Philly Cheese Steak Egg Rolls Food

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• In a large skillet, cook steak slices in butter over medium-high heat until browned, 4-6 minutes. Add peppers and onion; cook until tender, 3-4 minutes. Reduce heat to medium-low; stir in milk, provolone and Velveeta. Cook, stirring constantly, until cheese melts, about 3 minutes. Remove from heat; add Worcestershire, garlic powder, salt and pepper; cool. , Brush edges of an egg roll wrapper with water. Place 2 tablespoons beef mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling. , In an electric skillet or deep-fat fryer, heat 1 in. canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve hot with sweet chili sauce.

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Cook beef roast as directed on package; drain, cool and shred. Reserve au jus for a later use.
• In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook mushrooms, onion and bell pepper in oil 8 minutes, stirring occasionally, until tender. Remove from heat. Stir in shredded beef. Cool to room temperature.
• In deep fryer or 4-quart Dutch oven, heat oil to 350°F. Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Brush edges with beaten egg. Top with 1 slice cheese. Spoon 1/2 cup beef filling slightly below center of egg roll skin; fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner again with egg; gently roll egg roll toward remaining corner and press to seal. Place seam side down on plate. Repeat with remaining egg roll skins, beaten egg, cheese and filling.
• Fry egg rolls, a few at a time, in oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels. Serve warm.

CHEESESTEAK EGGROLLS

Steps:

• Heat 2 tablespoons oil in a large fry pan over medium heat. Add onions and peppers and saute until peppers are soft and onions are translucent, about 5 minutes. Sprinkle shaved beef with salt and add to pan. Add Worcestershire sauce and cook until meat is no longer pink, about 5 minutes. Turn off heat and adjust seasonings. Transfer mixture to a fine mesh sieve and strain to remove any excess liquid and let cool slightly.
• Lay out one eggroll wrapper with the corner pointed to you. Using a pastry brush or your finger, lightly wet the edges of the entire wrapper with water. Spread 1 tablespoon cheese sauce (or place 1 piece provolone) on the lower third of the wrapper and top with 1 to 2 heaping tablespoons of the filling. Roll the point facing you over the filling, keeping the eggroll tight. When you reach the middle of the wrapper, fold in the right and left sides, then continue to roll until you have a tight eggroll. Press to seal the wrapper to itself, adding more water to seal the final edge if needed. Repeat with remaining wrappers and filling.
• Heat about 3 inches oil in a heavy bottomed pot to 375 degrees F. Add rolls in batches and cook, flipping occasionally, until golden brown, 3 to 4 minutes. Drain on paper towels and serve with Pepperoncini Mayo Dipping Sauce.
• Add mayonnaise, pepperoncini and pepperoncini liquid, mustard, vinegar and sugar to a food processor and process until well combined. Transfer mixture to a serving bowl.

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Whisk the marinade ingredients together in a glass bowl or freezer bag. Add steak, turn to coat. Marinate at room temperature for 30 minutes or up to overnight in the refrigerator. .
• Heat 1 tablespoon vegetable oil over medium-high heat in a large skillet until smoking. Pat excess marinade off steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, Transfer meat to a fine hole strainer/sieve to remove any excess liquid by pressing down on the meat. Set aside.
• Optional: Heat 1 tablespoon olive oil over medium high heat in the now empty skillet. Add mushrooms and sauté for 3-5 minutes or until golden. Remove to a paper towel lined plate.
• To the now empty skillet, heat one tablespoon olive oil over medium high heat. Add peppers, onions and jalapenos; cook 6-8 minutes or until softened.
• Add bell peppers, onions jalapenos, mushrooms (if using) and steak to a food processor and pulse a few times until roughly chopped. Alternatively, you can chop by hand.
• Position an egg roll wrapper with one point towards you. Line the center with 3 tablespoons cheese and top with 1/4 cup steak mixture. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Seal edges with egg wash. (Refer to your egg roll wrapper for a diagram).
• Place finished egg roll on a nonstick surface (parchment paper/nonstick mat) and cover with a damp towel so it doesn't dry out. Repeat process with the remaining rolls. Start to heat the oil as you near completion.
• To fry (recommended for extra crispiness): Heat oil in a stock pot or deep-fat fryer to 350F degrees or medium high heat. Fry egg rolls, in batches, 3- 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
• To bake: Lightly spray a baking rack and place it onto a baking sheet. Line egg rolls on baking rack and lightly spray with cooking spray. Bake for 10-15 minutes or until golden at 425F degrees.
• Serve with your favorite cheese sauce such as queso blanco.

