Eggs Will Roll: Philly Cheesesteak Egg Rolls

8 months ago

philly cheesesteak egg rolls

We all know that cheesesteak is a Philadelphia classic but sometimes, it tends to get messy to eat. Our solution? Put them inside egg rolls. We put the sauce on the side for dipping so you can have as much cheese as you want!


Philly Cheesesteak Egg Rolls


Makes 5-6 servings


3 Tbsps Olive oil

1 White onion, thinly sliced

2 Red bell peppers, thinly sliced

2 Green bell peppers, thinly sliced

2 cloves Garlic, minced

½ kilo Sirloin steak, thinly sliced (or use sukiyaki-cut rib eye)

  • Salt and freshly ground black pepper
  • Egg roll wrappers (lumpia wrappers)
  • Grated mozzarella cheese
  • Egg wash (1 egg + 3 Tbsps milk)

1 cup Cooking oil


  1. Heat olive oil in a saucepan over medium heat. Sauté the onions and peppers. When the vegetables have slightly softened add the garlic and continue sautéing for another minute.
  2. Add the steak slices to the pan and sauté until medium rare. Season with salt and pepper. Remove from heat and drain excess oil. Set aside and let cool.
  3. Carefully separate the lumpia wrappers. Lay one on an even surface and place about ¼ cup of the cooled filling near the edge closest to you. Add some grated cheese, if desired. Roll the wrapper over the filling. Fold in both sides and continue rolling. Wet the edges with egg wash to seal. Repeat with the remaining filling and wrappers.
  4. Heat cooking oil in a frying pan. Fry the egg rolls in batches until golden brown in color. Drain rolls vertically on a colander lined with paper towels to allow excess oil to drip. Serve with cheese sauce.



2 Tbsps Olive oil

½ Onion, finely chopped

1 cup Cream

  • Salt and ground white pepper, to season

2 cups Pepper jack cheese or sharp cheddar cheese

½ cup Grated Parmesan cheese


In a saucepan, heat olive oil and sauté onions until soft, about 2-3 minutes. Add cream and simmer for five minutes. Season with salt and white pepper. Add the cheeses and continue whisking until the cheeses have melted. Pour into a serving bowl and serve with the egg rolls.


Recipe by Celine Clemente-Lichauco

Photographed by Yukie Sarto of Studio 100


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