5 Ingredient Friday: Cheese Steak Egg Rolls

This week’s 5 Ingredient Friday is definitely a hometown favorite of mine. Being from Philadelphia, I love a good Cheese Steak. So it’s only natural that one of my favorite appetizers would be Cheese Steak Egg Rolls.  There are many restaurants here in Philadelphia that offer this dish on the appetizer menu. And you can bet that if they offer it and I’m there, I will order it. It’s always a delicious appetizer, and every time we get them I say how I could make this at home for much less than what we are paying at the restaurant. So I decided to finally try making them at home.  I just kind of made this up in my head and executed. I’m actually very happy with how they turned out.  Note: These are baked, not deep fried.


  • Steaks Umms, broken into little pieces (as much as you want to use)
  • Medium Onion, diced
  • Egg Roll Wrappers
  • American Cheese Slices
  • One Egg whisked with 1 T of water
  • Pam (this is my freebie!)


Saute the onion in some Pam until it’s soft and translucent.  Add in the Steaks Umms and cook until there is no more pink. Drain very well.  I usually let it drain in a fine strainer for about 10 minutes or so while I get everything for the next step ready. Preheat your oven to 375 degrees.

I have a raised cutting board, and I wrapped my cutting board in wax paper so that my Egg Roll Wrappers  did not stick. It worked out very well.

Whisk one egg and 1 Tablespoon of water together – set aside.

You want to put one of the Egg Roll Wrappers down on your cutting board (as pictured above). Make sure it looks like a diamond.   Take a half of a slice of American Cheese and place it in the center of your Egg Roll Wrapper.

Place some of your Steak in the center of the Egg Roll.  With a pastry or silicone brush, brush the outside edges of the Egg Roll Wrapper with the egg mixture.  This will help seal it.

Take the bottom corner and fold it up securing the filling. Make sure that the corner is sealed to the Egg Roll Wrapper.

Take the right corner and fold it over to the left so that it sticks to the outside of the roll.

Take the left corner and fold it over to the right, making sure it sticks to the outside of the roll. Then you want to brush a little bit of the egg mixture to the top corner of the Egg Roll Wrapper. Take the bottom of the Egg Roll and roll it up to seal it.

This is what it should look like with the seam side down.

Arrange them on a cookie sheet lined with parchment paper with the seam side down.

Spray the tops with Pam.  Put them in the oven for about 18-20 minutes, or until they reach a nice, golden brown color.

The finished product! I love the color that they got!

My thoughts…

I was actually very impressed with how these turned out! I thought they were delicious. I probably could have added in a little more steak (and cheese!) than I did, but this was a trial run so I wanted to proceed with caution. They baked up very nicely and had a ton of flavor. And I made 9 large Cheese Steak Egg Rolls for less than what it would cost me for 3 small ones at a restaurant.

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  1. I love cheesesteak egg rolls! I’ve made cheese steak won tons but never tried my hand at egg rolls. You make it look so easy!

  2. Christina says:

    Just wanted to give you a heads up that Steak-Umm’s are actually an emulsified product which means it’s ground up meat, they form it to look like cheesesteak meat. There are many other options in the frozen aisle that are made whole muscle steak meat! It would make a healthier and less processed option.

  3. I made these last night and they turned out FABULOUS! Thanks so much for sharing this recipe. So much better than all of the fried ones I was finding. I also sauteed some mushrooms in with the onions for a yummy little addition. I will FOR SURE be making these again. 🙂

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