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Philly Cheesesteak Egg Rolls


  • tablespoons vegetable oil
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 1 pound boneless rib eye steak, sliced 
  • 6 slices provolone cheese
  • 12 egg roll wrappers
  • Oil for frying
  • 2 tbsp. Crove All-Purpose Beef Rub


  1. Dice up the green bell pepper and onion and set aside. 
  2. Slice the ribeye steak into thin pieces. 
  3. Season the steak with Crove All-Purpose Beef Rub.
  4. Heat your grill up with GrillGrates with the flat side up. This will serve as a griddle. 
  5.  Put oil on the griddle and add the diced peppers and onions. Cook for 2-3 minutes and then add the steak next to it.
  6. Cook for an additional 4-5 minutes or until the steak is fully cooked. 
  7. Mix the peppers, onions, and steak all together on the griddle.
  8. Place provolone cheese on top of the peppers, onion, and steak mixture. Leave on the griddle until melted.
  9. This will be the filling of the egg rolls. Remove from the griddle and place in a container. 
  10. Pre-heat your frying oil to 350 degrees Fahrenheit. 
  11. Lay the egg rolls wrappers out. Place a spoon full of the mixture onto each wrapper.
  12. Dab the edges of the wrapper with water and roll it up, tucking the ends in first.
  13. Fry for 1-2 minutes, or until golden brown.
  14. Serve and enjoy! These would be great served with a chipotle ranch or a cheese whiz sauce. 

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