Sullivan's Philly Cheesesteak Egg Rolls Recipe: Crispy Tortilla Cups Filled With Steakhouse Flavor

This Sullivan's Philly cheesesteak egg rolls recipe transforms a Philly classic into crispy, handheld bites that deliver all the smoky, savory goodness of a cheesesteak in every bite.

The secret lies in thinly sliced ribeye, caramelized onions, and melted provolone wrapped in crispy tortilla cups—perfect for breakfast or a late-night craving. I developed this recipe after craving cheesesteak flavors but wanting something portable and fun to share.

The filling starts with perfectly seasoned beef and onions cooked down until tender, then combined with provolone for that classic Philly melt.

Wrapping them in tortilla cups instead of traditional egg roll skins gives a lighter, crispier texture that holds up to frying—whether you deep-fry or air-fry for a lighter option. The result is a fusion dish that keeps the soul of a cheesesteak while offering the convenience of an egg roll.

What you’ll end up with is a plate of golden, crispy egg rolls packed with juicy beef, caramelized onions, and gooey cheese—each bite a perfect balance of smoky, salty, and cheesy flavors.

Serve with hoisin sauce or Sriracha mayo for dipping, and you’ve got a dish that’s as satisfying as it is unexpected. This recipe is ideal for game day, brunch, or whenever you want to elevate a classic with a twist.

Ready in about 45 minutes, these egg rolls are perfect for feeding a crowd or meal prepping ahead. The filling stays flavorful even when reheated, and the crispy tortilla cups ensure every bite is as satisfying as the first. Let’s get cooking!

Ingredients for sullivan's philly cheesesteak egg rolls

Twelve crispy bites of Philly cheesesteak magic—juicy ribeye, melty cheese, and tortilla cups that fry up perfect every time.

The beef is everything here. Ribeye gives that rich, beefy flavor—sirloin works too if you can’t find ribeye. Slice it thin, against the grain, for tender bites. Costco or Whole Foods usually have pre-sliced ribeye steaks, which saves time. For onions, yellow or red both work—just make sure they're sweet and fresh. The provolone? Mild for classic flavor, hot if you want a kick. Shred it yourself for the best melt, not that pre-shredded stuff.

No tortilla cups? Use wonton wrappers or even philly cheesesteak hoagie rolls cut in half—just fry them longer. Short on hoisin? Mix mayo with a dash of Sriracha for a quick substitute. The flour coating is key for crispiness—Panko adds extra crunch if you’re feeling fancy. For the beef seasoning, Worcestershire is non-negotiable—it’s what gives that classic cheesesteak depth. Don’t skip it, even if you’re not a huge fan of the flavor alone.

Make ahead tip: Prep the filling and store it in the fridge for up to 2 days—the flavors get even better overnight. Tortilla cups? Freeze them raw for up to 1 month—just fry straight from frozen. These reheat beautifully—air fryer at 375°F for 3-4 minutes brings back the crisp. Double the batch and freeze half for lazy weeknights. Trust me, they’re worth it.

Step-by-step instructions for Sullivan's Philly cheesesteak egg rolls

Here's how to bring Sullivan's iconic cheesesteak flavor to crispy, handheld egg rolls.

Start by slicing the 1.5 lb ribeye steak thinly against the grain for maximum tenderness. In a bowl, toss the sliced steak with 1 tbsp Worcestershire sauce, 1.5 tsp salt, 1 tsp black pepper, and 0.5 tsp garlic powder. Let it marinate for 10 minutes while you prep the rest.

Heat a large skillet over medium-high heat and add the seasoned steak in a single layer. Cook for 2-3 minutes per side until it reaches medium-rare (internal temperature 130-135°F). The steak should be browned but still juicy. Remove from heat and let it rest for 5 minutes before slicing it into ¼-inch strips. This resting time keeps the steak tender when we assemble the egg rolls.

In the same skillet (no need to clean it—the browned bits add flavor), add the 2 large yellow onions sliced thinly. Cook over medium heat for 8-10 minutes, stirring occasionally, until they turn a beautiful golden brown. You want them caramelized but not burnt—this adds that signature Sullivan's sweetness.

