Breakfast & Brunch
This TGIFridays Philly cheesesteak egg rolls recipe brings the bold flavors of a classic cheesesteak into crispy, handheld bites that are perfect for brunch or game day.
The secret lies in perfectly seasoned shredded beef—smoky, peppery, and packed with provolone—wrapped in golden egg roll shells that stay crispy even after frying. I’ve tested this recipe dozens of times to nail the texture: tender steak, melty cheese, and a tortilla so crisp it holds up to every bite.
The magic happens in three simple steps: cooking the steak with just the right amount of black pepper and onions, assembling the egg rolls with provolone that melts into gooey perfection, and frying them until the tortillas turn golden and crisp.
No deep-frying required—just a skillet and a little patience. The result? A dish that tastes like TGI Fridays but with the convenience of homemade, where every bite delivers that iconic Philly cheesesteak flavor in a crispy, handheld package.
What makes this recipe work is balancing the smoky, savory beef with the crispy texture of the egg roll wrapper. The provolone stretches and melts just enough to coat the steak, while the tortilla stays sturdy enough to handle dipping—try it with marinara or extra hot sauce.
It’s the kind of dish that disappears fast, so make a batch and prepare for seconds.
Perfect for feeding a crowd or meal prepping ahead, these egg rolls reheat beautifully in the oven or air fryer. Serve with extra marinara for dipping, and get ready for compliments that sound like, “Wait, you made this?” Let’s get cooking—they’re easier to make than you’d think.
Ingredients for tgi fridays philly cheesesteak egg rolls
Crispy, cheesy, and packed with smoky beef—this recipe delivers TGI Fridays flavor in handheld bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Top Round Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| Yellow Onions 🧅 | 1 whole | Thinly sliced for cooking |
| Provolone Cheese 🧀 | 12 oz | Shredded, not pre-shredded |
| Egg Roll Wrappers 🥟 | 12 pieces | Square or round, 8-inch |
| Black Pepper 🌶️ | 2 tbsp | Freshly cracked for heat |
| Vegetable Oil 🫒 | 1 cup | High smoke point preferred |
| All-Purpose Flour 🌾 | ¼ cup | For dusting wraps |
| Marinara Sauce 🍅 | 1 cup | For dipping, optional |
| Garlic Cloves 🧄 | 2 cloves | Minced for seasoning |
| Worcestershire Sauce 🍶 | 1 tbsp | For depth of flavor |
| Soy Sauce 🥢 | 1 tbsp | Light or dark |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
The steak is everything here. Top round gives you that tender yet chewy texture when sliced thinly against the grain—sirloin or flank steak works too, but top round is the classic. Grab it pre-sliced at Costco or your local butcher if you want to save time. For the provolone, avoid pre-shredded—it gets gummy when melted. Buy a block and shred it yourself. The egg roll wrappers? King Noodle or Taste of China brands are my go-to—they hold up best during frying. Keep them covered with a damp towel so they don’t dry out.
No Worcestershire sauce? Substitute with 1 tbsp soy sauce plus 1 tsp balsamic vinegar. Running low on provolone? Mozzarella and sharp cheddar mixed gets you close, though it won’t melt as smoothly. The black pepper is non-negotiable—freshly cracked makes all the difference. Pre-ground loses its punch fast. For the oil, vegetable or canola oil works best—avoid olive oil, which burns too easily. The marinara can be store-bought (just check for no added sugar), or make a quick batch with crushed tomatoes, garlic, and a pinch of oregano.
Assemble these ahead of time and refrigerate for up to 4 hours—they’ll keep their shape better. For frying, work in batches so the oil doesn’t get overloaded. Keep the completed egg rolls warm in a 200°F oven while you finish the batch. They 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, or freeze for 1 month. Freeze them uncooked for best results—just fry straight from frozen.
Why You'll Love This Recipe
- No Steakhouse Hassle: I slice the top round steak thin—no fancy cuts needed—and sear it fast. The onions caramelize right alongside, so you’re not stuck chopping for hours or waiting for separate pans.
