Ingredients:

12-14 egg roll wrappers
1 egg, whisked with 1 tablespoon water
1 quart canola or vegetable oil (for frying)
Steak Marinade:
1 pound top sirloin or flank steak, thinly sliced across the grain
1/3 cup zesty Italian Dressing
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4-1/2 teaspoon red pepper flakes

Filling:
8 oz mushrooms, sliced (optional)
1 small onion, sliced
1 green pepper, sliced
1-2 jalapenos, deveined, seeded, and sliced
2 cups shredded provolone cheese
1 cup freshly shredded sharp cheddar

Directions:

Whisk the marinade ingredients together in a glass bowl or freezer bag. Add steak, turn to coat. Marinate at room temperature for 30 minutes or up to overnight in the refrigerator.

Heat 1 tablespoon vegetable oil over medium-high heat in a large skillet until smoking. Pat excess marinade off steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes. Transfer meat to a fine hole strainer/sieve to remove any excess liquid by pressing down on the meat.

Optional: Heat 1 tablespoon olive oil over medium-high heat in the now empty skillet. Add mushrooms and sauté for 3-5 minutes or until golden. Remove to a paper towel-lined plate.

To the now empty skillet, heat one tablespoon olive oil over medium-high heat. Add peppers, onions, and jalapenos; cook 6-8 minutes or until softened.
Add bell peppers, onions, jalapenos, mushrooms (if using), and steak to a food processor and pulse a few times until roughly chopped. Alternatively, you can chop by hand.

Position an egg roll wrapper with one point towards you. Line the center with 3 tablespoons cheese and top with ¼ cup steak mixture. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Seal edges with egg wash.

To fry (recommended for extra crispiness): Heat oil in a stock pot or deep-fat fryer to 350°F degrees or medium-high heat. Fry egg rolls, in batches, 3- 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
To bake: Lightly spray a baking rack and place it onto a baking sheet. Line egg rolls on baking rack and lightly spray with cooking spray. Bake for 10-15 minutes or until golden at 425°F degrees.

Prep Time: 45 minutes | Cooking Time: 15 minutes | Total Time: 1 hour
Kcal: 320 kcal per egg roll | Servings: 12-14 egg rolls