1 lb thinly sliced ribeye steak (or substitute with flank steak or roast beef)
1 medium onion, finely chopped
1 small green bell pepper, finely chopped (optional, for a traditional flavor)
8 oz mushrooms, finely chopped (optional)
4 slices provolone cheese (or substitute with American cheese or Cheez Whiz)
12-15 egg roll wrappers
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
Vegetable oil (for frying)
1 tbsp olive oil or butter (for sautéing)
Directions:
1. Prepare the Filling:
Cook the steak: Heat olive oil or butter in a skillet over medium heat. Add the thinly sliced ribeye steak. Season with salt, pepper, garlic powder, and onion powder. Cook for about 5-7 minutes until browned and fully cooked through. Remove from the skillet and set aside.
Sauté veggies: In the same skillet, add the chopped onions, bell peppers, and mushrooms (if using). Sauté for 5-7 minutes, until the vegetables are soft and slightly caramelized.
Combine: Once the vegetables are done, return the cooked steak to the skillet. Stir everything together and remove from heat. Set the filling aside to cool slightly.
2. Assemble the Eggrolls:
Cheese and filling: Lay an egg roll wrapper flat on a clean surface. Place a slice of provolone cheese in the center. Add 2-3 tablespoons of the steak and vegetable mixture on top of the cheese.
Roll the eggroll: Fold the bottom corner of the wrapper up over the filling, then fold in the sides. Roll tightly to enclose the filling completely, and seal the edges with a bit of water.
Repeat the process for the remaining egg rolls.
3. Fry the Eggrolls:
Heat the oil: In a deep skillet or pot, heat about 2-3 inches of vegetable oil to 350°F (175°C).
Fry: Carefully place the eggrolls in the oil and fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Drain: Remove the eggrolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
4. Serve:
Serve hot with your favorite dipping sauce, such as cheese sauce, ketchup, or spicy mayo.
