Cheesesteak Spring Rolls Recipe

Prep the beef

If not pre-sliced, freeze beef 20–30 minutes until slightly firm and slice very thin across the grain. Pat slices dry with paper towel and season with kosher salt, black pepper, and garlic powder.

Cook beef

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the seasoned beef in a single layer (work in batches if necessary) and quickly sear, stirring occasionally, until just cooked through, about 2–3 minutes. Remove beef to a bowl and keep warm. Reserve any browned bits in the pan.

Cook vegetables

In the same skillet, reduce heat to medium and add 1 tablespoon butter. Add the sliced onion, bell pepper, and mushrooms (if using). Sauté until softened and lightly caramelized, about 5–7 minutes. Season lightly with a pinch of salt and pepper. Return the cooked beef to the pan and toss to combine for 1 minute to blend flavors. Remove from heat and let cool slightly.

Incorporate cheeses

While the mixture is still warm (but not piping hot), tear or chop provolone slices into smaller pieces and stir into the beef and vegetable mixture so the cheese melts and binds. Stir in the softened cream cheese until evenly distributed; this makes the filling easier to roll and keeps moisture in the center. Taste and adjust seasoning if needed.

Prepare the wrappers

Set out a clean work surface. Mix 1 tablespoon flour with 1 tablespoon water to make a paste (flour slurry) for sealing. Keep spring roll wrappers covered with a damp towel to prevent drying. Spoon about 2 tablespoons of the cooled cheesesteak filling onto the lower third of each wrapper, leaving a 1/2" border on the sides.

Roll the spring rolls

Fold the bottom edge up over the filling, fold the left and right sides inward, then roll firmly toward the top edge, brushing the final edge with the flour slurry to seal. Repeat with remaining wrappers and filling. You should get about 8 rolls.

Heat oil

Pour 2 cups vegetable oil into a deep skillet or pot to a depth of about 1"–1.5" and heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown within 15–20 seconds.

Fry the rolls

Carefully add 2–3 spring rolls to the hot oil without overcrowding. Fry, turning occasionally, until golden brown and crisp, 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined plate to drain. Let cool 2–3 minutes before serving (filling will be hot).

Make sauce

Whisk together sriracha mayo and yellow mustard in a small bowl. Adjust heat by adding more sriracha or more mayo to mellow. Serve alongside warm spring rolls.