Breakfast & Brunch
Sullivan's Philly cheesesteak egg rolls bring the iconic steakhouse flavors of a classic cheesesteak into a crispy, handheld format that's perfect for breakfast or brunch. 🔥 The secret lies in thinly sliced ribeye, caramelized onions, and a blend of provolone and Whiz cheese—all wrapped in a golden-brown tortilla that stays crispy even when filled.
I've perfected this recipe after countless trials to ensure every bite delivers that perfect balance of savory, cheesy, and slightly sweet flavors you'd expect from a Philly cheesesteak, but with the convenience and fun of an egg roll.
What sets these apart is the combination of traditional cheesesteak ingredients with the satisfying crunch of an egg roll wrapper. The steak is marinated in Worcestershire sauce and garlic powder for extra depth, while the onions caramelize to add natural sweetness that complements the rich cheese.
The tortilla wrappers are lightly brushed with oil before frying to ensure they stay crispy on the outside while keeping the filling warm and gooey inside. This recipe delivers restaurant-quality results with just a few simple steps and ingredients you likely already have in your kitchen.
By the time you take your first bite, you'll experience the perfect fusion of textures—crispy tortilla, tender steak, melted cheese, and caramelized onions—all working together in harmony.
These egg rolls are substantial enough to serve as a main dish but also work perfectly as an appetizer for game day or a late-night snack.
The beauty of this recipe is its versatility; you can make them ahead of time and reheat them in the air fryer or oven to maintain that coveted crispiness.
Pair these with a side of sweet potato fries or a simple arugula salad to create a complete meal that's both indulgent and satisfying. The combination of rich, savory egg rolls with crispy fries or fresh greens makes this a well-rounded dish that's perfect for any occasion.
Let's get started on creating your own steakhouse-inspired egg rolls that will have everyone asking for seconds.
Ingredients for sullivan's philly cheesesteak egg rolls
These bold flavors come together in crispy, handheld perfection—just like Sullivan's iconic cheesesteak!
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| Yellow Onions 🧅 | 2 whole | Thinly sliced for caramelizing |
| Provolone Cheese 🧀 | 8 oz | Shredded, mild variety |
| Whiz Cheese Sauce 🧀 | ½ cup | Classic cheesesteak sauce |
| Worcestershire Sauce 🍶 | 1 tbsp | For marinating steak |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | ½ cup | For frying tortillas |
| Egg Roll Wrappers 🍣 | 12 whole | Square, spring roll wrappers |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For brushing wrappers |
| Green Onions 🧅 | 4 whole | Thinly sliced, for garnish |
| Sriracha Sauce 🌶️ | 2 tbsp | Optional, for serving |
The ribeye is non-negotiable here—look for well-marbled cuts at the butcher counter or pre-sliced deli sections. Costco or Whole Foods often carry the best quality for thin slicing. Caramelizing the onions takes patience (about 20 minutes), but that sweet depth is what makes these taste like a Philly cheesesteak. Pro tip: slice the onions paper-thin so they cook down fast without burning. The Whiz sauce? Don't skip this—it's the secret to that authentic cheesesteak gooeyness. Grab the classic yellow box from any grocery store's condiment aisle.
No ribeye? Sirloin works in a pinch, but it won't be as tender. Short on time? Pre-sliced deli steak saves chopping, though it's pricier. The egg roll wrappers should be square and pliable—Trader Joe's or Asian markets carry the best. If you can't find Whiz, mix 1/4 cup mayo with 1 tbsp mustard and 1 tsp sugar for a quick substitute. The green onions? Skip the green parts—just the white and tender tops for garnish. And trust me on the extra olive oil brush—it's what keeps those wrappers crispy after frying.
These stay crispy for 2 days if reheated properly—air fryer at 375°F for 3 minutes or oven at 400°F for 5 minutes. For parties, make them ahead and freeze unfrozen on a tray, then transfer to a bag. Reheat from frozen in the air fryer for 5-6 minutes. The filling gets even more flavorful overnight, so double the batch if you can. Serve with extra hot sauce on the side—these are addictive!
