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Crispy Game Day Cheesesteak Egg Rolls Recipe with Garlic Parmesan Aioli

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These crispy game day cheesesteak egg rolls combine a crunchy shell with a juicy, savory filling of ribeye steak, caramelized onions, and melty provolone cheese, served with a creamy garlic parmesan aioli dip. Perfect for parties and game day snacks, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 8 oz ribeye steak, thinly sliced (or sirloin for a leaner option)
  • 1 small onion, thinly sliced (caramelized for sweetness)
  • 1 cup provolone cheese, shredded or sliced (mozzarella works too)
  • 1 tablespoon olive oil (for cooking)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing wrappers)
  • Vegetable oil, for frying (or avocado oil as substitute)
  • 1/2 cup mayonnaise
  • 2 cloves garlic, finely minced
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Prepare the Filling (15-20 minutes): Heat olive oil in a large skillet over medium-high heat. Add thinly sliced onions and cook, stirring occasionally, until soft and golden brown, about 8-10 minutes. Remove onions and set aside.
  2. In the same skillet, add thinly sliced ribeye steak. Season with salt, pepper, smoked paprika, and Worcestershire sauce. Sear steak about 2 minutes per side until browned but tender. Remove from heat.
  3. Combine cooked onions, steak, and shredded provolone cheese in a bowl. Let cool slightly to make wrapping easier.
  4. Assemble the Egg Rolls (10-15 minutes): Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon 2-3 tablespoons of filling near the corner closest to you.
  5. Fold the corner over the filling, then fold in the two side corners snugly. Roll tightly toward the far corner. Brush the final corner with beaten egg to seal. Repeat with remaining wrappers and filling.
  6. Fry the Egg Rolls (5-8 minutes per batch): Heat vegetable oil in a deep fryer or pot to 350°F (175°C). Fry 3-4 egg rolls at a time until golden brown and crispy, about 3-4 minutes per side. Avoid overcrowding.
  7. Remove egg rolls with a slotted spoon and drain on paper towels. Let rest for a minute before serving.
  8. Make the Garlic Parmesan Aioli (5 minutes): Whisk together mayonnaise, minced garlic, grated Parmesan, lemon juice, salt, pepper, and optional red pepper flakes in a small bowl. Adjust seasoning to taste.
  9. Serve hot egg rolls with garlic parmesan aioli for dipping.

Notes

If wrappers crack, the filling may be too wet or you are rolling too tightly. Pat filling dry and avoid overstuffing. Maintain oil temperature at 350°F (175°C) for best crispiness. Drain egg rolls on paper towels immediately after frying. For a healthier option, bake at 425°F (220°C) for 15-20 minutes, flipping halfway.

Nutrition

Keywords: cheesesteak egg rolls, game day snacks, crispy egg rolls, garlic parmesan aioli, party appetizers, Philly cheesesteak, fried egg rolls

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