Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, thinly sliced (about 1 cup)
  • 1 green bell pepper, thinly sliced (about 1 cup)
  • 1 red bell pepper, thinly sliced (about 1 cup)
  • 1 pound thinly sliced steak (such as ribeye or shaved steak), cut into bite-sized pieces (450g)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 6 ounces provolone cheese, sliced or shredded (170g)
  • Optional: 2 tablespoons pickled jalapeños, chopped (30 ml)
  • 8-10 egg roll wrappers
  • 1 large egg, beaten
  • Vegetable oil, for frying (about 4 cups)

Instructions:

  1. Heat olive oil in a large skillet. Sauté onions and bell peppers until softened and slightly caramelized. Remove from skillet and set aside.
  2. In the same skillet, cook the steak over medium-high heat until browned. Season with garlic powder, onion powder, salt, and pepper.
  3. Return the cooked vegetables to the skillet with the steak. Stir to combine.
  4. Top with provolone cheese. Cover the skillet and cook until the cheese is melted and gooey. If adding, stir in jalapeños. Remove from heat and let cool slightly.
  5. Place an egg roll wrapper on a flat surface (like a diamond, oriented with a corner pointing towards you). Spoon a generous amount of the cheesesteak filling onto the center of the wrapper.
  6. Fold the bottom corner up over the filling. Fold in the left and right corners towards the center. Brush the top corner with the beaten egg. Roll the egg roll up tightly to seal.
  7. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the egg rolls into the hot oil, being careful not to overcrowd the fryer.
  8. Fry for 2-3 minutes per side, or until golden brown and crispy.
  9. Remove egg rolls with a slotted spoon or spider strainer and place on a paper towel-lined plate to drain excess oil. Serve immediately.