Philly Cheesesteak Egg Rolls

Okay...I'm sure by now y'all get that my husband officially turned me into a Philly cheesesteak lover. {See: Quesadillas, Stuffed Peppers, Omelets} Before marrying him, I wouldn't get near this stuff with a 10-ft pole. After making some things with egg rolls, I really enjoy doing this method and trying out new combinations of fillings. I assumed this would be the same ole, same ole, but something about frying things just makes them taste extraordinary!

I found the original recipe on Mandy's Recipe Box, but I try to avoid Walmart (she used a frozen cheesesteak product) and so, I combined my go-to cheesesteak method with the egg roll part and came up with my own version.

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What you need:

• 1 yellow onion, sliced into rings
• 1 large green bell pepper, sliced into thin strips
• 1 tbsp. olive oil
• 1 to 2 cloves garlic, minced
• 2 tbsp. A1 sauce
• 2 tsp. worcestershire sauce
• 1 tsp. oregano
• Salt and pepper, to taste
• 1 pkg. deli sliced roast beef, sliced into thin strips
• Provolone cheese, sliced into strips
• Egg roll wrappers
• Vegetable oil, for frying

Directions:

1. Heat olive oil in a skillet over medium-high heat. Add onion and pepper into skillet. Saute for 5-7 minutes. Add garlic, A1, worcestershire, oregano, salt and pepper. Saute for 1 more minute. 
2. Turn off heat. Cool slightly.
3. Add about 1 inch of oil to a large skillet and heat to about 350*. 
4. I use the water test and flick a little water in it. It should pop slightly when it's ready.
5. Place your egg roll wrapper in a diamond shape. Place a piece of cheese, some meat, and some of the onion/pepper mixture. Wet the edges with water and fold the bottom corner to the middle. 
6. Then bring the sides in and roll up to the top tightly.
7. Fry on each side until golden brown and then place on a paper towel-lined plate to drain.
8. Makes about 12 egg rolls.

Recipe adapted from Mandy's Recipe Box