- Prepare the Filling:
- Heat vegetable oil in a large skillet over medium-high heat.
- Add sliced ribeye steak to the skillet and cook until browned. Season with salt and pepper.
- Remove the steak from the skillet and set it aside.
- In the same skillet, add a bit more oil if needed, and sauté the sliced onions and bell peppers until softened.
- Combine Ingredients:
- Mix the cooked steak with the sautéed onions and bell peppers in the skillet. Set aside.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface, with one corner facing you.
- Place a small amount of the steak and vegetable mixture in the center of the wrapper.
- Add a piece of chopped provolone cheese on top of the mixture.
- Fold the bottom corner over the filling, tucking it tightly.
- Fold in the sides, and then roll the egg roll tightly. Seal the top corner with a bit of water to ensure it sticks.
- Fry the Egg Rolls:
- Heat oil in a deep fryer or a large, deep skillet to 350°F (175°C).
- Carefully place the egg rolls in the hot oil, a few at a time, and fry until golden brown and crispy (about 3-4 minutes).
- Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the cheesesteak egg rolls hot with your favorite dipping sauce, such as ketchup or Sriracha mayo.
Enjoy these delicious and crunchy cheesesteak egg rolls as a tasty appetizer or snack!