Start by slicing the steak thinly. If you're doing this at home, partially freeze the meat for about an hour to make slicing easier. A sharp knife is your best friend here. If you're short on time, pre-sliced ribeye is a great alternative.

Dice the onions finely, then heat your skillet over medium-high heat. Add oil, then sauté the steak and onions together in an even layer. Cook without stirring for a few minutes to get a nice sear. After that, stir everything together until the steak is browned and the onions soften.

If you’re a fan of bold flavors, this Philly Cheesesteak Soup is another creamy and hearty way to enjoy the classic cheesesteak ingredients.

Now comes the fun part. Add torn provolone (or your cheese of choice) along with Parmesan, salt, and pepper. Stir everything until the cheese melts and coats the meat, creating a gooey and flavorful filling. Remove the skillet from heat and allow the mixture to cool for 15 minutes.

Lay out one egg roll wrapper at a time. Position it so a corner faces you, like a diamond. Place about 1/4 cup of filling in the center of the wrapper and shape it into a small log. Wet the edges of the wrapper with water using your fingertips.

Fold the bottom corner up over the filling, then fold in the sides tightly. Roll the wrapper tightly, sealing the top corner with more water. Repeat with the remaining wrappers and filling.

Heat oil in a deep Dutch oven or heavy-bottomed pot to 350°F. Fry the egg rolls in batches (typically 4 at a time) to avoid overcrowding. Place them seam-side down into the hot oil and fry for about 4-8 minutes, turning halfway through for even browning.

Once they’re golden brown and crispy, remove the egg rolls with tongs and place them on a plate lined with paper towels to absorb excess oil. They’re now ready for serving!