Ingredients:
1 1/2 tablespoons butter
1 green bell pepper chopped
1/2 cup onion chopped
1 pound boneless rib eye steak sliced or coarsely chopped
salt and pepper to taste
6 slices provolone cheese
12 egg roll wrappers
oil for frying
ranch for dipping optional
Instructions:
-Melt half of the butter in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened.
-Remove the vegetables from the pan and cover to keep warm.
-Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
-Cook the steak for 3-4 minutes or until browned and just cooked through.
-Place the peppers and onions back into the pan with the steak.
-Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
-Spoon approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
-Pour 2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
-Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
-Drain on paper towels, then serve with dipping sauce of your choice.