AIR FRYER PHILLY CHEESESTEAK EGG ROLLS

Steps:

• After cooking the steak, melt the butter in a cast iron skillet. Saute the onion, green peppers, and mushrooms until onions are translucent.
• To assemble the egg rolls, lay them out on a flat surface. Scoop steak and veggies into the middle of the egg roll wrapper and place a slice of cheese over the top. Roll the egg roll wrapper over the meat, tucking in the sides and wetting down the final corner to adhere to the egg roll wrapper.
• Place the egg rolls gently into the air fryer keeping a little space between them and being careful not to crowd them.
• Spray the basket of the Air Fryer with a light coating of cooking spray. Brush a little oil on each side of all of the egg rolls.
• Turn your air fryer onto 390 for 4 minutes. Flip the egg rolls, and then turn the air fryer to 390 again and cook for an additional 4 minutes. If they don't seem done, add two minutes and do it one last time.
• Serve hot!

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Melt half of the butter in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened.
• Remove the vegetables from the pan and cover to keep warm.
• Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
• Cook the steak for 3-4 minutes or until browned and just cooked through.
• Place the peppers and onions back into the pan with the steak.
• Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
• Spoon approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
• Pour 2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
• Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
• Drain on paper towels, then serve with dipping sauce of your choice.

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Heat the olive oil in a skillet over medium high heat on the stove.
• Add the steak, onion and peppers to the skillet, and saute until the beef is cooked through, and the vegetables have softened.
• Mix in the steak seasoning to taste and drain any excess fat. Let the meat mixture cool for a bit.
• Lay the egg roll wrappers on a flat surface, and brush all of the outside edges with the beaten egg.
• Place a layer of the meat mixture down the center of each wrapper, avoiding the edges.
• Top the filling in each wrapper with a piece of cheese folded in half.
• Fold in the sides of each egg roll wrapper, and 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.
• Heat several inches of vegetable oil in a high sided skillet or wok over medium high heat on the stove.
• Fry the egg rolls until golden brown and crispy on all sides. Drain on a paper towel lined plate before serving.

PHILLY CHEESESTEAK BAKED EGG ROLLS

Steps:

• Preheat the oven or toaster oven to 425ºF.
• Mix egg and milk together, in a small bowl, for egg wash. Set aside.
• In medium saute pan or skillet over medium, heat the olive oil until hot. Add onion and peppers.
• Sweat vegetables until slightly softened, about 2-3 minutes.
• Add roast beef or shaved steak and saute until onions are translucent, about 5 additional minutes.
• Add the cheeses and mix thoroughly until cheese is almost melted.
• Add salt and pepper, to taste.
• Remove from heat and drain excess liquid if there is any (this is an important step to keep egg rolls from becoming soggy when baking), and let cool.
• Divide cooled mixture into 8-10 equal parts. Place mixture in center of each egg roll skin.
• Fold in side corners and roll tightly, sealing edges with egg wash (use a pastry brush). Make sure they are rolled tightly to prevent bursting/leaking of the cheese in the oven. A little bit might happen and that's OK.
• Lightly coat egg rolls with cooking spray, and place, seam side down in a single layer on a baking sheet lined with parchment paper or a Silpat nonstick baking mat.
• Bake in preheated oven for 20-25 minutes or until golden brown and crispy (to your liking). Keep an eye on them as different ovens tend to cook things faster/slower). If for some reason they aren't crispy enough after 25 minutes, leave them in a little longer.
• Let rest for a minute or two and then cut egg rolls on the bias, place on a serving platter and serve warm.

PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))

Steps:

• Heat a griddle or a large saute pan over medium-high heat.
• When hot, cover bottom with olive oil.
• Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
• Add the garlic, salt and pepper, and cook for about 30 seconds.
• Then, push the mixture off to one side of the griddle.
• Add the meat to the hot part of the griddle.
• Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
• Mix the meat and the carmelized onions and bell pepper together.
• Divide into 2 portions, and top both portions with the cheese to melt.
• If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
• Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
• When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• In a large pan on medium-high heat melt the butter. Add in the steak and let sit for 1-2 minutes before stirring. Flip the meat and push to one side of the pan.
• Add the peppers, onion and garlic to one side of pan.
• Sauté 3-4 minutes or until the meat is cooked through and the vegetables are tender.
• Assemble the eggrolls by adding a piece of cheese then top with 2 spoons of the steak filling. Add another piece of cheese on top of the steak filling.
• Wet the edges of the egg roll wrapper with water. Fold in two opposite corners to the center and then tightly roll. Repeat with remaining egg roll wrappers.
• AIR FRYER COOKING METHODBrush both sides of the egg rolls with oil and Air Fry at 400°F for 5-10 minutes or until golden brown. Flip halfway through cooking and brush with more oil as needed.STOVE TOP COOKING METHODHeat a deep pot with oil on medium heat. Fry the egg rolls in small batches for 5 minutes or until golden brown. Drain on a paper towel lined plate.OVEN COOKING METHODBrush the egg rolls with oil on both sides. Place directly on a sheet pan lined with tin foil OR on a sheet pan with a rack. Bake at 400°F for 10-15 minutes or until golden brown. Flip halfway through cooking and brush with more oil as needed.
• Serve with ranch dressing to dip and enjoy!

