Philly Cheesesteak Egg Rolls

Ingredients:

For the Filling:

1 lb ribeye steak, thinly sliced (or flank steak)

1 tbsp olive oil

1 small onion, thinly sliced

1 green bell pepper, thinly sliced

1/2 cup mushrooms, sliced (optional)

1 tsp garlic powder

1 tsp onion powder

Salt and black pepper, to taste

1 cup shredded provolone cheese (or Cheez Whiz for authenticity)

For Assembly:

12-15 egg roll wrappers

1 small bowl of water (for sealing the wrappers)

Oil, for frying (vegetable or canola oil works well)

For Serving (Optional):

Ranch dressing

Marinara sauce

Spicy mustard

Instructions:

Cook the Filling:

Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned (about 3-4 minutes). Remove the steak and set aside.

In the same skillet, add the onion, bell pepper, and mushrooms (if using). Sauté until softened (about 5 minutes). Season with garlic powder, onion powder, salt, and pepper.

Return the steak to the skillet and stir to combine. Remove from heat and let the mixture cool slightly. Stir in the shredded provolone cheese (or Cheez Whiz) until melted and well combined.

Assemble the Egg Rolls:

Lay an egg roll wrapper on a clean surface in a diamond shape. Place 2-3 tablespoons of the steak mixture in the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top corner with a dab of water. Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:

In a deep skillet or pot, heat about 2 inches of oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.

Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy, flipping halfway through.

Remove the egg rolls with a slotted spoon and drain on a paper towel-lined plate.

Serve:

Serve the egg rolls hot with your choice of dipping sauces, such as ranch dressing, marinara sauce, or spicy mustard.

Tips:
For a lighter version, bake the egg rolls at 400°F (200°C) for 15-20 minutes, brushing them with oil for crispiness.

Add a sprinkle of grated Parmesan cheese or chopped parsley for extra flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.