Ingredients
- 1 lb ribeye steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 small yellow onion, diced
- 1 cup shredded provolone or mozzarella cheese (or Cheese Whiz for classic flavor)
- 10–12 egg roll wrappers
- 1 egg (beaten, for sealing)
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper. Cook until softened, about 3–4 minutes.
- Add the thinly sliced steak to the skillet. Season with salt and pepper. Cook until browned and fully cooked, about 5–6 minutes. Remove from heat and let cool slightly.
- Stir in the shredded cheese (or drizzle with Cheese Whiz) and mix until well combined.
- Lay out an egg roll wrapper with a corner facing you. Spoon 2–3 tablespoons of the steak mixture into the center.
- Fold the bottom corner up over the filling, then fold in the sides, and roll up tightly. Brush the top corner with the beaten egg to seal. Repeat with remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes.
- Drain on a paper towel-lined plate. Let cool slightly before serving.
Optional: Serve with a side of sriracha mayo, ranch, or cheese sauce for dipping.
Would you like a baked or air-fryer version of this as well?