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Korean Philly Cheesesteak Egg Rolls with Bibigo

The best of both worlds combined in an egg roll that will blow your mind. Bulgogi & Philly style steak sandwich flavors.
(One pound of steak or about 2 cups, plus the 3 cups veggies should yield enough for about 12-13 eggrolls).
5 from 1 vote
Prep Time 30 mins
Cook Time 5 mins
marinate 30 mins
Total Time 1 hr 5 mins
Course Appetizer, Snack
Cuisine American, Korean
Servings 6
Calories 316 kcal


Purchased Bibigo BBQ Marinade

    Egg Roll Filling

    • 2 tablespoon vegetable oil
    • 1 teaspoon sesame oil
    • 1 pound steak cut thin and chopped (about 2 cups)
    • 1 cup carrots diced
    • 1 cup onion diced
    • 1 cup cabbage diced
    • 7 slices American cheese halved to make 14 pieces
    • Oil for frying

    Egg Roll Wrappers

      Queso Dip (purchased or homemade)

        Sesame seeds, chopped cilantro, and green onion for garnish (if desired)


          Marinate the meat

          • Finely chop the meat into small pieces. The cut you select is up to you. Traditionally these would be rib meat but any cut will work.
            One bottle of Bibigo will marinate about 5 pounds of meat. I used about ½ cup per pound of meat.

          Prepare the filling

          • Heat the vegetable and sesame oil in a large frying pan or wok over medium-high heat. Add the marinated meat and stir fry until cooked through and caramelized.
          • Push the meat to one side and add the chopped veggies. Stir, allowing the veggies to come to temperature then combine with the meat and stir fry briefly, just a few minutes until they barely start to soften. It's nice to retain some crunch.
          • Remove from heat and allow the mixture to cool completely.

          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. This will seal the edges when wrapped.
          • Place about 3 tablespoons of filling to one side of the eggroll in a corner. then top with ½ a slice of American Cheese. 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

          • Heat vegetable oil to 350F and fry egg rolls until wraps turn golden brown. Drain on a paper towel.
            Options: Can brush with oil and bake in a 375 oven, turning halfway through. Or air fry according to the air fryer directions.

          To serve

          • Slice diagonally if desired and serve alongside a bowl of queso dip. Or, can top the sliced egg rolls with a few tablespoon of queso and sprinkle on sesame seeds and a bit of chopped cilantro for garnish.


          Calories: 316kcalCarbohydrates: 6gProtein: 20gFat: 24gSaturated Fat: 13gCholesterol: 71mgSodium: 467mgPotassium: 362mgFiber: 1gSugar: 3gVitamin A: 3818IUVitamin C: 8mgCalcium: 279mgIron: 2mg
          Tried this recipe?Let us know how it was!