Cheesesteak Egg Rolls

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Don’t you just love a good cheesesteak? Full of flavor, cheesy, meaty, a bit greasy? Okay, so maybe it’s not for everyone but I, personally, can get down with a really good cheesesteak! Devin, being a full-fledged meat-n-cheese type of guy, can’t get enough of them. So of course it was his idea to get me to put his favorite sub filling in an egg roll and deep fry it with sauce on the side.

Before you say that this just sounds like a big greasy, cheesy mess, I have two questions for you: 1. Do you like cheeseburgers? 2. Do you like having the option to alter a recipe to make yourself feel a little bit better that at least it’s healthier than the original? If you answered yes to either of these questions then I encourage you to keep reading!


For the cheeseburger lovers, you have no shame in what you eat anyway so stop crying. For the alternative seekers, you probably have made it your lifestyle to find alternatives for every recipe you try so this one should be a piece of cake. But in case you’re struggling, I’ve added alternative options in the recipe below so you can have your cake and eat half of it too!

I have to say, though, while this recipe, without alterations, is so incredibly delicious, we only enjoy it as a once in a while treat. A cheat day or rainy Sunday type of snack. I wouldn’t go bingeing on this one every week!

Let me know in the comments if you’ve tried the recipe and if you altered it or not or both!

Cheesesteak Egg Rolls
  • 1 lb. Ground beef or turkey
  • 12 egg roll wrappers
  • 1 bell pepper, chopped
  • 1 small onion, chopped
  • 4 oz. cream cheese, softened
  • 6 slices provolone cheese, cut into halves
  • 1 tsp. olive oil
  • 2 cups vegetable oil, for frying (optional)
  • 1 cup Sriracha mayo, optional
  • Salt and pepper to taste
  • Heat olive oil in a medium pan. Add chopped onions and peppers and cook for 2 minutes. Add in ground beef, season with salt and pepper and cook for 6 minutes or until fully cooked. Drain beef and return to pan turning heat to low. Add in cream cheese and mix until cheese is melted and well combined.
  • Assemble egg rolls by laying a wrapper on a flat surface with a pointed edge facing up. Place about 2 tablespoons of beef filling horizontally across the wrapper, about 1 inch away from the corners. Place a half slice of provolone cheese on top. Fold the bottom point of the wrapper over the filling and cheese. Fold the left point over, then the right. The egg roll should resemble an open envelope at this point. While holding the center in place, roll up until the egg roll is secured. Dip your finger in water and run it over the securing edge to seal. Repeat for remaining egg rolls.
  • Heat vegetable oil over medium heat. Fry egg rolls until golden brown, about 3 minutes each side. Alternatively, heat oven to 425 degrees and bake on a grease baking sheet for 15-20 minutes or until golden brown.
  • Serve with sriracha mayo or your favorite dipping sauce or just eat them as they are!
  • Details
    Prep time: Cook time: Total time: Yield: 12 egg rolls