PHILLY CHEESE STEAK EGG ROLLS

Steps:

• Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
• In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.
• Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Start by browning the beef in the skillet.
• Try to brown without breaking up the meat too much, get a nice brown sear on the beef, then break apart as little as possible. (You want the meat to resemble a pea in size [you want to avoid taco meat consistency]).
• Add the salt, pepper and Worcestershire sauce, stir gently and remove from pan.
• Add the butter in the pan and add the chopped onions and green bell pepper, cooking until browned and caramelized.
• Once browned, add the meat back in and combine together.
• Let the mixture cool while you prepare your egg roll wrappers and cheese.
• Lay them on a flat surface and place a half a slice of American cheese on the wrapper.
• Add three tablespoons of the meat mixture on top of the cheese.
• Starting from the bottom left pull corner over the meat, then fold the two sides in.
• Wet the edges and roll tightly.
• Set a pan to heat with canola oil, about an inch high would do the trick.
• Add 3-4 egg rolls in them at once.
• Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag.

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Add seasoning to rib eye steaks, place into a large sealable baggie, add Worcestershire sauce and marinate for 30+ minutes.
• In a large cast iron skillet, heat 2 tablespoons of butter over medium/high heat until melted.
• Remove steaks from baggie and place into hot skillet.
• Cook for 4 minutes on each side.
• Remove from pan and place on a baking sheet that has been lined with foil and bake at 400° for 15 minutes, turning 1/2 way through.
• Heat additional butter in skillet until melted and saute bell pepper and onions until onions are translucent and bell peppers have softened. Remove from heat.
• Cut steaks into small pieces and add back to skillet with peppers and onions. Stir.
• Add diced provolone cheese into skillet, stir.

PHILLY CHEESE STEAK EGG ROLLS

Steps:

• In a large skillet, add beef and let cook for 4-5 minutes before breaking apart. Slowly break apart and continue to cook until mostly cooked through. Remove from pan and drain off fat/grease; set aside.
• Add butter to skillet and melt. Add onions and green peppers and cook for 3-4 minutes. Add beef back to skillet and combine; cook 2-3 minutes.
• In a small bowl add broth, ketchup, Worcestershire sauce, salt, pepper, and cornstarch; mix until combined. Add to skillet over medium heat; stir. Add cheese and continue to stir until the cheese is melted. Remove from heat.
• Using one egg roll wrapper at a time, add about 3 TBS of the filling to the center of the wrapper. Dip your finger in the water and run along all edged of the wrapper (see video). Fold the egg roll up carefully, taking care to press along the seams to seal the egg rolls. Repeat until filling is all used.
• In a frying skillet/pot, add oil and heat over medium for about 5 minutes. Carefully drop egg rolls into the skillet, cooking 4-5 at a time, not crowding them. Cook 2-3 minutes per side, until golden brown, then carefully flip over and cook another 2 minutes or until browned. Remove and place on a paper towel lined plate. Repeat for all egg rolls.
• Garnish with parmesan cheese and serve immediately. Enjoy!

PHILLY CHEESE STEAK EGG ROLLS

Steps:

• Heat oil in a medium sized saucepan until it reaches 350 degrees F. Use enough oil to cover the egg rolls completely without them resting on the bottom of the pan.
• Thinly slice onions, peppers, and ribeye
• Over medium heat, in a saute pan, add olive oil, onions, and peppers, cool until peppers and onions have begun to sweat, about 2 minutes.
• Add thinly sliced ribeye, and saute until ribeye is cooked and onions are translucent. About 5-7 minutes.
• Add cheese, and stir until it is melted.
• Evenly divide cooled mixture between the 8 egg roll wrappers, and fold according to package directions. Use water or egg wash to seal the egg rolls.
• Now place egg rolls in the hot oil, making sure they are completely submerged and fry.
• Fry in batches, to avoid over-crowding.
• Cook until golden brown.
• Remove egg rolls and put on a paper towel to absorb excess oil.
• Serve and enjoy!

