Breakfast & Brunch
This TGI Fridays Philly cheesesteak egg rolls recipe delivers crispy, golden tortilla cups packed with savory steak filling—just like the restaurant version. The secret lies in perfectly seasoned ground beef, caramelized peppers and onions, and a crispy exterior achieved through proper frying technique.
I've recreated this popular appetizer with a foolproof method that ensures every bite is loaded with flavor and texture.
The recipe starts with a rich cheesesteak-inspired filling—tender ground beef cooked with onions, green and red bell peppers, and melted provolone cheese. This hearty mixture gets wrapped in crispy tortilla cups that hold up beautifully during frying.
The key to achieving that signature restaurant-style crispiness is using the right oil temperature and frying time.
What you'll end up with is a plate of golden-brown egg rolls that are crispy on the outside and packed with melty, savory filling inside. The combination of tender beef, sweet peppers, and gooey cheese creates a flavor explosion in every bite.
Serve with your favorite dipping sauce—marinara or ranch—for the ultimate appetizer experience.
Perfect for game day gatherings, parties, or when you're craving that TGI Fridays taste at home. This recipe makes about 24 egg rolls, so you'll have plenty to share. Let's get started on making these crispy, cheesy delights!
Ingredients for tgi fridays philly cheesesteak egg rolls
Quick grocery run for beef, peppers, and cheese—these ingredients make crispy, cheesy egg rolls.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean, finely chopped |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Red Bell Pepper 🌶️ | 1 whole | Diced small, seeds removed |
| Green Bell Pepper 🥒 | 1 whole | Diced small, seeds removed |
| Provolone Cheese 🧀 | 8 oz | Shredded, mild or hot |
| Worcestershire Sauce 🍶 | 1 tbsp | For depth of flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 4 cups | For frying, neutral flavor |
| Tortilla Cups 🌯 | 24 pieces | 8-inch size, store brand works |
| Garlic Powder 🧄 | ½ tsp | For extra flavor boost |
| Olive Oil 🫒 | 1 tbsp | For brushing tortillas |
| Ranch Dressing 🥛 | ½ cup | For dipping, optional |
The beef is non-negotiable—80% lean gives the right texture. Kroger or Walmart usually have it pre-chopped for convenience, but if you're feeling fancy, pulse it in a food processor. Provolone? Mild or hot—your call. The store-brand tortilla cups work just as well as name brands, but check the size—8-inch is perfect. For the peppers, red and green is traditional, but swap in jalapeños if you want heat. Just make sure they're diced small so they melt into the filling.
No Worcestershire? Soy sauce plus a pinch of sugar gets you close. Short on provolone? Mozzarella shreds work too, though it melts differently. The tortilla cups can be prepped ahead—brush them with olive oil and store in the fridge for up to 2 days. The filling keeps for 3 days in the fridge, so make extra. For frying, vegetable oil is your best bet—it stays neutral and gets crispy. If you're worried about waste, use the leftover oil for roasting veggies or frying other apps.
These reheat beautifully—350°F for 10 minutes in the oven keeps them crispy. Store leftovers in an airtight container for 3 days or freeze for 2 months. Pro tip: Portion the filling into small containers before freezing so you can just fry what you need. The ranch dressing? Store-bought is fine, but homemade tastes even better. Double the batch—trust me, they disappear fast.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by these—just dice the peppers roughly, no need for fancy knife work. The egg roll wrappers handle the mess, and honestly? My kids grab the bell peppers straight from the fridge and toss them in.
- Philly Cheesesteak Magic: That salty, gooey provolone melting into the beef and peppers? It’s like TGI Fridays’ signature bite, but way cheaper. The onions caramelize just enough to make every bite feel like a little victory.
- Game Day or Grocery Run: Between us, these are my go-to for game days and lazy Sundays. Freeze half the batch, and boom—you’ve got a backup plan for when the pizza delivery is slow. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Ground beef and bell peppers stretch farther than you’d think, especially when wrapped up like this. I make a double batch, split it, and still have leftovers that disappear faster than my willpower on a Friday.
Step-by-step instructions for TGI Fridays Philly cheesesteak egg rolls
Here's how to make these addictive, crispy bites that taste just like TGI Fridays.
Cook the Steak Filling
In a large skillet over medium-high heat, add the 1.5 lb ground beef and cook for 5-6 minutes, breaking it apart with a wooden spoon, until it loses its raw color and starts to brown. This is where the flavor really develops.
Add the diced yellow onion, red bell pepper, and green bell pepper to the skillet. Cook for another 5 minutes until the vegetables soften and the mixture becomes fragrant. You want to cook them down enough that they'll blend well with the beef.
Stir in the 1 tbsp Worcestershire sauce, 1.5 tsp kosher salt, 0.5 tsp ground black pepper, and 0.5 tsp garlic powder. Let the mixture cook for 2-3 minutes more until everything is well combined and heated through. Remove from heat and let it cool slightly—this filling needs to be cool enough to handle when stuffing the tortilla cups.
Prepare the Tortilla Cups
Brush each of the 24 tortilla cups lightly with the 1 tbsp olive oil on both the flat side and the rim. This helps create that golden, crispy texture we're after. I like to use a pastry brush for this—it's more precise than just pouring oil directly.
Fill each tortilla cup about ¾ full with the beef mixture, pressing down gently to make sure it's packed in well. Then, sprinkle about 1/3 cup of the 8 oz shredded provolone cheese evenly over the top of each filling. This cheese will melt beautifully during frying, creating that gooey, cheesy center we all love.
Fry to Crispy Perfection
Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to check the temperature—this is crucial for even cooking and that perfect crisp. Once the oil is hot, carefully place 6 tortilla cups at a time into the oil, being sure not to overcrowd the pan.
