Philly Cheesesteak Egg Rolls

1. Prepare the Steak:
   • In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
   • Add the thinly sliced ribeye steak and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
2. Cook the Vegetables:
   • In the same skillet, add the chopped onion and bell peppers. Sauté until the vegetables are tender, about 5-7 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes.
   • Season with salt and black pepper to taste.
3. Combine the Filling:
   • Return the cooked steak to the skillet with the vegetables. Stir to combine and remove from heat.
   • Allow the mixture to cool slightly before stirring in the shredded provolone and mozzarella cheeses.
4. Assemble the Egg Rolls:
   • Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape).
   • Spoon about 2-3 tablespoons of the filling mixture onto the center of the wrapper.
   • Fold the bottom corner over the filling, then fold in the sides, and roll up tightly.
   • Brush the top corner with the beaten egg to seal the egg roll. Repeat with the remaining wrappers and filling.
5. Fry the Egg Rolls:
   • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
   • Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
   • Remove the egg rolls with a slotted spoon and drain on paper towels.
6. Serve:
   • Serve the Philly Cheesesteak Egg Rolls hot with your choice of dipping sauces such as cheese sauce, marinara sauce, or ranch dressing.

Tips

• For a Healthier Option: Bake the egg rolls at 400°F (200°C) for 12-15 minutes or until golden brown, turning once halfway through.
• Make Ahead: You can assemble the egg rolls ahead of time and freeze them. Fry them straight from the freezer, adding an extra minute or two to the frying time.

Enjoy these delicious Philly Cheesesteak Egg Rolls as a fun twist on a classic favorite!