Cheese Steak Egg Rolls

Slice the frozen sirloin roast into thin strips. This will make it easier to cook quickly and evenly.
Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 5-6 minutes.
Add the garlic powder and Worcestershire sauce to the steak and continue to cook for another 2-3 minutes until the steak absorbs the flavors.
In a separate pan, melt butter and sauté the diced onions until soft and caramelized, about 5 minutes. Add the onions to the steak mixture and set aside.
Make the Cheese Sauce:

In a saucepan, combine the onion powder, mustard powder, garlic powder, and turmeric. Stir in the whole milk and bring to a simmer over medium heat.
Add in the cheddar cheese, cream cheese, and provolone cheese (except for the 2 sticks you’ll save for the egg rolls). Stir constantly until the cheese is fully melted and the sauce is smooth.
Build the Sandwiches and Egg Rolls:

Slice the hoagie rolls into sections that are a bit smaller than the egg roll wrappers.
Place a slice of the hoagie roll in each egg roll wrapper, then layer with the steak and onion mixture, followed by a generous amount of the cheese sauce.
Roll up each egg roll tightly, sealing the edges with a little water to keep the filling secure.
Fry the Egg Rolls:

Heat the cooking oil in a deep frying pan or pot to 350°F (175°C). Carefully lower the egg rolls into the hot oil and fry for 3-4 minutes, turning occasionally, until golden and crispy.
Remove the egg rolls from the oil and drain on a paper towel-lined plate.
Serving and Storage Tips: