Ingredients:

  • 1 lb shaved ribeye steak
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp Worcestershire sauce
  • 6 slices provolone cheese, halved
  • 1/2 cup shredded white American cheese
  • 12 egg roll wrappers
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp high-heat avocado oil spray

Instructions:

  1. Heat a large skillet over medium-high heat. Add diced onions and green peppers, sautéing until edges are charred and soft, approximately 5 minutes.
  2. Increase heat to high and add the shaved ribeye steak. Sear quickly, breaking the meat apart with a spatula until no pink remains. Stir in minced garlic, salt, pepper, and Worcestershire sauce. Drain any excess rendered fat.
  3. Transfer the mixture to a bowl and stir in the shredded American cheese until slightly melted. Place the filling in the refrigerator to chill for 20 minutes to prevent wrapper blowouts.
  4. Whisk the egg and water in a small bowl to create an egg wash. Lay an egg roll wrapper in a diamond shape, place half a slice of provolone in the center, and top with 3 tablespoons of steak filling.
  5. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the top corner with the egg wash. Repeat for all 12 wrappers.
  6. Lightly coat the egg rolls with avocado oil spray. Place in an air fryer basket at 400°F (200°C) for 8-10 minutes, flipping halfway through, until the exterior is mahogany brown and bubbly.