Steak with peppers, onions, and cheesy provolone wrapped in a crispy egg roll. Dipped in a ketchup mayo sauce, this irresistibly delicious appetizer is also freezer friendly.
In a large skillet on medium high heat, add 1 tbsp. of oil and sauté peppers and onions for 5 minutes.
Add in shaved steak and cook until browned, breaking up the meat as it cooks.
Toss in garlic powder, onion powder, paprika, chili powder, salt, and pepper. Mix until well combined and the steak is cooked.
Let the cheesesteak mixture cool for 15 minutes. Meanwhile, make the sauce by combining mayo, ketchup and hot sauce in a bowl.
Take one piece of egg roll wrapper and place it in a triangle shape. Place a slice of provolone cheese, folded in half, and 3 tbsp. of filling towards the bottom third of the wrapper.
Fold the bottom corner over the filling and roll until you reach the center.
Fold the left and right corners towards the center and roll tightly.
Brush the last corner with water to seal the egg roll and place it on a wire rack seam side down. Repeat with remaining egg rolls.
Heat 2 inches of oil in a large skillet to 375˚F. Fry the egg rolls in two batches, turning occasionally, for 2-3 minutes on each side or until golden brown.
Transfer fried egg rolls onto a wire rack and serve with the ketchup mayo sauce!