Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup provolone cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable or canola oil works well)
Instructions
- Prepare the filling: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak and cook for 3-4 minutes until browned. Season with salt, pepper, garlic powder, and onion powder. Add the chopped onion and bell pepper, and sauté for another 2-3 minutes until softened. Remove from heat and set aside to cool slightly.
- Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond shape). Place a few tablespoons of the steak and veggie mixture in the center, followed by a generous amount of shredded provolone and mozzarella cheese.
- Seal the egg rolls: Brush the edges of the wrapper with the beaten egg to help seal the roll. Fold in the sides and then roll tightly from the bottom up, securing the filling inside. Repeat with the remaining wrappers and filling.
- Fry the egg rolls: Heat about 2 inches of oil in a deep frying pan or skillet over medium heat. Once the oil is hot (about 350°F), carefully lower the egg rolls into the oil in batches, frying for 3-4 minutes or until golden brown and crispy on all sides.
- Drain and serve: Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve hot with your favorite dipping sauce.