Philly Cheesesteak Egg Rolls

Ingredients

• 1 lb Beef Flank or Ribeye
• 2 Tbsp oil avocado or olive
• 3 cups onion, chopped
• 2 cups green bell pepper, chopped
• 1 Tbsp salt, adjust to taste
• 1 tsp ground black pepper, adjust to taste
• 8 slices provolone
• 16 egg roll wrappers
• oil for frying

Horseradish Sauce

• 1/2 cup sour cream
• 2 Tbsp prepared horseradish, drained
• 2 Tbsp mayo
• 1 tsp apple cider vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 Tbsp chives, finely chopped

Instructions

1. Slice the Beef into very thin strips and set it aside.
2. Dice the onion and bell pepper. Place a tablespoon of oil in a pan preheated to medium-low. Add in the diced veggies and sauté them just until they soften. Remove the veggies and set them aside.
3. Pour the remaining oil into the same pan and cook the Beef on medium-high heat until golden brown. Add the veggies back into the pan with the beef, season with salt and pepper. Remove the skillet from heat.
4. On a clean work surface, place a couple of egg roll wrappers down. Top each with 1/3 slice of provolone in the center, followed by a bit of the veggie and meat filling.
5. Wrap the egg rolls according to the package instructions.
6. Preheat a deep pan with oil to 350°F. Fry a few egg rolls at a time until they are golden brown on all sides. Remove the egg rolls from the oil and lay them on a stack of paper towels to drain the excess grease.

For Horseradish Sauce:

1. In a small mixing bowl, stir all the ingredients together. Serve right away or cover and refrigerate for about 2 weeks