Philly Cheesesteak Egg Rolls
1 pound ribeye steak, thinly sliced
1 tablespoon olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup provolone cheese, shredded
12 egg roll wrappers
Vegetable oil, for frying
Salt and pepper, to taste
Directions:
Heat olive oil in a skillet over medium-high heat. Add the thinly sliced ribeye steak and cook until it's no longer pink, about 3-4 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
In the same skillet, add the sliced onion and green bell pepper. Sauté until they are soft and slightly caramelized, about 5 minutes. Remove from heat and set aside.
Lay an egg roll wrapper on a clean surface with one corner facing you. Place a spoonful of the cooked steak in the center of the wrapper, followed by a spoonful of the sautéed onions and green bell peppers.
Sprinkle a generous amount of shredded provolone cheese on top of the steak and veggies.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully add the egg rolls and fry until they are golden brown and crispy, about 3-4 minutes per side.
Remove the egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve the delicious Philly Cheesesteak Egg Rolls hot with your favorite dipping sauce