Fry for 2-3 minutes per side until the tortilla cups are golden brown and the cheese inside is fully melted. You'll know they're ready when they float to the surface—they're done! Drain on a wire rack or paper towels to remove excess oil. Repeat with the remaining tortilla cups, working in batches.
Serve Immediately
Serve the egg rolls warm with the optional 0.5 cup ranch dressing for dipping. The filling should be hot and gooey, with that perfect balance of savory beef, sweet peppers, and melty cheese. The tortilla cups should be crispy on the outside and tender on the inside.
Here's the thing—these are best eaten right away when everything is hot. If you need to hold them, keep them warm in a 200°F oven for up to 15 minutes, but they won't be quite as crispy. Don't skip the crispy step—they're the star of this dish!
Pro Tips For Making Tgi Fridays Philly Cheesesteak Egg Rolls
- CRANK THE HEAT FIRST: I learned this the hard way—ground beef for these egg rolls needs a screaming-hot pan from the start. If you let it sit in cold oil, it’ll steam instead of sear, and you’ll end up with greasy, undercooked meat. Get that pan smoking before adding the beef, and keep it moving.
- SLICE PEPPERS THIN AND EVEN: Uneven strips mean some peppers stay crunchy while others turn mushy. Cut them into ¼-inch slices, then stack and slice again for uniform pieces. This also speeds up cooking—no more waiting for stubborn chunks to soften.
- DON’T OVERFILL THE WRAPPERS: Stuffing them too tight makes rolling a nightmare, and the filling will burst when frying. Aim for 2-3 tablespoons per wrapper—leave room for the cheese to melt without spilling. Trust me, you’ll regret the mess if you pack them like a Thanksgiving turkey.
- USE SHREDDED PROVOLONE DIRECTLY: Pre-shredded cheese has anti-caking agents that make it less melty. Buy a block, grate it yourself, and pat it dry with a paper towel to remove excess moisture. The result? Gooey, stretchy cheese that holds together in every bite—no dry, clumpy surprises.
Make-ahead tips for leftovers
Filling Prep Ahead
Make the cheesesteak filling up to 3 days in advance and store it in an airtight container in the fridge. The flavors deepen overnight, making the egg rolls even more delicious.
When ready to assemble, just reheat the filling in a skillet over medium heat for 5-7 minutes, stirring occasionally, until warmed through. This saves you time on game day or party prep. 💫
Tortilla Prep
Brush the tortilla cups with olive oil and store them in a single layer on a baking sheet in the fridge for up to 2 days. This prevents them from sticking together and keeps them ready for quick assembly.
I like to prep these the night before so I can just stuff and fry in the morning. Keep them covered with a clean kitchen towel to maintain freshness.
Filling Assembly
Divide the filling into 24 equal portions (about 2 tbsp each) and place them in small containers or a zip-top bag. Store these in the fridge for up to 3 days or freeze for 2 months.
When frying time comes, just grab a portion and fill your prepped tortilla cups. This makes assembly a breeze during busy moments. ✨
Frying Shortcuts
Use a deep-fat fryer or instant pot for faster, more consistent frying. For the instant pot, set it to "sauté" mode and add 2 cups oil. Fry 4-5 egg rolls at a time for 2-3 minutes per side until golden.
This method uses less oil and cleans up faster than a stovetop skillet. Just keep an eye on the temperature—it should stay around 350°F.
Make-Ahead Serving
Keep fried egg rolls warm in a 200°F oven for up to 15 minutes while you finish frying the rest. For longer holding, transfer them to a chafing dish or slow cooker set to "warm."
If reheating from frozen, fry from frozen for 3-4 minutes per side—no thawing needed! These stay crispy and delicious straight from the freezer. 🔥
Dipping Sauce Prep
Prepare the ranch dressing up to 5 days ahead and store it in the fridge. For extra flavor, add 1 tsp garlic powder and ½ tsp onion powder to the dressing. Serve it in small bowls or individual cups for easy dipping.
If you're short on time, buy a high-quality store-bought ranch like Hidden Valley or Bolthouse Farms—they work perfectly with these egg rolls.
Nutrition facts
Frequently asked questions
Can I make these egg rolls without frying?
You can try baking them at 400°F for 12-15 minutes on a wire rack over a baking sheet, but they won't be as crispy. For best results, use an air fryer at 375°F for 6-8 minutes—this gives a closer crispy texture. Just brush the tortilla cups with oil first and spray lightly with oil before air frying.
What's the best way to store leftover egg rolls?
Store them in an airtight container at room temperature for up to 2 hours or refrigerate for 3 days. For longer storage, freeze them (unfried) for 2 months or fried for 1 month. To reheat, bake at 375°F for 10 minutes or air fry at 350°F for 4-5 minutes until crispy again.
Can I substitute the beef with chicken or turkey?
Yes, but the texture will differ. Use 1.5 lb ground chicken or turkey and add 1 tbsp tomato paste to mimic the beefy flavor. Cook the poultry until fully done (165°F internal temp) and drain excess fat. The egg rolls will be lighter but still delicious! For extra moisture, add 1 tbsp beef broth to the filling.
Why did my egg rolls turn out soggy instead of crispy?
Soggy egg rolls usually happen from overcrowding the pan or oil that's too cool. Fry in batches of 6 or fewer and maintain oil at 350°F. Also, ensure tortilla cups are fully coated with oil before frying. If they're too wet, pat dry with paper towels before stuffing.
What's the best dipping sauce besides ranch?
Try marinara sauce (classic TGI Fridays pairing), spicy mayo (mix mayo with sriracha), or chipotle ranch for heat. For a smoky twist, blend ranch with 1 tsp smoked paprika. Serve sauces in small bowls with toothpicks for easy dipping.