Cheesesteak Egg Roll Taco

If there’s one thing I love more than a good Philly cheesesteak, it’s finding new ways to enjoy it. And these Cheesesteak Egg Roll Tacos? They’re everything you didn’t know you needed in your comfort food lineup. We’re talking about tender steak, gooey cheese, sautéed veggies, and that unbeatable crispy crunch—all wrapped up in a fun, taco-shaped egg roll. It’s like your favorite takeout order and your favorite game day snack had a delicious little baby.

I first made these on a whim when I had leftover steak and a half-used pack of egg roll wrappers sitting in the fridge. I was craving something cheesy, savory, and snackable, but I didn’t want to go the usual route. So I thought, why not shape the egg rolls like tacos? Let’s just say, they disappeared faster than I could plate them.

What I love most about this recipe is how it combines all the good stuff—crispy texture, melty cheese, and that signature cheesesteak flavor—without a lot of fuss. Plus, they’re quick to make, fun to eat, and customizable depending on what you’ve got on hand. Whether you’re hosting a party, whipping up a game day platter, or just need something crave-worthy for dinner, these little taco-rolls will absolutely deliver.

Let’s get into how you can make them at home.

Ingredients You’ll Need:

• 1/2 pound thinly sliced ribeye or sirloin steak

• 1/2 cup diced onion

• 1/2 cup diced green bell pepper

• 1 tablespoon olive oil

• Salt and pepper to taste

• 4 egg roll wrappers

• 1 cup shredded provolone or mozzarella cheese

• Oil for frying or pan-searing

STEP 1: Sauté the Veggies and Steak

Start by heating your olive oil in a skillet over medium-high heat. Add the diced onions and green bell peppers, and sauté them until they’re softened—this usually takes about 4 to 5 minutes. You want them tender but not mushy.

Next, toss in your thinly sliced steak. If you’re using ribeye, you’re in for a treat—it cooks quickly and stays tender. Season everything with a little salt and pepper to taste, and cook until the steak is nicely browned and fully cooked through. This shouldn’t take more than another 4-5 minutes if your steak is sliced thin.

Once everything is cooked and smelling amazing, go ahead and remove the skillet from the heat.

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STEP 2: Prep the Wrappers

Now comes the fun part—building your taco egg rolls!

Lay your egg roll wrappers out on a clean, dry surface. Take a small handful (about 1/4 cup) of shredded cheese and place it in a straight line across the center of each wrapper. Provolone gives you that classic Philly vibe, but mozzarella melts like a dream too, so either one works great.

Top the cheese with a spoonful of your hot steak mixture. You want enough filling to get flavor in every bite, but not so much that the wrapper can’t hold it all. Overstuffing is the quickest way to a torn wrapper (ask me how I know).

Then, using your finger or a pastry brush, lightly dampen the edges of the wrapper with a little water. This helps everything seal and hold its shape while frying.

STEP 3: Fold Like a Taco

Here’s the twist—literally. Instead of rolling these up like traditional egg rolls, you’re going to fold them into taco shapes. Pinch the bottom of each wrapper just enough to keep the filling in place, but leave the top open like a taco shell.

This shape lets you keep that fun taco presentation while still getting the crispy exterior we all love in egg rolls.

Now that we’ve got our taco-shaped egg rolls filled and folded, it’s time to get them golden, crispy, and absolutely irresistible. This part is all about transforming that soft wrapper into a crackly, crunchy shell that perfectly holds the cheesy, savory goodness inside.

And don’t worry—you don’t need a deep fryer or fancy tools. Just a skillet, a little oil, and a few minutes are all it takes to make magic happen. Let’s get into the next steps of the recipe, plus a few tips and fun variations you can try to really make these your own.

STEP 4: Fry to Crispy Perfection

Add a thin layer of oil to a skillet—just enough to coat the bottom—and heat it over medium heat. You want the oil hot enough to sizzle when you add the taco, but not so hot that it starts smoking.

Once the oil is ready, gently place each folded egg roll taco into the pan, being careful not to overcrowd. Depending on the size of your skillet, you may need to work in batches.

Cook each side for 2 to 3 minutes, or until the wrappers are golden brown and crisp. The bottom edge will get beautifully sealed while the top remains open like a taco shell, which is exactly what you want.

After frying, transfer each taco to a paper towel-lined plate to drain any excess oil.

STEP 5: Serve Hot and Melty

These Cheesesteak Egg Roll Tacos are best served hot—right out of the skillet while the cheese is still melted and the wrapper is at peak crispiness.

I love pairing them with dipping sauces for that extra punch of flavor. Here are a few you can whip up or buy ready-made:

• Chipotle mayo – Creamy with just a touch of heat

• Warm queso – Extra cheesy? Yes, please

• Spicy ketchup or sriracha ranch – For a zesty twist

Set them out on a platter with your favorite dips, and they’ll be gone before you know it. Whether you’re serving them as an appetizer, game day snack, or even a weeknight dinner, they’re guaranteed to hit the spot.

Tips for Perfect Cheesesteak Egg Roll Tacos

Let’s be real—anything involving cheese and steak is already off to a great start. But here are a few tips to make sure your tacos are next-level delicious every time:

• Don’t overstuff the wrappers. It might be tempting to load them up, but too much filling can lead to tearing and uneven cooking. Less is more here.

• Use pre-cooked or deli steak to save time. If you’ve got leftover steak from last night’s dinner, this is the perfect way to use it up. Just warm it with the peppers and onions before filling your wrappers.

• Want extra crunch? Try a light dusting of cornstarch on the egg roll wrappers before frying. It helps achieve that restaurant-style crispy finish.

• Add some heat. If you’re into spicy food, toss some chopped jalapeños or red pepper flakes into the filling, or add a splash of hot sauce for that fiery bite.

• Keep them warm in the oven. If you’re making a big batch, place cooked tacos on a baking sheet in a low oven (around 200°F) to keep them warm and crispy until you’re ready to serve.

Fun Variations to Try

One of the best things about this recipe is how customizable it is. Here are a few ideas if you’re in the mood to switch things up:

• Buffalo Cheesesteak Tacos: Add a splash of buffalo sauce to the filling and serve with blue cheese dressing for a spicy, tangy twist.

• Mushroom & Swiss Version: Swap out the bell peppers for sautéed mushrooms and use Swiss cheese for a more savory, earthy flavor.

• Tex-Mex Inspired: Mix in some taco seasoning with the steak and toss in a few black beans or corn. Top with shredded pepper jack cheese and a drizzle of sour cream.