Breakfast & Brunch
Sullivan’s cheesesteak egg rolls recipe brings Philly's iconic flavors into crispy, handheld tortilla cups that'll change your breakfast game forever. The secret lies in thinly sliced ribeye, melted Whiz cheese, and a perfectly seasoned filling that transforms a classic into something entirely new.
I've spent years perfecting this fusion—every bite delivers that signature cheesesteak taste with the satisfying crunch of an egg roll.
This recipe starts with the filling: tender, thinly sliced beef cooked with onions, peppers, and a blend of spices that mimic Sullivan's signature seasoning. The key is using high-quality tortilla cups that crisp up beautifully while keeping the filling warm and gooey inside.
No deep-fryer needed—just a simple baking technique that ensures that crispy exterior we all love.
What makes these egg rolls special is how they balance two beloved comfort foods into one irresistible package. The beef stays juicy and flavorful, the cheese melts perfectly, and the tortilla cups develop that satisfying golden-brown crunch.
The result? A breakfast or appetizer that's impossible to resist—whether you're feeding a crowd or craving a solo indulgence.
Pair them with a side of marinara or ranch for dipping, and you've got a dish that's perfect for brunch, game day, or whenever you need a flavor-packed bite. Let's get started on recreating this Philly-inspired twist on a breakfast classic.
Ingredients for sullivan's cheesesteak egg rolls
Twelve ingredients to recreate Sullivan's iconic cheesesteak flavors in crispy, handheld tortilla cups—game-changing fusion food.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| Green Bell Peppers 🌶️ | 1 whole | Diced into small pieces |
| Yellow Onions 🧅 | 1 whole | Thinly sliced |
| Whiz Cheese Sauce 🧀 | 1 cup | Original or reduced-fat |
| Tortilla Cups 🌯 | 24 pieces | Large, 4-inch size |
| All-Purpose Flour 🌾 | ½ cup | For breading |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Panko Breadcrumbs 🍞 | 1 cup | For extra crunch |
| Olive Oil 🫒 | ¼ cup | For brushing |
| Worcestershire Sauce 🍶 | 1 tbsp | For depth of flavor |
| Garlic Powder 🧄 | 1 tsp | For seasoning |
| Onion Powder 🧅 | 1 tsp | For seasoning |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil Spray 🫒 | 1 tbsp | For baking tray |
The ribeye is non-negotiable here—thinly sliced against the grain ensures tender bites. Grab a 1.5 lb package of pre-sliced ribeye from the deli section at Whole Foods or Kroger for convenience. If you're slicing yourself, use a sharp knife and freeze the meat for 30 minutes first to make it easier. The onions and bell peppers should be fresh, vibrant, and free of blemishes. Trader Joe's often has pre-cut peppers that save time, but slicing them yourself guarantees better texture. For the Whiz cheese sauce, the original version delivers that authentic Philly taste—avoid the reduced-fat if you can, as it doesn't melt as smoothly.
No Whiz? Substitute with a mix of cheddar and American cheese, melted together and slightly reduced on the stove. Running short on tortilla cups? Use large flour tortillas—cut them into rounds with a glass and press gently to form cups. The Worcestershire sauce is key for that deep, savory note—no substitutes here. If you're avoiding gluten, swap the all-purpose flour and panko for a gluten-free breadcrumb mix. For extra crispiness, brush the tortilla cups with a light layer of olive oil before baking. And trust me, Diamond Crystal kosher salt makes a difference in seasoning—it dissolves better and has a cleaner taste than table salt.
Prep ahead by assembling the filling and storing it in the fridge for up to 2 days before baking. The tortilla cups crisp best when baked fresh, but you can assemble the egg rolls ahead and refrigerate them for 6 hours before baking—just add 2-3 extra minutes to the baking time. These reheat beautifully in the oven at 350°F for 5-10 minutes, making them perfect for meal prep. Store leftovers in an airtight container for 3 days in the fridge, or freeze them for 1 month. For serving, keep them warm in a 200°F oven with a tray of water to maintain crispiness.
Why You'll Love This Recipe
- No Steakhouse Skills Needed: I swear, you don’t have to be a grill master here. Thinly slice that ribeye (or grab pre-sliced from the deli counter), toss it with onions and peppers, and let the tortilla cups do the heavy lifting. Honestly, the hardest part is deciding whether to eat them fresh or frozen.
