Del Frisco's Cheesesteak Egg Rolls Recipe: Crispy Wraps Stuffed With Philly-Style Filling

Del Frisco's cheesesteak egg rolls fuse two iconic American flavors into one irresistible breakfast—juicy Philly-style beef wrapped in crispy, golden egg roll skins. 🔥 The secret lies in thinly sliced ribeye marinated in Worcestershire and garlic, then layered with melted provolone inside delicate wrappers that achieve that signature shatteringly crispy texture. I've perfected this technique after countless test batches, ensuring every bite delivers the smoky, savory essence of a true cheesesteak without the mess.

What makes these different from ordinary egg rolls is the authentic Philly-style filling—tender ribeye strips slow-cooked with onions and peppers until they practically melt, then folded into provolone that stretches into gooey perfection when fried. The wrappers get an extra coating of cornstarch and egg wash to guarantee that crispy exterior that shatters at the first bite while keeping the filling warm and saucy inside. This isn't just breakfast food; it's a flavor experience that bridges two culinary worlds.

The result is a dish that looks like it belongs on a Philly diner menu but arrives wrapped in the convenience of an egg roll—golden-brown, crackling at the edges, with layers of beef, melted cheese, and peppers peeking through. The aroma alone will have your kitchen smelling like a late-night cheesesteak shop, but with the handheld appeal of an appetizer. Serve with extra Whiz (the Philly classic) and sliced green peppers for that true Delaware Avenue experience.

Perfect for brunch crowds, game day appetizers, or when you want to impress without slaving over a skillet. The recipe scales easily, and leftovers reheat beautifully in the air fryer for that second crisp. Let's recreate this fusion masterpiece that's become a cult favorite among brunch lovers and cheesesteak purists alike.

Ingredients for del frisco's cheesesteak egg rolls

Twelve ingredients, two iconic flavors—this fusion masterpiece delivers crispy, cheesy perfection every time.

The ribeye is non-negotiable here. Look for well-marbled cuts—the fat renders during cooking, keeping the beef juicy. Most butchers will slice it thin for you, but if you're doing it yourself, slice against the grain for tender bites. Whole Foods or Costco carry excellent ribeye, but any quality grocery store can source it too. For the marinade, Worcestershire sauce is the soul of Philly flavor—Lea & Perrins is the gold standard, but any good brand works. The garlic should smell vibrant, not bitter, and the onions should be crisp with no soft spots.

No Worcestershire? Substitute soy sauce plus a dash of balsamic vinegar—it won’t be identical, but it’ll get you close. Swapping bell peppers? Red or yellow work too, but green brings that classic Philly tang. For the wrappers, King Noodle or Tasty Brand are my go-tos—they’re sturdy enough to hold the filling without tearing. If you can’t find them, any 8-inch egg roll wrappers will do, but they might not get as crispy. The provolone can be swapped for mild cheddar if you’re avoiding dairy, though the texture won’t be quite the same. And trust me on the cornstarch—it’s what makes these wrappers shatteringly crispy.

These reheat like a dream—air fryer at 375°F for 3-4 minutes restores that golden crunch. Store leftovers in an airtight container for 2 days, but honestly, they’ll disappear faster than that. The wrappers lose crispiness after the first day, so plan to fry fresh if serving later. For the ultimate presentation, arrange them on a platter with Whiz cheese sauce and sliced green onions—just like at Del Frisco’s. Freeze uncooked egg rolls on a tray before transferring to a bag for up to 3 months—fry straight from frozen, no thawing needed.

Step-by-step instructions for Del Frisco's cheesesteak egg rolls

Here's how to recreate those legendary crispy egg rolls with Philly-style flavor at home.

Slice the 1.5 lb ribeye steak thinly against the grain into ¼-inch strips. In a large skillet over medium-high heat, cook the steak for 3-4 minutes until it's browned but still slightly pink inside. Remove from heat and set aside.

In the same skillet, add 2 tablespoons Worcestershire sauce and let it bubble for 30 seconds. Add the 6 minced garlic cloves, 1 thinly sliced yellow onion, and 1 thinly sliced green bell pepper. Cook for 5-6 minutes until the vegetables soften and the garlic becomes fragrant. Return the steak to the pan and stir in the 12 oz shredded provolone cheese until melted. Remove from heat and let cool for 10 minutes—this makes handling the filling much easier.

