Philly Cheesesteak Egg Rolls

Instructions

1. Prepare the steak
   Season the thinly sliced ribeye with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the steak and cook for about 3-4 minutes until browned. Remove the steak from the pan and set aside.
2. Cook the vegetables
   In the same skillet, add the sliced onions and bell peppers. Cook for about 5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Add the Worcestershire sauce and stir to combine.
3. Combine filling ingredients
   Return the cooked steak to the skillet with the vegetables and mix well. Remove from heat and let cool for 5 minutes. Add the shredded provolone cheese and mix thoroughly, allowing the residual heat to slightly melt the cheese.
4. Assemble the egg rolls
   Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2-3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg and roll tightly to seal. Repeat with remaining wrappers and filling.
5. Fry the egg rolls
   In a large, deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Working in batches, fry the egg rolls for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
6. Serve
   Allow the egg rolls to cool slightly before serving. Cut them diagonally in half if desired and serve with ketchup or your favorite dipping sauce.