Why You'll Love This Recipe
- Here’s what sold me: that little splash of Worcestershire in the filling. It’s not just salt—it’s this deep, umami punch that makes every bite taste like a proper cheesesteak, not some sad imitation. The Whiz sauce ties it all together with that tangy, melty perfection. Honestly, I’ve tried other recipes, but this combo? Spot-on.
- Steak Night in 15 Minutes: I swear, this is the closest I’ve gotten to a Philly cheesesteak without leaving my kitchen. Thinly sliced ribeye and onions hit the pan fast—no waiting for a slow sear—then wrapped in egg roll skins with that gooey provolone and Whiz. It’s the kind of meal that feels fancy but takes less time than deciding what to order for takeout.
- Worcestershire Magic: Here’s what sold me: that little splash of Worcestershire in the filling. It’s not just salt—it’s this deep, umami punch that makes every bite taste like a proper cheesesteak, not some sad imitation. The Whiz sauce ties it all together with that tangy, melty perfection. Honestly, I’ve tried other recipes, but this combo? Spot-on.
- Game Day or Weeknight: Between us, these are my secret weapon for game days and lazy Mondays. The egg roll skins hold everything together so you can serve them crispy as finger food or pan-fry them until golden for a heartier meal. My husband grabs them straight from the pan—no plates needed—and my kids? They’ll fight over the leftovers.
Step-by-step instructions for Sullivan's-inspired Philly cheesesteak egg rolls
Here's how to create restaurant-worthy cheesesteak egg rolls with that perfect crunchy exterior and melty interior.
🔪 Step 1: Prep the Steak Filling
Slice the 1.5 lb ribeye steak thinly against the grain into ¼-inch strips. Toss the steak with 1 tbsp Worcestershire sauce, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper in a bowl. Let it marinate for 10 minutes while you prep the rest.
In a separate bowl, thinly slice the 2 whole yellow onions (about ¼-inch thick slices). You'll caramelize these later for sweet depth. Keep both the steak and onions at room temperature—they'll cook more evenly this way.
🍳 Step 2: Cook the Steak and Onions
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for 2-3 minutes, stirring occasionally, until it's deep brown and just cooked through. Remove the steak and set it aside.
In the same skillet, add the sliced onions and cook over medium heat for 8-10 minutes until they're golden brown and caramelized. This step adds that signature sweetness that makes a great cheesesteak. Return the steak to the pan and mix everything together.
🥘 Step 3: Assemble the Egg Rolls
Place the 12 egg roll wrappers on a clean work surface. Divide the steak mixture evenly among them, spreading it into 2-inch-wide rectangles in the center of each wrapper. Sprinkle ⅓ cup shredded provolone cheese and 1 tbsp Whiz cheese sauce over each rectangle.
Fold the bottom corner of the wrapper up, then fold in the sides, and finally roll tightly to seal. I press the edges gently with my fingers to ensure they stick—this prevents leaks during frying. Place the completed egg rolls seam-side down on a plate.
🔥 Step 4: Fry to Golden Perfection
Heat ½ cup vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the egg rolls in batches (don't overcrowd) for 2-3 minutes per side until they're deep golden brown and crispy. Drain on a paper towel-lined plate to remove excess oil.
Here's the thing—don't rush this step. You want that crispy exterior that makes these egg rolls irresistible. If they brown too quickly, reduce the heat slightly. The inside should be warm but not fully cooked through—it'll finish steaming when served.
🍽️ Step 5: Serve with Sriracha Dipping Sauce
Arrange the crispy egg rolls on a serving platter and garnish with thinly sliced green onions. For the dipping sauce, mix 2 tbsp Sriracha sauce with 1 tbsp Whiz cheese sauce in a small bowl. Serve immediately while they're still hot and crispy!
Each bite should deliver that perfect combination of tender steak, melty cheese, and crispy tortilla. The Sriracha dipping sauce adds a nice kick that complements the rich flavors. Enjoy these as an appetizer or even a main course with a side salad!
Pro Tips For Making Sullivan'S Philly Cheesesteak Egg Rolls
- SHRED STEAK SMART: Slice ribeye against the grain into paper-thin strips—thinner than your patience on a Monday. Thick slices turn to chewy rubber in egg rolls; thin ones melt into flavor. Use a sharp knife and don’t fight it—let the blade do the work.
