Justin Rowland's Philly Cheesesteak Egg Rolls

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 white onion
• 12.5 ounces shaved ribeye meat
• garlic powder
• salt and freshly ground black pepper , to taste
• 1 package egg roll wrappers , 14 ounce
• 4 slices white American cheese , cut in half
• 2 large eggs , beaten
• 2 cups oil

Instructions

1. 1

   Preheat a large skillet over medium heat. Add olive oil and onions and let cook for 4 to 6 minutes, stirring every 2 minutes.

2. 2

   Once onions are a little crisp, add shaved ribeye meat. Stir in garlic and season with salt and pepper. Continue to cook until steak is fully cooked, about 10 minutes.

3. 3

   Transfer meat mixture to a large mixing bowl.

4. 4

   Place an egg roll wrapper on a clear work surface like a diamond and add a slice of cheese. Wet corners with the eggs.

5. 5

   Fold bottom corner over the filling, fold 2 sides inwards, and roll up tightly.

6. 6

   Heat oil in a large Dutch oven to 350 degrees F (180 degrees C). Check temperature with a deep fry thermometer.

7. 7

   Working in batches, add 2 to 3 egg rolls at a time to the hot oil, making sure to not overcrowd the pot. Fry until golden brown, 2 to 5 minutes per side. Transfer to a paper towel lined plate to drain.

8. 8

   Meanwhile, stir together ketchup and mayonnaise in a bowl for the dipping sauce.

9. 9

   Slice egg rolls diagonally on a cutting board and serve with the dipping sauce.