Philly Cheesesteak egg rolls...yummy

  Ingredients
For the Filling:
1 lb (450 g) thinly sliced ribeye steak (or shaved beef)
1 tablespoon olive oil
1 small onion, finely diced
1 small green bell pepper, finely diced
1 small red bell pepper, finely diced (optional)
1 teaspoon garlic powder
Salt and black pepper, to taste
6 slices provolone cheese (or 1 cup shredded cheese of choice)
For the Egg Rolls:
12 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil, for frying
For the Dipping Sauce (Optional):
1/2 cup mayonnaise
1 tablespoon ketchup
1 teaspoon horseradish (optional, for a kick)
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
Instructions
1. Prepare the filling:
Heat olive oil in a skillet over medium-high heat.
Add diced onions and bell peppers; cook for 3-4 minutes until soft.
Add the thinly sliced steak and cook until browned, about 4-5 minutes.
Season with garlic powder, salt, and pepper.
Remove from heat and stir in the cheese until melted and combined. Let cool slightly.
2. Assemble the egg rolls:
Place an egg roll wrapper on a clean surface, with one corner pointing toward you (like a diamond).
Add 2-3 tablespoons of the steak mixture near the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the sides.
Brush the top corner with beaten egg and roll tightly to seal. Repeat with remaining wrappers.
3. Fry the egg rolls:
Heat vegetable oil in a deep pan to 350°F (175°C).
Fry egg rolls in batches for 3-4 minutes or until golden brown and crispy.
Drain on a paper towel-lined plate.
4. Make the dipping sauce (optional):
In a small bowl, mix mayonnaise, ketchup, horseradish, Worcestershire sauce, salt, and pepper.

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