Heat oil in a skillet over medium heat.
Add onions, peppers, and mushrooms (if using). Sauté until softened (4–5 minutes).
Add the chopped steak. Cook until browned and cooked through (another 4–5 minutes). Season with salt and pepper.
Remove from heat and let cool slightly.
Assemble the egg rolls:
Place an egg roll wrapper on a clean surface, angled like a diamond.
Lay a slice of provolone (or sprinkle shredded) across the center.
Spoon 2–3 tablespoons of the filling on top of the cheese.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water.
Fry the egg rolls:
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry egg rolls in batches until golden brown and crispy (about 3–4 minutes per side).
Remove and drain on paper towels.
Serve hot with your favorite dipping sauce!
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