📖 Instructions

1. First things first, let's get that steak cooking! Slice your steak (about 1 pound) thin, against the grain. If you’re feelin' fancy, you can pound it slightly with a meat mallet. Heat up a tablespoon of olive oil in a large skillet over medium-high heat, then add the steak. Season generously with salt and pepper and cook until nicely browned and cooked through, about 5 minutes per side. Once it's all cooked, slice it into thin strips. Set it aside to cool slightly.
2. While the steak’s resting, let's prep the onions and peppers. Slice one large onion and one green bell pepper into thin strips. In the same skillet you used for the steak (no need to wash it, all that flavor is amazing!), sauté the onions and peppers until softened a bit—that's about 5-7 minutes over medium heat. Season lightly with salt and pepper.
3. Now for the cheesy goodness! In a mixing bowl, combine the cooked steak, sautéed onions and peppers, 1 cup of shredded provolone cheese, 1/2 cup of shredded mozzarella cheese, and 1/4 cup of chopped parsley. You want everything blended well together.
4. Grab your egg roll wrappers! Lay one wrapper on a flat surface, diamond-shaped point facing you. Place a heaping spoonful of the Philly Cheesesteak filling in the center of the wrapper.
5. Fold the bottom corner of the wrapper over the filling, then fold in the side corners, and roll it up like a burrito. Crimp the edges to seal it in place.
6. There are tons of different techniques for this, so feel free to experiment and find what works for you!
7. Once you’ve filled all your wrappers, heat up about 2-3 inches of oil in your large pot, or get that air fryer preheated to 375°F. Fry (or air fry) the egg rolls until they’re golden and crispy! This usually takes about 3-5 minutes per batch, but watch them closely to avoid burning them. This step totally depends on your cooking equipment!
8. Once they're golden brown and looking amazing, remove them from the oil or air fryer. Place them on a plate lined with paper towels to drain excess oil and prevent them from getting soggy.
9. Serve them immediately with your favorite dipping sauce—a little sriracha mayo is killer!