- Prepare the Marinade: In a large mixing bowl, combine all the marinade ingredients: baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary, and Worcestershire sauce. Stir well to ensure everything is mixed together.
- Marinate the Steak: Add the thinly sliced and chopped ribeye steak to the marinade. Toss the meat until it is fully coated. Cover the bowl and let the steak marinate in the refrigerator for at least 1 hour. This step will tenderize the meat and infuse it with flavor.
Sauté Your Steak & Vegetables
- Cook the Steak: In a sauté pan, heat 1 teaspoon of olive oil over high heat. Add the marinated steak and cook thoroughly, being careful not to overcook it. The steak should be done in about 3-5 minutes. Once cooked, remove the steak from the pan and set it aside.
- Sauté the Vegetables: In the same pan, add the chopped yellow onion, mushrooms, and green bell pepper. Sauté the vegetables over high heat for about 3-4 minutes, or until they start to darken and soften. This step will enhance their flavors.
- Combine the Ingredients: Once the vegetables are cooked, remove them from the pan and add them to a mixing bowl along with the cooked steak. Mix everything together to combine the flavors.
Assemble the Egg Rolls
- Prepare the Egg Roll Wrappers: Lay an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape). Spoon about 2 tablespoons of the steak and vegetable mixture onto the center of the wrapper. Add a small amount of the shredded Provolone and Mozzarella blend, and if using, a small dollop of cream cheese.
- Roll the Egg Rolls: Fold the bottom corner of the wrapper over the filling, then fold in the two side corners. Brush the top corner with a little bit of egg wash to help seal the egg roll, and then roll it up tightly. Repeat with the remaining wrappers and filling.
See also Quick and Easy Scalloped Potatoes with Ground Beef and Bacon
Fry the Egg Rolls
- Heat the Oil: In a large frying pan or deep fryer, heat the neutral frying oil to 350°F (175°C).
- Fry the Egg Rolls: Once the oil is hot, carefully place a few egg rolls into the oil, being sure not to overcrowd the pan. Fry the egg rolls for about 3-5 minutes, or until they are golden brown and crispy.
- Drain the Egg Rolls: Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
