Directions:
Cook the Beef:
Heat the olive oil in a large skillet over medium-high heat.
Add the thinly sliced beef and cook until browned, about 5-7 minutes.
Remove the beef from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the sliced onions and bell peppers.
Cook until softened, about 5 minutes.
Season with salt and pepper.
Combine Beef and Vegetables:
Return the beef to the skillet and mix with the onions and peppers.
Remove from heat and let the mixture cool slightly.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
Place 2-3 tablespoons of the beef mixture in the center of the wrapper.
Sprinkle with shredded provolone cheese.
Fold the bottom corner over the filling, then fold in the sides and roll up tightly.
Seal the edges with a bit of water.
Fry the Egg Rolls:
Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
Fry the egg rolls in batches for 3-4 minutes until golden brown and crispy.
Drain on paper towels.
Serve:
Serve hot with your favorite dipping sauce.
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