- Cheesesteak Magic in Bite-Sized Form: That Whiz cheese sauce—it’s the secret weapon. The creamy, tangy blanket around the steak and peppers? It’s like Sullivan’s but with zero wait time. The tortilla cups get crispy while the filling stays juicy, and I’ll be real: my kids fight over the last ones.
- Game Day or Lazy Sunday: Serve these warm with ranch for a tailgate crowd or freeze half for when you’re too tired to cook. They’re my go-to for game days (because no one notices if you reheat them) or when I need a fast lunch without sacrificing flavor. Between us, they’re also the only thing I can make that makes my picky roommate smile.
- Budget-Friendly Protein Hack: Ribeye’s usually pricey, but you’re using way less than a full steak. Add frozen bell peppers and onions to stretch the mix further, and suddenly you’ve got a meal that feeds four for under $15. Not the prettiest, but the taste makes up for it—and leftovers? They’re even better the next day.
Step-by-step instructions for Sullivan's cheesesteak egg rolls
Here's how to transform classic Philly flavors into crispy, cheesy egg rolls that'll impress anyone.
Prepare the Cheesesteak Filling
In a large skillet, heat the 0.25 cup olive oil over medium-high heat. Add the 1.5 lb ribeye steak sliced against the grain and cook for 3-4 minutes until the meat is browned and just cooked through. Remove the steak and set aside.
In the same skillet, add the 1 whole green bell peppers diced into small pieces and 1 whole yellow onions thinly sliced. Cook for 5-6 minutes until softened and slightly caramelized. Return the steak to the skillet and stir in the 1 cup whiz cheese sauce, 1 tbsp worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 0.5 tsp black pepper. Cook for another 2 minutes until the cheese melts and everything is well combined. Let the mixture cool slightly before proceeding.
Set Up the Breading Station
Place the 0.5 cup all-purpose flour in a shallow bowl. In another bowl, beat the 2 whole large eggs until well combined. In a third bowl, place the 1 cup panko breadcrumbs. These three stations will create the perfect crispy coating.
I like to keep the flour station closest to me, eggs in the middle, and breadcrumbs furthest away. This way, I can dip each tortilla cup through all three ingredients in one smooth motion without cross-contamination. The panko will give you that extra crunch that makes these egg rolls irresistible.
Assemble and Bread the Egg Rolls
Carefully open each of the 24 pieces tortilla cups and spoon about 1 tablespoon of the cheesesteak filling into each one. Be gentle to avoid tearing the tortillas. Once filled, close the tortilla cups back up.
Working one at a time, dip each filled tortilla cup into the 0.5 cup all-purpose flour, shaking off any excess. Then dip into the beaten eggs, allowing any excess to drip off. Finally, roll in the 1 cup panko breadcrumbs, pressing gently to ensure the crumbs adhere well. Place the breaded egg rolls on a plate and repeat until all are coated.
Prep for Baking
Preheat your oven to 375°F. Lightly spray a baking sheet with the 1 tbsp vegetable oil spray and arrange the breaded egg rolls in a single layer, leaving about 1 inch of space between each one. This spacing ensures even browning and crispiness.
Here's the thing—don't overcrowd the baking sheet. If you have to bake in batches, that's fine, but make sure each egg roll gets proper airflow. The oil spray will help create that golden-brown crust we're after, but it's the hot oven that'll make them truly crispy.
Bake to Golden Perfection
Bake the egg rolls for 15-18 minutes until they're golden brown and crispy. You'll know they're done when they've turned a deep golden color and the tortilla cups are firm to the touch. If they start to brown too quickly, tent the baking sheet with foil to prevent burning.
For the last 2 minutes of baking, you can broil them on high for an extra crispy finish. Just keep an eye on them—broiling can happen fast! Once done, let them cool for 2-3 minutes before serving. The filling will be hot, and you want to avoid any cheese burns. Serve immediately with your favorite dipping sauce for the ultimate cheesesteak experience.
Pro Tips For Making Sullivan'S Cheesesteak Egg Rolls
- SEAR STEAK HIGH FIRST: Get your ribeye screaming hot in a dry skillet for 2-3 minutes before adding peppers and onions. I learned this the hard way—low heat means mushy meat and sad egg rolls. Those first minutes build flavor and texture that nothing else can replace.
- CHAR THE VEGETABLES: Don’t just dice—torch the bell peppers and onions until they’re blackened in spots. That smoky bitterness cuts through the richness of the steak and cheese sauce. Use a broiler for 2 minutes if your pan isn’t hot enough.
