Breakfast & Brunch
This TGI Fridays Philly cheesesteak egg rolls recipe delivers the same addictive combo of crispy wrappers and melty, savory filling you crave—right at home. The secret lies in perfectly seared steak, rich marinara, and a golden-brown crust that stays crispy even after frying.
I've recreated the restaurant's signature balance of flavors, so every bite tastes like a cheesesteak rolled into a handheld, crunchy package.
What sets these apart is the foolproof frying technique—using hot oil to achieve that signature golden-brown exterior while keeping the filling warm and gooey inside. The recipe starts with thinly sliced steak cooked just until tender, then combined with marinara and melted cheese for that signature Philly flavor.
Wrapping them properly ensures they hold together during frying, so you get crispy, not soggy, results every time.
By the time you take your first bite, you'll understand why these egg rolls became a menu staple—they're crispy on the outside, packed with flavorful filling, and impossible to eat just one of.
The combination of tender steak, tangy marinara, and melted cheese creates a texture and taste that rivals the original, but with the convenience of homemade. Serve with extra marinara for dipping, and get ready for a breakfast or appetizer that steals the show.
Perfect for brunch crowds or game day appetizers, these egg rolls are a crowd-pleaser that's surprisingly easy to master. The key is balancing the filling and frying at the right temperature—once you nail it, you'll be making them again and again. Let's get cooking!
Ingredients for tgi fridays philly cheesesteak egg rolls
Twelve ingredients to recreate TGI Fridays' iconic cheesesteak egg rolls at home with crispy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| Egg Roll Wrappers 🥟 | 12 whole | Square or round, store-bought |
| Marinara Sauce 🍅 | 1 ½ cups | High-quality jarred or homemade |
| Provolone Cheese 🧀 | 8 oz | Shredded, mild or smoked |
| Green Bell Pepper 🧅 | 1 whole | Thinly sliced, seeds removed |
| Yellow Onion 🧅 | 1 whole | Thinly sliced, sweet variety |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Vegetable Oil 🫒 | 3 cups | High smoke point, neutral flavor |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, coarse |
| Worcestershire Sauce 🍶 | 1 tbsp | Vegan version if needed |
| Cornstarch 🌾 | 1 tbsp | For crispy coating |
| All-Purpose Flour 🌾 | ½ cup | For dredging wrappers |
| Sesame Oil 🫒 | 1 tbsp | For finishing, optional |
The steak is non-negotiable—ribeye delivers the best marbling and flavor, but sirloin works in a pinch. Thinly slice it against the grain for tender bites. Costco or Whole Foods carry pre-sliced steak, but slicing yourself ensures maximum tenderness. For the wrappers, King Noodle or Bao Bei brands are my go-tos—they hold up best during frying. The provolone? Mild provolone melts smoothly, while smoked adds depth. If you can't find it, mozzarella works but lacks that signature Philly tang.
No Worcestershire? Soy sauce plus a pinch of sugar mimics the umami punch. The bell pepper and onion should be thinly sliced and slightly charred for that smoky flavor—quickly sear them in a hot pan before mixing into the filling. Swapping steak for shredded chicken or extra mushrooms keeps it vegetarian-friendly. For extra crispiness, toss the filled wrappers in cornstarch before frying—it creates a crunchier barrier than flour alone. The sesame oil is optional but adds that authentic restaurant finish. Store-bought marinara? Rao's or Victoria are my top picks—they're tangy enough to cut through the richness.
Keep the steak in the fridge until ready to slice, then cook it immediately for maximum tenderness. The egg roll wrappers stay fresh for 2 weeks in the pantry, but once filled, fry them within 2 hours or freeze uncooked batches for 3 months. For frying, maintain oil at 375°F—too hot and they burn, too cool and they soak up grease. Reheat leftovers in the oven at 350°F for 5-10 minutes to restore crispiness. Serve with extra marinara for dipping—trust me, you'll need it.
