- In the same skillet, sauté diced onion and green pepper until soft and caramelized, about 5 minutes.
- Combine the cooked steak with the caramelized vegetables and set aside to cool slightly.
2. Assemble Egg Rolls
- Lay an egg roll wrapper on a clean surface in a diamond shape with one corner pointing toward you.
- Place a slice of provolone cheese in the center of the wrapper.
- Spoon 2–3 tablespoons of the steak and vegetable mixture on top of the cheese.
- Fold the bottom corner over the filling, then fold the left and right sides toward the center.
- Roll the wrapper tightly toward the top corner. Brush the top corner with the beaten egg to seal.
- Repeat with remaining wrappers and filling.
3. Fry Egg Rolls
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry egg rolls in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes per batch.
- Avoid overcrowding the skillet.
- Remove egg rolls and drain on paper towels.
4. Serve
- Serve hot with your favorite dipping sauces, such as ranch, spicy mayo, or marinara.
Chef’s Tips
- Cheese Choice: Provolone melts beautifully, but Swiss or mozzarella also work well.
- Steak Options: Use tender cuts like sirloin or ribeye; flank steak works too if thinly sliced.
- Crispy Egg Rolls: Ensure the oil is hot enough before frying—too cool and the wrappers absorb oil.
- Make Ahead: Assemble the rolls ahead of time and refrigerate until ready to fry for parties or meal prep.
- Healthier Option: Bake the egg rolls at 400°F (200°C) for 15–18 minutes, turning halfway for a lighter version.
These Cheesesteak-Style Egg Rolls are crispy, savory, and loaded with flavor—a guaranteed hit for gatherings or a special family dinner.