Preparation of Filling:

In a large skillet, heat the olive oil or butter over medium heat.

Add the sliced onions and bell peppers. Sauté until they are soft and translucent.

Add the thinly sliced beef steak to the skillet. Cook until the beef is browned and cooked through. Season with salt and pepper.

Once cooked, remove from heat and let it cool slightly. Mix in the shredded provolone cheese (or cheese whiz).

Wrapping the Egg Rolls:

Lay an egg roll wrapper on a clean surface with one corner pointing towards you.

Place about 2-3 tablespoons of the beef mixture in the center of the wrapper.

Fold the bottom corner over the filling, then fold in the two side corners.

Roll the wrapper away from you, sealing the final corner with a bit of the beaten egg.

Frying:

Heat the oil in a deep frying pan or pot to 350°F (175°C). Ensure there’s enough oil to submerge the egg rolls.

Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan.

Fry until golden brown, which usually takes about 3-5 minutes.

Remove the egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serving:

Serve the Philly Cheesesteak Egg Rolls hot with your choice of dipping sauce, like marinara, cheese sauce, or even a horseradish sauce.