Breakfast & Brunch
Sullivan's Philly cheesesteak egg rolls combine the bold flavors of a classic cheesesteak with the crispy, handheld appeal of egg rolls—perfect for breakfast brunch or late-night cravings.
The secret lies in marinating thinly sliced ribeye in a blend of Worcestershire, garlic, and black pepper, then wrapping it with provolone, sautéed peppers, and onions inside delicate wrappers. This fusion dish delivers all the steakhouse satisfaction in a bite-sized, crispy package that’s ready in under 30 minutes.
The beauty of this recipe is its versatility—it bridges breakfast and comfort food effortlessly. While traditional cheesesteaks are a lunch or dinner staple, these egg rolls bring that same rich, savory profile to morning or brunch menus.
The key to success is keeping the beef tender and the wrappers golden and crispy, which we achieve with a quick fry. Whether you're feeding a crowd or craving something indulgent solo, this dish delivers restaurant-quality flavor without the wait.
Once you take that first bite—juicy beef, melted provolone, and sweet peppers all encased in a crispy shell—you’ll understand why this recipe is a game-changer. The combination of textures and flavors makes it impossible to resist, and the handheld format means less mess than a traditional cheesesteak.
Serve with a side of cocktail sauce or Sriracha mayo for the ultimate brunch experience.
This recipe is designed for speed and simplicity, making it ideal for busy mornings or when you want to impress guests without spending hours in the kitchen.
The prep is straightforward, and the results are undeniably satisfying—proof that breakfast and brunch can be just as bold as dinner. Let’s get started!
Ingredients for sullivan's philly cheesesteak egg rolls
Fast, flavor-packed ingredients that turn brunch into a steakhouse feast in crispy bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| Worcestershire Sauce 🍶 | 2 tbsp | For marinating beef |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Black Pepper 🌶️ | 1 tbsp | Freshly cracked |
| Provolone Cheese 🧀 | 8 oz | Shredded, mild variety |
| Red Bell Peppers 🌶️ | 2 whole | Thinly sliced, seeds removed |
| Yellow Onion 🧅 | 1 large | Thinly sliced |
| Egg Roll Wrappers 🥟 | 12 whole | Square, delicate type |
| Vegetable Oil 🫒 | 2 cups | For frying |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Cornstarch 🌾 | 2 tbsp | For dredging |
| Sesame Oil 🫒 | 1 tbsp | For finishing |
| Cocktail Sauce 🍅 | ½ cup | For serving |
The ribeye is non-negotiable here—look for well-marbled cuts at Whole Foods or your local butcher. Slice it paper-thin against the grain for that signature cheesesteak tenderness. Costco often has pre-sliced ribeye steaks in the freezer section if you're short on time. For the provolone, grab the mild variety; sharp cheddar won't melt as beautifully. The bell peppers and onions should be vibrant—Trader Joe's carries pre-sliced jars that save chopping time, but fresh is always better if you've got 10 minutes. Egg roll wrappers? King Noodle or T&T brands are your best bet for that delicate texture that won't tear when wrapping.
No Worcestershire? Substitute soy sauce plus a dash of liquid smoke—it mimics that deep umami punch. Short on time? Pre-minced garlic from a jar works in a pinch (just skip the cloves), but fresh is always better. The cornstarch is key for that crispy exterior—Bob's Red Mill is my go-to brand. For the bell peppers, if you can only find one color, red has the best flavor. Onions? Yellow or white work, but vidalias are sweeter and play nicer with the beef. The sesame oil might seem like an afterthought, but it adds that authentic Asian twist that makes these egg rolls sing—don't skip it!
Keep the sliced beef and fillings in the fridge for up to 2 days, but assemble fresh for the crispiest results. The wrappers last 1 week in the fridge if sealed tightly, but I find they're always best used within 3 days. For make-ahead prep, fry the egg rolls and freeze them on a wire rack—30 seconds in the air fryer revives them perfectly. Store the cocktail sauce in the fridge for up to 1 week, but I like to make a big batch and keep it in the pantry for quick brunch days. These taste even better the next day—double batch and thank me later.
