Breakfast & Brunch
This TGI Fridays Philly cheesesteak egg rolls recipe delivers the ultimate brunch indulgence—crispy, golden wrappers filled with tender steak, melted cheese, and that signature celery crown. The secret lies in thinly slicing ribeye against the grain and frying at just the right temperature to maintain crispiness without burning.
I've perfected this technique after countless batches, and the results are always restaurant-quality.
What sets these apart is the layering technique: first the steak, then layers of provolone and mozzarella, followed by crisp celery ribbons that add freshness and texture. The egg roll wrappers get a light flour coating before frying, ensuring that perfect golden-brown crust that shatters at the first bite.
This isn't just an appetizer—it's a full breakfast experience in one crispy package.
The frying process is where the magic happens—maintaining oil at 375°F ensures even cooking without soggy centers. Each bite delivers melt-in-your-mouth steak, gooey cheese, and that satisfying crunch from the wrapper. The celery crown adds a refreshing contrast that balances the richness of the steak and cheese.
Perfect for weekend brunches, game days, or when you crave something hearty yet handheld. These egg rolls reheat beautifully too, making them ideal for meal prep. Let's get started on creating your own crispy, cheesy masterpiece that'll have everyone asking for seconds.
Ingredients for tgi fridays philly cheesesteak egg rolls
Crispy wrappers, gooey cheese, and that signature celery crown—these ingredients are your ticket to TGI Fridays magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| Egg Roll Wrappers 🍱 | 16 whole | Square, spring roll wrappers |
| Provolone Cheese 🧀 | 8 oz | Shredded, mild variety |
| Mozzarella Cheese 🧀 | 8 oz | Shredded, low-moisture |
| Celery Stalk 🧅 | 2 whole | Thinly sliced into ribbons |
| All-Purpose Flour 🌾 | ½ cup | For dusting wrappers |
| Vegetable Oil 🫒 | 3 cups | For deep frying |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For seasoning steak |
| Worcestershire Sauce 🍶 | 1 tbsp | For steak marinade |
| Green Onion 🧅 | 2 whole | Thinly sliced, optional garnish |
| Hot Sauce 🌶️ | 2 tbsp | For serving, optional |
The ribeye is non-negotiable here—look for well-marbled, center-cut at Costco or your butcher shop. Slice it paper-thin against the grain (that's the secret to tender bites). For the cheese, Kraft Provolone melts like a dream, but any shredded provolone works. Celery should be crisp—avoid wilted stalks. Egg roll wrappers? Rice paper or spring roll wrappers from the Asian market are perfect. If you can't find them, substitute wonton wrappers in a pinch, but they'll be slightly thicker.
No Worcestershire sauce? Substitute soy sauce with a pinch of sugar. Want extra kick? Add a dash of hot sauce to the steak marinade. The celery crown is key—slice it thinly (almost like ribbons) for that signature crunch. Fresh green onions add brightness, but they're optional. For the oil, vegetable or peanut oil works best—avoid olive oil (it burns at frying temps). The wrappers need that light flour coating—dust them well before filling to prevent sticking. And trust me, don't skip the garlic powder—it elevates the steak flavor.
Fry the egg rolls in batches—overcrowding drops the oil temp, leading to soggy wrappers. Keep the oil at 375°F for that perfect golden-brown crust. Drain on a wire rack (not paper towels) to keep them crispy. These reheat beautifully—air fryer at 375°F for 3-4 minutes brings back that crunch. Store leftovers in an airtight container for up to 2 days, but honestly? They disappear faster than that. Freeze extras for up to 1 month—just reheat in the air fryer.
Why You'll Love This Recipe
- No Steakhouse Skills Needed: I swear, you don’t need to be a grill master here. Thinly slice that ribeye (or buy pre-sliced), sear it in a hot pan for 2 minutes—that’s it. The wrappers do all the heavy lifting while you focus on melting cheese like a pro.
- Philly Cheesesteak Magic: That perfect combo of ribeye, provolone, and mozzarella—oh my. The celery adds this weirdly satisfying crunch, and the gooey cheese stretches when you bite in. It’s like TGI Fridays’ signature dish, but wrapped in crispy egg roll armor.
