Is there anything more tempting for a Philadelphia-area blog than a plate of cheesesteak eggrolls? These handheld treats capture everything you want from a cheesesteak—tender steak, melted cheese and caramelized onions—wrapped in a crisp eggroll shell.

I grew up outside Cleveland, where Steak-umms were a childhood staple, so I can’t claim Philly loyalty by birth. Still, cheesesteaks in any format are irresistible. My first encounter with cheesesteak eggrolls was at a nearby restaurant where they were listed as an appetizer. We loved them so much that what started as an order for two became something everyone wanted more of, and eventually I decided to recreate them at home.

Philly has no shortage of famous cheesesteak names—Pat’s, Geno’s, Jim’s, Tony Luke’s and countless neighborhood heroes—but for me the best are the ones you stumble on by chance. We’ll drive for good food, so when a cheesesteak is worth it, we make the trip. Bad cheesesteaks are a sad waste of a splurge, which is why these eggrolls are so appealing: smaller, sharable, and deliciously indulgent without being a full sandwich.

These are a treat because they’re deep-fried; we save deep frying for special occasions. While you can bake eggrolls, the fried version gives the crisp, golden wrapper that pairs perfectly with hot, melty cheese and juicy steak. Bite into one and you’ll understand why frying is worth it: the contrast of textures and the warm center make them hard to resist.

The filling is simple and intentionally precooked: chopped, browned onions; thinly shaved steak; and slices of American cheese. I brown the onions until they get golden edges for extra flavor and chop them finely so each bite is clean. The beef should be very thin—ask your butcher to shave it if needed—so it cooks quickly. I flash-fry the steak in batches, leaving a touch of pink since the eggrolls finish cooking in the fryer. After cooking, I run a knife through the meat in one direction to break it up so it fills the wrapper without large strips.

American cheese melts beautifully and complements the steak without overwhelming it. I cut slices into quarters and place a small piece on both the bottom and top of the filling so the cheese blankets the meat evenly as it melts. A thin amount of cheese keeps the flavor balanced and helps the eggroll hold together for neat rolling.

These are perfect as appetizers—slice them in half diagonally and stack them on a platter with dipping sauces—or serve them as a main with generous vegetable sides to balance the indulgence. Two makes a satisfying meal for many people.

For sauces, traditional cheesesteaks often get mayo, but for these eggrolls I prefer ketchup and a creamy horseradish dip. The cool, tangy horseradish sauce cuts through the richness of the fried wrapper and melted cheese. You can easily swap in spicy ketchup, a honey mustard, or another favorite dip—whatever makes it fun for your table.

These cheesesteak eggrolls are a playful, flavorful twist on a classic. Whether you serve them as an appetizer or a main, they deliver all the familiar cheesesteak flavors in a crisp, shareable package. Go ahead—make the splurge and enjoy every bite.

Cheesesteak Eggrolls

These make a fantastic appetizer. Slice them diagonally in half for smaller servings, then prop them up on each other for an attractive presentation.

Ingredients

For the eggrolls:

3 cups chopped onion
olive oil
10–11 thin slices American cheese, quartered
2 pounds shaved steak
1 package egg roll wrappers (about 21)
salt and pepper
water for wrapping
peanut, corn or canola oil for deep frying

For the horseradish sauce:

1/2 cup sour cream (light if preferred)
2 Tbsp prepared horseradish, drained slightly
dash Worcestershire sauce
1/4 tsp kosher salt
1/4 tsp sugar
1/2 tsp Dijon mustard
ketchup for dipping

Instructions

Heat oil to 350°F in a deep, heavy pot or in a deep fryer. Use a thermometer and keep the pot no more than half full of oil.
In a large skillet, sauté the chopped onions in about 1 tablespoon olive oil until they develop golden brown edges. Season with salt and pepper, then remove and set aside.
In the same pan, add a little oil and flash-fry the shaved steak in batches so the pan isn’t crowded. Each batch should brown quickly but retain a bit of pink—about a minute. Season each batch with salt and pepper.
Transfer the cooked meat to a cutting board and run a knife through it in one direction to break up larger slices for easy filling.
Let the fillings cool while you prepare the horseradish sauce: combine sour cream, horseradish, Worcestershire, salt, sugar and Dijon. Adjust seasoning, cover and refrigerate until serving.
Set up a work station with a small bowl of water and a brush or spoon. Place a wrapper on the surface with corners pointing north and south and brush the top two sides lightly with water.
Place a quarter slice of cheese on the bottom third of the wrapper, top with about 1/4 cup of steak, a spoonful of onions, and another quarter slice of cheese.
Fold the bottom corner up over the filling and roll once, tucking in any loose filling. Flatten the side edges, brush with water, fold them in, and finish rolling to seal.
Fry the eggrolls in batches at 350°F until golden brown, about 2–3 minutes depending on oil temperature. Do not overcrowd; allow the oil to return to 350°F between batches. The filling is precooked, so you’re aiming for a crispy wrapper and hot filling with melted cheese.
Drain fried eggrolls upright in a strainer over a heat-safe bowl so they keep their crisp shell.
Serve hot with horseradish sauce and ketchup for dipping.

Notes

* Use an oil with a high smoke point for frying—peanut, corn or canola work well. Avoid most olive oils for deep frying.

* Trader Joe’s shaved beef works well because it’s very thin. If your butcher shaves ribeye or another cut, it will also be tasty—ribeye is a classic cheesesteak choice.

* Store cooked eggrolls in the refrigerator up to three days or freeze for longer storage. Reheat in a 375°F oven until the wrapper is crisp, turning once halfway through. If you plan to freeze, avoid over-browning when you first fry them.