Cheesesteak Egg Rolls - Certified Hereford Beef

Cheesesteak Egg Rolls

Philly cheesesteak meets the egg roll in this classic appetizer with a twist. These will soon be a family favorite!

Cook Time 25M
Protein 26.7g
Servings 12
Cheesesteak Egg Rolls

Helpful Hereford Tips

Frying is best for thin, tender cuts of beef cut at 1/2 inch thick or less.

Nutritional Information




7% DV


24% DV


3% DV


66% DV


1 1/2 pounds Certified Hereford Beef sirloin steak, cut into small pieces

1 bell pepper, chopped 

1 medium onion, chopped

2 jalapeños, chopped

2 cups provolone cheese, shredded

12 egg roll wrappers

1 teaspoon salt

1/2 teaspoon pepper

1 egg

2 tablespoons olive oil

Canola or vegetable oil for frying


  • Chop bell pepper, jalapeños and onion. Heat olive oil on skillet over medium heat. Sauté the onions until translucent. Add peppers, salt and pepper and sauté for another 3-5 minutes. 

  • Add steak and cook together until steak is medium rare, about 5 minutes. Remove from heat and set aside. 

  • Heat oil in a large skillet or deep fryer until it reaches 350°F. While the oil is heating, lay out egg roll wrappers. Add a large pinch of cheese in each wrapper, followed by a scoop of the steak mixture. Roll egg rolls according to package instructions and seal with an egg wash. 

  • Fry the egg rolls for about 4 minutes each, turning while cooking to fry each side. Be sure not to crowd the skillet or deep fryer by only frying three egg rolls at a time. Remove egg rolls from heat and serve. 

About Sirloin Tip Side Steak

Economical and lean, this steak is best when marinated and cooked to medium rare.

More About Cuts