Salt, to taste
For Assembly & Frying:
1 package Egg Roll Wrappers (about 12-14 count)
1 small bowl of water (for sealing)
Vegetable or Peanut Oil, for frying (about 1-2 inches deep)
For Serving (The Essential Dips):
Cheese Whiz Sauce: Melt ½ cup Cheese Whiz with 2 tbsp milk.
Garlic Aioli: Mix ½ cup mayo with 2 minced garlic cloves and a squeeze of lemon.
Marinara Sauce, for dipping.
Step-by-Step: Crafting Your Crispy Masterpieces
Phase 1: Make the Legendary Filling
Slice & Sear: Pat your thinly sliced steak very dry. Heat 1 tbsp oil in a large skillet or wok over high heat. Add steak in a single layer, season with salt, and sear without moving for 1-2 minutes until browned. Toss and cook just until no pink remains. Remove to a bowl.
Caramelize the Veggies: In the same skillet, add remaining oil. Add onions, peppers, and mushrooms (if using). Cook over medium-high heat, stirring occasionally, until deeply caramelized and soft, about 10-12 minutes.
Combine & Season: Return steak and any juices to the skillet with the veggies. Add Worcestershire, soy sauce, garlic powder, and black pepper. Toss everything together and cook for 1 more minute. Taste and adjust salt.
Cool Completely: Transfer the mixture to a bowl and let it cool to room temperature. This is crucial—a hot filling will steam and make the wrapper soggy. Once cool, fold in the torn provolone cheese.
Phase 2: The Art of the Roll
Set Up Your Station: Lay one egg roll wrapper on a clean surface in a diamond orientation (point facing you). Keep the rest under a damp towel.
Fill: Place about 3 tablespoons of the cooled filling just below the center of the wrapper.
Fold & Roll: Fold the bottom point tightly over the filling. Fold in the left and right points. Brush the top point with water, then roll up tightly to seal, pressing firmly. Ensure it’s sealed well to prevent oil seepage.
