Breakfast & Brunch
Sullivan's cheesesteak egg rolls reimagine a Philly classic with crispy, golden wrappers and a surprise yolk center that turns every bite into a savory masterpiece. The secret lies in thinly sliced ribeye marinated in Worcestershire and garlic, wrapped in cheddar and mozzarella, then encased in a celery-crusted egg roll wrapper.
This fusion dish delivers the smoky-sweet flavors of a cheesesteak with the handheld convenience of an egg roll—perfect for breakfast or brunch.
The magic happens in the preparation: marinating the beef for at least 30 minutes ensures deep flavor penetration, while the celery crust adds a satisfying crunch that contrasts beautifully with the gooey cheese and runny yolk.
These egg rolls are designed to be fried until golden and crispy, with the yolk staying perfectly molten in the center—just like a classic cheesesteak, but in bite-sized form. The technique is straightforward, but the result is anything but ordinary.
What you’ll end up with is a dish that bridges two culinary worlds—Philly’s iconic cheesesteak meets the universal appeal of egg rolls. The crispy exterior gives way to tender beef, melted cheese, and that signature runny yolk that ties it all together.
Serve with a side of fries or a fresh salad for a full meal experience that’s both nostalgic and innovative.
These egg rolls are ideal for feeding a crowd or meal prepping ahead—they reheat beautifully and taste even better the next day. Whether you're a cheesesteak purist or an egg roll enthusiast, this recipe delivers a fusion dish that’s impossible to resist. Let’s get started!
Ingredients for sullivan's cheesesteak egg rolls
Twelve ingredients transform Philly flavors into crispy, yolk-filled egg roll perfection—where cheesesteak meets Asian fusion.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| Worcestershire Sauce 🍶 | 2 tbsp | High-quality for depth |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Fresh Celery Stalks 🧅 | 2 whole | Finely chopped for crust |
| Large Eggs 🥚 | 4 whole | Separated for wrapper |
| Sharp Cheddar Cheese 🧀 | 8 oz | Shredded, aged variety |
| Mozzarella Cheese 🧀 | 8 oz | Fresh, shredded |
| All-Purpose Flour 🌾 | ½ cup | For dusting |
| Vegetable Oil 🫒 | 4 cups | For deep frying |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Soy Sauce 🍜 | 1 tbsp | For dipping sauce |
| Sesame Oil 🫒 | 1 tbsp | For aroma |
| Egg Roll Wrappers 🍱 | 12 whole | Square, spring roll style |
The ribeye is non-negotiable—thinly sliced against the grain ensures tender bites. Philly Market or high-end butchers carry the best quality; look for well-marbled cuts. The celery crust demands fresh, crisp stalks, not the wilted kind. For the cheese, aged sharp cheddar melts beautifully, while fresh mozzarella adds stretch. Egg roll wrappers should be square and sturdy—avoid flimsy varieties. The Worcestershire sauce should be full-bodied, not vinegary—Lea & Perrins is a reliable choice.
No Worcestershire? Substitute with 1 tbsp soy sauce + 1 tsp balsamic vinegar, though it won’t be identical. Celery too fibrous? Blend with 1 tbsp water for a smoother crust. Short on cheddar? Pepper jack or smoked gouda add depth. The egg roll wrappers can be swapped for spring roll wrappers if unavailable, though they’re slightly thinner. For the dipping sauce, add a pinch of sugar to balance the soy. The beef marinade can sit for up to 4 hours—longer develops deeper flavor.
Store raw beef and marinade in an airtight container for up to 2 days; freeze for 3 months. Cheese and celery keep 1 week wrapped. Assembled egg rolls can be refrigerated 24 hours before frying. For make-ahead convenience, freeze uncooked rolls on a tray, then transfer to a bag—fry straight from frozen. Reheat in a 350°F oven for 10 minutes to revive crispiness.
Why You'll Love This Recipe
- Steak in Minutes: I swear, those ribeye strips cook faster than takeout delivery. Thinly sliced and tossed with Worcestershire? Ready in 10 minutes flat—no waiting for a slow sear.
