Breakfast & Brunch
Sullivan's Philly cheesesteak egg rolls fuse two iconic flavors into one irresistible bite—crispy egg roll wrappers stuffed with tender beef, caramelized onions, and melted provolone.
The secret lies in the celery crust coating, inspired by classic cheesesteak seasoning, which creates that signature crunch while keeping the filling juicy and warm inside. This recipe transforms a breakfast staple into a savory fusion that'll have you reaching for seconds.
What makes these egg rolls special is the balance between textures: the crispy exterior from the celery crust and the tender, runny yolk magic in the center. Unlike traditional egg rolls, these incorporate thinly sliced beef and caramelized onions for that authentic Philly cheesesteak flavor profile.
The filling stays cohesive during frying, ensuring every bite delivers that perfect combination of savory beef, sweet onions, and gooey cheese.
Perfect for brunch or a hearty snack, these egg rolls can be served with Sullivan’s signature sauce or a spicy sriracha mayo for dipping. The recipe delivers restaurant-quality results at home with just a few key ingredients and a simple frying technique.
Whether you're a fan of cheesesteaks or Asian street food, this fusion recipe is sure to become a new favorite.
Ready in under an hour, these crispy cheesesteak egg rolls bring together the best of two worlds—bold flavors, satisfying textures, and a dish that's as fun to make as it is to eat. Let's get started!
Ingredients for sullivan's philly cheesesteak egg rolls
Crispy wrappers, tender beef, and runny yolk magic—here's everything you need to make Sullivan's iconic cheesesteak egg rolls at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Egg Roll Wrappers 🥟 | 12 whole | Square egg roll wrappers, store-bought |
| Yellow Onions 🧅 | 1 whole | Thinly sliced, caramelized |
| Top Round Roast Beef 🥩 | ½ lb | Thinly sliced against grain |
| Provolone Cheese 🧀 | 8 oz | Shredded, mild provolone |
| Large Eggs 🥚 | 4 whole | Fresh, room temperature |
| Celery Stems 🧅 | 2 cups | Finely chopped, for crust |
| All-Purpose Flour 🌾 | ¼ cup | For coating, light dusting |
| Vegetable Oil 🫒 | 2 cups | For deep frying, high smoke point |
| Garlic Cloves 🧄 | 2 cloves | Minced, for seasoning |
| Worcestershire Sauce 🍶 | 1 tbsp | For beef marinade |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, coarse |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Sriracha Mayo 🥄 | ½ cup | For dipping, optional |
The beef is non-negotiable—top round roast slices thin against the grain for that signature cheesesteak texture. Costco or Whole Foods usually carry it pre-sliced for convenience, but if you're slicing yourself, ask the butcher for paper-thin cuts. Provolone matters too—mild provolone melts best without overpowering. I grab mine from the deli counter (pre-shredded gets gummy), and always buy extra since it's the star of the filling. The celery crust? Fresh celery is a must—no canned or frozen substitutes here.
No top round? Flank steak or sirloin work in a pinch, but slice it paper-thin. Running short on provolone? Mozzarella or cheddar can stand in, but they won't melt as smoothly. The celery crust is the secret weapon—if you can't find fresh celery, substitute finely chopped green onions, though it won't be quite the same. For the egg wash, room temperature eggs are crucial—they create that golden, crispy exterior. No time to wait? Microwave your eggs for 40 seconds to just melt them, then whisk.
Keep the egg roll wrappers in an airtight container with a damp paper towel to prevent drying—good for 1 week in the fridge. The beef can marinate in the Worcestershire and garlic for up to 24 hours (it gets more tender). Once fried, these stay crispy for 2 hours at room temp, but reheat in a 350°F oven for 10 minutes to revive the crunch. Freeze uncooked egg rolls on a tray, then transfer to a bag—cook straight from frozen for 3-4 minutes extra.
Why You'll Love This Recipe
- No Fuss Assembly: I swear by this recipe because it’s the kind of meal where you slice, layer, and fold—no fancy techniques. The egg roll wrappers hold up perfectly, even if my cuts aren’t perfect, and the beef gets tender fast in a skillet. Honestly, it’s the kind of dish that makes me feel like I actually cooked something impressive without the stress.
