Cheesy Philly Cheesesteak Egg Rolls

Ingredients

• For the Filling:
  • 1 pound thinly sliced beef (ribeye or sirloin)
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup provolone cheese (or Cheez Whiz for a classic touch), shredded
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder (optional)
• For the Egg Rolls:
  • 10 egg roll wrappers
  • Oil for frying (canola or vegetable oil)

Instructions

1. Prepare the Filling:
   • In a large skillet, heat the olive oil over medium heat. Add the sliced onions and bell peppers, cooking until soft, about 5-7 minutes.
   • Add the sliced beef to the skillet. Season with salt, pepper, and garlic powder. Cook until the beef is browned and cooked through, about 3-5 minutes.
   • Remove from heat and stir in the provolone cheese until melted and well combined. Let the mixture cool slightly.
2. Assemble the Egg Rolls:
   • Lay an egg roll wrapper on a clean surface, with one corner facing you.
   • Place about 2-3 tablespoons of the cheesesteak filling in the center of the wrapper.
   • Moisten the edges of the wrapper with a little water. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edges well. Repeat with the remaining wrappers and filling.
3. Fry the Egg Rolls:
   • In a deep pan or skillet, heat about 2 inches of oil over medium-high heat until hot (around 350°F or 175°C).
   • Carefully add a few egg rolls at a time, frying until golden brown and crispy, about 3-4 minutes per side.
   • Remove and drain on paper towels.
4. Serve:
   • Serve hot with your favorite dipping sauces, like marinara or ranch.