- Crunchy-Creamy Magic: That crispy egg roll wrapper hugs the tender steak, celery, and garlic like a Philly cheesesteak should. Honestly, the first bite makes me question why I ever ate generic egg rolls.
- Game Day Ready: Between us, these disappear at parties. Serve them warm with sweet chili sauce, and suddenly you’re the MVP of any gathering—no fancy prep, just pure crowd-pleaser.
- Leftovers? More Like Leftovers: Make a double batch, freeze half, and thank me later. The flavor only gets better reheated, and you’ll save cash by stretching that ribeye further than you ever thought possible.
Step-by-step instructions for Sullivan's cheesesteak egg rolls
Here's how to create crispy, cheesesteak-inspired egg rolls with perfect texture and flavor.
Prepare the Cheesesteak Filling
Slice the 1.5 lb ribeye steak thinly against the grain into ¼-inch strips. In a large bowl, combine the steak with 2 tbsp Worcestershire sauce, 6 cloves minced garlic, 1.5 tsp salt, and 1 tsp black pepper. Let it marinate for 15 minutes while you prepare the remaining ingredients.
In a separate bowl, shred the 8 oz sharp cheddar cheese and 8 oz mozzarella cheese together. Finely chop the 2 whole fresh celery stalks and add them to the cheese mixture. This celery-cheese blend will create the signature crust texture that mimics Sullivan's famous cheesesteak crust.
Assemble the Egg Rolls
Separate the 4 whole large eggs, keeping yolks and whites in separate bowls. Whisk the egg whites until frothy but not stiff. In a shallow dish, combine the 0.5 cup all-purpose flour with 1 tbsp soy sauce and 1 tbsp sesame oil for dredging.
Lay one egg roll wrapper flat and place 2 tablespoons of the steak mixture in the center. Top with 1 teaspoon of the celery-cheese blend. Fold the bottom corner up, then fold in the sides, and roll tightly to seal. Brush the sealed edge with the frothy egg whites to help it crisp up during frying.
Create the Crispy Crust
Heat 4 cups vegetable oil in a deep fryer or heavy pot to 350°F. Working in batches, carefully lower the assembled egg rolls into the hot oil. Fry for 3-4 minutes until deep golden brown and the wrappers are crispy. Drain on a wire rack or paper towels.
Here's the key: don't overcrowd the fryer. Too many at once will drop the oil temperature, resulting in greasy instead of crispy egg rolls. The celery-cheese mixture should be visible through the wrapper in spots—this ensures that signature Sullivan's crust texture.
Serve with Runny Yolk Magic
While the egg rolls are still hot, carefully cut them open to reveal the steak filling. The cheddar-mozzarella blend should be gooey and stretchy. For the runny yolk center, place each egg roll on a plate and crack a yolk into the center. The residual heat will gently cook the yolk to a perfect custardy consistency.
Serve immediately with extra soy sauce for dipping. Each bite should deliver tender steak, crispy celery-cheese crust, and that magical runny yolk center that makes these egg rolls truly special. The combination of textures—crispy wrapper, tender steak, and creamy cheese—mimics the best of a classic cheesesteak in every bite.
Pro Tips For Making Sullivan'S Cheesesteak Egg Rolls
- Sear Steak First: Cut the ribeye into strips before cooking, then sear them in a screaming-hot skillet for 2-3 minutes until deeply browned. That crust locks in flavor—skip this, and you’re left with bland, mushy steak in your egg rolls. (Yes, even if you’re impatient like me.)
- Mince Celery Fine: Pulse celery in a food processor until it’s almost paste-like—no visible chunks. I learned this the hard way when I left it chunky, and the texture was all wrong. Think "smooth but still celery," not "soup."
- Whisk Eggs Cold: Crack eggs into a bowl, then add Worcestershire and garlic after they’ve sat in the fridge for 10 minutes. Cold eggs whip up fluffier, and the sauce blends in evenly. (Your future self will thank you.)
- Press Rolls Tight: Roll the egg roll mixtures firmly—press the edges with your fingers to seal them completely. I used to be lazy and let air gaps sneak in, and they’d burst open when frying. No one wants a cheesesteak omelet.
