Ingredients
Filling
- 1 lb ribeye steak or shaved beef
- 1 tbsp olive oil
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 tsp Worcestershire sauce
- 6 slices provolone cheese
- 12 egg roll wrappers
For Frying
- Vegetable oil
Dipping Sauce (Optional)
- Ranch dressing
- Cheese sauce
- Spicy mayo
Instructions
Step 1: Cook the Steak
- Heat olive oil in a skillet over medium-high heat.
- Add onions, peppers, and mushrooms.
- Cook 4–5 minutes until softened.
- Add garlic and cook 30 seconds.
- Add shaved beef.
- Season with salt, pepper, and Worcestershire sauce.
- Cook until beef is browned.
- Remove from heat and let cool slightly.
Step 2: Assemble Egg Rolls
- Lay an egg roll wrapper like a diamond.
- Add a spoonful of steak mixture.
- Top with half a slice of provolone cheese.
- Fold bottom corner over filling.
- Fold sides inward.
- Roll tightly and seal edge with water.
Step 3: Fry
- Heat oil to 350°F (175°C).
- Fry egg rolls 3–4 minutes until golden brown and crispy.
- Drain on paper towels.
Air Fryer Instructions
- Spray egg rolls with oil.
- Air fry at 390°F for 8–10 minutes.
- Flip halfway through.
Baking Instructions
- Preheat oven to 425°F.
- Place egg rolls on lined baking sheet.
- Brush lightly with oil.
- Bake 15–18 minutes until crispy.
Tips
- Freeze egg rolls before frying for extra crispiness.
- Use mozzarella, cheddar, or American cheese for variation.
- Serve immediately for best crunch.