Philly Cheesesteak Egg Rolls

Brown the ground beef in a spacious pan over medium heat for 5 to 7 minutes, carefully crumbling it into small bits. Incorporate the Worcestershire sauce, salt, and pepper, then move the beef to a separate dish.

Using the same pan, melt butter over medium heat. Sauté the onions and bell peppers for 5 to 7 minutes until they appear clear. Incorporate the beef back into the pan, mixing well, then take it off the heat and allow it to sit for approximately 10 minutes to cool.

Spread out your egg roll skins. Add half a slice of American cheese to each skin, followed by roughly 3 tablespoons of the prepared filling. Bring the bottom corner upward over the filling, tuck in the sides while dampening the edges with water, and finish by rolling them up securely.

Pour oil into a deep pan to a depth of roughly one inch and heat it over medium-high. Fry the egg rolls in small groups of 3 or 4, browning them on every side for 3 to 4 minutes. Set them on a plate covered with paper towels to remove excess oil.