Philly Cheesesteak Egg Rolls

Ingredients:

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 pound thinly sliced beefsteak
• Salt and pepper, to taste
• 1 cup shredded provolone cheese
• 8 egg roll wrappers
• 1 egg, beaten
• Vegetable oil, for frying

Instructions:

1. Heat a small amount of oil in a large skillet over medium-high heat. Add the onion and bell pepper, cooking until softened, approximately 5 minutes.
2. Add the beef to the skillet, seasoning with salt and pepper. Cook until browned, about 5 minutes.
3. Reduce the heat to low and incorporate the provolone cheese. Stir until the cheese is fully melted.
4. Remove the skillet from heat and let the mixture cool to room temperature.
5. On a work surface, place an egg roll wrapper with one corner facing you. Spoon about 2 tablespoons of the beef mixture onto the center of the wrapper.
6. Roll the wrapper tightly around the filling, folding in the sides as you go. Repeat with the remaining wrappers and filling.
7. In a large, deep saucepan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F.
8. Fry the egg rolls in batches, cooking until golden brown and crispy, approximately 3 to 4 minutes per batch. Remove from oil with a slotted spoon and drain on a paper towel-lined plate.
9. Serve the Philly cheesesteak egg rolls hot with your favorite dipping sauce.