1 ½ tablespoons butter
1 green bell pepper, chopped
1/2 cup onion, chopped
1 pound boneless rib eye steak, sliced
Salt and pepper to taste
6 slices provolone cheese
12 egg roll wrappers
Oil for frying
Ranch for dipping (optional)
In a large pan, melt half of the butter over medium high heat and add the peppers and onion. Allow to cook for about 3-4 minutes or until softened.
Remove the vegetables from the pan, cover to keep warm. Melt the other half of the butter and add the rib eye to the pan. Then add salt and pepper to taste.
Allow the steak to cook for 3-4 minutes or until browned. Place the peppers and onions back into the pan with the steak.
Lay out an egg roll wrapper and place half of a cheese slice in the center. Put about 2-3 tablespoons of steak filling onto each egg roll wrapper and fold accordingly, then use water to seal the edges.
Heat the oil to 350°F, pour 2-3 inches of oil into a deep pan and fry about 3-4 egg rolls at a time, seldom turning for about 3-5 minutes or until they are all brown.
Allow to drain on paper towels. You can serve with dipping sauce of your choice.