Breakfast & Brunch
This fast Sullivan's Philly cheesesteak egg rolls recipe transforms your morning routine with crispy, golden wrappers stuffed with tender beef, melted cheese, and caramelized onions. The secret lies in thinly slicing the beef against the grain and cooking it just until it loses its pink—never overcooked.
That first bite delivers a perfect balance of savory, cheesy, and slightly sweet crunch that'll have you questioning why you ever bought frozen breakfast wraps.
The beauty of this recipe is its simplicity: no fancy equipment or advanced techniques required. You'll start by searing the beef in batches to avoid overcrowding, then mix in the caramelized onions and provolone cheese for that signature Philly flavor.
The egg roll wrappers get the crispy treatment through a quick fry, though baking works too if you prefer a lighter option. Every step builds toward that irresistible texture contrast—crispy outside, gooey inside.
What makes these egg rolls truly special is how they elevate breakfast from ordinary to extraordinary. Imagine biting into a golden, shatteringly crisp wrapper that gives way to melted cheese and tender beef, all while that caramelized onion crunch adds a surprising sweetness.
They're perfect for weekend brunches, game day gatherings, or when you just need a satisfying meal that doesn't require sitting down for hours.
Pair them with a cooling dipping sauce like sriracha mayo or hoisin to balance the richness, and you've got a meal that's equal parts indulgent and impressive. The best part?
These egg rolls come together in under 30 minutes, making them the ultimate fast breakfast solution for anyone who loves bold flavors without the fuss. Let's get cooking!
Ingredients for sullivan's philly cheesesteak egg rolls
Crispy wrappers and tender beef make these Philly cheesesteak egg rolls a game-changer breakfast.
| Ingredient | Amount | Notes |
|---|---|---|
| Top Sirloin Steak 🥩 | 1 lb | Thinly sliced against grain |
| Egg Roll Wrappers 🍱 | 8 whole | Square, spring roll wrappers |
| Yellow Onions 🧅 | 1 whole | Thinly sliced for caramelizing |
| Provolone Cheese 🧀 | 8 oz | Shredded, mild provolone |
| Vegetable Oil 🫒 | ½ cup | For frying wrappers |
| Kosher Salt 🧂 | 1 tsp | For seasoning beef |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Worcestershire Sauce 🍶 | 1 tbsp | For beef marinade |
| Garlic Cloves 🧄 | 2 cloves | Minced for onion mix |
| Sugar 🍚 | 1 tbsp | For caramelizing onions |
| Sriracha Mayo 🥄 | ½ cup | For dipping sauce (optional) |
| Hoisin Sauce 🍶 | 2 tbsp | For dipping sauce (optional) |
The beef is everything here—top sirloin slices thin against the grain for maximum tenderness. Costco or Kroger usually have pre-sliced packages, but if you're slicing yourself, use a sharp knife and freeze the meat for 30 minutes first. Provolone cheese matters too—mild provolone melts perfectly without overpowering. I grab mine in the deli section, not pre-shredded (that stuff gets rubbery). For the wrappers, King Noodle brand is my go-to—they're sturdy enough to hold all the filling without tearing.
No Worcestershire? Soy sauce plus a dash of vinegar works in a pinch. Short on sugar for caramelizing? Honey or maple syrup at half the amount does the trick. The dipping sauce is totally optional, but if you're making it, Trader Joe's sriracha mayo is the easiest option—just mix with hoisin. Want more Philly flavor? Add a dash of A1 steak sauce to the beef mix. And if you're worried about the wrappers getting soggy, pat them dry with paper towels before frying—game changer.
These reheat beautifully—air fryer at 375°F for 3-4 minutes brings back that crispy texture. Store leftovers in an airtight container for 2 days (if they last that long). The dipping sauce keeps for 1 week in the fridge, so make extra. Freezing? Wrap individually in parchment paper first—they crisp up perfectly after reheating.
Why You'll Love This Recipe
- No Knife Skills Needed: I swear by this recipe because the only chopping you’ll do is slicing onions—no dice, no julienne, just rough chunks. The steak is pre-sliced thin (or you can ask your butcher to do it), and the egg roll wrappers are ready to roll. Honestly, my 12-year-old could handle this.
