Philly Cheesesteak Egg Rolls

Heat a skillet over medium heat and cook the ground beef until browned (about 5–7 minutes). Try not to break the meat into very small pieces.

Stir in Worcestershire sauce, salt, and black pepper, then transfer the meat to a bowl.

In the same pan, melt butter and sauté the chopped onion and bell pepper for 5–7 minutes until caramelized. Return the cooked beef to the pan, mix well, and allow it to cool.

Lay the egg roll wrappers on a flat surface. Place half a slice of American cheese on each wrapper.

Add about 3 tablespoons of the filling to each wrapper. Fold the bottom left corner over the filling, fold in the sides, and roll tightly, sealing the edges with water.

Heat about 1 inch of oil in a deep pan over medium-high heat. Fry 3–4 egg rolls at a time until golden brown, about 3–4 minutes per batch.

Remove and drain on paper towels. Serve warm and enjoy!

Tips for the Best Philly Cheesesteak Egg Rolls

Meat Options: Instead of ground beef, try thinly sliced ribeye or flank steak for an authentic Philly cheesesteak flavor.

Cheese Swaps: Use provolone, Swiss, Monterey Jack, or spicy pepper jack for different flavors.

Vegetables: Mix in red, yellow, or orange bell peppers for extra color and sweetness. Red onions also add a bolder flavor.

Wrapping Tips: Don’t worry about perfection! Most egg roll wrapper packages have folding instructions. Use water to seal the edges properly.

Dipping Sauces: Enhance the flavor with cheese sauce, ranch, horseradish sauce, or BBQ sauce.

Enjoy your crispy, cheesy Philly Cheesesteak Egg Rolls!