Instructions:
- In a large skillet over medium-high heat, add 1 tablespoon of vegetable oil. Once the oil is hot, add the thinly sliced steak to the skillet. Season with salt and pepper to taste. Cook the steak until it’s browned and cooked through, then remove it from the skillet and set it aside.
- In the same skillet, add another tablespoon of oil if needed. Toss in the sliced onions and bell peppers (and any other optional toppings you’d like to include). Cook until the vegetables are tender and slightly caramelized. Remove them from the skillet and set them aside.
- Take an egg roll wrapper and place it on a clean surface with one corner pointing towards you. Lay a slice of provolone or American cheese in the center of the wrapper.
- Layer some of the cooked steak and sautéed vegetables on top of the cheese.
- Fold the bottom corner of the egg roll wrapper up over the filling. Then, fold in the sides, and roll it up tightly, sealing the top corner with a little water to ensure it sticks.
- Repeat the process for the remaining egg roll wrappers and filling.
- In a deep saucepan or a deep fryer, heat oil to 350°F (175°C). Carefully add the egg rolls to the hot oil, cooking in batches if necessary, so you don’t overcrowd the pan.
- Fry the cheesesteak egg rolls until they are golden brown and crispy, usually about 2-3 minutes per side. Use tongs to turn them to cook evenly.
- Once they’re cooked, remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve the cheesesteak egg rolls with your favorite dipping sauce, such as marinara, ketchup, or a cheese sauce.
Enjoy your delicious and flavorful cheesesteak egg rolls as an appetizer, snack, or party treat!