Why You'll Love This Recipe
- No Steakhouse Needed: I slice ribeye thin, sear it fast, and boom—you’ve got that smoky, tender texture without waiting for a restaurant. The bell pepper adds a little crunch that keeps it from feeling too heavy, and honestly? It’s the closest I’ve gotten to TGI Fridays’ version at home.
- Melty Cheese Magic: That moment when the provolone starts oozing out? Pure satisfaction. The marinara ties everything together—sweet, tangy, and just enough to balance the richness. Between us, I’ve seen picky eaters devour these, and that’s saying something.
- Party in a Bite: These are my go-to for game day, potlucks, or when I’m too lazy to make a full meal. Serve them warm with extra marinara for dipping, and suddenly you’re the hero who fed everyone without slaving over the stove.
- Budget Hack Wins: Thin steak slices stretch further than you’d think, and egg roll wrappers are cheaper than takeout. Make a double batch, freeze half, and reheat them when you’re craving that cheesesteak fix—no delivery fees, just flavor.
Step-by-step instructions for TGI Fridays' Philly cheesesteak egg rolls
Here's how to recreate those signature crispy, cheesy egg rolls with perfect steak filling.
Prepare the Steak Filling
Slice the 1.5 lb ribeye steak thinly against the grain into ¼-inch strips. In a large skillet over medium-high heat, add the steak and cook for 3-4 minutes until browned and cooked through. Drain excess fat but leave about 1 tablespoon in the pan for flavor.
Add the thinly sliced yellow onion and green bell pepper to the skillet, cooking for 4-5 minutes until softened. Stir in the minced garlic cloves and cook for 30 seconds until fragrant. Remove from heat and transfer to a bowl. Mix in the 1.5 cups marinara sauce, 1 tbsp Worcestershire sauce, 1.5 tsp salt, and 0.5 tsp black pepper. Let the mixture cool slightly before proceeding.
Create the Crispy Coating
In a shallow bowl, whisk together the 0.5 cup all-purpose flour and 1 tbsp cornstarch. This combination creates the perfect crispy texture for the egg rolls. Set aside until ready to use.
Fill a deep plate with the flour mixture and another with the 12 egg roll wrappers. Dip each wrapper into the flour mixture, shaking off any excess, then place it on a clean surface. This double-dipping ensures an even, crispy coating on both sides.
Assemble the Egg Rolls
Place about 2 tablespoons of the steak filling onto the center of each egg roll wrapper. Sprinkle ⅔ cup shredded provolone cheese evenly over the filling. Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to seal. Place the completed egg rolls seam-side down on a parchment-lined baking sheet.
Repeat with the remaining wrappers and filling. For extra flavor, brush each egg roll lightly with 1 tbsp sesame oil before frying. This step ensures a golden, aromatic crust that complements the rich filling.
Fry to Golden Perfection
Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry 3-4 egg rolls at a time for 2-3 minutes until golden brown and crispy. Drain on a wire rack or paper towels to remove excess oil. Avoid overcrowding the pan—this keeps the oil temperature stable and ensures even cooking.
Serve the egg rolls immediately while still hot and crispy. The filling should be warm and melty, with the cheese stretching slightly as you take a bite. Pair with extra marinara sauce for dipping to enhance the Philly cheesesteak experience.
Pro Tips For Making Tgi Fridays Philly Cheesesteak Egg Rolls
- Slice Thin, Slice Fast: I used to waste time with thick, uneven slices—this recipe demands ribeye cut paper-thin (⅛-inch max) so it cooks through in the egg roll without drying out. Grab a sharp knife, fold the steak in half, and slice against the grain in one fluid motion. If it sticks, wet your finger and run it along the edge first.
- Prep Peppers Like a Pro: Skip the raw, watery bell pepper straight from the fridge—it’ll make your egg rolls soggy. Instead, seed and dice it, then blanch in boiling water for 30 seconds before shocking in ice water. This softens it just enough to cook through without turning to mush. (Yes, it’s extra work, but your bites will be worth it.)
- Don’t Overstuff the Wrappers: I learned this the hard way—packing them too tight makes them burst when frying. Use about 2 tablespoons of filling per wrapper, then fold the sides in first before rolling tightly. Leave a ½-inch gap at the top to seal, or your egg rolls will leak marinara everywhere.
