This fun take on the traditional Philly cheesesteak is a great meal to make with kids. Leave the slicing and frying to you, but let them have fun with the stuffing and rolling. This recipe incorporates green peppers and steak sauce for additional flavor and texture, but if you’d rather go fully traditional, you can eliminate those ingredients without any other tweaks to the recipe.
Feel free to fry a batch of these, allow them to cool completely, then freeze in a freezer bag for up to a month. Just remove and reheat in a toaster or oven until evenly hot throughout and serve with a side of ranch.
“This is such a fun recipe! The whole family can participate in the rolling process. Flavors are on point and they’re perfectly crunchy. I got exactly 12 rolls, so double recipe if you need more. The great part is that they fry quickly so you have them ready in less than an hour.” —Tara Omidvar
- 2 tablespoons unsalted butter
- 1 small yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 pound ribeye steak, thinly sliced
- 1 teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons store-bought or homemade steak sauce
- Canola or vegetableoil, for frying
- 12 slices provolone cheese
- 12 store-bought egg roll wrappers
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Gather the ingredients.
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In a large, deep, heavy-duty skillet, melt the butter over medium heat. Add the onions and cook, stirring occasionally until fragrant, about 3 minutes. Add the green pepper and continue cooking until tender, about 3 minutes more. Transfer to a plate and set aside.
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Add the sliced ribeye to the skillet and season with garlic powder, salt, and pepper. Cook until no longer pink, about 4 minutes.
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Add the pepper and onion mixture back to the pan along with the steak sauce. Stir until the mixture is coated in the sauce. Lower the heat to low and simmer, about 3 minutes. Remove from heat.
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Wipe the skillet clean. Add 2 to 3 inches of oil to the skillet. Increase the heat to medium-high. Heat the oil until it reaches 350 F.
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Meanwhile, put one slice of provolone in the center of an eggroll wrapper. Top with about 2 tablespoons of steak mixture. Fold the eggroll wrapper according to package directions, using water to seal the edges. Repeat with remaining ingredients.
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Fry 3 to 4 egg rolls at a time, turning occasionally until golden brown on all sides, about 4 minutes.
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Drain on paper towels. Repeat with the remaining eggrolls. Serve with a dipping sauce of your choice.
The Spruce Eats / Diana Chistruga
To make the ribeye easy to slice, freeze it for about 30 minutes first, then slice using a very sharp knife.
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