Philly Cheesesteak Egg Rolls

Step 1: Brown the Beef
Start by browning the beef in the skillet. Aim for minimal breakage of the meat to achieve a nice brown sear. After searing, stir in salt, pepper, and Worcestershire sauce gently, then remove from the pan.

Step 2: Sauté Vegetables
In the same pan, melt the butter and add chopped onions and green bell pepper. Cook until browned and caramelized. Then, add the meat back into the pan and combine. Remove from heat and allow to cool slightly.

Step 3: Prepare the Wrappers
While the mixture cools, lay out the egg roll wrappers on a flat surface. Place half a slice of American cheese on each wrapper, followed by about three tablespoons of the meat mixture.

Step 4: Wrap
Starting from the bottom left, pull the corner over the meat, then fold the two sides in. Wet the edges with water to help seal and roll tightly.

Step 5: Fry
Heat canola oil in a pan (about an inch deep) to 350°F (175°C). Fry 3-4 egg rolls at a time until golden brown, then remove and drain on a cooling rack or paper bags.

Storage Options:

Refrigerator: Keep in an airtight container for up to 3 days. Reheat in an oven or toaster oven to maintain crispiness.
Freezer: Freeze before frying for up to 1 month. Fry from frozen, adjusting cooking time as necessary.
Tips:

Even Cooking: Ensure each egg roll is sealed well to prevent bursting and uneven frying.
Cheese Varieties: Experiment with different types of cheese like provolone or cheddar for varied flavors.
Serving Suggestion: Serve with a side of spicy ketchup or sriracha mayo for dipping