“Philly Cheesesteak Egg Rolls: Crispy, Savory, and Perfectly Stuffed”

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper and sauté for 5-7 minutes until they’re softened and slightly caramelized. Season with salt and pepper.
Remove the vegetables from the skillet and set them aside. In the same skillet, add the remaining tablespoon of olive oil and cook the sliced steak for 3-4 minutes, seasoning with salt and pepper. Once the steak is cooked through, return the vegetables to the skillet and stir to combine. Remove the skillet from the heat.
Assemble the Egg Rolls:

Place an egg roll wrapper on a flat surface, with one corner pointing toward you (like a diamond shape). Spoon a generous portion of the steak and vegetable mixture into the center of the wrapper, followed by a tablespoon of shredded provolone cheese.
Brush the edges of the wrapper with a little beaten egg to help seal the rolls. Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal the egg roll. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:

Heat about 2 inches of oil in a deep skillet or pot over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the egg rolls in batches, frying for 3-4 minutes until they’re golden brown and crispy. Use tongs to flip the egg rolls as needed for even cooking.
Drain and Serve:

Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Let them cool for a minute or two before serving.
Serve:

Serve the Philly Cheesesteak Egg Rolls with your favorite dipping sauce, such as ranch, marinara, or a spicy aioli.
Serving and Storage Tips: