Garlic Parmesan Philly Cheesesteak Egg Rolls

1. Sauté the Vegetables:
Heat 1 tbsp vegetable oil in a skillet over medium heat. Add onion and bell pepper, sautéing until soft and translucent. Add mushrooms and cook until softened. Remove the vegetables and set aside.

2. Cook the Steak:
In the same skillet, add the sliced ribeye steak and season with Steakhouse Seasoning Rub and a sprinkle of salt and pepper. Cook until browned and cooked through. Return the sautéed vegetables to the skillet, mixing them with the steak. Sprinkle in Garlic Parmesan Seasoning and mix well.

3. Assemble the Egg Rolls:
Lay out an egg roll wrapper. Place 2 tablespoons of the steak mixture in the center, top with a sprinkle of shredded provolone cheese. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the edge with a dab of water. Repeat with remaining wrappers and filling.

4. Fry the Egg Rolls:
Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.

5. Serve:
Serve hot with your favorite dipping sauce.

Enjoy your Garlic Parmesan Philly Cheesesteak Egg Rolls, packed with bold, savory flavors and a deliciously crispy texture!