In the same skillet, add a bit more oil if needed, then sauté the sliced onions and bell peppers until they’re soft and slightly caramelized. Season with salt and pepper. Remove from heat.
Lay out an egg roll wrapper and place a slice of provolone cheese in the center. Add a spoonful of the cooked steak and a spoonful of the onion and pepper mixture on top of the cheese.
Fold the sides of the wrapper over the filling, then roll it up tightly, sealing the edges with a bit of water.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully place the egg rolls in the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
Serve the Philly Cheesesteak Egg Rolls hot with your favorite dipping sauce, such as marinara, cheese sauce, or spicy mayo.
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