8 egg roll wrappers are required.
8 provolone cheese slices
1 pound beef strips, chopped into small cubes
1 chopped green pepper
1 diced onion
1 tablespoon olive oil
1 large beaten egg
Montreal steak seasoning by McCormick
Fryable vegetable oil
In a skillet over medium high heat, heat the olive oil.
Add the steak, onion, and peppers to the skillet and heat until the beef is done and the vegetables are tender.
To taste, add the steak seasoning and remove any extra fat. Allow the beef mixture to cool for a few minutes.
Brush all of the outside edges of the egg roll wrappers with the beaten egg.
Fill each wrapper with a layer of the meat mixture, avoiding the edges.
Fold a slice of cheese in half and place it on top of the filling in each wrapper.
Fold in the edges of each egg roll wrapper, then fold up the bottom and roll the wrapper over the filling, closing it with a pocket formed by folding down the top edge.
In a high-sided skillet or wok, heat several inches of vegetable oil over medium-high heat.
Fry the egg rolls on all sides until golden brown and crispy. Before serving, drain on a paper towel-lined plate.