Philly Cheesesteak Egg Rolls:

Ingredients: one pound of ribeye steak (or any other kind of steak you want), cut very thinly
1 green bell pepper, cut into small pieces
a single tiny onion, chopped
One cup of chopped mushrooms (this is optional).
You may choose to use either six pieces of provolone cheese or one cup of shredded cheese.
(12 wrappers for egg rolls)
Olive oil, one tablespoon equal
To taste, season with salt and pepper
(for the egg wash) one egg
Olive oil for frying

Details to follow:
To prepare the filling:
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In a large pan, bring one tablespoon of olive oil to a steady temperature over medium heat.
Add the onion and bell pepper that have been diced. To soften, sauté for around three to four minutes.
If you are using mushrooms, add them to the pan and continue to cook them until they lose their moisture and become more pliable.
A mixture of salt and pepper should be applied to the steak slices before they are added to the pan. Cook for around three to four minutes, or until the food is browned and completely done.
After removing the skillet from the heat, let the mixture to cool down a little bit.
Bring together the egg rolls by:

A clean surface should be used to lay out an egg roll wrapper with one corner facing toward you in the form of a diamond.
Take a tablespoon of the steak mixture that has been cooked and place it in the middle of the wrapper.
A piece of provolone cheese or a tiny bit of it should be placed on top.
You should begin by folding the bottom corner over the filling, then fold in the sides, and then roll up the wrapper in a tight manner.
A little amount of the egg wash should be brushed over the upper corner of the egg roll in order to seal it. Wrappers and filling should be repeated with the remaining wrappers.
Egg Rolls should be fried:

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