Philly Cheesesteak Baked Egg Rolls

Ingredients

1 egg

1 tablespoons milk

2 tablespoons olive oil

1 small red onion, thinly sliced

1 small red bell pepper, chopped

1 small green bell pepper, chopped

1 pound roast beef, thinly sliced*

8 ounces pepper jack cheese, shredded

8 ounces provolone cheese, shredded

8-10 egg roll skins

salt and pepper, to taste

*Some stores sell shaved steak if you wish to eliminate a step.

Note: You can also use American cheese in place of any of the other cheeses

Instructions

Preheat the oven or toaster oven to 425ºF.
Mix egg and milk together, in a small bowl, for egg wash. Set aside.
In medium saute pan or skillet over medium, heat the olive oil until hot. Add onion and peppers.
Sweat vegetables until slightly softened, about 2-3 minutes.
Add roast beef or shaved steak and saute until onions are translucent, about 5 additional minutes.
Add the cheeses and mix thoroughly until cheese is almost melted.
Add salt and pepper, to taste.
Remove from heat and drain excess liquid if there is any (this is an important step to keep egg rolls from becoming soggy when baking), and let cool.
Divide cooled mixture into 8-10 equal parts. Place mixture in center of each egg roll skin.
Fold in side corners and roll tightly, sealing edges with egg wash (use a pastry brush). Make sure they are rolled tightly to prevent bursting/leaking of the cheese in the oven. A little bit might happen and that’s OK.
Lightly coat egg rolls with cooking spray, and place, seam side down in a single layer on a baking sheet lined with parchment paper or a Silpat nonstick baking mat.
Bake in preheated oven for 20-25 minutes or until golden brown and crispy (to your liking). Keep an eye on them as different ovens tend to cook things faster/slower). If for some reason they aren’t crispy enough after 25 minutes, leave them in a little longer.
Let rest for a minute or two and then cut egg rolls on the bias, place on a serving platter and serve warm.