Cheesy Philly Cheesesteak Egg Rolls

Ingredients:

For the Egg Rolls:

1 lb Ribeye Steak, thinly sliced

1 package Provolone & Mozzarella Blend, shredded

4 oz Philadelphia Cream Cheese (optional)

1 Yellow Onion, chopped

8 oz Mushrooms, chopped

1 Green Bell Pepper, chopped

1 package Egg Roll Wrappers

1 tablespoon Olive Oil

1 Egg (for egg wash)

Neutral Frying Oil

For the Philly Cheesesteak Marinade:

1/2 tablespoon Baking Soda

1 tablespoon Vinegar

1 teaspoon Sugar

1 teaspoon Garlic Salt

1 tablespoon Onion Powder

1 tablespoon Crushed Rosemary

2 tablespoons Worcestershire Sauce

Instructions:

Marinate the Steak:

In a large bowl, combine baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary, and Worcestershire sauce. Add thinly sliced ribeye steak and toss until fully coated. Cover and marinate in the refrigerator for at least 1 hour to tenderize the steak and infuse flavors.

Sauté the Steak & Vegetables:

Heat 1 tablespoon of olive oil in a large skillet over high heat. Cook the marinated steak for 3-5 minutes until browned but still juicy. Remove from the pan and set aside.

In the same pan, add chopped onion, mushrooms, and bell pepper. Sauté for 3-4 minutes until softened and caramelized. Mix the steak and veggies in a large bowl.

Fill & Wrap the Egg Rolls:

Place an egg roll wrapper on a flat surface in a diamond shape. Brush the edges with egg wash. Add a spoonful of the steak mixture, a sprinkle of shredded cheese, and a small dollop of cream cheese (optional) in the center.

Fold the bottom corner over the filling, fold in the sides, and roll tightly. Repeat with the remaining wrappers.

Deep-Fry the Egg Rolls:

Heat neutral frying oil in a deep pot to 350°F (175°C). Fry 2-3 egg rolls at a time for 3-4 minutes until golden and crispy, flipping halfway through. Drain on a wire rack or paper towels.