Crispy egg rolls stuffed with tender steak, sautéed onions and peppers, and melted cheese—a delicious handheld twist on a Philly cheesesteak.

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Heat 1 Tbsp oil in a skillet over medium‑high. Add onions and peppers; cook until softened, about 4 minutes. Remove and set aside.
Add remaining oil to the pan and sear steak slices until just browned, about 2–3 minutes. Season with Worcestershire, garlic powder, onion powder, salt, and pepper.
Return onions and peppers to the pan and toss with the steak. Let the mixture cool slightly.
Lay an egg roll wrapper on a clean surface. Place about ⅛ of the filling in the center, then top with a sprinkle of cheese.
Fold bottom corner up over filling, fold in sides, then roll tightly sealing edge with a dab of water. Repeat with remaining wrappers.
To fry: heat 2 inches of oil to 350 °F (175 °C) and fry egg rolls in batches until golden brown, 3–4 minutes per side. Drain on paper towels. To bake: place on a parchment‑lined baking sheet, spray lightly with oil, and bake at 425 °F (220 °C) for 15–18 minutes, turning halfway until crispy and golden.
Let rest 2 minutes before serving. Serve with ketchup, cheese sauce, or horseradish mayo.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven to crisp up.

Use thinly sliced steak or leftover roast for convenience.
For more authenticity, include thinly sliced mushrooms.
To make small appetizer rolls, cut wrappers in half and reduce filling accordingly.
Ensure filling is cool before wrapping to prevent soggy egg rolls.
Freeze uncooked rolls on a tray until firm, then transfer to a bag and fry or bake directly from frozen (add a few minutes to cooking time).