Mini Egg Rolls Philly Cheesesteak


°1 1/2 tablespoons butter
°1 chopped green pepper
°1/2 cup chopped onion
°1 pound boneless rib eye sliced ​​or coarsely chopped
°salt and pepper to taste
°6 slices of provolone
°12 spring roll wrappers
°frying oil
°ranch for optional dip

 Melting half butter in  skillet on medium-high heat. Add peppers and onion and cook 3-4 minutes or until softened.
Removing vegetables from skillet also covering to keep warm.
Melt the other half of the butter and add the sirloin to the pan. Season with salt also pepper .
Cooking steak about 3-4 min .
Return the peppers and onions to the pan with the steak.
Spread a sheet of egg roll and place 1/2 slice of cheese in the center.
Spoon about 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal edges of wrappers as you go.
Pour 2 to 3 inches of oil into a deep pan. Heat the oil to 350 degrees.
Fry 3 to 4 spring rolls at a time, turning occasionally, until golden brown, about 3 to 5 minutes.
Drain on paper towels, then serve with the sauce of your choice.

Enjoy !