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    You are in: Home / Recipes / Philly Cheesesteak Spring Roll Recipe
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    Philly Cheesesteak Spring Roll

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 08, 2012

      These are really good and a great alternative to the sandwich! The sauce is good too, but I think I like them better plain. I add fried onions and mushrooms to mine and it makes the rolls that much tastier. Also, this may be obvious, but make sure to soak the rice paper according to the directions before trying to use them. YUM!!!
      UPDATE: I only use 2-3 egg yolks, so you don't need to crack that many eggs. Also, if you mix a little mayo in with the dipping sauce, it makes it creamy and not so strong. And, I cheat and use SteakUms (probably not as good, but a little less work). Next time, I'm going to try to cook these in the oven...
      UPDATE AGAIN: I baked these at 425 degrees F: 15 minutes on one side--flip--10 minutes on the other. Just don't try to flip them before they're ready (they'll stick). Worked like a charm!!

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    • on January 31, 2010

      I haven't made this recipe yet, but it sounds delish! I just wanted to comment on BadgerLuv's review. He/she mentioned to soak the rice wrapper before using, but I just wanted to say that I believe the recipe poster used the frozen spring roll wrappers found in most Asian market freezer departments and not the rice wrappers you have to soak before using. A trick to keep them from cracking is to make sure to keep the wrappers moist by placing a slightly wet paper towel over them as you are working so they don't dry out. It's a trick my mom taught me when making egg rolls... just thought I'd share!

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    • on June 03, 2008

      Delish. I had something similar at the local Dave and Busters and wanted to recreated here at home. I had some left over NY Strip steak that I sliced thin and I added some Mushrooms and Onions tothe mixture and used yellow American Cheese. It was awesome. I'll have to cut down on the amount of filling next time, so they roll up tighter, and there will be many chances to make this again. Thanks for the recipe!

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    • on May 09, 2009

      These were yummy but oh my goodness did I have a heck of a time with the wrappers! I had never used spring roll wrappers before -- mine kept cracking and breaking apart. I was getting frustrated but just kept with it and they turned out in the end. The dipping sauce was nice too. Thanks for posting!

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    • on June 10, 2007

      We really enjoyed this and it was easy once I figured out what the directions were actually telling me to do. I made this as directed except I accidentally added too much provolone (1/3 lb) and the biggest wrappers I could find were about 6-inches so I split the filling 6 ways intead, but it was really good anyway. This would also be good with a little mushrooms or green peppers added to the filling. Thanks for sharing. I'll be making it again.

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    Nutritional Facts for Philly Cheesesteak Spring Roll

    Serving Size: 1 (197 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 622.8
    Calories from Fat 337
    Total Fat 37.5 g
    Saturated Fat 14.9 g
    Cholesterol 297.4 mg
    Sodium 1314.7 mg
    Total Carbohydrate 48.2 g
    Dietary Fiber 1.2 g
    Sugars 13.6 g
    Protein 24.1 g

    The following items or measurements are not included:

    top loin beef

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