Ingredients
For the Filling:
1 pound thinly sliced steak (such as ribeye or sirloin)
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced
2 cups shredded provolone or American cheese
Salt and pepper, to taste
Vegetable oil, for frying
12 egg roll wrapper
For the Marinade:
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Instructions
Marinate the Steak:
In a bowl, mix together the olive oil, soy sauce, Worcestershire sauce, garlic powder, and onion powder to create the marinade.
Place the thinly sliced steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s well-coated. Let it marinate for at least 30 minutes to an hour in the refrigerator.
Cook the Steak:
Heat a skillet or frying pan over medium-high heat. Once hot, add the marinated steak and cook until it’s browned and cooked to your desired level of doneness. Remove the steak from the skillet and set it aside.
Cook the Veggies:
In the same skillet, add a bit of oil if needed, and sauté the thinly sliced onion and green bell pepper until they’re softened and slightly caramelized. Season with salt and pepper. Remove from heat.
Assemble the Egg Rolls:
Lay out an egg roll wrapper in a diamond shape with one corner pointing towards you. Place a small amount of the cooked steak in the center of the wrapper, followed by some sautéed onions and bell peppers. Sprinkle shredded cheese on top.
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