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PHILLY CHEESESTEAK EGG ROLLS yields 15 egg rolls
1 pound ribeye, sliced thin
1 tablespoon butter
1 red pepper, seeded and thinly sliced
1 medium onion, thinly sliced
3/4 cup WHOLE milk
1/2 cup shredded provolone cheese
1 ounce Velveeta cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
15 egg roll wrappers
oil for frying
Sweet chili sauce for dipping

• In a large skillet melt the butter.
• Cook steak slices 4-6 minutes over medium high heat until browned.
• Add pepper slices and onions stirring 3-4 minutes until tender.
• Reduce heat.
• Stir in milk and cheeses until melted.
• Remove from heat.
• Stir in garlic powder, Worcestershire sauce, salt and pepper. Cool.
• Place 2 tablespoons of filling in the center of an egg roll wrapper.
• Fold bottom corner up over filling.
• Fold sides over filling.
• Wet remaining edges with water.
• Roll tightly until edges are sealed.
• Repeat with remaining egg roll wrappers.
• Heat oil to 375°.
• Fry egg rolls until golden brown.
• Drain on paper toweling.
• Serve hot with chili sauce.