Philly Cheesesteak Egg Rolls

Cook the beef: Heat a skillet over medium heat. Add the ground beef and cook, breaking it apart as little as possible, until browned but still pea-sized, about 5–7 minutes. Stir in Worcestershire sauce, salt, and pepper. Remove from the pan and set aside.
Sauté veggies: In the same skillet, melt the butter. Add the chopped onion and bell pepper, cooking and stirring until browned, 5–7 minutes. Return the beef to the skillet and mix well. Let the filling cool while you prepare the egg roll wrappers.
Assemble the egg rolls: Lay each egg roll wrapper on a flat surface. Place half a slice of American cheese on the wrapper, then add about 3 tablespoons of the beef and veggie mixture. Fold the bottom corner over the filling, fold in the sides, moisten the edges with a little water, and roll tightly.
Fry the egg rolls: Pour oil into a large saucepan to about 1 inch deep and heat over medium-high heat. Fry 3–4 egg rolls at a time until golden brown, about 3–4 minutes per batch. Remove and drain on paper towels.

Steak options: Try ribeye or flank steak cut into bite-sized pieces. Ground beef works too!
Cheese swap: Mix it up with provolone, Swiss, Monterey Jack, or pepper jack for a little kick.
Veggie variations: Use colorful peppers—red, yellow, or orange—or even red onion. Chop into small pieces for easy bites.
Egg roll wrappers: Don’t stress about folding; most packages have directions. Use water to seal the edges well.
Dipping sauces: These are perfect for dipping! Try cheese sauce, ranch, horseradish, or BBQ. The options are endless.