Made with rib-eye steak, provolone cheese, green peppers, onions, and egg roll wrappers—these crispy cheesesteak bites are golden perfection.
Let me set the scene: it’s 5:47 PM on a Wednesday. I’m still in my work-from-home “uniform” (read: coffee-stained hoodie, yoga pants I did not do yoga in), and my fridge situation is somewhere between Why did I buy this? and Maybe I’ll just eat pickles and call it a day.
Anyway, there I was, tired, hungry, and 83% sure I was about to order takeout when I saw them: egg roll wrappers. Forgotten. Lonely. Squished behind the almond milk and three expired yogurts. I had rib-eye too (leftover from a BBQ that got rained out—classic), a couple of provolone slices, and a green bell pepper doing its best impression of being fresh.
I don’t even know what came over me. Something primal? Desperate? Inspired by the food court cheesesteaks of my teenage mall-rat years? Either way, I tossed everything into a pan, wrapped it up, and fried the whole mess. And when I bit into that first Crispy Cheesesteak Egg Roll Bite… I swear to you, time slowed down. I burned my mouth. Immediately went back for another.
Now I make them every chance I get. Parties. Random Tuesday nights. Once at 10:30 AM because I had a dream about them the night before. Don’t judge me.
Why You’ll Love This Crispy Cheesesteak Egg Roll Bites Recipe?
Okay, let me get this out of the way: I love a good cheesesteak. I also love food I can eat with one hand while the other holds a drink or scrolls TikTok. These egg roll bites? Chef’s kiss. They’re everything you love about a Philly cheesesteak—but rolled up, bite-sized, and fried until crispy like that corner piece of grilled cheese you secretly fight over.
They’re also weirdly comforting. Like, the crispy shell crunches just right, and the inside is all hot, cheesy, and full of flavor. I gave one to my cousin who’s never eaten anything spicier than mayo, and he immediately asked for four more. That’s how you know.
And look—I’m not claiming these are “authentic” cheesesteaks. Philly would probably revoke my sandwich privileges. But if you like steak, cheese, and things that go crunch? You’re gonna love these.
Ingredient Notes:
Before you run to the store, take a look at what’s hanging around your fridge. This recipe is flexible, forgiving, and doesn’t mind if you improvise a little.
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Rib-eye steak (1 lb) – Go for something tender. If it’s already cooked, even better. If not, a quick sear in butter does the trick.
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Green bell pepper (1) – Adds a little sweetness and crunch. Use red if that’s what you’ve got. Honestly, anything but sad gray zucchini will work.
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Onion (½ cup) – I used yellow, but you can go red, white, or whatever you find rolling around in the produce drawer.
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Butter (1½ tablespoons) – Butter makes everything taste like you tried harder than you did.
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Provolone cheese (6 slices) – It melts like a dream. Cheddar or mozzarella? Totally fair game if that’s your vibe.
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Egg roll wrappers (12) – Found near the tofu. They dry out fast, so keep ’em covered with a damp towel.
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Oil for frying – Enough for a shallow fry. Doesn’t need to be fancy. Save your olive oil for something bougie.
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Optional: Ranch for dipping – Look, I didn’t want to dip one in ranch… but then I did, and now I can’t stop.
How To Make Crispy Cheesesteak Egg Roll Bites?
Alright, deep breath. This is way easier than you think. I promise. Slightly chaotic, sure—but also pretty fun.
Step 1: Cook the veggies.
Melt half the butter in a pan. Toss in the chopped bell pepper and onion, sauté for 3–4 minutes until soft-ish but still holding their shape. Set aside.
Step 2: Steak time.
In the same pan (because we are not washing more dishes than necessary), melt the rest of the butter and toss in the steak. Season with salt and pepper. Cook it until it’s browned and smells like you’d eat it straight from the pan (you probably will).
Step 3: Mix it all together.
Throw the veggies back in with the steak. Stir it around. Take a bite—don’t pretend like you weren’t going to. Adjust seasoning if you want. I added a tiny bit of garlic powder and a splash of Worcestershire once. It slapped.