CHEESESTEAK EGGROLLS (INSPIRED BY DEL FRISCOS)

Steps:

• The first step is to caramelized the onions. Heat the olive oil in a skillet over medium-low heat and add the onions. It will take about 30 minutes for the onions to turn golden brown. Stir them frequently, and be patient. Once the onions are caramelized, remove them from the skillet and set them aside.
• Using the same skillet, melt the butter over medium heat. Once melted, add the mushrooms and season with salt and pepper. Saute for 4 minutes. Then add the bell pepper, beef broth, and roast beef. Stir together, and bring to a simmer. Then add the provolone and stir it until it melts.
• Whisk the egg and milk together.
• Then assemble the eggrolls. Divide the filling between the 4 eggrolls, placing it in the center of the eggroll wrapper. Brush the egg and milk wash around the edge of eggroll wrapper and then wrap the eggroll up like it is a burrito.
• Heat enough vegetable oil in a skillet to fill the bottom of the pan. Add the eggrolls, and cook each side until golden brown, rotating as necessary.
• Once the eggrolls have cooked, slice diagonally, and serve with sweet chili sauce drizzled over.

EASY STEAK AND CHEESE EGG ROLLS

Steps:

• In a frying pan, cook the steak-umm and onion in two tablesspoons of vegetable oil.
• Season with salt and pepper.
• Once cooked, chop up the steak and onion. Set aside in bowl.
• Whisk together the milk and egg to form an egg-wash.
• Brush the edges of the wrapper with the egg-wash.
• Place two spoonfuls of the steak and onion in the center of the wrapper.
• Generously sprinkle with cheese.
• Fold according to directions. Set aside. Fill and fold the other wrappers.
• Deep fry for 2 1/2 minutes. (Trick: Turnover every 30 seconds to keep eggroll from getting top heavy with oil.).

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Start by dicing your onion. I went with a pretty fine dice because I knew I was going to be making small egg rolls and there is no need for big pieces of onion.
• The green pepper is next. Same thing. Give it a fine dice.
• In a hot, large pan, with a drizzle of olive oil, sauté your vegetables until they are cooked but still crip
• Remove them to a paper towel lined plate and get ready to cook your frozen sliced steak.
• I use the same hot pan that I cooked the vegetables in. The flavors left over from the onions and peppers will mingle with the meat as it cooks.
• I add a dash of salt and pepper to the meat as it cooks. This is optional and you should flavor your meat to your taste.
• I use a flat metal spatula to break the meat up into bite sized pieces as it cooks.
• I let the meat cook until it is just about to lose the last bit of pink. Then I transfer it to a paper towel lined plate to drain off the excess fat.
• In a large bowl, combine your meat, cheese and cooked peppers and onions.
• Stir to combine
• This is the reason that you want the meat and veggies to cool. If they are not cool enough the cheese will start to melt. It is not the end of the world if the cheese melts but it will make for easier rolling if your cheese is not gooey!
• On a clean, dry surface it is time to roll up your Philly cheese steak egg rolls.
• I use about a 1/4 of a cup of filling in each one.
• For these egg rolls you are going to want to cook them in 2 stages for optimum crunchiness.
• Start at 350 for 10 minutes followed by 392 for 3 minutes.

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Heat a large skillet over medium heat and add 1 teaspoon of the oil.
• When the oil is hot, add the steak to the pan, sprinkle with 1 teaspoon of sesasoned salt, and cook through stirring often. Remove the steak to a plate and set aside.
• Add the remaining teaspoon of oil to the skillet and heat. Add the onion, pepper, remaining teaspoon of seasoned salt, and chili powder to the skillet. Cook, stirring often, until vegetables have softened, about 5 minutes.
• Return the steak to the skillet with the vegetables and stir to combine. Taste and add additional seasoned salt, if needed.
• Lay the sliced cheese over the top of the mixture, turn off the heat, and cover the pan. Let sit for 3-4 minutes for the cheese to melt.
• Stir well until everything is combined
• Spoon 2-3 tablespoons of the steak mixture into an egg roll wrapper. Fold in each side and then roll up tightly. Before making the last roll, dip your finger in water and brush it on the top corner of the egg roll and finish rolling to seal the egg rolls closed. Repeat with the remaining egg rolls.
• Lightly spritz the egg rolls on each side with oil spray.
• Place egg rolls in an air fryer basket in an even layer leaving space for air to flow between each egg roll. You will likely need to work in 2-3 batches, depending on the size of your air fryer.
• Cook at 390 degrees for 7 minutes or until golden brown on the outside, flipping halfway through cooking.
• Serve hot with warm Cheez Whiz, for dipping.