Serving suggestions for this sullivan's cheesesteak egg rolls
Classic Philly Sides
Serve your cheesesteak egg rolls with a side of Philly-style fries—thick-cut, crispy on the outside, and fluffy inside. I like to toss them with smoked paprika and garlic powder before baking at 425°F for 25 minutes.
A sweet onion relish (thinly sliced red onions pickled in apple cider vinegar and sugar) adds a tangy contrast that cuts through the richness. 🍟
Asian-Inspired Dippers
For a fusion twist, offer spicy Sriracha mayo (mix ¼ cup mayo with 1 tbsp Sriracha and 1 tsp honey) or sesame-ginger dipping sauce (combine 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, and 1 tsp honey).
These sauces complement the egg rolls’ savory flavors while adding a refreshing kick. The sesame oil ties back to the crust’s aroma. 🍜
Fresh Contrasts
A cucumber salad with rice vinegar, sesame seeds, and a touch of chili oil provides a crisp, cooling balance. I slice 1 English cucumber into half-moons, toss with 2 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame seeds, and ½ tsp chili oil.
For extra protein, add ¼ cup edamame or thinly sliced radishes. This keeps the meal light and vibrant. 🥒
Breakfast Brunch Spread
Turn your egg rolls into a full brunch by adding scrambled eggs with chives and crispy bacon. The salty, smoky bacon pairs perfectly with the cheesy, meaty egg rolls.
For a sweeter touch, serve with maple-glazed bacon or sticky cinnamon rolls on the side. This combo satisfies both savory and sweet cravings. 🍳
Warm Bread Pairings
Warm garlic breadsticks or Philly cheesesteak hoagies (toasted with provolone) elevate the meal. Brush the breadsticks with garlic butter and sprinkle with parmesan before baking at 375°F for 12 minutes.
For a cheesesteak nod, slice a hoagie roll in half, toast it, and serve with white American and provolone. 🥖
Drink Pairings
Balance the richness with iced sweet tea (Philly classic) or a ginger beer cocktail (mix ½ cup ginger beer, 2 oz bourbon, and a splash of lime). For a non-alcoholic option, try sparkling lemonade with a hint of mint. The effervescence cleanses the palate between bites. 🍹
Nutrition facts
Frequently asked questions
Can I use ground beef instead of ribeye for these egg rolls?
Ground beef won't give you that signature cheesesteak texture—it lacks the tender, stringy quality when sliced thin. For the best results, stick with thinly sliced ribeye against the grain, but if you must use ground beef, mix it with 1 tbsp Worcestershire sauce per pound and 1 tsp beef bouillon to enhance flavor. The fat content should be at least 15% for juiciness.
How do I prevent the egg rolls from falling apart when frying?
Sealing is key! Brush the edges with egg whites before frying to create a glue-like seal. Also, work quickly—keep your filling cold and assemble egg rolls just before frying. If they still unravel, try folding the wrapper corners inward first to create a stronger base. Never overcrowd the fryer—this drops oil temp and makes them soggy.
What's the secret to getting that perfect runny yolk center?
Timing and heat! Fry the egg rolls until golden brown (350°F for 3-4 minutes), then let them rest 1 minute before cracking yolks into the center. The residual heat gently cooks the yolk to custardy perfection. For extra insurance, place the egg rolls on a wire rack over a baking sheet—this allows heat to circulate evenly. Serve immediately after adding yolks.
Can I make these egg rolls ahead of time?
Assemble the egg rolls and freeze them on a tray before transferring to a bag. Fry straight from frozen—no thawing needed. For reheating, bake at 375°F for 10-12 minutes to revive crispiness. The filling stays tender, but the crust may not be as crispy as fresh-fried. For best results, fry within 24 hours of assembly.
What's the best way to reheat leftover cheesesteak egg rolls?
Air frying is your best friend! Heat at 375°F for 3-4 minutes to restore crispiness. For oven reheating, bake at 350°F for 8-10 minutes on a wire rack. Microwaving works in a pinch (20 seconds), but expect a softer texture. Always reheat from room temperature for even cooking. Add a fresh yolk after reheating for that signature touch.