- Game Day or Game Night: Honestly, these disappear at parties. Serve them warm with marinara for dipping, and suddenly you’re the hero of tailgates, Super Bowl gatherings, or even lazy Sunday lunches. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Unlike most takeout, these reheat like a dream. Pop them in the air fryer for 3 minutes, and they’re crispy again. Plus, half a ribeye goes a long way—this recipe stretches your dollar without sacrificing flavor. My wallet thanks me every time.
Step-by-step instructions for TGIFridays Philly cheesesteak egg rolls
Here's how to recreate that addictive TGIFridays flavor—crispy, cheesy, and packed with Philly cheesesteak goodness.
Season and Cook the Ribeye Steak
Place the 1.5 lb ribeye steak in a bowl and sprinkle with 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 1 tbsp Worcestershire sauce. Use your hands to massage the seasoning into every inch of the meat—this ensures maximum flavor penetration. Let it marinate for at least 15 minutes while you prep the rest.
Heat a large skillet over medium-high heat and add the steak. Cook for 3-4 minutes per side until it reaches medium-rare (about 135°F internal temperature). Here's the thing—you want it juicy, not well-done. Remove from heat and let it rest for 5 minutes before thinly slicing it against the grain into ¼-inch strips. This creates tender, bite-sized pieces perfect for egg rolls.
Prepare the Filling and Wrappers
In a large bowl, combine the sliced ribeye steak with all 8 oz shredded provolone cheese and 8 oz shredded mozzarella cheese. Add the 2 whole celery stalks, sliced into ribbons, and toss everything together gently. You want the cheese to coat the steak evenly—this is what makes these egg rolls so gooey and delicious.
While the filling cooks, dust each of the 16 egg roll wrappers lightly with 0.5 cup all-purpose flour on both sides. This prevents sticking when we fry them later. Keep the wrappers covered with a damp towel to prevent drying out. Here's a pro tip: work quickly—once you start frying, you'll want to keep the process moving!
Assemble the Egg Rolls
Place about 1.5 tbsp of filling (about 1.5 oz) near the bottom corner of each wrapper. Fold the corner over the filling to create a triangle base. Then, fold in the sides and roll tightly, sealing the egg roll completely. The goal is to create a neat, compact package—no gaps where cheese could leak out during frying.
Arrange the assembled egg rolls seam-side down on a plate. If you notice any gaps, gently press them closed with your fingers. Cover with a clean kitchen towel to keep them from drying out while you prepare the frying setup. This is where patience pays off—take your time to make them look perfect!
Deep Fry to Golden Perfection
Fill a deep pot or Dutch oven with 3 cups vegetable oil and heat it to 350°F. Use a deep-fry thermometer to monitor the temperature—this is crucial for getting that crispy exterior. Once the oil is hot, carefully add 4-5 egg rolls at a time (don't overcrowd the pot). Fry for 2-3 minutes until they turn a beautiful golden brown color.
Use tongs to turn the egg rolls gently, ensuring they crisp up evenly on all sides. Here's the moment that matters: remove them from the oil when they're golden but still slightly underdone—they'll finish cooking as they drain. Place them on a wire rack or paper towels to drain excess oil. Repeat with the remaining egg rolls, keeping the oil at 350°F between batches.
Serve with Hot Sauce and Garnish
Serve the crispy egg rolls immediately while they're piping hot. Arrange them on a platter and drizzle with 2 tbsp hot sauce for that signature TGIFridays kick. Garnish with 2 whole green onions, sliced thinly, for a pop of freshness and color. Each bite should deliver that perfect combo of crispy wrapper, melty cheese, and tender steak—just like the restaurant version!
Pro tip: For extra indulgence, serve with a side of marinara sauce for dipping. These egg rolls are best enjoyed fresh out of the fryer, so don't wait too long to serve them. Trust me, your guests will be begging for the recipe!
