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Korean Philly Cheese Steak Egg Rolls

The best of both worlds combined in an egg roll that will blow your mind. Bulgogi & Philly sytle steak sandwich flavors. Thank you to BN Grill for this masterpiece of a snack. Worth every minute of prep. See note below for my meal planning plan of attack.
Course: Appetizer



  • 1/2 cup canned pineapple
  • 1 small Asian pear
  • 1 1/2 bulbs garlic peeled, rough chop
  • 1/2 cup Mirin
  • 1/2 can Sprite
  • 1/2 to 1 cup carmelized onion
  • 1/2 cup scallions
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp red pepper flakes

Egg Roll Filling

  • 1 tbsp sesame seeds
  • 3 cups soy sauce
  • 4 tbsp brown sugar
  • 3/4 - 1 pound rib eye steak cut extremely thin and chopped
  • 1 cup carrots sliced small and thin (you can use the shredded carrots that you purchase in the grocery store)
  • 1/2 - 1 cup cup sliced onion
  • 3 tbsp sesame oil

Egg Roll Wraps

    Queso Dip (purchased or homemade)

      Sesame seeds and chopped cilantro for garnish if desired


        Caramelized Onions

        • Slowly cook sliced onions over medium heat until caramelized.


        • In a blender add the pineapple & rest of the ingredients down through the list including the sesame oil, blend until pureed.
        • In a large bowl, mix the sesame seeds, soy sauce and the brown sugar. Add the blender mixture to the large bowl with the soy sauce and brown sugar and mix well.
        • Add the thinly sliced ribeye meat, the sliced onions and carrots to the marinade and let rest in the refrigerator least 1 hour or overnight.

        Prepare the filling

        • Drain the meat mixture. Heat 2 Tbsp. of sesame oil in a large hot skillet, add meat mixture and brown. Brown in 2 batches if needed depending how large your skillet is. Let meat mixture cool.

        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 or an egg wash (water beaten with egg). This will seal the edges when wrapped.
        • Place small amount of meat mixture in the center of the wrap, top with 1/2 a slice of American Cheese and 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

        • In a deep fryer or dutch oven, heat canola or vegetable oil to 350F and fry egg rolls until wraps turn golden brown. Drain on a paper towel.

        To serve

        • Slice diagonally if desired and serve along side 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.


        I caramelize the onions ahead of time and also marinate the filling mixture a day ahead of when I plan to serve these.  
        I do try to meal plan these egg rolls because they're a bit labor intensive (worth it!!).  I generally plan a French onion soup and also Bulgogi in the same week. I simply pull off some of the caramelized onions used for the soup, and I double the marinade for Bulgoi & Rice (or I'll freeze the remaining 1/2 of the marinade).