- Philly Cheesesteak Magic: That crispy, cheesy, meaty combo from Sullivan’s—now in handheld form. The provolone melts into gooey perfection while the steak stays tender, and the onions add just enough bite. Between us, it’s the closest I’ve gotten to a Philly cheesesteak without leaving the house.
- Game Day or Snack Attack: These disappear fast—perfect for tailgating, movie nights, or when you’re craving something hearty but don’t want to cook a full meal. I’ve even served them at potlucks (they’re always the first to vanish). Not the prettiest, but the taste makes up for it.
- Budget-Friendly Feast: A pound of sirloin and a bag of wrappers stretch farther than you’d think. The onions and cheese are pantry staples, and you’re not wasting leftovers—just reheat them in the oven or air fryer. My secret weapon for feeding a crowd without breaking the bank.
Step-by-step instructions for Sullivan's Philly cheesesteak egg rolls
Here's how to make these addictive breakfast wraps in record time—crispy, cheesy, and packed with caramelized onion goodness.
Prep and Cook the Steak Filling
Slice the 1 lb top sirloin steak thinly against the grain into ¼-inch strips. In a large skillet over medium-high heat, add the steak and cook for 3-4 minutes, stirring occasionally, until deeply browned and fully cooked through. The steak should be tender but still holding its shape.
Remove the steak from the pan and set aside. Add 1 tablespoon Worcestershire sauce to the pan, scraping up any browned bits from the bottom. Pour this flavorful sauce over the cooked steak and toss to coat evenly. Let it cool slightly—this makes it easier to handle when assembling the egg rolls.
Caramelize the Onions
In the same skillet, add ½ cup vegetable oil and heat over medium heat. Add the 1 whole yellow onion, sliced into thin strips, and sprinkle with 1 tablespoon sugar. Cook for 10-12 minutes, stirring occasionally, until the onions become deep golden brown and caramelized with a sweet, jammy texture.
Add the 2 cloves garlic, minced, and cook for another 30 seconds until fragrant. Remove the onions from the pan and set aside to cool. The caramelized onions will add a perfect sweet-savory contrast to the savory steak and cheesy filling.
Assemble the Egg Rolls
Lay out the 8 whole egg roll wrappers on a clean surface. Place 2 tablespoons of the shredded 8 oz provolone cheese in the center of each wrapper. Add ¼ of the cooked steak and ¼ of the caramelized onions on top of the cheese. Sprinkle lightly with 1 teaspoon kosher salt and ¼ teaspoon ground black pepper for seasoning.
Fold the bottom corner of the wrapper up, then fold in the sides, and roll tightly to seal the egg roll. Place the assembled egg rolls seam-side down on a plate. If the filling is too loose, press gently to compact it before rolling. This ensures they stay together when frying.
Fry Until Golden and Crispy
Heat ¼ cup vegetable oil in a deep skillet or wok over medium-high heat until it shimmers but isn't smoking. Fry 4 egg rolls at a time for 2-3 minutes per side, turning carefully with tongs, until they are deep golden brown and crispy all over. The oil should sizzle gently, but not burn.
Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Repeat with the remaining egg rolls, keeping the oil at a consistent temperature for even crispiness. The egg rolls should be golden and crunchy on the outside while staying soft and gooey on the inside.
Serve with Dipping Sauce
In a small bowl, combine the ½ cup Sriracha mayo and 2 tablespoons hoisin sauce, stirring until well mixed. Serve the egg rolls warm with this spicy-sweet dipping sauce on the side. Each bite should deliver a perfect balance of crispy, cheesy, and savory flavors with a hint of spicy kick.
These egg rolls are best served immediately while still hot and crispy. If you need to reheat, use the oven at 350°F for 5-7 minutes to restore that golden crunch. Enjoy your Sullivan's-inspired breakfast with a Philly cheesesteak twist!
Pro Tips For Making Sullivan'S Philly Cheesesteak Egg Rolls
- SEAR STEAK IN BATCHES: Top sirloin loves a screaming-hot pan, but don’t crowd it or you’ll steam the meat instead of searing. Cut the steak into thin strips first, then work in 2-3 batches—this gives you that perfect crust without boiling the edges. I learned this the hard way when my first batch turned out greasy and gray.