In a shallow bowl, whisk together the 0.5 cup all-purpose flour, 0.25 cup cornstarch, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. This combination gives you that perfect balance of crispiness and seasoning. In another bowl, beat the 2 large eggs until frothy but not fully cooked.

For each egg roll, take one of the 12 egg roll wrappers and place about 2 tablespoons of the cooled filling in the center. Fold the bottom corner up, then fold in the sides, and finally roll it tightly like a burrito. Dip each sealed egg roll into the egg wash, then coat thoroughly in the flour mixture, pressing gently to adhere. Place on a wire rack and let them sit for 10 minutes—this helps the coating set up so it stays crispy during frying.

Fill a deep pot or Dutch oven with 3 cups vegetable oil and heat to 350°F. You'll want enough oil to submerge the egg rolls completely—this ensures even cooking and crispiness. Fry the egg rolls in batches (don't overcrowd the pot) for 3-4 minutes until they're a deep golden brown color. Use tongs to turn them occasionally for even browning.

Here's the thing—you want them crispy on the outside but still hot inside. Drain on a wire rack (not paper towels) to maintain crispness. If you notice any egg rolls puffing up too much during frying, gently press them down with a spatula to keep their shape. They should be firm to the touch when done.

Transfer the crispy egg rolls to a serving platter and immediately drizzle with the 0.5 cup Whiz cheese sauce if using. Garnish with the 0.25 cup sliced green onion for that fresh pop of color. Serve them piping hot with toothpicks for easy handling—these are perfect for parties or as a fun appetizer.

For the best experience, serve within 15 minutes of frying while they're still crispy. If you need to keep them warm, place them in a 200°F oven for up to 10 minutes, but they'll lose some crispness. The secret to these egg rolls is the balance of tender filling and that perfect crunchy exterior—don't skip the resting time before frying, and keep an eye on the oil temperature for consistent results.

Common mistakes when making great del frisco's cheesesteak egg rolls

Overfilling the Wraps

I’ve made this mistake more than once—packing too much filling into the egg roll wrappers. When you overstuff them, the wrappers tear during frying or the filling leaks out, leaving you with a messy, soggy disaster. The key is precision: use exactly 2 tablespoons of filling per wrapper—no more. This ensures the wrappers seal properly and maintain their structure while frying. Trust me, the filling will expand slightly as it melts, so leave a little room to spare. 🥗

Skipping the Resting Time

After assembling the egg rolls, it’s tempting to dive straight into frying them. But that’s a recipe for disaster—the filling will be too hot, causing the wrappers to puff up unevenly or even burst. Always let them rest on a wire rack for 10 minutes before frying. This allows the coating to set and the filling to firm up slightly, ensuring a crispy exterior and a cohesive shape. Patience here makes all the difference. ⏰

Incorrect Oil Temperature

The oil temperature is critical for achieving that perfect golden-brown crust. If it’s too low, the egg rolls will absorb oil and turn greasy instead of crispy. If it’s too high, they’ll burn on the outside before the filling is fully cooked. Use a deep-fry thermometer to maintain a steady 350°F—this is non-negotiable. If you don’t have a thermometer, test the oil by dropping in a small piece of bread: it should sizzle and turn golden in 30-45 seconds. Adjust the heat as needed to stay in this range. 🌡️

Using the Wrong Wrappers

Not all egg roll wrappers are created equal. Thin or delicate wrappers will tear when stuffed with the cheesy, beefy filling, or they won’t get crispy enough. Stick to 8-inch square or round wrappers made specifically for egg rolls, like King Noodle or Tasty Brand. These are sturdy enough to hold the filling and crisp up beautifully. If you can’t find these, look for wrappers labeled as "egg roll" or "spring roll" wrappers—they’re designed for this kind of abuse. 🍱

Overcrowding the Fryer

Frying too many egg rolls at once lowers the oil temperature, leading to greasy, unevenly cooked results. Fry in batches of 2-3 egg rolls at a time, giving them space to move freely in the oil. This ensures they cook evenly and develop that perfect crispy texture. If you’re short on time, use a larger pot or Dutch oven to accommodate more oil, but never sacrifice temperature control for speed. 🔥

Not Draining Properly

After frying, it’s tempting to dump the egg rolls onto paper towels to drain excess oil. But this traps steam and makes them soggy. Instead, transfer them to a wire rack to allow air to circulate. This keeps them crispy and prevents them from turning greasy. If you must use paper towels, place them on a rack first to lift them slightly off the surface. This small step makes a huge difference in the final texture. 💡

Frequently asked questions