Why You'll Love This Recipe
- No Steakhouse Hassle: I slice ribeye thin, toss it in Worcestershire and garlic—no fancy knife skills needed. The egg roll wrappers handle the rest while you sip your drink.
- Philly Cheesesteak Magic: That crispy, melty provolone oozing out when you bite in? It’s like Sullivan’s but better—because I control the pepper and garlic heat. Dangerously good.
- Game Day or Game Night: Double batch these, freeze half, and pull them out for tailgates or lazy Sundays. They reheat like a dream, no sad, dry wrappers here.
- Budget-Friendly Luxury: Ribeye’s cheaper than you’d think when sliced thin, and a single bag of wrappers feeds four. Leftovers? I’ll take them—warm or cold, they’re always a win.
Step-by-step instructions for Sullivan's Philly cheesesteak egg rolls
Here's how to create these addictive fusion bites in record time.
Marinate and Prep the Steak
Slice the 1.5 lb ribeye steak thinly against the grain into ¼-inch strips. In a bowl, combine the strips with 2 tbsp Worcestershire sauce, 6 minced garlic cloves, 1 tbsp freshly cracked black pepper, and 1 tsp salt. Mix gently to coat evenly, then let marinate for at least 30 minutes (or up to 2 hours for deeper flavor). This marinade transforms tough steak into tender, flavorful strips perfect for egg rolls.
While the steak marinates, slice the 2 whole red bell peppers and 1 large yellow onion into thin strips—about ¼-inch wide. You'll need roughly 2 cups total of mixed vegetables. Keep them separate for now; we'll combine them later. The thin slices ensure even cooking and maximum texture contrast in each bite.
Assemble the Egg Roll Fillings
In a large mixing bowl, combine the marinated steak strips with the sliced bell peppers and onions. Add the 8 oz shredded provolone cheese and toss everything gently with your hands or a spatula. The cheese should melt slightly from the steak's warmth, creating a cohesive filling. If the mixture feels too wet, sprinkle in 1 tbsp of the 2 tbsp cornstarch to absorb excess moisture.
For each of the 12 egg roll wrappers, place about 2 tablespoons of the filling near one corner. Fold the corner over the filling, then fold in the sides tightly, and roll away from you like a burrito. Seal the edge with a tiny dab of water to ensure they stay closed during frying. Work quickly but carefully—these need to be airtight to prevent filling leaks.
Fry to Golden Perfection
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to monitor the temperature—this is critical for even cooking. Fry the egg rolls in batches (don't overcrowd the pan) for 2-3 minutes per side until they're deep golden brown and crispy. The wrappers should puff slightly as they cook, indicating they're properly sealed.
Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. While still hot, lightly drizzle with 1 tbsp sesame oil for that signature umami finish. The sesame oil adds depth without overpowering the steakhouse flavors. Serve immediately with ½ cup cocktail sauce for dipping—it cuts through the richness beautifully.
Serve and Enjoy
Arrange the crispy egg rolls on a platter and serve warm with the remaining cocktail sauce. For an extra touch, garnish with extra cracked black pepper or a sprinkle of shredded provolone. These fusion bites deliver all the flavors of a Philly cheesesteak—tender steak, melted cheese, and fresh veggies—wrapped in a crispy, handheld package perfect for brunch or game day.
Real talk: These disappear fast, so make extra if you can. The secret to success? Keeping the fillings dry and the oil at the right temperature. If the wrappers puff too much, your oil might be too hot—adjust next time. Enjoy your cheesesteak-inspired breakfast sensation!
Pro Tips For Making Sullivan'S Philly Cheesesteak Egg Rolls
- Slice Against the Grain: Cut your ribeye thin—about ¼-inch thick—and always slice perpendicular to the grain after cooking. I used to fight this step, but those stubborn fibers? They’re the reason your egg rolls stay tender, not tough. A sharp knife makes this easier (and safer), so don’t skimp.