- SHRED ONIONS LIKE SAUSAGE: Thinly sliced onions won’t caramelize properly in egg rolls—they’ll stay crunchy or soggy. Pulse them in a food processor until they’re almost paste-like, then mix with the steak. This mimics Sullivan’s texture, where the onions melt into the filling instead of fighting for space.
- KEEP WRAPPERS DAMP, NOT SOAKED: Brush the egg roll wrappers with water just until they’re pliable, not dripping. Over-wetting them makes the rolls gummy and hard to seal. I skip the full soak—just a quick mist with a spray bottle and a damp towel over them while I work keeps them perfect.
- STEAM NOT FRY FOR CRISP: Deep-frying egg rolls is messy and unnecessary. Instead, pan-fry in about ¼ inch of oil over medium-high heat until golden, then finish in the oven at 400°F for 5-7 minutes. The oil renders out, leaving you with a crisp exterior without the grease splatter. (Yes, even if you’re impatient like me.)
Dietary considerations for this recipe
Gluten-Free Swaps
For gluten-free diners, swap the traditional egg roll wrappers for gluten-free spring roll wrappers like those from King Noodle or Rice Paper Wrappers (soaked for 10 seconds in warm water).
These hold up well during frying and still deliver that crispy texture. Just ensure they're certified gluten-free to avoid cross-contamination. 🌾
Dairy-Free Cheese
Replace provolone with dairy-free shredded mozzarella or nutritional yeast for a cheesy flavor without lactose. Brands like Violife or Miyoko's melt beautifully and won’t compromise the gooey texture. Sprinkle with 1 tbsp cornstarch to help bind the filling and prevent leaks during frying.
Lower-Carb Options
Cut carbs by replacing egg roll wrappers with low-carb tortillas (like Mission Carb Balance) or lettuce leaves (for a fresh, crunchy wrap). For the filling, use leaner steak (like flank steak) and reduce the sugar in caramelized onions to ½ tbsp.
Serve with a side of sugar-free hoisin (like Primal Kitchen) for extra flavor without the carbs.
Allergen-Friendly Adjustments
Skip Worcestershire sauce if avoiding soy (use coconut aminos instead) and check hoisin for hidden gluten. For nut allergies, avoid nutritional yeast and opt for dairy-free cheese without additives. Always double-check labels—Trader Joe’s and Whole Foods carry clear allergen-free options for all ingredients.
Vegetarian Adaptation
Swap steak for shredded seitan or extra-firm tofu (pressed and pan-fried until crispy). Boost umami with 1 tbsp soy sauce and 1 tsp smoked paprika in the filling.
Use vegan provolone (like Follow Your Heart) for that classic cheesesteak melt. The texture stays satisfying, just with a plant-based twist! 🌱
Nutrition facts
Frequently asked questions
Can I use ground beef instead of thinly sliced steak?
While ground beef works in a pinch, it won't give you that signature tender texture. The key to authentic Philly flavor is slicing the steak thin against the grain—this creates long, tender fibers. If you must use ground beef, mix it with 1 tbsp Worcestershire sauce and cook until fully browned, but expect a slightly denser bite.
How do I keep the egg rolls from getting soggy?
Prevent sogginess by frying the egg rolls at medium-high heat until golden brown (2-3 minutes per side). Pat the wrappers dry before assembling, and avoid overfilling them. For extra crispiness, fry them again for 30 seconds after reheating in the oven. The secret is speed and high heat!
What's the best way to reheat these egg rolls?
For maximum crispiness, reheat in an air fryer at 375°F for 3-4 minutes or oven at 350°F for 5-7 minutes. Avoid microwaving—they'll turn rubbery. If you must microwave, cover with a damp paper towel for 10-15 seconds (but expect less crunch).
Can I make these egg rolls ahead of time?
Assemble the egg rolls and refrigerate uncooked for up to 4 hours before frying. For longer storage, freeze uncooked egg rolls (wrapped in parchment) for 1 month. Fry from frozen, adding 1 extra minute per side. Never freeze cooked egg rolls—they lose crispiness.
What's the best dipping sauce pairing?
The classic combo is sriracha mayo (½ cup) mixed with 2 tbsp hoisin, but you can also try spicy mayo alone or a sweet-savory mix of hoisin + sriracha. For a tangy option, add 1 tbsp lime juice to the mix. The sauce should complement—not overpower—the rich beef and cheese flavors.