Ingredients:

1 lb thinly sliced beef ribeye or sirloin
1 tablespoon olive oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup shredded provolone cheese
1 package egg roll wrappers
Vegetable oil for frying
Salt and pepper to taste

Directions:

In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef and cook until browned, about 5-7 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced onions and bell peppers. Cook until softened, about 5 minutes. Season with salt and pepper.
Return the beef to the skillet and mix with the onions and peppers. Remove from heat and let the mixture cool slightly.
Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place 2-3 tablespoons of the beef mixture in the center of the wrapper, then sprinkle with shredded provolone cheese.
Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edges with a bit of water.
Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C). Fry the egg rolls in batches for 3-4 minutes until golden brown and crispy.
Drain on paper towels and serve hot with your favorite dipping sauce.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 290 kcal | Servings: 12 egg rolls