- COOK ONIONS FIRST: Sauté yellow onions in a dry skillet for 3–4 minutes until they start caramelizing before adding steak. This builds depth of flavor that raw onions can’t match, and it keeps the egg roll filling from tasting like a sad office lunch.
- SALT THE STEAK TWICE: Season ribeye strips before cooking with a pinch of salt, then again right after they hit the pan. The first hit seasons the surface, the second locks in moisture—no more dry, flavorless meat that screams "fast food reject."
- WHIZ SAUCE SECRET: Mix Whiz Cheese Sauce with a splash of Worcestershire before adding it to the egg roll filling. The sauce thickens and clings better, and the Worcestershire cuts through the richness so every bite isn’t a greasy wall. Stir it in cold, not hot.
Perfect pairings for sullivan's philly cheesesteak egg rolls
Steakhouse-Inspired Sides
Serve these egg rolls alongside crispy sweet potato fries tossed in smoked paprika and garlic powder for a Philly-style game day vibe. I like to bake them at 425°F for 20 minutes until golden and extra crunchy. The sweetness of the fries balances the savory, cheesy egg rolls perfectly. 🌟
Fresh Contrast Salad
A simple arugula salad with shaved Parmesan, toasted pine nuts, and a light balsamic vinaigrette cuts through the richness. Toss 4 cups arugula with 2 tbsp olive oil, 1 tbsp balsamic vinegar, and a pinch of salt. The peppery greens refresh your palate after each bite.
Classic Cheesesteak Add-Ons
Add grilled mushrooms or peppers to the filling for extra texture. Sauté 1 cup sliced mushrooms and ½ bell pepper in the same skillet as the onions until tender. Mix them into the steak filling before rolling—it adds a smoky depth that cheesesteak lovers will adore.
Spicy Sriracha Mayo
For an extra kick, mix 2 tbsp Sriracha with ¼ cup mayo and a squeeze of lime. Drizzle this over the egg rolls before serving or serve it on the side. The heat balances the richness of the cheese and steak beautifully. 🌶️
Philly Soft Pretzels
No Philly meal is complete without pretzels! Bake up a batch of Philly-style soft pretzels with coarse salt and serve them warm. Their chewy texture and salty crunch make an amazing pairing. I use King Arthur bread flour for the dough—it gives the best chew.
Sweet & Tangy Dipping Sauce
For a sweeter option, blend ½ cup sour cream with 1 tbsp honey and 1 tsp Worcestershire sauce. This creamy, tangy sauce adds a refreshing contrast to the rich egg rolls. It’s a crowd-pleaser, especially for those who prefer something less spicy. 💛
Nutrition facts
Frequently asked questions
Can I use ground beef instead of ribeye for these egg rolls?
While ribeye gives the best texture and flavor, you can use 80/20 ground chuck in a pinch. Brown it well with the onions for maximum flavor, but expect a slightly different texture—ground beef will be more tender than sliced steak. For authenticity, stick with ribeye if possible!
How do I keep the egg roll wrappers from getting soggy?
There are two key tricks: pre-fry the wrappers for 10 seconds before adding filling, and brush them with extra olive oil after sealing. Also, don't overfill them—they should be snug but not bursting. The oil creates a barrier that keeps moisture out.
Can I make these ahead of time?
Assemble the egg rolls and refrigerate them unfrozen for up to 24 hours. When ready to cook, fry them straight from the fridge—the cold filling will help maintain crispiness. For longer storage, freeze them uncooked on a tray, then transfer to a bag. Reheat from frozen in the air fryer at 375°F for 5-6 minutes.
What's the best way to reheat leftover egg rolls?
For crispy results, use the air fryer at 375°F for 3 minutes or the oven at 400°F for 5 minutes. Avoid microwaving—they'll get soggy. If frying again, heat oil to 375°F and cook for 1-2 minutes per side**—just enough to crisp up the exterior without drying out the filling.
Can I make these egg rolls without Whiz cheese sauce?
Yes! Mix ¼ cup mayo with 1 tbsp mustard and 1 tsp sugar for a quick substitute. For extra cheesiness, add 2 oz shredded provolone to the mix. The sauce is key for that authentic cheesesteak flavor, but this combo works in a bind.