Cheesesteak Eggrolls

These Philly Cheesesteak Egg Rolls are made with rib eye steak, onions, peppers, and provolone cheese, all wrapped up and fried to crispy perfection. The ultimate appetizer or game day snack!

Ingredients (Servings: 8):

• 8 egg roll wrappers
• 8 slices provolone cheese
• 1 lb. steak strips, cut into small cubes
• 1 green pepper, diced
• 1 onion, diced
• 1 tbsp olive oil
• 1 large egg, beaten
• McCormick Montreal steak seasoning, to taste
• Vegetable oil, for frying

Instructions:

1. Heat the olive oil in a skillet over medium-high heat.
2. Add the steak, onion, and peppers to the skillet, and sauté until the beef is cooked through and the vegetables have softened.
3. Mix in the steak seasoning to taste, and drain any excess fat. Let the meat mixture cool for a bit.
4. Lay the egg roll wrappers on a flat surface, and brush all the outside edges with the beaten egg.
5. Place a layer of the meat mixture down the center of each wrapper, avoiding the edges.
6. Top the filling in each wrapper with a piece of provolone cheese, folded in half.
7. Fold in the sides of each egg roll wrapper, then fold up the bottom and roll the wrapper around the filling, sealing it closed by folding down the top edge to form a pocket.
8. Heat several inches of vegetable oil in a high-sided skillet or wok over medium-high heat.
9. Fry the egg rolls until golden brown and crispy on all sides. Drain on a paper towel-lined plate before serving.

Enjoy!