- Philly Cheesesteak Magic: That combo of thinly sliced top round, caramelized onions, and melted provolone inside a crispy egg roll wrapper? It’s like Sullivan’s cheesesteak gave its famous sandwich a handheld makeover. The egg adds a silky richness that balances the savory beef—trust me, it’s dangerously addictive.
- Game Day Flex: Between us, these are my secret weapon for game day or lazy Sundays. They’re easy to batch-make ahead (just reheat in the oven), and everyone—kids, friends, even my picky uncle—gobbles them up. I’ll often serve them with marinara for dipping, but honestly? They’re just as good straight out of the pan.
- Budget-Friendly Feast: Top round roast is affordable, and you’re not wasting a thing—every bite packs flavor. A single package of wrappers and a few eggs stretch this into a full meal for four, with leftovers that taste just as good the next day. Plus, no takeout delivery fees here. Win-win.
Step-by-step instructions for Sullivan's Philly cheesesteak egg rolls
Here's how to make these addictive, crispy egg rolls with all the cheesesteak flavors—runny yolks included!
Prep the Beef and Caramelize the Onions
Slice the 0.5 lb Top Round Roast Beef thinly against the grain and season immediately with 1 tsp Salt and 0.5 tsp Black Pepper. In a separate bowl, mix the beef with 1 tbsp Worcestershire Sauce and let it marinate for 10 minutes. This keeps the meat tender and packed with flavor.
Meanwhile, thinly slice the 1 whole Yellow Onions and caramelize them in a nonstick skillet over medium heat with 1 tbsp vegetable oil for 10-12 minutes. Stir occasionally until golden and sweet-smelling—this adds depth to every bite. Remove from heat and set aside.
Create the Celery Crust and Assemble the Egg Rolls
Finely chop the 2 cups Celery Stems into tiny pieces—this will form the crispy crust. In a small bowl, combine the chopped celery with 0.25 cup All-Purpose Flour and 2 cloves Garlic Cloves (minced). This mix is what gives these egg rolls their signature crunch.
Lay out 12 whole Egg Roll Wrappers on a clean surface. Divide the marinated beef evenly among them, spreading it thinly across each wrapper. Sprinkle 8 oz Provolone Cheese (shredded) over the beef, then add 2 tbsp of the caramelized onions to each. Fold the sides in and roll tightly, sealing the edges with a dab of water.
Deep-Fry for Maximum Crispiness
Fill a deep pot with 2 cups Vegetable Oil and heat it to 350°F—use a thermometer to monitor this carefully. Once hot, fry the egg rolls in batches for 2-3 minutes until golden brown and crispy. Drain on a wire rack or paper towels to remove excess oil.
Here's the secret: Don't overcrowd the pot, or the oil temperature will drop and your egg rolls won't crisp. Fry them in small batches, and keep the oil hot between batches. You want that golden brown color—it's your sign they're ready.
Add the Runny Yolk Magic
Crack 4 whole Large Eggs into a bowl, whisk lightly, and pour them into a shallow dish. Dip each fried egg roll into the egg mixture, letting the yolk coat the surface. Return them to the frying oil for 30 seconds to set the egg into a glossy, golden layer.
This step transforms your egg rolls from good to legendary. The runny yolk inside pairs perfectly with the crispy celery crust and melty provolone. Serve immediately with 0.5 cup Sriracha Mayo on the side for dipping—trust me, you'll want extra.
Pro Tips For Making Sullivan'S Philly Cheesesteak Egg Rolls
- Sear the Beef First: Thinly slice your top round, then hit it with a quick sear in a screaming-hot pan—just 30 seconds per side—before shredding. This builds flavor fast, and the residual heat keeps the meat tender when it hits the egg rolls later. (Yes, it’s extra work, but the difference in taste is night and day.)
- Slice Onions Paper-Thin: Use a mandoline or your sharpest knife to cut onions into near-transparent slices—no thicker than 1/16th of an inch. Thick strips won’t soften enough in the egg roll, and you’ll end up with a chewy bite. Test a piece: if it holds its shape after 30 seconds in boiling water, it’s too thick.
