Cheesesteak Egg Roll Taco

Ingredients

For the Filling:

1 lb thinly sliced steak (ribeye or sirloin) or boneless chicken breast, cut into thin strips

1 tablespoon taco seasoning

½ yellow onion, finely diced

½ cup sharp cheddar cheese, freshly grated

Salt and freshly ground black pepper, to taste

For Assembly:

12 egg roll wrappers (keep covered with a damp towel to prevent drying)

Neutral cooking oil (like canola or vegetable), for frying (if baking, skip oil)

For Serving:

½ cup shredded crisp lettuce (iceberg or romaine)

½ cup ripe tomatoes, finely diced

Fresh cilantro, chopped

Salsa or chipotle crema, for dipping

Instructions

Cook the Protein

In a skillet over medium-high heat, cook the steak or chicken with taco seasoning, salt, and pepper until browned and cooked through (about 5–7 minutes for chicken, 3–5 for beef). Stir in diced onions and cook until softened (2–3 minutes). Remove from heat and let cool slightly.

Assemble the Rolls

Lay an egg roll wrapper on a clean surface in a diamond shape (point facing you). Place 2 tablespoons of the meat mixture slightly below the center. Top with a small pinch of grated cheese and a few onion pieces.

Fold the bottom corner over the filling.

Fold in the left and right sides.

Roll tightly upward to seal. Moisten the top corner with water if needed to secure.

Repeat with remaining wrappers and filling.

Choose Your Cooking Method

???? For Deep Frying (Crispiest Result):

Heat 2–3 inches of oil in a deep pot or skillet to 350°F (175°C). Fry rolls in batches (don’t overcrowd) for 4–5 minutes, turning once, until deep golden brown and crisp. Drain on a paper towel–lined plate.

???? For Baking (Lighter Option):

Preheat oven to 425°F (220°C). Lightly grease a baking sheet or line with parchment. Arrange rolls seam-side down. Lightly brush or spray with oil for color and crunch. Bake for 10–15 minutes, flipping halfway, until golden and crisp.

Serve Immediately

Slice rolls in half diagonally if desired. Serve warm with shredded lettuce, diced tomatoes, fresh cilantro, and your favorite salsa or crema on the side—or let guests build their own mini “taco bowls” with the toppings.

Serving Suggestions

Arrange on a platter with lime wedges and avocado slices

Serve with a side of black beans or Mexican rice for a full meal

Offer a variety of dipping sauces: chipotle mayo, queso, or green tomatillo salsa

Frequently Asked Questions

Can I make these ahead?

Assemble and refrigerate (uncooked) for up to 4 hours. Fry or bake just before serving for best texture.

Can I air fry them?

Yes! Air fry at 375°F for 8–10 minutes, flipping halfway, until golden and crisp.

What cheese works best?

Cheddar is classic, but pepper jack, provolone, or a Mexican blend add great flavor.

Can I use ground beef?

Yes—just drain excess fat well and let it cool slightly before wrapping.

Allergy Information

Contains: Wheat (egg roll wrappers), dairy (cheese)

May contain: Soy (in some wrappers), eggs (check wrapper ingredients)

Gluten-free option: Use certified GF spring roll wrappers (note: they behave differently—may not crisp as well)

Dairy-free: Substitute cheese with vegan shreds or omit

Always check egg roll wrapper labels for allergens.

Nutrition Facts

(Per roll, with steak and frying; recipe makes 12)

Calories: 180

Protein: 12g

Fat: 8g (Saturated: 3g)

Carbohydrates: 15g

Fiber: 1g

Sugar: 1g

Sodium: 290mg

Values vary based on protein choice, cheese, and cooking method.

The Cheesesteak Egg Roll Taco is more than a clever fusion—it’s a celebration of flavor, texture, and fun. It takes two beloved comfort foods and reimagines them in a way that’s crispy, juicy, fresh, and utterly addictive. Whether you’re feeding a crowd or just treating yourself, these rolls deliver big taste with minimal fuss. So fire up your skillet (or oven), roll up your sleeves, an