Breakfast & Brunch
Sullivan's cheesesteak egg rolls bring the bold flavors of Philly to your breakfast table in a crispy, handheld twist you won’t find anywhere else. The secret lies in perfectly seasoned shredded beef, caramelized onions, and bell peppers wrapped in golden tortilla cups—each bite delivers that iconic cheesesteak experience with a satisfying crunch. I developed this recipe after years of craving Sullivan’s signature taste but wanting something portable and shareable.
What sets these apart is the technique: thinly sliced beef seared until tender, then layered with onions and peppers that soften just enough to melt into every bite. The tortilla cups crisp up beautifully when fried (or air-fried), creating a satisfying contrast to the juicy filling.
The result? A breakfast dish that’s equal parts indulgent and foolproof—no special skills required, just a few key steps and a little patience.
The filling comes together in under 30 minutes, and the assembly is surprisingly simple—no rolling or folding required. Whether you’re feeding a crowd or treating yourself to a cheat-day breakfast, these egg rolls deliver restaurant-quality flavor with minimal effort.
The best part? They’re just as satisfying cold, making them perfect for meal prep or game-day snacks.
Pair them with marinara or cheese sauce for dipping, and you’ve got a dish that bridges the gap between comfort food and handheld convenience. Let’s get cooking—your taste buds will thank you.
Ingredients for sullivan's cheesesteak egg rolls
Twelve ingredients transform Philly flavors into crispy, handheld cheesesteak egg rolls you'll crave daily.
| Ingredient | Amount | Notes |
|---|---|---|
| Thinly Sliced Ribeye Steak 🥩 | 1 ½ lb | Cut against grain for tenderness |
| Yellow Onions 🧅 | 2 large | Thinly sliced, caramelized |
| Green Bell Peppers 🍅 | 2 whole | Thinly sliced, seeds removed |
| Large Egg Rolls Wrappers 🥟 | 12 pieces | Tortilla cups, 6-inch diameter |
| American Cheese Slices 🧀 | 8 oz | Shredded, mild variety |
| Vegetable Oil 🫒 | 2 cups | For frying (high smoke point) |
| Worcestershire Sauce 🥫 | 1 tbsp | For beef marinade |
| Garlic Powder 🧄 | 1 tsp | For beef seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Mayonnaise 🥫 | ¼ cup | For binding filling |
| Ketchup 🍅 | 2 tbsp | For dipping sauce |
| Hot Sauce 🌶️ | 1 tbsp | Optional for serving |
The beef is everything—ribeye steak delivers that signature Sullivan's tenderness. Look for well-marbled cuts at Whole Foods or your local butcher shop. Thinly slicing it against the grain (freeze for 20 minutes first) ensures it shreds easily. The onions and peppers? Fresh is non-negotiable—pre-cut mixes lose flavor fast. I always grab Trader Joe's frozen bell peppers for convenience, but fresh is better if you've got the time. Caramelizing them slow-cooked in a skillet with a splash of beef broth brings out their sweetness—don't rush this step.
No ribeye? Top sirloin works in a pinch, but it won't be as tender. Running low on mayo? Greek yogurt at half the amount keeps things light. The tortilla cups can be tricky to find—Asian markets usually carry them, or check the frozen section of Walmart. For the dipping sauce, swap ketchup for marinara sauce if you prefer a tangier dip. The American cheese? Pre-shredded gets clumpy, so buy a block and shred it yourself. Pro tip: Toss the shredded cheese with a pinch of cornstarch to keep it from turning into a gooey mess when fried.
These keep surprisingly well—3 days in the fridge if you store them properly. Wrap each one individually in parchment paper before freezing for up to 2 months. Reheat in a 350°F oven for 10-12 minutes until crispy again. For game day, I make a double batch and freeze half. The filling reheats beautifully, but the tortilla cups need that oven crisp to bring back the magic. Serve with extra hot sauce on the side—trust me, you'll want it.
Why You'll Love This Recipe
- No-Sew Assembly: I swear by these egg rolls—just fold, seal, and fry. No fiddly pleats or tricky folding; the wrappers are forgiving, and even my toddler could help (though I’d supervise the frying part).
- Steakhouse Bite in Handheld Form: That ribeye? It’s the star—tender, juicy, and packed with beefy flavor, then melted with American cheese for a cheesesteak soulmate. The onions and peppers add just enough crunch to keep it exciting.
