egg roll wrapper and decides to throw a party? This. We’re talking juicy ribeye, sweet peppers, and onions doing a little dance with gooey cheese, then rolled up tight and fried ’til golden and crispy. They’re cheesy, beefy, crunchy little flavor bombs, and trust me… they don’t last long.
Out of this World Cheesesteak Egg Rolls
Why You’re Going to Love This Recipe
These crispy cheesesteak egg rolls are what happens when late-night cravings get a glow-up. You’ve got tender ribeye, sautéed peppers and onions, and not one but two cheeses wrapped up in a crunchy golden shell. They’re bold, juicy, and downright addictive. Here’s why you’ll love them:
- All the flavor of a Philly cheesesteak packed into a crispy, hand-held bite
- Double cheese melt factor with mozzarella and American
- Crowd-pleasing appetizer or indulgent snack
- Air fryer friendly for an easy, no-fuss option
- That homemade ranch? Chef’s kiss
Ingredients You’ll Need
Ribeye steak
Onion
Bell pepper
Salt
Pepper
Egg
Water or milk
Mozzarella cheese
American cheese
Egg roll wrappers
Canola oil
Buttermilk
Mayonnaise
Sour cream
Chives
Dill
Onion powder
Garlic powder
Sugar
How to Make It (WATCH HERE)
Step One: Make the Ranch
In a bowl, whisk together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth and creamy. Chill it in the fridge until you’re ready to dip.
Step Two: Whisk the Egg Wash
In a small bowl, whisk the egg with a splash of water or milk. Set aside.
Step Three: Cook the Filling
Sauté the ribeye in a hot pan with a little oil until mostly cooked through. Add diced onions and peppers and let everything cook down until caramelized and golden. Season to taste and let cool slightly.
Step Four: Assemble the Egg Rolls
Lay out an egg roll wrapper. Add a slice of mozzarella, a slice of American, and a scoop of the steak mixture. Brush the edges with egg wash, fold up the bottom corner, tuck in the sides, and roll tightly. Repeat until all the filling is used.
Step Five: Fry Until Crispy
Heat oil in a pot. Fry egg rolls in batches until golden brown and crispy on all sides. Drain on a paper towel-lined plate.
Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly spray the egg rolls with oil and place them in a single layer in the basket. Air fry for 8 to 10 minutes, flipping halfway through, until golden and crisp.
Storage Tips
Let leftovers cool completely before storing. Keep them in an airtight container in the fridge and enjoy within 3 days.
Freezing Instructions
Freeze before frying for best results. Arrange the assembled egg rolls on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Cook straight from frozen when ready to enjoy.
Reheating Instructions
For best texture, reheat in a 375°F oven or air fryer until hot and crispy, about 5 to 7 minutes. Avoid the microwave—it’ll soften the wrapper and dull the crunch.
Serve With
That tangy, herby ranch was made for these. Or switch things up with spicy mayo, sriracha ketchup, or queso. Whatever your vibe, these egg rolls are ready for it.
Crispy Cheesesteak Egg Rolls
Ingredients
- 9-10 egg roll wrappers
- 9-10 mozzarella cheese slices
- 9-10 american cheese slices
- Canola oil for frying
Steak Filling
- 12 oz thinly shaved ribeye
- 1/2 cup onion diced
- 1/2 cup bell peppers diced
- 1 tsp salt
- 1 tsp pepper
Egg Wash
- 1 egg
- 1 tbsp water or milk
Homemade Ranch Dressing
- 1 cup buttermilk
- 1/2 cup mayo
- 1/4 cup sour cream
- 1 tbsp chives chopped
- 1 tsp dill chopped
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp sugar
Instructions
Homemade Ranch Dressing
- In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.
Egg Wash
- In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.
Steak Filling
- In a pan over medium-high heat, add a bit of oil and the shaved ribeye. Cook about 75% through, then add the diced onions and bell peppers. Continue cooking until the edges are browned and the veggies are softened. Season with salt and pepper. Let cool slightly before assembling.
Assemble
- Place an egg roll wrapper on a flat surface. Add one slice of mozzarella and one slice of American cheese to the center, followed by a few tablespoons of the steak filling. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling and cheese are used.
- Heat a pot of canola oil to 350°F.
- Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate.
- Serve hot with a side of the homemade ranch dressing and enjoy!
