Crispy, Cheesy Philly Cheesesteak Egg Rolls

Instructions

1. Cook the Filling:
   • In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and bell pepper, cooking until softened, about 5 minutes.
   • Add the thinly sliced steak to the skillet. Season with salt and pepper. Cook until the steak is browned and cooked through, about 3-5 minutes. Remove from heat and let cool slightly.
   • Once cooled, mix in the shredded provolone cheese until well combined.
2. Assemble the Egg Rolls:
   • Lay an egg roll wrapper on a clean surface with one corner pointing toward you.
   • Place about 2 tablespoons of the steak filling in the center of the wrapper.
   • Fold the bottom corner over the filling, then fold in the sides. Roll up tightly to seal, using the beaten egg to seal the top corner.
3. Heat the Oil:
   • In a deep frying pan or pot, heat oil over medium heat. You’ll need enough oil to submerge the egg rolls.
4. Fry the Egg Rolls:
   • Once the oil is hot (about 350°F or 175°C), carefully add a few egg rolls at a time. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
   • Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
5. Serve:
   • Allow the egg rolls to cool slightly before serving. Enjoy them with your favorite dipping sauce, such as marinara or garlic aioli!