Philly cheesesteak spring rolls combine tender ribeye, melted provolone, sautéed onions, and pickled cherry peppers wrapped in crispy spring roll wrappers and deep-fried to golden perfection—a savory appetizer that merges two comfort food classics.
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Cut the ribeye steak into large chunks.
Place the steak chunks in a food processor and pulse until it resembles coarse ground meat. Set aside.
Heat avocado oil on a griddle or large skillet over medium-high heat.
Add the diced onion to the hot griddle, season with salt and pepper, and sauté until tender and lightly caramelized.
Remove the cooked onions from the griddle and set aside in a bowl.
Add a little more oil to the griddle, then add the ground ribeye. Cook, breaking it up with a spatula, until browned. Season with salt and pepper.
Return the cooked onions to the griddle and mix with the steak.
Lay slices of provolone cheese over the meat and onion mixture. Mix everything together until the cheese is fully melted and incorporated.
Transfer the cheesesteak mixture to a bowl and mix in the finely chopped pickled cherry peppers. Allow the filling to cool slightly.
Lay a spring roll wrapper on a flat surface. Place a spoonful of the filling near one corner.
Fold the corner over the filling, tuck in the sides, and roll tightly.
Brush the final corner with egg wash to seal the spring roll. Place on a baking sheet, seam-side down.
Heat about 4 cups of vegetable oil in a deep pot or Dutch oven to 350°F.
Carefully fry the spring rolls in batches until golden brown and crispy on all sides.
Remove the spring rolls from the oil and let them drain on a wire rack. Sprinkle with a little salt if desired.
Serve hot with cheese sauce for dipping, if using.
Store fried spring rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes to restore crispness, or air-fry at 360°F for 4–5 minutes.
deep-fry thermometer or instant-read thermometer · heavy-bottomed pot or Dutch oven (for oil temperature control)
Yes. Assemble and refrigerate filled (unfried) spring rolls for up to 4 hours, or freeze for up to 2 weeks. Fry from chilled or frozen—add 1–2 minutes to cooking time if frozen.
Ensure the filling is fully cooled before wrapping, seal edges firmly with egg wash, and maintain oil temperature at 350°F. Don't overcrowd the pan.
Use white American cheese, fresh mozzarella, or Cheez Whiz for an authentic Philly cheesesteak taste. Avoid hard cheeses like Parmesan.
Baking won't achieve the same crispy exterior, but you can air-fry at 380°F for 10–12 minutes or brush lightly with oil and bake at 400°F for 12–15 minutes for a lighter version.
Slice it into thin strips (1/8-inch or thinner) so it cooks quickly in the pan and fits easily inside the wrapper without overstuffing.
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