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Spicy Cheesesteak Egg Rolls with

  • Author: María
  • Total Time: 1 hour
  • Yield: 8 1x


There are few things better, I swear. 


  • 1 lb sirloin steak, shaved 
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 jalapenos, diced
  • 6 slices white american cheese, as needed
  • 12 egg roll wrappers
  • 1/4 C water, for assembling
  • 2 tbsp Italian parsley, minced
  • 1 tsp kosher salt, to taste
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp granulated garlic 
  • oil for sauteeing and frying 


  1. Place a large skillet over medium-high heat and let it preheat for about 2 minutes. Drizzle in a bit of oil, then add the diced onion and jalapeno. Add a pinch of salt to encourage them to release their juices, and saute, stirring frequently until the onions are starting to brown. Push them to one side, leaving most of the surface of the pan exposed.
  2. Add in just enough oil to lightly coat the bare surface, if more is needed, then add the steak. Season with granulated garlic, Worcestershire sauce, and your desired amount of salt. Toss and cook until no more pink remains. Once the pink is gone, stir the vegetables and steak together until well combined.
  3. Layer the slices of cheese along the top, then cover with a lid and allow the cheese to completely melt. Then, turn off the heat, remove the lid and mix it all together. Stir in the parsley at the end. Transfer the filling to a bowl and set it aside to cool. 
  4. Positon the egg roll in front of you with one point pointing towards you. Add a couple of tablespoons of filling to the center of the egg roll, but not directly center – bring it over on the end closest to you a little bit. Dip your fingertips in the water and drag them along the edges of the wrapper, moistening them slightly.
  5. Fold the edge of the egg roll closest to you back over the filling. Once it covers the filling, bring up the two side ends and press them into the top. Once they are affixed, continue rolling the egg roll until it’s rolled up, keeping these tight. Place in the freezer or fridge while you heat the oil.
  6. Preheat your oil to 365°F and fry the egg rolls for 3-6 minutes, until the outsides are bubbly and golden brown. Drain on a wire rack. Enjoy!


Note: As stated in the post above the recipe, substitute bell pepper for the jalapeno if you’re not into heat. Or just omit them. 

  • Prep Time: 30
  • Cook Time: 30
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