- Shred Cheese Hot: Tear the provolone into small, uneven pieces while it’s still warm from the pan. Cold cheese clumps like a lump of regret—hot cheese melts into that gooey, stretchy blanket you crave. If you’re prepping ahead, microwave it for 10 seconds to soften first.
- Don’t Overcrowd the Pan: Cook the steak in single-layer batches if your pan’s smaller than 10 inches. I learned this after watching my first batch steam instead of sear—now my egg rolls have crisp edges, not soggy ones. A quick flip every 30 seconds keeps the garlic from burning while the steak browns.
- Sauce Last, Not First: Toss the steak and garlic in Worcestershire after they’ve browned, not before. The sauce clings better to hot meat, and you avoid that sad, watery pan situation where half your flavor sticks to the bottom. A splash of water after deglazing? That’s how you salvage it.
Storing and reheating your sullivan's philly cheesesteak egg rolls
Refrigerator Storage
Store uncooked egg roll fillings in an airtight container for up to 2 days—just keep them separate from the wrappers. The marinated beef and veggies stay fresh, while the wrappers remain crisp when used fresh.
If you've already assembled but not fried them, place them on a tray lined with parchment paper, cover loosely, and refrigerate for up to 12 hours. This prevents sogginess before frying. 🥟
Freezer Prep
For make-ahead convenience, fry the egg rolls completely, then cool them on a wire rack. Once cool, transfer to a freezer-safe bag with parchment paper between layers to prevent sticking.
They’ll keep for 2 months—just reheat in the air fryer at 375°F for 3-4 minutes until crispy again. No soggy wrappers here! ❄️
Reheating Crispy Perfection
To revive fried egg rolls, use an air fryer (best method) at 375°F for 3-4 minutes or an oven at 400°F for 8-10 minutes on a wire rack. Avoid microwaving—they’ll turn rubbery. For extra crunch, spray with light oil before reheating. The sesame oil finish will still shine through! 🔥
Filling Refresh
If storing cooked egg rolls in the fridge, reheat in a skillet over medium heat for 2-3 minutes per side until golden. Add a splash of water to the pan to steam and revive the filling.
Pro tip: Sprinkle with 1 tsp cornstarch before reheating to restore crispiness. These taste just as good as fresh! 💫
Sauce Storage
Keep leftover cocktail sauce in an airtight container in the fridge for 1 week. For longer storage, freeze it in ice cube trays—thaw and stir before serving.
The Sriracha mayo can also be refrigerated for 5 days, but I find it’s best fresh. Always taste and adjust seasoning after reheating! 🍅
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 substitute 80/20 ground chuck if needed. Just be sure to drain excess fat and marinate it for 30 minutes with the same Worcestershire, garlic, and pepper blend. The result won't be as tender, but it'll still be delicious—especially with extra cheese to compensate!
Why are my egg roll wrappers puffing up too much during frying?
Over-puffing usually means your oil is too hot (375°F+) or your wrappers aren't sealed tightly. Lower the heat to 350°F and double-check your folding technique—press edges firmly and seal with water. If they puff but stay crispy, that's actually great! Just monitor the temperature closely next time.
What's the best way to make these egg rolls ahead of time?
Fry them completely, then cool on a wire rack before storing in the freezer for 2 months. Reheat in an air fryer at 375°F for 3-4 minutes—they'll be crispy again! For fridge storage, keep assembled (unfried) egg rolls for 12 hours max on a tray. Never store them fully cooked in the fridge—they'll get soggy.
Can I bake these instead of frying for a healthier version?
Brush assembled egg rolls with oil and bake at 400°F for 15-18 minutes on a wire rack. They'll be less crispy but still tasty. For extra crunch, spray with oil before baking. Just note the cheese may melt differently—keep an eye on them! The baking method cuts calories by about 30% per serving while keeping all the flavor.
What's the secret to keeping the beef tender in these egg rolls?
The key is thin slicing against the grain and marinating for at least 30 minutes. Ribeye's natural tenderness works best, but if using tougher cuts, slice paper-thin and pound gently with a mallet. Never overfill the wrappers—2 tbsp per roll max—or the pressure will squeeze out moisture and make them tough.