In a big frying pan, warm the olive oil on medium heat. Put the cut onions and bell peppers in the pan and cook until they are tender, which should take around 5-7 minutes.
Put the cut beef in the pan. Add salt, pepper, and garlic powder. Cook the beef until it turns brown and is fully cooked, which should take around 3-5 minutes.
Take the mixture off the heat and mix in the provolone cheese until it melts and blends well. Allow the mixture to cool a bit.
Make the Egg Rolls.
Place an egg roll wrapper on a clean surface, with one corner closest to you.
Put 2-3 spoonfuls of the cheesesteak mixture in the middle of the wrapper.
Wet the edges of the wrapper with some water. Fold the bottom corner over the filling, then fold the sides in and roll up tightly. Make sure to close the edges tightly. Do the same with the rest of the wrappers and filling.
Cook the egg rolls in hot oil.
SAUSAGE AND RICE SKILLET RECIPE
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