- Don’t Overfill the Wrappers: Pack the egg roll wrappers with a light hand—about 2 tablespoons of filling per half-circle. Overstuffing makes them burst when frying, and the filling gets soggy before the wrapper crisps. Think "generous spoonful," not "mountain of meat."
- Fry in Batches, Keep Oil Hot: Fry 2-3 egg rolls at a time in 350°F oil, and resist the urge to crowd the pan. If the oil dips below 340°F, the wrappers will absorb grease like a sponge instead of getting golden. A candy thermometer takes the guesswork out—no more greasy, limp egg rolls.
Health benefits of sullivan's philly cheesesteak egg rolls
Protein Powerhouse
Each cheesesteak egg roll delivers about 25 grams of protein per serving—thanks to the beef and egg filling. This makes them an excellent choice for muscle recovery after workouts or as a satisfying high-protein snack.
The combination of lean beef and egg provides all nine essential amino acids your body needs for repair and growth. 💪
Balanced Macros
With the crispy celery crust and provolone cheese, these egg rolls offer a balanced mix of protein, carbs, and healthy fats. A single egg roll contains roughly 12 grams of carbs (mostly from the wrappers) and 8 grams of fat (from the cheese and oil).
The caramelized onions add natural sweetness without spiking blood sugar, making them a more balanced option than traditional fried foods.
Vitamin Boost
The celery crust isn't just for flavor—it packs vitamin K and vitamin A from the finely chopped celery. Plus, the egg yolk adds vitamin D and choline, which supports brain health.
One serving provides about 15% of your daily vitamin K needs, great for bone health and blood clotting. 🥬
Savory Satisfaction
Unlike traditional egg rolls, these incorporate beef and cheese, making them a heartier option for those craving something more substantial. The Worcestershire sauce and black pepper add umami depth without excessive sodium, and the caramelized onions provide natural sweetness.
This fusion dish satisfies cravings while offering nutritional benefits you won't find in standard takeout.
Crispy Without Guilt
While deep-frying isn't the healthiest cooking method, the portion control in these egg rolls keeps things manageable. Each serving has about 180 calories, and the celery crust adds fiber and crunch without excessive oil.
For a lighter version, try air-frying at 375°F for 5-6 minutes—it reduces oil absorption by up to 30%. 💡
Meal Prep Friendly
These egg rolls reheat beautifully, making them perfect for meal prep. Store cooked egg rolls in an airtight container for up to 3 days in the fridge or 1 month in the freezer.
Reheat in a 350°F oven for 10 minutes to restore crispiness. The beef and cheese stay juicy, so you won’t sacrifice flavor for convenience.
Nutrition facts
Frequently asked questions
Can I make these egg rolls without deep-frying?
For a lighter version, try air-frying at 375°F for 5-6 minutes until golden and crispy. The celery crust still works beautifully, and you'll reduce oil absorption by up to 30%. Just brush the egg rolls with a light oil spray before air-frying to help them brown.
What's the best way to store leftover egg rolls?
Keep cooked egg rolls in an airtight container in the fridge for up to 3 days or freeze them for 1 month. To reheat, bake at 350°F for 10 minutes to restore that crispy texture. For extra crunch, place them on a wire rack in the oven so air circulates around them.
Can I use a different type of cheese?
While provolone is ideal for its meltiness, you can substitute with mozzarella or cheddar if needed. Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting. For extra gooeyness, mix in 1 oz cream cheese with the shredded cheese before assembling.
Why are my egg rolls soggy instead of crispy? Soggy egg rolls usually mean the oil wasn't hot enough or the rolls were overcrowded in the pan. Always maintain 350°F oil temperature and fry in small batches. Also,
How do I get that perfect runny yolk inside?
The secret is using fresh, room-temperature eggs and dipping the fried egg rolls just briefly in the egg wash. Return them to the oil for 30 seconds to set the egg into a glossy layer while keeping the inside runny. Serve immediately—the yolk will start to thicken after 5 minutes out of the fryer.