Step 1: Prepare the Steak

For the best texture, use a thinly sliced cut of beef such as ribeye.

If your steak is difficult to slice thinly, place it in the freezer for approximately 20–30 minutes before slicing.

Cut the beef into very thin strips.

You want pieces that are small enough to fit comfortably inside the egg roll wrappers.

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Step 2: Cook the Vegetables

Heat the olive oil and butter in a large skillet over medium-high heat.

Add the sliced onion and bell peppers.

Cook for approximately 5–7 minutes, stirring occasionally.

The vegetables should become tender and lightly caramelized.

Add the minced garlic and cook for another 30–60 seconds.

Don’t burn the garlic.

Transfer the vegetables to a plate and set aside.

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Step 3: Cook the Steak

Increase the heat to medium-high.

Add the sliced steak to the same skillet.

Season with salt, black pepper, and garlic powder.

Cook for approximately 3–5 minutes, stirring frequently, until the beef is browned and cooked through.

Add the Worcestershire sauce and stir.

Return the cooked onions and peppers to the skillet.

Mix everything together.

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🧀 Step 4: Add the Cheese

Turn off the heat.

Tear the provolone slices into smaller pieces and add them to the hot beef mixture.

Stir gently until the cheese begins to melt.

The filling should be cheesy and well combined.

If the mixture seems too wet, allow it to cool slightly before filling the wrappers.

Important: Let the filling cool for several minutes before assembling the egg rolls. A very hot filling can make the wrappers difficult to work with.

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🥟 Step 5: Prepare the Egg Roll Wrappers

Place one egg roll wrapper on a clean surface with one corner pointing toward you.

Keep the remaining wrappers covered with a damp kitchen towel so they don’t dry out.

Place approximately 2–3 tablespoons of filling near the lower center of the wrapper.

Don’t overfill.

Overfilled egg rolls are more likely to burst while cooking.

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Step 6: Roll the Egg Rolls

Fold the bottom corner over the filling.

Fold the left and right corners toward the center.

Then roll the egg roll upward tightly.

Mix the flour and water together to create a simple sealing paste.

Brush the final corner with the paste.

Press gently to seal.

Repeat with the remaining wrappers and filling.

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Step 7: Heat the Oil

Pour enough vegetable oil into a deep skillet or Dutch oven to create a depth of approximately 2 inches.

Heat the oil to 350°F (175°C).

Use a thermometer if possible because maintaining the correct temperature helps create crispy egg rolls without making them greasy.

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Step 8: Fry Until Golden

Carefully place a few egg rolls into the hot oil.

Do not overcrowd the pan.

Fry for approximately 3–4 minutes, turning occasionally, until the wrappers are deeply golden and crispy.

Remove them with a slotted spoon or spider strainer.

Place them on a wire rack or paper towel-lined plate to drain.

Repeat with the remaining egg rolls.

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🥣 Step 9: Make a Quick Dipping Sauce

A creamy dipping sauce makes these egg rolls even better.

Creamy Cheesesteak Sauce

Combine:

• ½ cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon ketchup
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 teaspoon Worcestershire sauce

Mix until smooth.

 

For a spicy version, add a little hot sauce or crushed red pepper.