Korean Philly Cheesesteak Egg Rolls With Bibigo!

Korean Philly Cheesesteak Egg Rolls With Bibigo!

These Korean Philly Cheesesteak Egg Rolls with Bibigo BBQ Marinade and Sauce are an incredible combo. It’s an easy small-bites bar food recipe that you can make at home! The recipe video is just above the recipe card down below.

Korean Philly cheesesteak eggrolls on a cutting board with queso

Bring Bibigo home for this egg roll recipe.

And, what makes it even easier is a store-bought marinade. Trust me, I’ve made this from scratch and while there’s nothing like homemade, this store-bought marinade is 99% there. It’s convenient and delicious – my favorite combo.

Bulgogi & Philly Cheesesteak sandwich flavors.

So, this original Philly cheese steak recipe inspiration hails from BN Grill. I adjusted it to make it a little bit easier for home cooks, including the purchased marinade.  Bibigo BBQ is savory and slightly sweet – perfect for steak or any protein. If you have 20-30 minutes to let the flavors marry with the beef, that would be great. If not, no problem – just mix the thinly sliced chopped steak with the marinade and stir fry away!

Maybe Korean veggie egg rolls? Sure! 

Use whatever veggies you have available. My favorite Korean combination is onion, carrot, and cabbage. A Korean holy trinity. I’ve even omitted the beef and swapped in chunky mushrooms instead. The marinade works perfectly with those, as well.

Cheese in the cheesesteak filling.

Sliced American cheese works great in this recipe, but feel free to swap out what you have. And technically you don’t need the queso – but dipping it in more creamy cheese really does the trick. We always use queso with this – either purchased or homemade. Whatever seems easier at the time.

Other Korean/American fusion recipes you might like: Try Kimchi Quesadillas!

Or Loaded Korean Fries!

A plate of Loaded Korean Kimchi Fries with a hand reaching in a taking some

Or Bibigo Mandu!

A skillet with stir fried asian noodles and bibigo korean mandu dumplings on top

Thank you to Bibigo!

Truth be told this isn’t a sponsored post. But, Bibigo reached out to me and sent me a whole cooler full of Bibigo food and I wanted to say thank you to them for being so generous and considerate! It really worked out to use their marinade in this Korean Philly Cheesesteak Eggroll recipe that has been on my website for at least a half dozen years. I had been meaning to re-vamp it a little, with new photos and a recipe video. It was a pleasure to freshen it up and incorporate Bibigo BBQ marinade! Thank you for supporting A Food Lover’s Life – I appreciate it!

Sliced eggrolls with bulgogi Korean filling and cheese.

Korean Philly Cheesesteak Egg Rolls with Bibigo

The best of both worlds combined in an egg roll that will blow your mind. Bulgogi & Philly style steak sandwich flavors.
(One pound of steak or about 2 cups, plus the 3 cups veggies should yield enough for about 12-13 eggrolls).
5 from 1 vote
Prep Time 30 mins
Cook Time 5 mins
marinate 30 mins
Total Time 1 hr 5 mins
Course Appetizer, Snack
Cuisine American, Korean
Servings 6
Calories 316 kcal


Purchased Bibigo BBQ Marinade

    Egg Roll Filling

    • 2 tbsp vegetable oil
    • 1 tsp sesame oil
    • 1 pound steak cut thin and chopped (about 2 cups)
    • 1 cup carrots diced
    • 1 cup onion diced
    • 1 cup cabbage diced
    • 7 slices American cheese halved to make 14 pieces
    • Oil for frying

    Egg Roll Wrappers

      Queso Dip (purchased or homemade)

        Sesame seeds, chopped cilantro, and green onion for garnish (if desired)


          Marinate the meat

          • Finely chop the meat into small pieces. The cut you select is up to you. Traditionally these would be rib meat but any cut will work.
            One bottle of Bibigo will marinate about 5 pounds of meat. I used about 1/2 cup per pound of meat.

          Prepare the filling

          • Heat the vegetable and sesame oil in a large frying pan or wok over medium-high heat. Add the marinated meat and stir fry until cooked through and caramelized.
          • Push the meat to one side and add the chopped veggies. Stir, allowing the veggies to come to temperature then combine with the meat and stir fry briefly, just a few minutes until they barely start to soften. It's nice to retain some crunch.
          • Remove from heat and allow the mixture to cool completely.

          Fill the egg rolls

          • On a flat clean surface, lay out a few egg roll wraps at a time and brush all sides with either water. This will seal the edges when wrapped.
          • Place about 3 tablespoons of filling to one side of the eggroll in a corner. then top with 1/2 a slice of American Cheese. Roll up, folding in corners and sealing the seams. Place the rolled egg rolls on a plate with a slightly damp paper towel on top to prevent drying out.

          Fry the egg rolls

          • Heat vegetable oil to 350F and fry egg rolls until wraps turn golden brown. Drain on a paper towel.
            Options: Can brush with oil and bake in a 375 oven, turning halfway through. Or air fry according to the air fryer directions.

          To serve

          • Slice diagonally if desired and serve alongside a bowl of queso dip. Or, can top the sliced egg rolls with a few tbsp of queso and sprinkle on sesame seeds and a bit of chopped cilantro for garnish.


          Calories: 316kcalCarbohydrates: 6gProtein: 20gFat: 24gSaturated Fat: 13gCholesterol: 71mgSodium: 467mgPotassium: 362mgFiber: 1gSugar: 3gVitamin A: 3818IUVitamin C: 8mgCalcium: 279mgIron: 2mg
          Tried this recipe?Let us know how it was!

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