Ingredients
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 lb (450g) thinly sliced beef ribeye or sirloin
1 red bell pepper, thinly sliced
1 cup (100g) shredded provolone or mozzarella cheese
1 tbsp (15ml) Worcestershire sauce
1 tbsp (15ml) olive oil
Salt and pepper to taste
12 egg roll wrappers
Vegetable oil for frying
Optional dipping sauce: Spicy aioli or creamy cheese dip
Instructions
Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add the sliced onions, green, and red bell peppers, and cook until softened, about 5-7 minutes.
Add the thinly sliced beef to the skillet, cooking until browned and fully cooked. Stir in Worcestershire sauce, and season with salt and pepper to taste. Remove from heat and allow to cool slightly.
Once cooled, mix in the shredded cheese until evenly distributed.
Assemble the Egg Rolls:
Place an egg roll wrapper on a clean surface, with one corner pointing towards you, like a diamond.
Spoon 2-3 tablespoons of the cheesesteak filling onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the top corner with a bit of water.
Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
Carefully place a few egg rolls into the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per side.
Remove the egg rolls and drain on paper towels.
Serve:
Serve the egg rolls hot, with your choice of dipping sauce on the side.
Enjoy.