Philly Cheesesteak Egg Rolls

🥢 Philly Cheesesteak Egg Rolls
Ingredients:
1 lb (450g) ribeye steak (or thinly sliced beef)
1 tbsp olive oil
1 small onion, finely sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
Salt & pepper (to taste)
6–8 slices provolone cheese (or mozzarella)
12–15 egg roll wrappers
Oil (for frying)
Instructions:

1. Cook the filling
   Heat oil in a pan over medium-high heat.
   Add sliced beef, season with salt and pepper, and cook until browned. Remove and set aside.
2. Sauté veggies
   In the same pan, cook onion and bell pepper until soft (about 5 minutes).
   Add garlic and cook 1 more minute.
3. Combine
   Return beef to the pan and mix everything together.
   Remove from heat and let cool slightly.
4. Assemble egg rolls
   Lay an egg roll wrapper on a flat surface (diamond shape).
   Add a spoonful of beef mixture and a piece of cheese in the center.
   Fold bottom corner over filling, fold in sides, then roll tightly.
   Seal the edge with a little water.
5. Fry
   Heat oil to 175°C (350°F).
   Fry egg rolls for 3–4 minutes until golden and crispy.
   Drain on paper towels.