A twist on typical egg rolls, these Philly Cheese Steak Egg Rolls are made with finely shredded beef, chopped peppers and onions, and melty cheese all rolled up in an egg roll wrapper and shallow fried (or baked) until crispy and delicious. Served with a quick Mustard Cheese Sauce for dipping, these make a great game day snack or appetizer.
As you may already know if you have been following my blog, we are big fans of anything philly cheese steak inspired around here. There is just something about that combination of seared steak, sautéed peppers and onions, and melty, gooey cheese that I can’t get enough of. I have turned Philly cheese steaks into a cheesy, melty dip, put it on a Philly Cheese Steak Pizza, and even turned your classic cheese steak into Philly Cheese Steak Sloppy Joes – which is a great recipe if you are looking for a quick weeknight meal by the way!
I think philly cheese steak inspired recipes are some of my favorites, so it was no surprise that when I was thinking of new game day recipes for the end of football season, these Philly Cheese Steak Egg Rolls came to mind. Packed with finely shaved and chopped steak, diced peppers and onions, and shredded cheese, these egg rolls are a hearty snack or appetizer perfect for watching the big game or your next party.
Making the Quick Mustard Cheese Sauce
Any cheese steak sandwich needs to be topped with lots of gooey, melty cheese, so to serve these Philly Cheese Steak Egg Rolls, I had to whip up an easy Mustard Cheese Sauce for dipping. This sauce uses a can of evaporated milk along with freshly grated cheese coated in cornstarch to give you a super gooey and creamy cheese sauce that is really quick and easy to make. If you are looking for something different, these Philly Cheese Steak Egg Rolls would also be great served with this Mustard Beer Cheese Dip.
To make the quick mustard cheese dipping sauce, here are a couple of notes:
- Evaporated Milk: The evaporated milk gives you a creamy, richness without heavy cream. Make sure you use evaporated milk, not sweetened condensed milk, which will be too sweet.
- Cheese: I used equal parts cheddar and Monterey jack for cheese sauce that was gooey with a bit of sharpness from the cheddar. Feel free to use all of either if you want to mix it up. The key is to grate the cheese yourself rather than using the pre-shredded stuff. Pre-shredded cheese is coated in anti-caking agents that will mess with the consistency and thickness of your sauce.
- Mustard: I love to add tangy mustard to any cheese steak sandwich, so for me mustard was a must in the cheese dip. I used a coarse, whole grain mustard so we would have little pops of seeds throughout. You could also substitute spicy brown mustard or Dijon mustard or if you really aren’t a mustard fan, leave it out.
Can I Bake These Philly Cheese Steak Egg Rolls?
The best way to cook these Philly Cheese Steak Egg Rolls is to fry them in a about an inch or so of oil so that the egg roll wrappers get extra crispy and crunchy. However, if you are trying to keep it healthy, or just don’t like frying, you can bake these as well. The egg roll wrapper will still get crisp, just not as crispy crunchy as frying.
To make baked Philly Cheese Steak Egg Rolls, brush each egg roll, coating completely in a thin layer of oil (I use canola or grape seed), then place them on sheet pan that is pre-sprayed with cooking spray. Bake in a 425° oven for 10 – 12 minutes, flip and bake an additional 8-10 minutes until crisp.
Can I Make Philly Cheese Steak Egg Rolls Ahead?
If you want to prepare these egg rolls ahead of time, you should be able to roll them up, then store tightly covered in the fridge for a couple of hours before frying. These can also be frozen and stored up to three months in the freezer. Just make sure to seal the egg rolls up tightly in a zip top bag and freeze until ready to cook. Bake or fry them directly from frozen (you may need to add a couple of extra minutes to the baking time).
Looking for More Game Day Snacks and Appetizers?
Here are some of my other favorite snacks and appetizers that would be perfect for watching the big game or your next party.
- Jalapeno Popper Potato Skins
- Crockpot Buffalo Chicken – serve this piled high in sliders, tacos, or nachos
- Dill Pickle Dip
- Mustard Beer Cheese Dip
- Easy Crockpot White Chicken Chili
If you make these Philly Cheese Steak Egg Rolls with Mustard Cheese Dipping Sauce (or any of my other recipes!), be sure to let me know. Share your photos and tag me @NamasteHomeCooking on Facebook or @NamasteHomeCooking on Instagram. I love seeing that friends are enjoying my recipes!
Philly Cheese Steak Egg Rolls with Mustard Cheese Dipping Sauce
Ingredients
Philly Cheese Steak Egg Rolls
- 1 tbs butter
- 2 tbs extra virgin olive oil
- 14 oz thinly shaved steak
- 1 yellow onion finely minced
- 1 medium green pepper finely minced
- 1 med red or yellow pepper finely minced
- 1 ½ tsp Montreal steak seasoning
- 2 tsp Worcestershire sauce
- 1 package large square egg roll wraps 1 lb
- 4 oz Monterey jack cheese shredded
- Egg wash 1 egg mixed with 1 tbs water
Mustard Cheese Sauce
- 1 can evaporated milk 12 oz
- 4 oz cheddar cheese freshly shredded
- 4 oz Monterey jack cheese freshly shredded
- 1 tbs cornstarch
- ¼ tsp onion powder
- 1/8 tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp ground white pepper
- 2 tbs whole grain mustard
Instructions
Philly Cheese Steak Egg Rolls
- Add 1 tbs oil and butter to a medium skillet over medium-high heat. When hot, add shaved steak, using a tongs to pile it and spread around pan. Season steak with salt and pepper. Allow to brown about 5 minutes before stirring. Then stir and chop up steak into small bits using two spatulas to press and pull the meat apart. When cooked, remove steak and set aside to cool.
- Add additional 1 tbs oil to same skillet. Add onion, peppers, and Montreal steak seasoning. Cook until softened.
- Turn off heat, then add steak back to skillet, and add Worcestershire sauce. Stir to coat, then set filling aside to cool.
- After filling has cooled, toss 4 oz shredded Monterey jack cheese with meat and veggie mixture.
- Fill each egg roll wrapper with ¼ cup scoop of filling, then roll according to package directions, using egg wash to seal the final edge. Keep completed egg rolls as well as stack of unused wrappers covered with a kitchen towel or damp paper towel as you work, to keep them from drying out.
- To fry: Fill a deep skillet with about 1 inch or so of canola or peanut oil. Heat oil to 350° and fry in batches of 3 – 4, cooking about 3 – 4 minutes per side, until golden brown. Remove to a wire rack to cool and allow excess oil to drip off.
- While frying make the cheese sauce according to the recipe below.
Mustard Cheese Sauce
- In a medium sauce pan over low heat, heat can of evaporated milk until simmers.
- Toss shredded cheese with cornstarch until evenly coated. Add mixture to hot milk and whisk continuously until cheese melts. (It may look thin and clumpy at first, but as it cooks, the mixture comes together and thickens.)
- Wisk in remaining cheese sauce ingredients and keep warm.
- If cheese sauce seems too thick, you can add milk to thin to desired consistency.