Steak Egg and Cheese Egg Rolls are an irresistible blend of savory steak, scrambled eggs, and sharp cheddar cheese in a crispy, delicious egg roll. They can be enjoyed as a delightful breakfast or brunch option, a savory snack, or even a unique appetizer for any occasion! And they can be made ahead of time as well as made in an air fryer! I also have homemade egg rolls that you will love!
Ingredients & Substitutions
Steak: I used sirloin steak in this recipe because of its tenderness and ability to cook quickly. It adds a robust meaty flavor to the filling. While sirloin steak works well in this recipe, you can certainly experiment with other cuts of steak if you prefer. However, keep in mind that different cuts have varying levels of tenderness and fat content, which can affect the final taste and texture of the dish. Some alternative cuts you could consider include ribeye, New York strip, or even flank steak. Just be mindful of how the choice of steak may influence the overall flavor and texture of the egg rolls.
Seasonings: The seasonings used in the egg rolls are onion powder, garlic salt, black pepper, and kosher salt.
Eggs: You will need scrambled eggs to divide between the egg rolls. I used 10 eggs (1 1/2-2 cups).
Cheese: The recipe calls for sharp cheddar cheese, but you can certainly use your favorite kind of cheese. A blend of cheeses is also a delicious option!
Egg Roll Wrappers: Egg roll wrappers are made of wheat flour and eggs, which gives them a thick, crispy texture when fried. Look for the wrappers in the refrigerated section of the grocery store. You can also try to use wonton wrappers but they will be much smaller, hold fewer ingredients, and could be a bit trickier to work with.
Dipping Sauces: Although the steak, egg, and cheese egg rolls are flavorful on their own, dipping sauces elevate the flavor of each bite even more! Try dipping the egg rolls in salsa, hot sauce, garlic chili oil, or your favorite sauce.
How To Thinly Slice Steak
Thinly slicing the steak ensures that it cooks quickly and evenly when you prepare the egg roll filling. To slice, first, place the steak in the freezer for about 15 minutes to firm it up for easier cutting. Next, trim off any fat and pat the steak dry with a paper towel. Then, look at the steak and identify the direction of the grain (the lines of muscle fibers). To achieve tender slices, you’ll want to slice against the grain. Hold the steak firmly with one hand and use the other hand to slice across the grain into thin strips. The thickness of the slices can vary but aim for about 1/8 to 1/4 inch thick. Try to maintain consistent thickness throughout the slices so they cook evenly.
Can I Make Steak Egg and Cheese Egg Rolls Ahead Of Time?
Yes! If you want to prepare the egg rolls in advance, get them assembled and freeze them! This is a great way to have a quick and easy breakfast ready to make. Place the assembled egg rolls onto a lined baking sheet in the freezer. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to make, you can cook them directly from frozen; just add a little extra cooking time to the method used.
How To Store Steak Egg and Cheese Egg Rolls
Freshly cooked egg rolls offer the best taste and texture, but you can store any leftover egg rolls in the refrigerator. Once cooled to room temperature, store them in an airtight container or wrap them tightly in plastic wrap. They will last up to 1-2 days. When ready to enjoy, reheat them in the oven or air fryer to get back some of the crispiness.
Steak Egg and Cheese Egg Rolls
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1 pound sirloin steak, thinly sliced
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 10 large eggs, beaten
- ½ teaspoon kosher salt
- 1 ½ cups (169.5 g) sharp cheddar cheese, finely shredded, divided
- 12 egg roll wrappers
- canola oil, for frying
- To a non-stick skillet over medium heat, add oil and butter. Once hot, add the steak and cook, stirring occasionally until browned, about 3-4 minutes. Season with onion powder, garlic salt, and pepper.
- Remove the steak from the skillet and set it on a plate, tenting to keep warm. Then, wipe out the skillet.
- Into the same skillet you cooked the steak, over medium heat, pour the beaten eggs. When the skillet is hot, allow the eggs to begin setting for a moment, and then gently push them across the pan with a spatula, forming large soft curds. Add salt. Continue cooking the eggs until thickened and no visible liquid egg remains. Avoid constant stirring. Remove from heat and set aside.
- On a clean work surface, lay out the egg roll wrappers. Working with one wrapper at a time, add 2 tablespoons shredded cheese, 2 tablespoons cooked steak, and about 2 tablespoons scrambled eggs.
- To roll, lightly wet the edges of the wrapper with water. Fold up the bottom corner over the filling and roll it once. Fold in the right and left corners of the wrapper to the center, lightly pressing to seal. If needed, moisten the edges and corners with more water to help the wrapper stay folded. Continue rolling until the filling is fully wrapped inside the egg roll. Press to seal the edges.
Frying In Oil*
- To a deep pot, add 2-3 inches of canola oil. Heat the oil to 365°F.
- Working in batches of 3 or 4, fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, about 3 minutes. Remove from oil and drain on paper towels. Before frying each batch of egg rolls, check that the temperature of the oil is back at 365°F.
- Allow the egg rolls to cool slightly and serve warm with optional dipping sauces.
- Place the egg rolls into the basket of your air fryer. Depending on the size of your air fryer, you may have to work in batches.
- Spray the tops of the egg rolls with cooking spray. Air fry at 375°F for 8-10 minutes, or until golden brown and crispy, flipping halfway.
- Serve with dipping sauces.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Place the egg rolls onto the lined baking sheet and spray the tops of the egg rolls with cooking spray (or brush the tops with oil).
- Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through cooking.
- Serve with dipping sauces.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Steak and eggs in an egg roll? Yes, please! The seasoned steak really stands out in this recipe. I drizzled mine with some hot sauce. I would eat this any time of day!
I love these egg rolls, especially out of the air fryer! They were flavorful, filling, and could definitely be served for other meals besides breakfast. I also love the fact that I can assemble them and freeze a few so they are ready to cook when I crave one!
Delicious little breakfast egg roll, this was fantastic on its own. I didn't even need sauce. The air fryer is such an easy way to cook these!
These are super tasty and the fact that you can make them ahead of time is just perfect! They also come out great in the air fryer!
This is a filling meal that is not only simple but tasty! It's an easy way to get some protein in for the day. You could even dunk the egg roll in salsa or hot sauce!