Ingredients:

  • 1 lb ribeye steak, shaved paper-thin
  • 1 tbsp Worcestershire sauce
  • 1 tsp Kosher salt
  • 1 tsp coarsely cracked black pepper
  • 1 tbsp vegetable oil for searing
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 cloves garlic, minced
  • 13 egg roll wrappers
  • 8 oz Cooper Sharp or American cheese, thinly sliced
  • 1 large egg
  • 1 tbsp water
  • 1 quart neutral oil for frying

Instructions:

  1. Heat a 12-inch cast iron skillet over high heat until slightly smoking. Add 1 tablespoon of vegetable oil and the shaved ribeye. Use a spatula to chop the meat while browning for 3-4 minutes. Season with Worcestershire sauce, salt, and pepper.
  2. Remove the beef from the skillet and drain thoroughly in a colander to remove excess moisture and fat.
  3. In the same skillet, sauté the diced onions and green peppers until the edges are charred and moisture has evaporated, approximately 5 minutes. Add minced garlic and cook for an additional 60 seconds.
  4. Whisk the egg and 1 tablespoon of water in a small bowl to create the egg wash glue.
  5. Lay an egg roll wrapper in a diamond shape. Place a slice of cheese in the center, followed by a portion of the beef and vegetable mixture. Brush the edges with egg wash, fold the bottom corner up, tuck in the sides, and roll tightly.
  6. Heat neutral oil in a heavy-bottomed pot to 350°F (175°C). Fry the rolls in batches for 3-4 minutes until deep mahogany brown and crispy.
  7. Transfer finished rolls to a wire cooling rack set over a baking sheet to allow air circulation and maintain crispness.