Cheesesteak egg roll bites

The Only Cheesesteak Egg Roll Recipe You’ll Ever Need

  • Author:
  • Yield: 8 egg rolls; 32 bites
  • Category: Appetizer


The title pretty much explains itself.


  • 1LB sliced roast beef – I used the Rosemary Roast Beef from the Whole Foods deli counter
  • 16 provolone slices – It is cheaper to get it from the deli counter, and I believe I used roughly 1/2LB? This will vary depending on how thick it is cut.
  • 8 Egg roll wrappers
  • 8oz Freshly grated choice of hard cheese – I recommend Parmesan or Gruyere
  • One Jar of Sir Kensington’s Special Sauce
  • 1/2 Red Onion
  • 1/2 Carton sliced mushrooms
  • 1 TBSP Olive Oil
  • Salt/pepper to taste

Beef Marinade

  • 1/4 Cup Coconut aminos – Soy sauce can be used too, but I personally prefer coconut aminos for the low sodium content
  • 1 TBSP brown sugar
  • 1 TBSP White Wine vinegar
  • 1 TSP Hot Pepper Flakes
  • Dash of Oregano

Neutral flavor oil for frying. I fried mine up in grapeseed oil and also tried some crisco on the second batch. I liked the crispiness the crisco (aka shortening) gave!


Marinate the Beef

  • Place the roast beef in a plastic baggie with all of the marinade ingredients. Mix around (after sealing, obviously 😉 ) until each piece of meat is fully coated. For best results, let this sit overnight in the fridge. However, if you are in a time crunch, just make sure you do this step first before preparing the rest of the components.

Prepare the Onion/Mushroom Mixture

  • Dice the red onion and chop the mushrooms. To speed up this process, you can pulse the two together in a food processor since we are not going for presentation here, people.
  • Heat up the olive oil in a saute pan over medium heat. Add the onion/mushroom mixture, season with salt/pepper and cook until the onions are translucent. About 5 minutes.

Grate the Cheese

  • While the onions and mushrooms are cooking, grate the hard cheese over a plate and set aside. I used my zester to do this to get very small shavings of cheese.

Layer the Rolls

  • The layering goes like this:
    • Wrapper
    • 1 slice of provolone cheese
    • Salt/Pepper – Obviously I’m using Maldon Sea Salt Flakes here
    • 1 slice of roast beef
    • Onion/Mushroom mixture
    • Sir Kensington’s Special Sauce
    • Grated hard cheese
    • 1 slice of roast beef
    • 1 provolone slice

To be honest, I just followed the instructions on the back of the egg roll wrapper package, and it wasn’t as easy as it looked. Because of that, I ended up turning these into bites since the first few rolls looked a little janky. However, here are some tips I have:

  • Dampen the entire wrapper border with water or an egg wash before rolling. This helps the roll stick together.
  • Only work with 2 wrappers at a time. I started doing 4 at once in an assembly line, but by the time I got to the last step, they had dried out and it was harder to roll. Keep the remaining wrappers in the fridge until they are ready to be used.
  • IT DOESN’T HAVE TO BE PERFECT. The flavors will do ALL the talking for ya – promise 🙂

Fry Them Up

  • Heat up your oil of choice in a skillet over medium heat. Fry the rolls about 3 minutes on each side, or until golden brown. Note that by each side, I mean 4 – not just front and back. You want the entire roll to crisp up!
  • Once the rolls are done, drain them over paper towels and let them cool before slicing into 4 bites/roll.


  • There are two ways to make these in advance:
    1. You can prepare the entire roll as written above, and freeze them. Before frying, allow them to defrost to ensure you don’t end up with a frozen center after frying.
    2. You can prepare all the contents of the wrapper and JUST freeze that. I tried this out and basically made roast beef/cheese roll-ups using the exact same layering mentioned above. I froze these in separate pieces of foil. Then, when I was ready to eat them, I wrapped them up in an egg roll wrapper and then fried them up.

Keywords: cheesesteak egg roll