Once caramelized, remove the onions from the skillet and set them aside. If you notice any excess oil in the pan, wipe it out with a paper towel. This ensures your egg rolls won't be greasy when fried later. The onions should be soft enough to fold easily into the tortilla cups without tearing them.

In a large bowl, combine the sliced ribeye steak, caramelized onions, and 8 oz shredded provolone cheese. Mix gently but thoroughly to distribute the cheese evenly. The cheese should melt beautifully during frying, creating that gooey, cheesy pull you crave in a cheesesteak.

Now, carefully open each of the 12 large tortilla cups and spoon 2 tablespoons of the steak mixture into the center of each cup. Fold the sides inward to encase the filling completely, then roll the tortilla cup tightly to seal. You want them snug but not so tight that they burst open during frying. Place the assembled egg rolls seam-side down on a plate and cover with a damp paper towel to prevent drying.

In a shallow bowl, combine the 0.5 cup all-purpose flour with 1 tsp black pepper and 0.5 tsp garlic powder. This coating is what gives these egg rolls that perfect crunch. Gently toss each assembled tortilla cup in the flour mixture, pressing lightly to adhere the coating evenly. You'll see the flour cling to the tortilla cups like a second skin—this is your crispy guarantee.

Let the floured egg rolls rest for 5 minutes before frying. This brief pause helps the flour adhere better and prevents them from falling apart when you add them to the hot oil. Don't skip this step—it makes all the difference in achieving that satisfying crunch.

Heat 2 cups vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F. You'll know it's ready when a small piece of bread sizzles and turns golden brown in 30 seconds. Carefully add 4-5 egg rolls at a time to the hot oil, being mindful not to overcrowd the pan.

Fry for 2-3 minutes per side until they turn a deep golden brown. You want them crispy on the outside but still tender inside. Drain the fried egg rolls on a paper towel-lined plate to remove excess oil. Serve immediately with 0.5 cup hoisin sauce and 0.5 cup sriracha mayo for dipping—because nothing beats that first bite of crispy, cheesy, steak-filled goodness.

Pro cooking tips for great sullivan's philly cheesesteak egg rolls

Protein Prep Secrets

Slice your ribeye steak against the grain using a sharp chef's knife—this is non-negotiable for tender bites. I use a Wüsthof Classic knife for precision. For extra tenderness, slice the steak ¼-inch thick and marinate for 15 minutes (not just 10) if you have time.

The longer marinade lets the Worcestershire and garlic powder penetrate deeper. 🥩

Onion Caramelization

Caramelizing onions is where the magic happens—don’t rush this step! Use yellow onions (they’re sweeter than red) and cook them on medium heat (not high) to develop that deep, sweet flavor.

For even better results, add 1 tsp sugar to the onions halfway through cooking. This boosts the caramelization and mimics Sullivan’s signature sweetness. 🧅

Filling Assembly Tips

When mixing the filling, keep the provolone shredded by hand—pre-shredded cheese has anti-caking agents that prevent proper melting. Use mild provolone for a classic taste, but if you love heat, swap in hot provolone for a spicy kick.

Pack the filling snugly into the tortilla cups but leave a ½-inch gap at the top to prevent bursting during frying. 🧀

Crispy Coating Hacks

For an extra-crispy texture, chill the flour-coated egg rolls in the fridge for 15 minutes before frying. The cold temperature firms up the tortilla cups, making them crispier. I also like adding 1 tbsp cornstarch to the flour mixture for a lighter, crunchier crust.

Press the flour gently into the crevices of the tortilla cups for maximum adhesion. 🌾

Frying Like a Pro

Use a deep fry thermometer to monitor oil temperature—350°F is ideal. If the oil isn’t hot enough, the egg rolls will absorb too much oil and turn greasy.

Fry in batches of 4-5 to avoid overcrowding, which lowers the oil temperature. For a lighter option, air-fry at 375°F for 8-10 minutes, flipping halfway. 🔥

Serving Warm

Serve these egg rolls immediately after frying—they lose crispiness as they cool. If you need to hold them, place them in a 200°F oven on a wire rack for up to 10 minutes to keep them warm.

Pair with hoisin sauce for a sweet contrast or Sriracha mayo for heat. Trust me, the first bite is worth the effort! 💫

Frequently asked questions