- Game Day or Game Night: These disappear at parties, tailgates, or lazy Sundays. Serve them with sweet chili sauce or ranch, and suddenly you’re the hero who fed everyone without stress.
- Budget-Friendly Feast: A pound of ribeye and a bag of wrappers stretch farther than takeout. Make a double batch, freeze half, and thank me later when you’re reheating leftovers for a week.
Step-by-step instructions for Sullivan's cheesesteak egg rolls
Here's how to create crispy, golden egg rolls stuffed with all the classic Philly flavors you love.
Season and Cook the Beef Mixture
In a large bowl, combine the 1.5 lb thinly sliced ribeye steak, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 0.5 tsp black pepper, and 1 tsp salt. Mix gently but thoroughly to ensure every slice is coated in the marinade. Let this sit at room temperature for 15 minutes while you prep the other ingredients.
Heat a large skillet over medium-high heat and add the seasoned beef in a single layer. Cook undisturbed for 3-4 minutes until the edges begin to brown. Stir and continue cooking for another 2-3 minutes until the beef is fully cooked through but still tender. Remove from heat and let cool slightly—this prevents the egg roll wrappers from getting soggy when you add the filling.
Prepare the Vegetable Filling
In the same skillet (no need to clean it—the beef flavors will enhance the veggies), add 2 cups vegetable oil over medium heat. Once the oil shimmers, add the 2 large yellow onions and 2 whole green bell peppers, sliced thin. Cook for 8-10 minutes, stirring occasionally, until the onions are translucent and the peppers begin to soften.
Reduce heat to medium-low and continue cooking for another 5-7 minutes until the onions are deeply caramelized and the peppers are tender but still hold their shape. Remove from heat and let cool for 5 minutes—this helps prevent the filling from releasing too much moisture when you combine everything.
Assemble the Egg Rolls
In a medium bowl, combine the cooked beef, caramelized onions and peppers, 8 oz shredded American cheese slices, and 0.25 cup mayonnaise. Mix gently with a spoon until everything is evenly distributed. The mayonnaise acts as a binder, ensuring the filling holds together nicely when wrapped.
Lay one of the 12 large egg roll wrappers flat on a clean surface, seam side up. Place 2 tablespoons of the filling near the bottom of the wrapper, about 1 inch from the edge. Fold the bottom corner over the filling, then fold in the sides, and finally roll up tightly to seal. Repeat with the remaining wrappers, keeping them seam-side down to maintain a neat appearance.
Fry to Crispy Perfection
Fill a deep fryer or heavy pot with 2 cups vegetable oil and heat to 350°F. Use a deep-fry thermometer to monitor the temperature—this ensures even cooking and prevents burning. Once the oil reaches temperature, carefully add 4-5 egg rolls at a time, being sure not to overcrowd the pan.
Fry for 3-4 minutes until the egg rolls are golden brown and crispy all over. You'll know they're done when they float to the surface and the wrappers are no longer translucent. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep the fried egg rolls warm in a 200°F oven while you fry the remaining batches.
Serve with Classic Dipping Sauce
In a small bowl, combine the remaining 2 tbsp ketchup and 1 tbsp hot sauce (if using). Mix well and adjust the ratio to your preferred level of heat. Serve the crispy egg rolls immediately with this dipping sauce on the side—each bite should deliver that perfect balance of tender beef, melted cheese, and crunchy wrapper.
For extra authenticity, serve with a side of Philly-style fries or a simple green salad. The contrast of crispy egg rolls with cool, fresh greens makes this dish even more satisfying. Enjoy your homemade cheesesteak egg rolls—they're worth every crispy bite!
Pro Tips For Making Sullivan'S Cheesesteak Egg Rolls
- SEAR STEAK IN BATCHES: Ribeye slices pile up fast, and overcrowding steams instead of sears. Work in 2-3 batches—high heat, 1-2 minutes per side—until edges crisp. I learned this the hard way: a single pan of thick slices turned out soggy, no matter how long I cooked them.
- SALT THE WRAPPERS: Egg roll wrappers absorb moisture like sponges, and salty ones stick better when sealing. Lightly brush or sprinkle a pinch of salt on the outer edge before folding—it’s the thing that actually keeps them from unraveling mid-fry.
- PREP CHEESE LAST: American cheese melts faster than you think, especially when mixed with warm steak. Keep the slices whole until the very end, then fold them in just before sealing the egg rolls. I skip this, and my cheesesteaks turn into melty puddles inside the wrappers.
