Instructions
1. Cook the Filling
Heat olive oil in a large skillet over medium-high heat.
Add onions, peppers, and mushrooms. Sauté until softened and slightly caramelized, about 5–7 minutes.
Push veggies to one side, add steak, season with salt, pepper, and garlic powder.
Cook quickly until steak is just done (2–3 minutes).
Remove from heat and let cool slightly.
2. Assemble the Egg Rolls
Lay an egg roll wrapper in a diamond shape.
Place 2–3 tablespoons of steak mixture in the center.
Top with a slice of provolone (fold to fit).
Fold bottom corner up over filling, fold in sides, then roll tightly.
Seal edge with a little water.
3. Fry
Heat oil to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes, turning, until golden brown.
Drain on paper towels.
Alternative Cooking Methods
Air Fryer:
Spray egg rolls lightly with oil.
Air fry at 380°F (193°C) for 8–10 minutes, turning halfway.
Baked:
Bake at 400°F (205°C) for 15–18 minutes, flipping once.
Tips
Freeze assembled (uncooked) egg rolls for later—fry straight from frozen.
For extra cheesiness, mix shredded provolone into the steak filling.
Slice steak while partially frozen for ultra-thin pieces.
If you want, I can also share a mini appetizer version or a cheesesteak-style dipping sauce that takes these over the top.
