Sullivan's Cheesesteak Egg Rolls Recipe: Philly Flavor in Crispy Tortilla Cups

This Sullivan's cheesesteak egg rolls recipe brings Philly's iconic flavors into crispy, handheld bites that redefine breakfast brunch. 🔥 The magic lies in thinly sliced ribeye cooked with caramelized onions and peppers, then wrapped in egg roll skins with melted provolone—all deep-fried to golden perfection.

I perfected this fusion after years of craving cheesesteak's rich flavors in a format that's easier to eat (and less messy) than a traditional sandwich.

The secret starts with the beef—ribeye or brisket sliced paper-thin for maximum tenderness, then seared with onions and peppers until deeply flavorful. We wrap these in egg roll skins with provolone that melts into creamy pockets during frying, creating that signature cheesesteak gooeyness in every bite.

The high-heat frying transforms the wrappers into crispy, shatteringly thin shells that hold up perfectly to dipping sauces.

What you'll end up with is a dish that delivers all the bold flavors of a cheesesteak—smoky beef, sweet onions, tangy peppers—now in crispy, handheld form that's perfect for sharing or solo indulgence.

The contrast between the tender beef filling and crispy exterior makes every bite irresistible, while the provolone adds that classic Philly cheesesteak melt.

Serve these with classic cheesesteak sides like fries or coleslaw, or keep it simple with marinara or Sullivan's signature sauce for dipping. The best part? These egg rolls reheat beautifully, making them ideal for meal prep or feeding a crowd. Let's get cooking!

Ingredients for sullivan's cheesesteak egg rolls

Thinly sliced ribeye, caramelized onions, and crispy egg roll skins—Philly flavors in perfect handheld bites.

The ribeye is non-negotiable here—ribeye or brisket sliced paper-thin for that signature cheesesteak tenderness. Costco or your butcher can slice it for you if you don't have a sharp knife. Look for well-marbled meat with bright red color, not grayish or dry. The onions and peppers should be sweet and fresh—Trader Joe's has great pre-sliced options, but chopping them yourself gives better texture. For the egg roll wrappers, King Noodle or Tasty Brand are my go-tos—they're sturdy enough to hold all that melted cheese without tearing.

No ribeye? Brisket or sirloin works in a pinch, but ribeye has the best marbling for flavor. The egg roll skins can be swapped for spring roll wrappers if that's what you find, but they won't be as crispy. For the dipping sauce, Sullivan's sauce is ideal, but a mix of soy sauce, sesame oil, and a touch of honey gets you close. The provolone is key—mild provolone melts best, but sharp cheddar adds a nice kick if you're feeling adventurous. Pre-sliced onions and peppers? Rinse and drain them first—they're often sprayed with preservatives that can make your filling soggy.

These freeze beautifully—assemble and freeze uncooked for up to 2 months. Fry from frozen, adding 1-2 minutes to cooking time. For meal prep, fry a batch and reheat in a 350°F oven for 10 minutes—they won't be as crispy but still delicious. The beef mixture can be prepped ahead and stored for 2 days in the fridge, saving you time on cooking day. Keep the egg roll skins wrapped in a damp towel to prevent drying out.

Step-by-step instructions for Sullivan's cheesesteak egg rolls

Here's how to deliver that iconic Philly cheesesteak crunch and flavor in crispy egg roll cups.

In a bowl, combine the 1.5 lb ribeye steak, 1 tbsp Worcestershire sauce, 1 tsp salt, and 0.5 tsp black pepper. Let it marinate for 15-30 minutes while you prep the other ingredients. This short marinade enhances the beef's natural flavor without overpowering it.

Heat a large skillet over medium-high heat with 1 tbsp sesame oil. Add the marinated steak in a single layer and sear for 2-3 minutes per side until it reaches medium-rare (about 130°F internal temp). Remove from heat and let it rest for 5 minutes before thinly slicing against the grain. You want strips that are ¼-inch thick—this ensures they cook evenly inside the egg rolls.

In a large bowl, combine the sliced ribeye, 2 large thinly sliced yellow onions, and 2 thinly sliced bell peppers. Add 12 oz shredded provolone cheese and toss gently to distribute evenly. The cheese will melt during frying, creating that gooey cheesesteak texture we all love.

Here's the thing—don't overmix. You want the ingredients to stay distinct so each bite delivers that perfect balance of beef, veggies, and cheese. Taste the mixture and adjust seasoning if needed, adding a splash of the 0.5 cup soy sauce if you want extra umami depth.