- Fry in Batches, Keep Oil Hot: Low oil temp = greasy egg rolls. High oil temp = burnt wrappers. The fix? Fry 2-3 at a time in 350°F oil, and keep them in a 200°F oven while you finish the rest. This keeps the filling warm and the wrappers crispy without turning them into oil sponges. (Pro move: Use a candy thermometer—your guesses will fail you.)
Health benefits of this dish
Protein Powerhouse
These egg rolls pack a serious protein punch with 1.5 lbs of ribeye steak—about 40 grams of protein per serving (that's 3 servings per egg roll). Ribeye delivers lean protein with healthy fats that keep you full longer.
The provolone cheese adds another 7 grams per egg roll, making this a satisfying, muscle-friendly snack or meal starter. 💪
Balanced Carbs
The egg roll wrappers provide complex carbohydrates that fuel your energy without spiking blood sugar. Each wrapper contains about 15 grams of carbs, with 2 grams of fiber from the flour coating.
The marinara sauce adds 5 grams of carbs per ½ cup serving, creating a balanced macronutrient profile ideal for brunch or appetizers.
Vitamin Boost
Don't overlook the veggie benefits! The green bell pepper and yellow onion contribute vitamin C (15% DV per egg roll) and vitamin K (10% DV), while the garlic adds antioxidant properties.
The provolone provides calcium and vitamin A, supporting bone health and vision. It's a surprisingly nutrient-dense handheld meal.
Healthy Frying
Using high-smoke-point vegetable oil (like avocado or peanut oil) minimizes unhealthy trans fats. Frying at 350°F creates a crispy exterior while keeping the inside warm—no need for deep-frying's excess oil.
For a lighter option, air-fry at 375°F for 8-10 minutes (though texture differs slightly). The key is quick cooking to avoid oil absorption.
Portion Control
Each egg roll contains about 350-400 calories, making them perfect for portion-controlled indulgence. Serve with marinara sauce on the side to control additional calories—dipping adds flavor without major calorie spikes. For a lighter version, reduce cheese by 20% or swap half for low-fat mozzarella without sacrificing taste significantly.
Nutrition facts
Frequently asked questions
Can I make these egg rolls ahead of time?
Assemble the egg rolls up to 2 hours ahead and refrigerate them uncovered. This lets excess moisture evaporate, preventing soggy wrappers. For best results, fry them fresh from the fridge—no need to thaw. For longer storage, freeze uncooked egg rolls on a tray, then transfer to a bag for up to 3 months. Thaw overnight in the fridge before frying.
What's the best way to keep them crispy after frying?
Drain fried egg rolls on a wire rack (not paper towels) to remove excess oil. Serve immediately while hot. For leftovers, reheat in a 375°F oven for 5-7 minutes on a wire rack to restore crispiness. Avoid microwaving—they'll turn soggy. A quick fry in fresh oil for 30 seconds also works!
Can I use ground beef instead of steak?
Yes, but texture will differ. Use 80/20 ground chuck and brown it well to develop flavor. For authenticity, season with 1 tsp beef bouillon powder to mimic steak's depth. Expect a slightly denser filling—adjust marinara slightly if needed. The egg roll structure will hold, but the cheesesteak experience won't be identical.
Why did my egg rolls turn out greasy?
Greasy results usually mean the oil was too cool or wrappers weren't sealed properly. Maintain oil at 350°F and fry in batches of 3-4 to avoid temperature drops. Seal wrappers tightly—leave no gaps when rolling. For extra crispiness, double-dip in the flour-cornstarch mix before frying. Drain on a rack to remove excess oil immediately.
What's the secret to the perfect roll shape?
The key is even pressure when rolling. Fold the bottom corner first, then tuck sides tightly while rolling. Keep filling centered—too much on one side causes uneven shapes. For extra security, use toothpicks to hold seams during frying. Practice makes perfect—don't worry if your first few aren't flawless!