Philly Cheesesteak Egg Rolls

### Instructions

#### 1. **Prepare the Steak Filling**
Start by thinly slicing the ribeye steak into small strips or bite-sized pieces. You can also freeze the steak for about 30 minutes before slicing to make it easier to cut.

Heat the olive oil in a large skillet over medium heat. Add the chopped onions (and red bell pepper if using) and sauté until they’re softened and caramelized, about 5-7 minutes.

Add the garlic to the skillet and cook for another 1-2 minutes until fragrant. Then, add the thinly sliced steak to the pan. Cook the steak for 3-4 minutes, or until it’s browned and cooked through.

Season with salt, pepper, and Worcestershire sauce for extra flavor. Stir everything together and remove from heat. Let the steak mixture cool slightly before adding the cheese.

#### 2. **Assemble the Egg Rolls**
Lay the egg roll wrappers out on a clean surface, placing them so that they form a diamond shape in front of you.

Spoon a small amount of the steak and onion mixture into the center of each wrapper. Top with a generous sprinkle of shredded provolone cheese or a small dollop of Cheez Whiz, depending on your preference.

To roll the egg rolls, fold in the sides of the wrapper first, then roll up the egg roll tightly from the bottom, making sure to seal the edge with a little water to prevent it from opening during frying.

#### 3. **Fry the Egg Rolls**
Heat about 2-3 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of bread into it—if it sizzles and browns quickly, the oil is ready.

Fry the egg rolls in batches, being careful not to overcrowd the pot. Cook for about 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Remove the egg rolls from the oil and drain them on a paper towel-lined plate to remove any excess oil.

#### 4. **Make the Dipping Sauce**
While the egg rolls are cooling, mix together the mayonnaise, ketchup, mustard, and hot sauce (if using) in a small bowl to make the dipping sauce. Adjust the quantities to taste, depending on how tangy or spicy you prefer the sauce.

#### 5. **Serve and Enjoy**
Serve the Philly Cheesesteak Egg Rolls with the dipping sauce on the side. These crispy, cheesy bites are best enjoyed while still warm, with the gooey cheese oozing from the inside and the savory beef filling every bite.

### Tips for Perfect Philly Cheesesteak Egg Rolls

1. **Use the Right Steak**: Ribeye steak is the classic choice for a Philly cheesesteak because of its tenderness and flavor. However, you can also use sirloin or flank steak if you prefer. Just be sure to thinly slice the meat so it cooks quickly and evenly.

2. **Don’t Overfill the Egg Rolls**: It’s tempting to pack the egg rolls with a lot of filling, but overstuffing them can make them harder to roll and fry. Keep the filling to a reasonable amount for the best results.

3. **Frying Tips**: If you don’t want to fry the egg rolls, you can bake them instead. Brush the rolls with a little oil and bake them at 400°F (200°C) for 15-20 minutes, flipping halfway through, until they are golden brown and crispy.

4. **Cheese Variations**: While provolone and Cheez Whiz are the classic cheese choices for a Philly cheesesteak, you can experiment with other cheeses such as mozzarella, American cheese, or even a blend of your favorites.

### Why You’ll Love Philly Cheesesteak Egg Rolls

These Philly Cheesesteak Egg Rolls bring all the flavor and comfort of a classic Philly cheesesteak, but in a fun and portable form. The crispy exterior perfectly complements the cheesy, savory filling inside, making each bite a delightful experience. They’re a great way to bring people together, whether it’s for a game day snack, a party appetizer, or just a fun meal to share with loved ones.

So next time you’re craving a Philly cheesesteak, skip the hoagie roll and try these egg rolls for a new and exciting twist on a classic!