Philly Cheesesteak Egg Rolls

🥣 Step-by-Step Instructions:

1. Sauté the Filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and bell peppers. Sauté for 4 to 5 minutes until softened. 🧅🫑
2. Cook the Steak: Add the shaved steak, garlic powder, salt, and black pepper to the skillet. Cook for 5 to 6 minutes, breaking up the meat with a spatula until fully browned and tender. Remove from heat and drain any excess liquid. Let cool for 5 minutes. 🥩
3. Assemble the Egg Rolls:
   • Lay an egg roll wrapper flat on a clean surface in a diamond shape (one corner pointing toward you).
   • Place half a slice of provolone cheese in the center.
   • Top with about 2–3 tablespoons of the warm steak and pepper mixture.
   • Add another half slice of provolone on top. 🧀
4. Fold & Roll:
   • Fold the bottom corner up over the filling.
   • Fold in the left and right side corners tightly toward the center.
   • Brush the top corner lightly with water or beaten egg.
   • Roll up tightly into a log shape to seal. Repeat with remaining wrappers. 🥟
5. Cook until Golden:
   • Deep Fry: Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry egg rolls in batches for 3 to 4 minutes, turning occasionally until golden brown and crispy. Drain on paper towels.
   • Air Fry Alternative: Spray egg rolls with cooking spray and air fry at 380°F (190°C) for 8 to 10 minutes, flipping halfway through. 🌪️
6. Serve Hot: Slice diagonally and serve immediately with warm cheese dip or your favorite dipping sauce! 🍽️✨