Cheesesteak Egg Rolls

Begin by searing the beef in a large skillet over medium heat, carefully fragmenting it into tiny pieces as you cook. This process should take around 5 to 7 minutes, at which point the beef will be nicely browned. Next, add a dash of Worcestershire sauce, a pinch of salt, and a few grinds of pepper to the skillet, stirring everything together before transferring the mixture to a separate bowl.

Meanwhile, melt butter in the same skillet over medium heat. Add sliced onion and diced bell pepper to the pan, stirring constantly as they cook until they're translucent. This should take around 5 to 7 minutes, at which point the vegetables will be soft and fragrant. Return the beef mixture to the skillet and stir everything together, allowing the flavors to meld.

Remove the skillet from the heat source and let it cool slightly, about 10 minutes. During this time, prepare your egg roll wrappers by laying them flat on a clean surface.

Place a slice of American cheese in the center of each wrapper, followed by about 3 tablespoons of your beef filling. To assemble the egg rolls, grasp the bottom left corner and pull it up over the filling, folding in the two sides as you go. As you work, moisten the edges with water to help them stick together.

Fill a large saucepan with about 1 inch of oil and heat it over medium-high heat. Working in batches of 3 to 4, fry the egg rolls until they're nicely browned on all sides, about 3 to 4 minutes. Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess moisture.