Ingredients:
1 lb ribeye steak (thinly sliced or shaved; you can also use ground beef or deli roast beef)
1 small onion (thinly sliced)
1 small green bell pepper (thinly sliced)
1 cup mushrooms (sliced, optional)
1 tablespoon olive oil
8 slices provolone cheese (or you can use cheese whiz for a more authentic Philly taste)
Egg roll wrappers (about 8-10, depending on size)
Salt and pepper to taste
Vegetable oil for frying (enough to fill a pot 2-3 inches deep)
Instructions:
Cook the steak and vegetables:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for about 3-4 minutes until browned. Season with salt and pepper. Remove the steak from the pan and set aside.
In the same skillet, add the onions, bell peppers, and mushrooms (if using). Cook until the vegetables are soft and slightly caramelized, about 5-6 minutes. Add the steak back to the pan and stir to combine.
Assemble the egg rolls:
Lay an egg roll wrapper on a clean, dry surface with one corner pointing toward you, like a diamond shape.
Place a slice of provolone cheese (or about 2 tablespoons of cheese whiz) in the center of the wrapper.
Spoon a small amount of the steak and vegetable mixture onto the cheese.
Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper up tightly, sealing the top corner with a bit of water to hold it in place.
Fry the egg rolls:
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
Carefully place the egg rolls into the hot oil, frying in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
Remove the egg rolls from the oil and drain on a paper towel-lined plate.
Serve:
Serve hot with a dipping sauce of your choice. Some great options include ketchup, cheese sauce, or a tangy ranch dressing.