Ingredients:
1 lb ribeye steak (or your preferred steak), thinly sliced
1 green bell pepper, diced
1 small onion, chopped
1 cup mushrooms, chopped (optional)
6 slices provolone cheese or 1 cup shredded cheese
12 egg roll wrappers
1 tbsp olive oil
Salt and pepper, to taste
1 egg (for egg wash)
Olive oil, for frying
Instructions:
Prepare the Filling:
Heat 1 tbsp olive oil in a large pan over medium heat.
Add the onion and bell pepper. Sauté for 3-4 minutes until softened.
If using, add mushrooms and cook until they release their moisture.
Season steak slices with salt and pepper, then add to the pan. Cook for 3-4 minutes until browned and cooked through.
Remove from heat and let cool slightly.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
Spoon 1 tbsp of the steak mixture onto the wrapper’s center.
Place a slice of provolone or a small amount of shredded cheese on top.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with egg wash to seal. Repeat with remaining wrappers and filling.
Fry the Egg Rolls:
Heat oil in a deep skillet or saucepan to 350°F (175°C).
Fry egg rolls in batches, a few at a time, for 3-4 minutes per side until golden brown and crispy.
Remove and drain on paper towels.
Serve:
Enjoy with your favorite dipping sauce, such as sriracha mayonnaise or cheese sauce.