- Crispy Cheesy Magic: That first bite? The egg roll wrapper gets golden and shatteringly crisp, while the provolone melts into gooey perfection inside. Honestly, it’s the kind of combo that makes you forget you’re eating something "healthy."
- Game for Any Gathering: Double the batch and freeze half—perfect for game day, potlucks, or when your kid’s soccer team shows up hungry. (Yes, even on a Tuesday night.) Serve with ranch or spicy mayo, and suddenly you’re the hero.
- Budget-Friendly Feast: Top round steak is cheap, and you’re using every bit—no scraps wasted. A pack of egg roll wrappers and a block of provolone stretch this into a full meal for under $10, and leftovers reheat like a dream.
Step-by-step instructions for TGIFridays Philly cheesesteak egg rolls
Here's the method to achieve that signature TGI Fridays crunch and melty perfection at home.
Season and Cook the Beef Mixture
In a large skillet, heat 1 cup vegetable oil over medium-high heat until shimmering. Add the 1.5 lb thinly sliced top round steak and cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked through. This creates a solid flavor base for your egg rolls.
Remove the beef from the skillet and set it aside. In the same skillet, add the 1 whole thinly sliced yellow onions and cook for 2-3 minutes until softened. Stir in the 2 minced garlic cloves, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp salt, and 2 tbsp freshly cracked black pepper. Cook for another 1 minute, allowing the flavors to meld together. This seasoned beef mixture will be the heart of your egg rolls.
Prepare the Cheese Filling
In a medium bowl, combine the cooked beef mixture with the 12 oz shredded provolone cheese. Gently fold everything together until the cheese is evenly distributed throughout the beef. The cheese should be warm and pliable, making it easier to work with when assembling the egg rolls. If the mixture feels too dry, add 1-2 teaspoons of water to help bind it.
This step is crucial for achieving that signature melty, gooey center. The provolone should be fully incorporated, ensuring every bite delivers that rich, cheesy flavor that makes these egg rolls so addictive.
Assemble the Egg Rolls
Place one of the 12 egg roll wrappers on a clean, flat surface. Spoon about 2 tablespoons of the beef and cheese mixture onto the center of the wrapper, leaving a 1-inch border around the edges. Fold the bottom corner of the wrapper over the filling, then fold in the sides, and finally roll it up tightly to seal. Repeat this process with the remaining wrappers and filling.
To ensure crispy egg rolls, make sure each one is sealed tightly. If any filling leaks out during assembly, simply pat it back inside before rolling. The goal is to create a compact, even package that will cook uniformly in the oil.
Dust and Fry for Crispy Perfection
In a large bowl, combine the 0.25 cup all-purpose flour with 1 tablespoon of the freshly cracked black pepper. Lightly dust each assembled egg roll in the flour mixture, coating them evenly. This step is essential for achieving that golden, crispy exterior that everyone loves.
Heat 1 cup vegetable oil in a deep fryer or heavy pot to 350°F. Fry the egg rolls in batches, turning occasionally, for 2-3 minutes or until they are golden brown and crispy. Be careful not to overcrowd the fryer, as this can lower the oil temperature and result in greasy egg rolls. Drain on paper towels to remove excess oil.
Serve with Marinara Sauce
Serve the crispy egg rolls immediately with the 1 cup marinara sauce on the side for dipping. The contrast of the warm, melty cheese inside and the crispy, golden exterior makes these egg rolls irresistible. Enjoy them while they're hot, as the cheese will continue to melt slightly, enhancing the overall texture and flavor.
These egg rolls deliver that TGI Fridays taste with a perfect balance of smoky beef, melty cheese, and crispy tortilla wrappers. The key to success lies in the proper seasoning, careful assembly, and precise frying technique.
Pro Tips For Making Tgi Fridays Philly Cheesesteak Egg Rolls
- SEAR THE STEAK FAST: I used to let the top round sit in the pan too long, and it turned out dry. Instead, crank the heat to medium-high and slice the steak thinly (about ¼-inch) before cooking—it’ll brown in under 2 minutes per side. Overcrowding the pan? That’s how you steam it instead of searing.
- GRATE THE ONIONS COARSE: Skip the fine dice—grate the yellow onion on the largest holes of your box grater. This mimics TGI’s texture and keeps the egg rolls from getting soggy. (Yes, it’s a pain to wash the grater, but trust me.)
