Cheesesteak Spring Rolls (Crispy & Cheesy)
All the flavor of a Philly cheesesteak wrapped up and fried until golden and crispy. Seasoned shaved steak, white onion, and green bell pepper get cooked down together, folded with melty provolone, then rolled into spring roll wrappers and fried to a shattering crunch. They come together fast and disappear even faster — perfect party food when you want something handheld and crowd-pleasing.
If you steal one thing from the video, steal the double provolone. I melt cheese straight into the filling, then lay another slice inside each wrapper before the filling goes on. The first round makes the mixture cheesy; the second is what takes the whole thing to extra cheesy — and it costs you nothing but a slice per roll.
Watch me make it — video from my YouTube channel
The recipe
Cheesesteak Spring Rolls (Crispy & Cheesy)
Ingredients
- 1 white onion, chopped
- 1 green bell pepper, chopped
- shaved steak
- your favorite steak seasonings, to taste (I show the exact blend on screen in the video rather than calling it out loud)
- provolone cheese, sliced (for the filling and inside each wrapper)
- spring roll wrappers
- oil, for frying
How to Make It
- Chop the white onion.
- Chop the green bell pepper.
- Add the shaved steak to a bowl and toss with your seasonings until every piece is coated.
- Saute the onions for about 3 to 4 minutes.
- Add the cooked steak back into the pan with the onions.
- Mix it up and cook for about 3 to 4 minutes.
- Add provolone cheese and stir until melted and well combined.
- Lay out a spring roll wrapper and place a slice of provolone on it.
- Spoon the cheesesteak filling on top and roll it up tightly.
- Fry the rolls until golden brown and crisp, then drain.
Curtis's Tips
- Look for shaved steak at the grocery store — just ask if you don't see it in the case.
- Provolone goes in twice: stirred into the filling, then laid inside each wrapper, for an extra cheesy bite.
- Roll the wrappers up tight so they hold together and crisp evenly in the fryer.
- Fry just until golden brown — that is the cue they are ready.
Why this works
The filling is a completely finished cheesesteak before a single wrapper comes out: the cooked steak goes back into the pan with the sauteed onions, gets mixed and cooked a few more minutes, then provolone is stirred in until melted. That means the fryer has exactly one job — crisping the wrapper — which is why golden brown is the entire doneness cue. Nothing inside still needs cooking — no cutting one open to check.
- Shaved steak — already cooked before it goes back in the pan with the onions for about 3 to 4 minutes, so the filling comes together fast.
- A tight roll — roll each one up snug; that is what keeps them holding together in the oil and crisping evenly.
FAQ
Where do I find shaved steak?
Any grocery store carries it — if you do not see it in the case, just ask for shaved steak. No specialty butcher required.
What seasonings do you put on the steak?
I show the blend on screen in the video rather than calling it out loud, so pause there to match it exactly. Otherwise, your favorite steak seasonings, to taste, will do the job.
Do I really need provolone in the filling and on the wrapper?
Both is how I do it in the video. One round melts into the filling itself; the other is a slice laid right on the wrapper before rolling. That second slice is what takes these from cheesy to extra cheesy.
How do I know when they are done frying?
Golden brown and crisp — that is the whole cue. The filling was fully cooked before it got rolled, so you are only frying the wrapper. Pull them and let them drain.
Estimated nutrition, per serving (recipe makes about 6 servings): ~590 calories · 29 g protein · 40 g fat · 28 g carbs. Computed from the ingredient list using standard reference values — an estimate, not a lab analysis; your exact brands and portions will vary.
