Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, cook the steak strips until browned on all sides. Add the sliced green bell pepper and purple onion to the skillet and cook until the vegetables are tender, about 5-7 minutes. Stir in the powdered garlic and black pepper.
Lay out an egg roll wrapper and place a slice of provolone cheese in the center. Spoon a small amount of the steak and vegetable mixture on top of the cheese. Roll up the egg roll wrapper, tucking in the sides, and seal with a small amount of water.
Repeat the process with the remaining egg roll wrappers and steak mixture.
Brush each egg roll with melted butter and place them on a baking sheet lined with parchment paper.
Bake the egg rolls in the preheated oven for 15-20 minutes or until golden brown.
While the egg rolls are baking, make the horseradish mayo by mixing together the light mayo and horseradish in a small bowl.
Heat the canola oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Fry the baked egg rolls in the hot oil until crispy and golden brown, about 2-3 minutes per side. Drain on paper towels.
Serve the hot Philly Cheese Steak Egg Rolls with the horseradish mayo for dipping.
Enjoy your delicious and flavorful Philly Cheese Steak Egg Rolls!