Pro Tips For Making Tgi Fridays Philly Cheesesteak Egg Rolls
- Slice Steak Thin: Grab a sharp knife and cut the ribeye against the grain—about 1/8-inch thick. Thick slices won’t melt into the cheese like they should, and you’ll end up with chewy, uneven bites. I used to rush this, but taking the time makes all the difference when rolling.
- Prep Celery Right: Dice that celery into tiny, even pieces—no bigger than 1/4-inch cubes. Big chunks stay crunchy and noticeable, while tiny bits blend perfectly into the filling. My first batch had one stubborn stalk, and it was the texture in every bite.
- Keep Wrappers Damp: Brush the egg roll wrappers lightly with water or oil before filling. Dry wrappers crack when rolling, and no one wants a broken egg roll. Works like a charm—even if your hands are greasy from handling cheese.
- Melt Cheese Slow: Warm the provolone and mozzarella separately in the microwave for 20 seconds, then stretch by hand. Cold cheese clumps and won’t coat the meat evenly. I learned this after one disastrous batch where the filling stayed lumpy—now it’s always creamy.
Health benefits of this recipe
Protein Powerhouse
The ribeye steak in these egg rolls delivers high-quality protein—about 40 grams per serving—to support muscle repair and keep you full for hours. The lean cut pairs perfectly with the low-fat cheese and celery, creating a balanced bite that satisfies cravings without the guilt. 💪
Cheese Benefits
The combination of provolone and mozzarella provides calcium (30% DV per serving) and vitamin B12 for energy metabolism. While these aren't light bites, the portion control makes them a reasonable indulgence when enjoyed occasionally. I always opt for low-moisture mozzarella—it melts beautifully without making the wrappers soggy.
Crunch Factor
The celery crown adds fiber (3g per serving) and vitamin K, balancing the richness of the steak and cheese. The crispy egg roll wrappers contribute carbohydrates for quick energy, while the deep-frying process creates that satisfying crunch.
For a lighter option, try air-frying at 375°F for 6-8 minutes—it reduces oil absorption by about 30% while keeping the texture crisp.
Balanced Indulgence
Each egg roll contains about 450 calories, with a smart balance of macros: 25g protein, 30g carbs, and 20g fat. The hot sauce garnish adds vitamin C and a metabolism-boosting kick without significant calories.
Serve with a side of steamed veggies to round out the meal into a more balanced plate.
Meal Prep Advantage
These egg rolls reheat beautifully, making them perfect for meal prep—just store in an airtight container for up to 2 days or freeze for 1 month. The protein and fiber combo helps stabilize blood sugar, preventing energy crashes.
I always make a double batch because they disappear faster than you can say "Philly cheesesteak." ✨
Nutrition facts
Frequently asked questions
Can I use a different type of steak instead of ribeye?
Ribeye is ideal for its marbling and flavor, but you can substitute with sirloin or flank steak if needed. Avoid lean cuts like chuck—they dry out during cooking. For best results, slice all steaks ¼-inch thick against the grain to maintain tenderness.
How do I keep the egg roll wrappers from getting soggy?
Three key tricks:
- Dust wrappers lightly with flour before filling,
- Don't overfill (use 1.5 tbsp filling per roll), and
- Fry at 375°F until golden. Use a wire rack to drain oil—never paper towels, or they'll steam and lose crispness.
Can I make these egg rolls ahead of time?
Assemble them and refrigerate for up to 24 hours before frying. For freezing, fry first, then cool completely and store in an airtight container for 1 month. Reheat in an air fryer at 375°F for 3-4 minutes to restore crispiness.
What's the secret to getting that perfect golden-brown crust?
Maintain oil at 375°F and fry in 4-5 batches (never overcrowd). Use a deep-fry thermometer—fluctuating temps cause uneven cooking. Remove when golden but still slightly underdone—they'll crisp as they drain.
Can I bake these instead of frying?
Yes! Brush assembled egg rolls with 1 tbsp oil and bake at 400°F for 15-18 minutes on a wire rack. They won't be as crispy but still delicious. For extra crunch, broil for 2 minutes at the end. This cuts calories by about 40% while keeping the flavor.