Cheesesteak Egg Rolls

Instructions

1. Prepare the steak
   Place the ribeye steak in the freezer for 20 minutes to firm up, then slice it as thinly as possible against the grain. Season with salt and pepper.
2. Cook the vegetables
   Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, sautéing until softened and slightly caramelized, about 5-7 minutes. If using mushrooms, add them halfway through and cook until they release their moisture. Transfer vegetables to a plate.
3. Cook the steak
   In the same skillet, add the remaining tablespoon of oil and butter. Once hot, add the thinly sliced steak and minced garlic. Cook for 2-3 minutes until just browned. Add Worcestershire sauce, stir, then return vegetables to the pan and mix well. Remove from heat and allow to cool for 10 minutes.
4. Assemble the egg rolls
   Place an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2-3 tablespoons of the steak mixture onto the bottom third of the wrapper. Top with a generous pinch of shredded cheese. Fold the bottom corner over the filling, then fold in the two side corners. Brush the top corner with beaten egg and roll tightly to seal.
5. Fry the egg rolls
   Heat 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C). Carefully place 3-4 egg rolls in the hot oil and fry until golden brown, about 2-3 minutes, turning occasionally. Remove with a slotted spoon and drain on paper towels.
6. Serve
   Let cool for 2-3 minutes before serving. Serve hot with ketchup, cheese sauce, or your favorite dipping sauce.