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Prepare the egg rolls as usual, including making the filling, and rolling the egg rolls with the cheese and filling. Preheat your air fryer to 370 degrees. Lightly spray or oil the air fryer basket. Place the egg rolls into the basket, ensuring they don't overlap. Mist the tops of the egg rolls with oil spray.

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Wrap the egg rolls according to the package instructions. Fry the Egg Rolls: Next, preheat a deep pot with oil to 350°F and fry a few egg rolls at a time until golden brown. Drain the Egg Rolls: Lastly, remove the egg rolls from the oil and rest them on a stack of paper towels to drain the excess grease for a few minutes.

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Set aside. ½ tsp Kosher salt, ½ tsp black pepper. Place an egg roll wrapper on a cutting board and moisten your fingers with water. Rub water along the edges of the wrapper. Place about 1 tbsp of the grated Provolone cheese down the middle of the wrapper, from one corner to the other.

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In a large dutch oven or frying pan, heat oil to 350. Add enough oil so that the egg rolls float in the oil rather than stick to the bottom. Meanwhile, prepare the filling. Heat the olive oil in a medium skillet over medium-high. Add the steak and saute, about 1 to 2 minutes per side. Add the onion, garlic, pepper, american cheese and saute.

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Step 1: Lay the egg roll wrapper on a flat surface. Step 2: Place Philly cheesesteak filling in the center of the egg roll wrapper, with one corner facing you. Step 3: Dip your finger in water then run it around the edges of the wrapper, wetting it all the way around.

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Serve up a favorite in a new way with these Original Philly Cheesesteak beef cheesesteak egg rolls. Inside, each egg roll contains grilled sliced beef and sauteed onions held together with creamy and melted, mild cheese. They are then wrapped in a traditional and golden brown, crispy egg roll crust. These egg rolls are a fun twist on the original style, and work great as an appetizer. Serve.

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Allow the mixture to rest and cool for 10-15 minutes. Whisk the egg with 1 tablespoon of water. Brush egg wash onto the edges of all the egg roll wrappers. Immediately add ¼ cup of steak mix to the center of each wrapper, top with a half round of Provolone cheese, then fold and seal with additional egg.

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Add onions and green peppers and cook for 3-4 minutes. Add beef back to skillet and combine; cook 2-3 minutes. In a small bowl add broth, ketchup, Worcestershire sauce, salt, pepper, and cornstarch; mix until combined. Add to skillet over medium heat; stir. Add cheese and continue to stir until the cheese is melted. Remove from heat.

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Preheat the oven to 400 degrees (or to the temp recommended on the back of the egg rolls. Wash and dry the green peppers. Slice the onion and the peppers and set aside. In a large bowl, combine the beef and the seasonings together and let the ingredients set for a few minutes. Line a baking sheet with a sheet of foil.

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Melt butter in the same skillet over medium heat. Add onion and bell pepper; cook and stir until translucent, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Remove from the heat and let cool slightly, about 10 minutes. Lay egg roll wrappers on a flat surface. Place 1/2 slice American cheese onto each wrapper, then top.

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Preheat oven to 425 degrees F. In a skillet add butter. Then add the onions and bell peppers. Sautés for 3-5 minutes. Then add the minced garlic and saute for another minute. Then add the diced roast beef. Cook for a few minutes. Add in the cheese and gently mix together.

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In a medium bowl, combine soy sauce, Worcestershire sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder. Place the roast in a large ziploc and dump in the broth mixture. Place in the fridge overnight. Dump the entire ziploc in a crockpot. Cover, and cook on Low heat for 8 hours.

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Add 1 quart of oil to a heavy bottomed skillet. Heat to 375 degrees F. Cook 4 egg rolls at a time for 2 to 3 minutes, or until golden brown and crispy, flipping once halfway through. Remove with tongs, being careful not to burn yourself, to a wire rack to let the extra oil drain. Repeat with remaining rolls.

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Lightly spritz the egg rolls on each side with oil spray. Place egg rolls in an air fryer basket in an even layer leaving space for air to flow between each egg roll. You will likely need to work in 2-3 batches, depending on the size of your air fryer. Cook at 390 degrees for 7 minutes or until golden brown on the outside, flipping halfway.

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To make the egg roll filling, start by placing the meat into a preheated large skillet and sprinkle with salt and pepper. Add onion and pepper. Once the meat has browned, place the onion and green pepper in the skillet with it and cook briefly. Mix in cheese. Transfer the meat to a large mixing bowl and set aside.

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Step 3. Mix in the steak seasoning to taste and drain any excess fat. Let the meat mixture cool for a bit. Step 4. Lay the egg roll wrappers on a flat surface, and brush all of the outside edges with the beaten egg. Step 5. Place a layer of the meat mixture down the center of each wrapper, avoiding the edges.