Philly Cheesesteak Egg Rolls

1 1/2 tablespoons butter
1 green bell pepper chopped
1/2 cup onion chopped
1 pound boneless rib eye steak sliced or coarsely chopped
salt and pepper to taste
6 slices provolone cheese
12 egg roll wrappers
oil for frying
ranch for dipping optional

1 – Melt half of the butter in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened.
2 – Remove the vegetables from the pan and cover to keep warm.
3 – Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
4 – Cook the steak for 3-4 minutes or until browned and just cooked through.
5 – Place the peppers and onions back into the pan with the steak.
6 – Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
7 – Spoon approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
8 – Pour 2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
9 – Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
Drain on paper towels, then serve with dipping sauce of your choice.

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