These Philly cheese steak egg rolls are stuffed with roast beef, provolone, and mozzarella cheese, then deep fried to crispy perfection! A delicious and easy au jus sauce compliments these egg rolls perfectly!
Philly cheesesteak egg roll recipe
Sometimes the munchies hit and you just need something cheesy, salty, and down right delicious. Philly cheesesteak fits those requirements, but we kicked it up a notch and wrapped them in egg rolls and deep fried these babies!
First, thinly sliced roast beef is sautéed with red onion and worchestire sauce to pack in the flavor. Next, the egg rolls are stuffed with two kinds of cheeses and the steak. They are quickly deep fried, which creates a delicious crunchy bite!
Au jus sauce is made effortlessly in one pan in 5 minutes. This sauce has a bold, beefy flavor thanks to the combination of red wine and beef bullion. Put these two together and call it a match made in Heaven!
Philly cheese steak egg roll ingredients
- Roast beef- Ask your deli to slice the roast beef super thin, this will make the egg rolls easier to bite into without everything falling out in one bite!
- Red onion- Half a red onion is the perfect amount of flavor.
- Worcestershire sauce- Sauteeing the roast beef and red onion in Worcestershire sauce provides the right amount of salt.
- Provolone cheese- Traditionally, Philly cheesesteaks are made with provolone cheese. You can add an extra boost of flavor by opting for a smoked provolone cheese.
- Mozzarella cheese- To achieve the stringy, gooey cheese look, we use mozzarella cheese!
- Egg roll wraps- These are found in the refrigerated section of a grocery store.
- Frying oil- Use canola or vegetable oil to deep fry the egg rolls.
Au jus sauce ingredients
- Red wine
- Beef bullion & water
How to make Philly cheesesteak egg rolls
- Sauté the onion and roast beef. Add a little olive oil or butter to a medium-sized pan and place it over medium heat. Once the pan gets hot, toss in the diced red onion and sauté for 2 minutes. Add the diced roast beef to the pan, along with the worcestershire sauce. Once the beef is browned, remove the onion and beef mixture from the pan.
- Stuff the egg rolls. Lay the egg roll wraps flat, then stuff with the beef mixture and the provolone and mozzarella cheese. Fold the wrap (there is instructions on the back of the wrapper).
- Deep fry the egg rolls. Heat 2-3 inches of oil in a heavy bottom pot over medium heat. Heat the oil to 350-375 degrees. Place the egg rolls 2 at a time in the oil and fry for 2-5 minutes, until they are golden brown. Use a slotted spoon to remove them from the oil, then lay them on a paper towel lined plate.
- Make the au jus sauce. In a medium pot, melt the butter over medium heat. Once the butter is melted, add the flour, which will make a paste. Add the red wine and stir to incorporate it. Allow the red wine to cook for 2 minutes until the smell of alcohol disintegrates. Add the water and beef bullion and cook for 3 more minutes, until the sauce is slightly thickened and well combined. Place the sauce in a serving bowl.
- Serve. Serve the egg rolls on individual plates and dunk them in the au jus sauce. Mangia!
How to bake Philly cheesesteak egg rolls
Preheat the oven to 450 degrees. Place the egg rolls on a parchment paper lined baking sheet. You can quickly spray all sides of the egg rolls with cooking spray or use a pastry brush and brush all sides with coconut or olive oil. Place in the oven and bake for 10 minutes, then flip them and bake for another 5 minutes. Serve!
What meat to use for Philly Cheesesteak egg rolls
My go to was deli-sliced roast beef– rare. This cut of beef was eat to slice into small pieces and was browned super quick in my cast iron pan. Ask the deli counter to slice the beef as thin as they can. This texture will give the authentic feel of the Philly cheesesteaks you’d find from the little food vendors on the side of the rd in the city!
You can use other cuts like rib eye, flank, tri tips, etc. These cuts are thicker than the deli sliced roast beef and will need to be cut to very small pieces.
How to store and reaheat
Place the Philly cheesesteak egg rolls in an airtight containter and place in the refridgerator for up to 3-4 days.
Place the au jus sauce in a separate air tight containter and place in the fridge for up to 3-4 days.
To reheat the egg rolls, place them on a baking sheet, then in the oven at 350 degrees for 10 minutes.
Reheat the au jus sauce in the microwave for 2 minutes.
Philly Cheesesteak Egg Rolls with Au Jus Sauce
- 1/2 lb deli roast beef (rare) sliced thin, then diced
- 1/2 red onion diced
- 2 tbsp worcestershire sauce
- 1/2 lb provolone cheese sliced thin
- 1 cup mozarella cheese shredded
- 1 package of egg roll wraps
- 3 tbsp water (placed in a bowl- to seal the rolls)
- frying oil
Au Jus Sauce
- 2 tbsp butter
- 1 tbsp all purpose flour
- 3 tbsp dry red wine
- 1 cup water
- 1 beef boullion cube
- 1/2 tbsp worcestershire sauce
- Saute the onion and roast beef. Place a medium pan over medium heat and add the olive oil. Once the pan is hot, sauté the onion for 2 minutes. Toss in the diced roast beef, using a spatula to separate the pieces. Cook for 3 minutes, or until the roast beef is browned. Remove the mixture from the pan and place in a mixing bowl.
- Stuff the egg rolls. Place a few pieces of diced provolne cheese in the center of the egg roll wrap. Place a heaping tablespoon (or two) ontop of the cheese, then sprinkle with a tablespoon of mazarella cheese, and top with a few more peices of provolone. Roll the egg wrap by grabbing the bottom corner and fold upwards over the filling. Tuck the sides of the wrap and place over the center of it, so it looks like an envalope. Roll the egg roll into a sphere shape, then seal the edges with a little bit of water.
- Deep fry the rolls. Heat 2-3 inches of frying oil in a heavy bottom pot. Use a thermometer and make sure the oil is heated to 350-375 degrees. Place two egg rolls in the oil at a time, and cook for 2-5 minutes, until they are crispy and browned. Use a slotted spoon to remove them, and place them on a paper towel lined baking sheet.
- Make the au jus sauce, then serve. Melt the butter in a pan over medium heat. Add the flour and stir to form a paste. Add the red wine and whisk to incorporate. Allow the red wine to cook for 2 minutes, then add the water and beef boullion, crushing the beef bullion cube to help combine it. Allow the mixture to cook and thicken for 3 more minutes. Place the sauce in a serving bowl, and serve with the egg rolls. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
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