- CUT PEPPERS SMALLER: Big bell pepper chunks make uneven bites—crisp in some spots, undercooked in others. Dice them into ¼-inch pieces so they soften at the same rate as the onions and steak. Yes, even if it looks like salsa, it’ll cook faster and taste more consistent.
Serving suggestions for leftovers
Philly Fries Pairing
Nothing complements these egg rolls like classic Philly-style fries—thick-cut, crispy on the outside, and fluffy inside. I love making them in the same deep fryer at 375°F for 4-5 minutes until golden.
Toss them with 1 tsp garlic powder and ½ tsp paprika while still hot for that iconic cheesesteak-inspired flavor. Serve on a paper-lined tray with the egg rolls for a true Sullivan’s-style experience. 🍟
Cheese Sauce Dip
Swap the ketchup dip for a creamy cheese sauce that takes these egg rolls to the next level. Melt ½ cup butter in a saucepan, whisk in 1 cup milk, and gradually add 1 cup shredded American cheese until smooth.
Season with ½ tsp salt and ¼ tsp black pepper, then simmer for 3-4 minutes until thickened. The rich, melty sauce pairs perfectly with the crispy wrappers. 🧀
Game Day Spread
Turn this into a full game-day spread by adding pickled veggies for crunch and cool ranch dressing for dipping. I like thinly sliced radishes and cucumbers marinated in 1 tbsp vinegar and 1 tsp sugar for 15 minutes.
The tangy contrast cuts through the richness of the egg rolls. Add mini hot dogs on the side for a true tailgate vibe. ⚡
Breakfast Twist
For a morning meal, serve these egg rolls with scrambled eggs and crispy bacon—it’s like a cheesesteak breakfast sandwich in every bite. I like topping the eggs with sharp cheddar cheese and a sprinkle of chives for freshness.
The salty, savory combo balances the sweetness of the caramelized onions in the egg rolls. ☀️
Meal Prep Hack
Prep the filling ahead and store it in an airtight container for up to 3 days. When ready to eat, quickly assemble and fry fresh for maximum crispiness. For an even easier option, freeze the uncooked egg rolls on a tray before transferring to a bag.
Reheat from frozen in the oven at 375°F for 15-18 minutes until golden. Perfect for busy weeknights! ⏰
Sweet Heat Finish
Add a drizzle of sriracha honey or chipotle sauce on top of the egg rolls for a sweet-spicy kick. I mix 1 tbsp sriracha with 1 tbsp honey and a pinch of salt for a quick drizzle. It’s the perfect balance of heat and sweetness that elevates every bite. 🌶️
Nutrition facts
Frequently asked questions
Can I use ground beef instead of sliced steak?
You can try, but the texture won't be the same. Thinly sliced ribeye gives that signature cheesesteak tenderness, while ground beef would make the egg rolls denser. If you must substitute, use 80/20 ground chuck and cook it until just browned (not fully cooked) to mimic the texture. The filling will be heartier but less like traditional Sullivan's-style beef.
How do I make these egg rolls without frying?
Air frying is the easiest alternative! Preheat your air fryer to 375°F and spray the assembled egg rolls lightly with oil. Cook for 8-10 minutes, flipping halfway, until golden and crispy. For an oven-baked version, brush with oil and bake at 400°F for 12-15 minutes on a wire rack. They won't be as crispy as fried, but still delicious.
Why did my egg rolls fall apart when frying?
This usually happens if the filling is too wet or the wrappers aren't sealed properly. First, make sure your beef mixture is cooled completely before assembling. Second, press the edges firmly when sealing the wrappers. If the filling still seems too moist, add 1 extra tablespoon of mayo to help bind it together.
Can I make these egg rolls ahead of time?
Prep the filling up to 3 days ahead and store it in an airtight container. For best results, assemble the egg rolls fresh and freeze them uncooked on a tray before transferring to a bag. Reheat from frozen in the oven at 375°F for 15-18 minutes until golden. The filling reheats beautifully, though the wrappers need that final crisp.
What's the best way to reheat leftover egg rolls?
For maximum crispiness, place them on a wire rack over a baking sheet and bake at 400°F for 5-7 minutes. If you prefer a softer texture, microwave for 30-45 seconds (covered with a damp paper towel) to restore moisture. Never reheat in the air fryer from cold—it can make the wrappers rubbery. The oven method always gives the best results.