Crispy, Cheesy Philly Cheesesteak Egg Rolls

Ingredients:

• 1/2 pound thinly sliced beef ribeye or flank steak
• 1 tablespoon olive oil
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 cup mushrooms, sliced (optional)
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 8 slices provolone cheese, chopped
• 10-12 egg roll wrappers
• Vegetable oil, for frying
• 1 egg, beaten (for egg wash)
• Dipping sauce of choice (optional)

Directions:

1. Cook the Cheesesteak Filling:

In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced beef and cook for 2-3 minutes until browned. Add the bell pepper, onion, and mushrooms (if using), and sauté for another 4-5 minutes until the vegetables are tender. Add minced garlic, salt, pepper, and Worcestershire sauce. Cook for 1-2 more minutes until the flavors are well combined. Remove from heat and let the mixture cool slightly.

2. Prepare the Egg Rolls:

Lay an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond). Place about 2-3 tablespoons of the cheesesteak filling in the center of the wrapper. Top with a small amount of chopped provolone cheese. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with the remaining wrappers and filling.

3. Fry the Egg Rolls:

In a large pot or deep skillet, heat about 2 inches of vegetable⬤