- WRAP TIGHT, SEAL FAST: Press the egg roll wrappers firmly around the filling—no gaps. Dip the edges in water first, then seal with a quick flick of your wrist. I learned this the hard way when mine burst open mid-fry, and the provolone turned into a sad, greasy puddle.
- USE SHREDDED PROVOLONE, NOT SLICES: Pre-shredded provolone melts way better than slices and sticks to the steak like glue. If you’re using block cheese, grate it yourself—store-bought shreds have anti-caking agents that make them behave weirdly. (And resist the urge to skip this step; your egg rolls will thank you.)
Storing and reheating your leftovers
Refrigerator Storage
Assembled, uncooked egg rolls keep beautifully in the fridge for up to 4 hours before frying. Store them in a single layer on a plate covered with a damp paper towel to prevent drying.
This preserves the wrappers' flexibility, making them easier to fry later. I like to keep them in the fridge while I finish assembling the batch—it saves time and keeps everything organized. 🧊
Freezer Prep
For maximum crispiness, freeze your egg rolls uncooked. Place them on a baking sheet in a single layer and freeze for 1 hour before transferring to a ziplock freezer bag or airtight container.
They’ll keep for 1 month this way. When ready to cook, fry straight from frozen—no thawing needed. The cold filling helps maintain that signature melty texture when cooked. 🥶
Oven Reheating
Leftover egg rolls reheat best in the oven to restore that crispy exterior. Place them on a wire rack over a baking sheet and bake at 375°F for 5-7 minutes.
The rack elevates them so they don’t sit in grease. For extra crunch, broil for 1-2 minutes at the end. I find this method preserves the texture better than microwaving. 🔥
Air Fryer Revival
My favorite quick reheat method is the air fryer. Set it to 375°F and cook egg rolls for 3-4 minutes, shaking the basket halfway through. This brings back that golden crust without making them soggy.
For frozen egg rolls, increase time to 5-6 minutes. The air fryer’s even heat distribution makes all the difference. ✨
Microwave Hack
When you’re in a rush, the microwave works—but expect slightly less crunch. Place egg rolls on a microwave-safe plate, cover loosely with a damp paper towel, and heat for 45-60 seconds.
The steam helps melt the cheese without drying out the filling. For best results, finish with 30 seconds in the air fryer to crisp up the exterior. 💡
Serving Warm
Keep cooked egg rolls warm in a 200°F oven while you finish frying the batch. The gentle heat maintains crispiness without overcooking. For parties, I transfer them to a chafing dish lined with paper towels to absorb excess grease.
Serve immediately with extra marinara sauce on the side—trust me, they disappear fast! 🍽️
Nutrition facts
Frequently asked questions
Can I make these egg rolls without deep-frying?
For a healthier version, bake them at 375°F for 15-18 minutes on a wire rack over a baking sheet. Brush with a little oil first for crispiness. The texture won’t be identical, but they’ll still be delicious with a lighter bite.
What’s the best way to keep the egg rolls from falling apart?
Seal them tightly during assembly and don’t overstuff—2 tablespoons of filling per wrapper is perfect. Chill assembled egg rolls for 30 minutes before frying to firm up the wrappers. Also, use a damp paper towel under them while chilling to prevent sticking.
Can I use ground beef instead of sliced steak?
Ground beef works in a pinch, but it won’t give you that classic cheesesteak texture. For authenticity, stick with thinly sliced top round or sirloin. If you must use ground beef, brown it well and drain excess fat to mimic the steak’s flavor.
How do I make these egg rolls extra crispy?
Fry them in batches at 350°F until golden brown—don’t rush! Dust them well with flour before frying, and pat them dry with paper towels afterward. For oven-baked versions, broil for 1-2 minutes at the end to restore crispiness.
What’s the best way to serve these beyond marinara?
Try them with spicy mayo, sweet chili sauce, or even ranch dressing for a twist. For a TGI Fridays vibe, serve with their Philly cheesesteak sauce (mix marinara with a splash of Worcestershire and a pinch of black pepper).