PHILLY CHEESESTEAK EGG ROLL

Steps:

• FIRST STEP:Melt ¾ tbsp of butter in a skillet and add the peppers and onions Cook for 3 to 4 minutes until softened SECOND STEP:Remove the peppers and onions from the skillet, set to the side Add the other half of the butter to the pan and let it melt THIRD STEP:Add in the sliced Rib eye steak Cook for 3 minutes, until just cooked through, not browned FOURTH STEP:Turn off the heat on skillet and add the bell pepper and the onions to the meat Lay out your egg roll wrappers in a diagonal pattern. FIFTH STEP:Place ½ slice of provolone cheese in the center Place 2 to 3 tbsp of meat mix on the cheese. SIXTH STEP:Roll one end point over the meat, fold in the sides and finish rolling up the egg roll Heat the oil in the skillet SEVENTH STEP:Finish rolling all the egg rolls Place seam side down in the pan EIGHTH STEP:Cook for 3 to 5 minutes, until light golden brown Drain on paper towels and serve with your choice of dipping sauce. Enjoy!

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan.
• Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
• Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
• Heat about 1 inch oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• FIRST STEP:Preheat oven to 400 degrees Sauté pepper and onion in olive oil until soft SECOND STEP:Add in steak and seasoning, cook over medium heat until steak is done Let rest 10 minutes THIRD STEP:Beat egg with just a little water and brush onto edges of egg roll wrappers Add steak mix to center, fold and seal with additional egg wash FOURTH STEP:Place on baking sheet and spray with nonstick spray Bake 10-15 minutes until golden brown FIFTH STEP:Serve with dipping sauce - a mixture of mayonnaise & horseradish is perfect Enjoy!

PHILLY CHEESESTEAK EGG ROLLS

Steps:

• Prep the chipotle sauce: Combine all of the ingredients into a food processor or blender and pulse until fully combined (make sure the chipotle peppers are completely blended). Then empty the sauce into a jar/bowl, cover, and let the sauce sit in the fridge while you make the egg rolls.
• Prep the steak: Take the shaved/sliced steak and put it into a food processor to break the steak down into a more ground steak texture- just a few pulses! Then set the steak aside onto a plate.
• Making the egg roll filling: In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is sizzling, add in the onion and peppers. Let the onions sauté and cook together until tender, stirring every so often, about 4-5 minutes. Then use a slotted spatula to transfer the mixture to a cleaned bowl/plate and set aside.
• Add in the remaining 2 tablespoons of butter into the skillet. Once the butter is sizzling, add in the ground steak. Stir together and let cook until the steak is cooked through and browned completely. Next, sprinkle in the garlic powder, salt, and pepper. Stir the seasonings into the meat to combine and then add in the worcestershire, mixing again to combine.
• Add the sautéed onions + peppers back into the skillet and stir together to combine with the meat. Remove the skillet from the heat and set aside while you assemble the egg rolls.
• Assemble the egg rolls: Fill a small bowl with about 1/3 cup of water and set aside. Take one egg roll wrapper and top with 2 heaping tablespoons of the meat mixture directly into the center; then top with a half of a provolone cheese slice. Use your fingers to dab with water and wet the 4 ends of the egg roll wrapper with water (not too much, a little goes a long way). Fold in the outer edges of the wrapper and then roll the egg roll up, while tucking in the filling/cheese as you go, into a tight log to seal. Note: be sure to watch the video for a visual reference ???? Set the filled egg roll aside onto a tray and repeat this process until all of the egg rolls are filled.
• Fry the egg rolls: In a large heavy bottomed pot or dutch oven over medium-high heat, add in the oil. Use a deep fry thermometer to heat the oil up to 350-370°F. Once the temperature is reached, add in a few egg rolls- careful not to overcrowd the pot. Fry the egg rolls until golden brown and crispy (use tongs to flip around the rolls for even cooking, as needed), about 2-3 minutes. Then set the cooked egg rolls onto a small baking sheet fitted with a wire rack or a plate lined with paper towels. Repeat this process until all of the egg rolls are cooked- making sure that the oil temperature is maintained to at least 350°F in between each batch.
• Serve the cheesesteak egg rolls immediately with creamy chipotle sauce for dipping and enjoy!