Place one of the 12 egg roll wrappers in the palm of your hand. Spoon about 2 tablespoons of the cheesesteak filling into the center of the wrapper. Fold the sides inward, then roll tightly from the bottom up, sealing the edges with a dab of water to create a crispy seal.

I like to work in batches—assemble 6 egg rolls, then set them aside while you finish the rest. This keeps everything organized and prevents the filling from drying out. For extra crispiness, brush the assembled egg rolls lightly with a mix of 1 tbsp sesame oil and 1 tbsp vegetable oil before frying.

Fill a deep fryer or heavy pot with 3 cups vegetable oil and heat to 350°F. Use a deep-fry thermometer to monitor the temperature—this is crucial for even cooking. Fry the egg rolls in batches of 3-4 for 2-3 minutes until they turn a deep golden brown color.

Don't overcrowd the fryer or the oil temperature will drop, leading to greasy instead of crispy egg rolls. Drain on a wire rack or paper towels to remove excess oil. The egg rolls should be crispy outside and hot inside—this is when they're at their best, with that perfect cheesesteak texture locked in.

Serve the crispy egg rolls immediately with the 0.5 cup marinara sauce and the remaining 0.5 cup soy sauce for dipping. The marinara adds a sweet, tangy contrast to the rich cheesesteak flavors, while the soy sauce enhances the umami depth.

For the ultimate experience, sprinkle with extra minced 4 garlic cloves and a pinch of black pepper right before serving. These egg rolls are best enjoyed fresh out of the fryer when the wrappers are at their crispiest and the cheese is still melty inside. Leftovers can be reheated in the oven at 375°F for 5-10 minutes to restore crispiness.

Regional styles of this dish

Philly Fusion Style

This recipe channels the soul of a classic Philly cheesesteak into crispy egg roll form—keeping the ribeye beef, caramelized onions, and melted provolone that define the dish.

The key is using paper-thin ribeye slices (like you'd find at a real cheesesteak shop) and cooking them just to medium-rare for that signature tender bite.

I always add a splash of Worcestershire sauce to the marinade for that deep, savory umami kick that's so essential to authentic Philly flavor. 🔥

Southern BBQ Twist

For a Southern-inspired variation, swap the provolone for sharp cheddar and add a layer of smoked gouda for a deeper, smokier flavor. Toss in diced pickles (about ¼ cup) and 1 tbsp hot sauce to the filling for that tangy, spicy kick you'd find in a Southern-style cheesesteak.

Serve with a side of honey mustard or sriracha mayo for dipping—this version is a crowd-pleaser at tailgates and barbecues.

Asian-Inspired Fusion

Take this recipe global by adding 1 tbsp hoisin sauce and 1 tsp grated ginger to the beef marinade. Swap the provolone for mozzarella and add shredded napa cabbage (about 1 cup) and mandarin orange segments (about ½ cup) to the filling for a sweet, crunchy contrast.

Use duck fat instead of vegetable oil for frying to add a rich, nutty depth. Serve with a sweet chili sauce or plum sauce for dipping—this version is perfect for brunch or lunch with friends. 🌶️

Breakfast Brunch Edition

Turn these into a brunch sensation by adding crumbled bacon (about ½ cup) and scallions (about 3 tbsp, chopped) to the filling. Top each egg roll with a fried egg right before serving—let the yolk run slightly for that decadent touch.

Serve with a side of biscuits and gravy or hash browns for a full Southern breakfast spread. The runny egg adds a luxurious texture that balances the crispy egg roll perfectly.

Spicy Kick Version

For heat lovers, add 1 tbsp gochujang and 1 tsp red pepper flakes to the beef marinade. Mix in ½ cup diced jalapeños and 1 tbsp sriracha to the filling for a fiery twist.

Serve with a spicy mayo (mix ½ cup mayo with 1 tbsp sriracha and 1 tsp honey) for dipping. This version is a hit at spicy food challenges or when you're craving a cheesesteak with a little extra heat. 💥

Vegetarian Adaptation

Skip the beef and use 1.5 lb extra-firm tofu (pressed and sliced) or portobello mushrooms (sliced) for a meaty texture. Marinate the tofu or mushrooms in 2 tbsp soy sauce, 1 tbsp balsamic vinegar, and 1 tsp smoked paprika.

Add 1 cup lentils (cooked) for extra protein and fiber. Use vegan provolone or mozzarella to keep it cheesy. This version is perfect for vegetarians but still delivers that satisfying, handheld cheesesteak experience.

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