- SALT THE STEAK TWICE: Season the ribeye generously before searing, then hit it again after removing from the pan. The first layer dissolves into the juices, but the second lock keeps the meat from drying out when you mix it into the egg roll filling.
- PREHEAT THE CHEESE SAUCE: Warm the Whiz sauce in the microwave for 15 seconds before mixing it into the filling. Cold sauce makes the tortilla cups soggy faster—this keeps them crispy longer. (Yes, even if it’s just canned cheese, a little effort matters.)
Troubleshooting great sullivan's cheesesteak egg rolls
Filling Too Dry
If your cheesesteak filling ends up dry, it’s usually because the beef overcooked or the cheese didn’t melt properly. To fix this, cook the ribeye over medium-high heat for just 3-4 minutes—no longer!
For extra moisture, stir in 1-2 tablespoons of beef broth with the cheese sauce. I’ve also found that using Whiz cheese sauce (instead of pre-shredded cheddar) keeps things creamier. 💧
Tortilla Cups Not Crispy
Crispy tortilla cups are all about proper prep and baking. First, brush the outside of each tortilla cup lightly with olive oil before breading—this helps the coating stick and crisp up better. Second, bake in a single layer with 1 inch of space between each egg roll for airflow.
If they’re still soggy, try broiling for 1-2 minutes at the end to boost browning. 🔥
Filling Leaking Out
Overfilling the tortilla cups is the #1 cause of leaks. Use 1 tablespoon of filling per cup—no more! Seal the edges tightly by pressing them firmly together before breading. For extra security, chill the assembled egg rolls for 15 minutes before baking.
This helps the filling firm up slightly. If leaks still happen, try using larger tortilla cups (4-inch size) to hold more filling without bursting. 🌯
Cheese Not Melting
Whiz cheese sauce is the secret weapon here, but if yours isn’t melting smoothly, it’s likely because of temperature. Cook the beef and veggies first, then remove the skillet from heat before adding the cheese.
Stir in the sauce and let it sit for 1-2 minutes—the residual heat will melt it perfectly. If using a substitute (like cheddar), shred it yourself for finer, faster melting. 🧀
Breading Won’t Stick
If your breading keeps falling off, the issue is usually excess moisture or rushing the process. Let the filling cool completely before assembling, and pat the tortilla cups dry with a paper towel before breading.
For extra adhesion, dip the filled cups in egg wash twice—once before and once after the flour step. I also recommend using panko breadcrumbs (not regular) for better grip. 🍞
Uneven Cooking
If some egg rolls are undercooked while others burn, rotate the baking sheet halfway through baking. Also, avoid overcrowding—leave 1 inch of space between each. For extra insurance, use two baking sheets if needed.
If your oven runs hot, reduce the temperature to 350°F and bake for 18-20 minutes. A thermometer can help—aim for 350°F internal temp in the filling. 🌡️
Nutrition facts
Frequently asked questions
Can I make these egg rolls without Whiz cheese sauce?
For a close substitute, mix ½ cup shredded sharp cheddar with ½ cup American cheese, then melt them together on low heat until smooth. Stir in 1 tablespoon of milk or beef broth to help it melt evenly. The texture won't be identical, but it'll still taste delicious.
How do I keep the egg rolls crispy when reheating?
Reheat in a 400°F oven for 5-7 minutes—never the microwave! For extra crispiness, place them on a baking sheet lined with parchment paper. If they lose crispness, broil for 1-2 minutes at the end. Store leftovers in an airtight container with a paper towel to absorb moisture.
What’s the best dipping sauce for these egg rolls?
Marinara sauce is classic, but Sullivan’s-style egg rolls also shine with ranch dressing or a mix of mayo and hot sauce. For authenticity, try a cheesesteak sauce made with ketchup, mayo, and a dash of horseradish. Serve warm dipping sauce in small bowls for the best experience.
Can I use ground beef instead of ribeye?
Yes, but the texture will differ. Use 80/20 ground chuck (not lean) and cook it until just browned. Add 1 extra tablespoon of Worcestershire sauce to compensate for the lack of ribeye’s natural depth. For best results, slice the ground beef thinly before cooking.
How do I make these egg rolls ahead of time?
Assemble the egg rolls up to 6 hours ahead and refrigerate. Bake directly from the fridge, adding 2-3 extra minutes to the cooking time. For longer storage, freeze uncooked egg rolls on a tray, then transfer to a bag. Bake from frozen at 375°F for 20-22 minutes.