Heat 1 tablespoon oil in a large skillet over medium heat.
Add the sliced onion and bell pepper. Cook for 6–8 minutes until softened and lightly caramelized.
Add the thinly sliced beef. Season with salt, pepper, and garlic powder.
Cook for 3–5 minutes until the beef is fully cooked and nicely browned.
Remove from heat and stir in the shredded provolone cheese until melted and combined.
Let the mixture cool for 10 minutes.
2. Assemble the Egg Rolls
Place one egg roll wrapper on a clean surface in a diamond shape.
Spoon 2–3 tablespoons of filling into the center.
Fold the bottom corner over the filling, then fold in the two side corners.
Roll tightly toward the top corner.
Brush the top corner with beaten egg to seal.
Repeat with remaining wrappers and filling.
3. Fry Until Crispy
Heat 2 inches of oil in a deep skillet or pot to 350°F (175°C).
Carefully fry 3–4 egg rolls at a time, turning occasionally.
Cook for 3–4 minutes until golden brown and crispy.
Transfer to paper towels to drain excess oil.
4. Serve Hot
Serve immediately while hot and crispy with your favorite dipping sauces.
Air Fryer Option
Brush or spray the rolls lightly with oil.
Cook in an air fryer at 390°F (200°C) for 8–10 minutes, turning halfway through, until golden and crisp.
Tips for Best Results
Freeze steak for 10 minutes before slicing for easier thin cuts.
Do not overfill wrappers or they may burst.
Let filling cool before rolling.
Use provolone, mozzarella, American cheese, or Cheez Whiz.
Keep cooked rolls warm in a low oven if making batches.
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