Philly cheesesteak egg rolls

Philly Cheesesteak Egg Rolls:

Philly Cheesesteak Egg Rolls

Ingredients:

• 1 lb (450g) ribeye steak, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 8 oz (225g) provolone cheese, shredded or sliced
• 1 pack of egg roll wrappers
• Salt and pepper, to taste
• Vegetable oil, for frying
• Optional: garlic powder, Worcestershire sauce

Instructions:

1. Cook the Steak:
   • Heat a skillet over medium-high heat with a small amount of oil.
   • Add the thinly sliced steak, season with salt, pepper, and garlic powder if using.
   • Cook until browned, then remove from the skillet and set aside.
2. Cook the Vegetables:
   • In the same skillet, add more oil if necessary, then sauté the sliced onions and bell peppers.
   • Cook until softened and slightly caramelized, adding Worcestershire sauce for extra flavor if desired.
   • Combine the cooked vegetables with the steak.
3. Assemble the Egg Rolls:
   • Place an egg roll wrapper on a flat surface in a diamond shape.
   • Add a small amount of the steak mixture and some provolone cheese to the center.
   • Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the top corner with water.
4. Fry the Egg Rolls:
   • Heat vegetable oil in a deep fryer or large pan to 350°F (175°C).
   • Fry the egg rolls in batches for 3-4 minutes, until golden brown and crispy.
   • Remove and drain on paper towels.
5. Serve:
   • Serve hot with your favorite dipping sauce, such as ketchup, cheese sauce, or spicy aioli.

Enjoy your homemade Philly Cheesesteak Egg Rolls!