1. Create the Savory Filling
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Heat olive oil in a large skillet over medium-high heat. Add the steak strips, season generously with Montreal seasoning, and cook until beautifully browned and cooked through. Transfer the steak to a plate.
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In the same skillet, add the diced onion and pepper. Sauté until they’re soft, fragrant, and have a touch of caramelization.
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Return the cooked steak to the skillet, give everything a good stir to combine, and then remove the filling from the heat.
2. Assemble the Egg Rolls
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Lay an egg roll wrapper on your work surface with one corner pointing toward you (a diamond shape).
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Place a slice of provolone cheese in the center. Top with a generous 2-3 tablespoons of the steak and veggie mixture.
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Fold the bottom corner up and over the filling. Fold the left and right corners inward toward the center.
3. Fry to Golden Crispiness
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Pour about 1-2 inches of vegetable oil into a heavy-duty pot or deep skillet and heat to 350°F (175°C).
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Working in small batches to avoid crowding, carefully fry the egg rolls for 3-4 minutes, turning occasionally, until they are uniformly golden brown and crispy.
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Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.
4. Serve Immediately!
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Serve these beauties hot alongside your favorite dipping sauces. Ranch, spicy mayo, or a warm marinara are all fantastic choices.
