Philly Cheesesteak Egg Rolls (Print Version)

# Ingredients:

→ Filling

01 - 120 g provolone cheese, shredded
02 - Salt, to taste
03 - 1 large green bell pepper, chopped up fine
04 - 1 large onion, chopped up fine
05 - Freshly ground black pepper, to taste
06 - 450 g beefsteak, thin slices (sirloin, ribeye, or sandwich steak)

→ Assembly & Cooking

07 - Vegetable oil, enough for deep frying
08 - 8 wrappers for egg rolls
09 - 1 egg, well beaten

# Instructions:

01 - Grab the fried rolls and set them on the plate lined with paper towels to let the oil soak off. Repeat until all your egg rolls are ready. Let them cool just a bit — the insides are super hot. Pop them on a plate and dunk in your fave sauces while they’re fresh and warm.
02 - Gently lower two or three egg rolls into the hot oil with tongs or a slotted spoon. Move them around as needed so all sides get golden and crunchy — takes about 3 to 4 minutes for each set. Try to keep your oil right around 175°C the whole time.
03 - Fill a big saucepan or Dutch oven with about 5 cm of vegetable oil — enough to fully submerge the rolls. Heat it over medium-high, checking with a thermometer until it hits 175°C. Lay some paper towels on a plate so you’re ready for draining.
04 - Put an egg roll wrapper in front of you so it looks like a diamond. Spoon around 30 ml of filling onto the middle. Flip the bottom corner up over the filling, fold in the sides, and roll it up tight toward the top. Brush that top corner with the beaten egg so it stays closed. Do this for every wrapper and all your filling.
05 - Turn the heat down low. Sprinkle in the shredded provolone and stir until it’s melty and spread out through the whole mix. Take the pan off the heat and let it chill out until it’s room temp — makes it way easier to handle.
06 - Pop the beef slices into your skillet with the veggies, toss in a good amount of salt and pepper. Cook, stirring and breaking up the strips now and then, until there's no pink left and it's a nice brown color — about five minutes. Pour off any extra liquid you see.
07 - Pour 15–30 ml vegetable oil into a big skillet and heat over medium-high. Add the onion and bell pepper, and cook, stirring now and then, for about five minutes or till they're soft and starting to brown up a bit.

# Notes:

01 - Splash in some Worcestershire sauce with the beef for a richer flavor kick.
02 - Want more umami? Chop up 225 g of mushrooms and toss them in with the veggies.
03 - Keep oil steady between 170°C and 182°C so your egg rolls get crispy, not soggy.
04 - Great dips: cheese sauce, ketchup-mayo mix, horseradish cream, or marinara.

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