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
In a large skillet, heat a little bit of oil over medium-high heat.
Add the onion and green pepper to the skillet and cook until softened, about 5 minutes.
Add the beef to the skillet and season with salt and pepper. Cook until browned, about 5 minutes.
Reduce the heat to low and add the provolone cheese to the skillet. Stir until the cheese is melted.
Remove the mixture from heat and let it cool to room temperature.
Place an egg roll wrapper on a work surface with one corner facing you.
Spoon about 2 tablespoons of the beef mixture onto the center of the wrapper.
Roll the wrapper tightly around the filling, tucking in the sides as you go. Repeat with the remaining wrappers and filling.
In a large, deep saucepan, heat about 2 inches of oil over medium-high heat until it reaches 350°F.
Working in batches, add the egg rolls to the hot oil and fry until golden brown and crispy, about 3 to 4 minutes.
Remove the egg rolls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain.
Serve the Philly cheesesteak egg rolls hot with your favorite dipping sauce.