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Cheesesteak Egg Roll

Ditch the hoagie for these deep-fried sticks of cheesy, beefy goodness.


Prep Time: 15 Minutes
Cook Time:
Servings: 8


  • 1 ½ lb ribeye
  • 1 egg
  • 2 Tbsp olive oil
  • 1 small yellow onion, thinly sliced
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 8 oz smoked gouda, shredded
  • Canola oil, for frying
  • 8 egg roll wrappers

Let's get Cooking...

  1. Place ribeye in freezer for 1 hour. Remove from freezer, and thinly slice.
  2. Whisk egg in a small bowl; set aside.
  3. In medium sauté pan over medium heat, add olive oil and onion. Sauté onion until translucent and soft, 5–6 minutes.
  4. Add ribeye and sauté until steak is slightly pink, about 5 minutes more. Sprinkle with salt and pepper. Add cheese and mix thoroughly until cheese begins to melt. Remove from heat, and strain in a fine mesh sieve if there is liquid in the pan. Let cool slightly.
  5. Add oil to a medium Dutch oven, filling ¾ of the way to the top. Preheat oil to 360ºF.
  6. Equally divide ribeye mixture in the center of each egg roll wrapper. Fold wrapper in about ½ inch on each side. Brush egg roll wrappers with egg wash. Roll up and seal edges.
  7. Place egg roll in oil, and fry for 3–4 minutes until golden brown, making sure to flip egg rolls while frying. Fry in batches to avoid over-crowding. Remove egg rolls to a paper-towel-lined plate. Serve hot.