Ingredients:
1 lb ribeye steak (thinly sliced, or use shaved beef)
1 tbsp olive oil
1 green bell pepper, diced
1 small onion, diced
1 cup shredded provolone or mozzarella cheese
8–10 egg roll wrappers
Salt and black pepper, to taste
1 egg (beaten, for sealing)
Oil for frying
Instructions:
Cook beef: Heat olive oil in a skillet over medium-high heat. Add sliced beef, season with salt and pepper, and cook until browned. Remove and set aside.
Sauté veggies: In the same skillet, cook onions and peppers until softened. Return beef to skillet and stir to combine. Let cool slightly.
Assemble egg rolls: Place a wrapper on a flat surface. Add 2 tbsp beef mixture and sprinkle with cheese. Fold sides in, roll tightly, and brush edges with beaten egg to seal.
Fry: Heat oil to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes until golden and crispy. Drain on paper towels.
Serve: Slice in half and enjoy with cheese sauce or spicy mayo for dipping.