Ingredients

2 lbs Rib eye steak, cooked, chopped into small pieces
2 Tbsp Worcestershire sauce
1 tsp garlic salt
1 tsp pepper
1/4 cup butter, divided
2 green bell peppers, chopped
1 medium onion, chopped
10 pieces provolone cheese, diced
1-2 cups vegetable oil
16 egg roll wrappers

Instructions

-Add seasoning to rib eye steaks, place into a large sealable baggie, add Worcestershire sauce and marinate for 30+ minutes.
-In a large cast iron skillet, heat 2 tablespoons of butter over medium/high heat until melted.
-Remove steaks from baggie and place into hot skillet.
-Cook for 4 minutes on each side.
-Remove from pan and place on a baking sheet that has been lined with foil and bake at 400° for 15 minutes, turning 1/2 way through.
-Heat additional butter in skillet until melted and saute bell pepper and onions until onions are translucent and bell peppers have softened. Remove from heat.
-Cut steaks into small pieces and add back to skillet with peppers and onions. Stir.
-Add diced provolone cheese into skillet, stir.
Making The Egg Rolls:
-Take one egg roll wrapper at a time, moisten around all edges with water, add a couple heaping tablespoons of mixture into center of wrapper (wrapper is diagonal).
-Start out by folding both outer edges inward over mixture, next fold the bottom edge up over the mixture, and finally, roll to seal.
-Continue until all meat mixture has been used.
-Heat oil in a large frying pan over medium/high heat to 350 degrees.
-Carefully add a few egg rolls at a time into hot oil and fry until golden brown on all sides.
-Carefully remove from pan and place on a plate lined with paper towels. Continue frying until all egg rolls have been cooked.
-Enjoy with your favorite sauce.