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Step 4: Assemble like you mean it.
Lay out a wrapper like a diamond. Add half a slice of provolone, then a spoonful of the steak mix. Fold the bottom up over the filling, then the sides in, then roll it tight like a burrito. Seal it with a bit of water. If it leaks a little, don’t stress. These are rustic. Let the food snobs deal with it.
Step 5: Fry until golden and crispy and dangerous.
Heat oil to about 350°F. If you drop in a piece of wrapper and it sizzles but doesn’t burn, you’re golden (literally). Fry 3–4 at a time for 3–5 minutes. Turn them if needed. Drain on paper towels. Try not to burn your fingers grabbing one before they cool. (I fail every time.)
Storage Options:
So here’s the thing—I rarely have leftovers. These Crispy Cheesesteak Egg Roll Bites get eaten fast. But if by some miracle you hide a few:
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Fridge: Wrap ’em tight. Reheat in the oven or air fryer so they stay crispy. Microwave works in emergencies, but they’ll get kinda floppy.
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Freezer: Freeze after frying and cooling. Reheat straight from frozen at 375°F until they’re sizzling again. Perfect for those “ugh, what do I eat?” nights.
Variations and Substitutions:
Let’s be honest, half the fun of this recipe is messing with it.
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No rib-eye? Use any steak or leftover roast beef. I even tried ground beef once and it worked surprisingly well.
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Cheese switch: Pepper jack for spice, cheddar for extra gooey-ness. Your call.
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Add mushrooms, jalapeños, or caramelized onions – Go wild. Or clean out your fridge.
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Air fryer method: Yes! Spray with oil, air fry at 375°F for about 10 minutes, flipping halfway. Crunchy magic.
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Vegetarian? Use sautéed mushrooms and peppers with cheese. Totally works.
What to Serve with Crispy Cheesesteak Egg Roll Bites?
If you’re making these for a crowd—or yourself, no shame—you might want some extras:
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Ranch or spicy mayo – Because dipping makes it official.
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Fries or tater tots – Crispy meets crispy = no regrets.
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Pickles – Adds a briny pop that cuts through the richness.
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Cold beer, lemonade, or soda – You’ll want something cold and bubbly. Just trust me.
Frequently Asked Questions:
Can I bake these instead of frying?
Yep. Brush with oil and bake at 400°F for about 15–18 minutes. Still delicious. Just not quite as crunchy.
Can I use chicken?
Totally. Shredded, grilled, whatever. It changes the vibe, but still super tasty.
Do I have to dip them in ranch?
Nope. But if you do… you might never go back.
These Crispy Cheesesteak Egg Roll Bites aren’t just a recipe—they’re a moment. Crunchy, cheesy, a little over-the-top in the best way. They remind me of nights with friends, kitchen experiments that actually worked, and how the best food usually happens when you’re not really trying to impress anyone—just feed them something good.
So try ‘em. Burn your tongue on the first one. Dip the second in ranch. And tell me how it went. You’ve got my full permission to make a mess.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crispy Cheesesteak Egg Roll Bites
Ingredients
- 1 1/2 tbsp butter
- 1 green bell pepper chopped
- 1/2 c onion chopped
- 1 lb boneless rib eye steak sliced or coarsely chopped
- Salt and pepper to taste
- 6 slices provolone cheese
- 12 egg roll wrappers
- Oil for frying
- Ranch for dipping (optional)
Instructions
- Melt half the butter in a pan over medium-high heat. Cook green pepper and onion for 3-4 minutes until soft. Remove and set aside.
- In the same pan, add the remaining butter and steak. Season with salt and pepper. Cook for 3-4 minutes until browned.
- Return the veggies to the pan with the steak, mixing well.
- Place half a slice of cheese on each egg roll wrapper. Top with steak mixture. Fold and seal with water.
- Heat oil to 350°F. Fry egg rolls in batches until golden, about 3-5 minutes.
- Drain on paper towels and serve with ranch if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
