Philly Cheesesteak Egg Roll

Butter – 1 ½ tbsp.
Green bell pepper chopped – 1
Onion chopped – ½ cup
Boneless rib-eye steak sliced or chopped – 1 pound
Provolone cheese – 6 slices
Egg roll wrappers – 12
Oil for frying
Optional: Ranch for dipping


Take a large pan and put it on medium flame. Use half of the butter (half the quantity described in the ingredient list) and melt it. After the butter is melted, add green bell pepper and chopped onion. Cook these ingredients for three to four minutes or until softened.
Once veggies are cooked; take them out on a plate and cover them to retain their heat.
Now, use leftover butter and melt it. Add rib eye to the melted butter in the pan. Use salt and black pepper as a seasoning.
Now cook the rib eye steak for three to four minutes or until the colour turns brown and inside is cooked.
Now add the prepared veggies to the pan and mix with the steak.
Take egg roll wrappers and unfold them. Now put half slice of cheese in the centre of the egg roll wrapper.
Now, add two to three tbsp of steak filling on each egg roll wrapper and fold as per the package directions. Use water to bind the edges of the wrappers as you move to them.
Add oil to the deep frying pan and heat it.
Fry three to four egg rolls at one time and turn when needed. It takes three to five minutes for frying and, it turns brown.
Put fried rolls on paper towels to drain extra oil and then serve with favourite sauce.