1. Sauté the Veggies. In a skillet over medium heat, add a drizzle of oil and sauté the chopped onions, peppers, and mushrooms until they’re soft and slightly caramelized—about 6–8 minutes—season with salt, pepper, garlic salt, and garlic powder to taste. Set aside.
2. Cook the Ribeye. In the same skillet, sear the thinly sliced ribeye until just browned. It should cook quickly—about 2–3 minutes. Don’t overcook it! Season lightly, then remove from the heat and let it rest.
3. Combine the filling. In a large bowl, combine the cooked ribeye, sautéed veggies, softened cream cheese, and shredded mozzarella. Stir until everything is evenly mixed and the mixture is smooth and creamy. (You can do this as I did it by just adding the food items separately on the egg roll and wrapping it).
4. Wrap It Up: Lay an egg roll wrapper on a clean surface, with the corner pointing toward you (like a diamond). Spoon a generous amount of the filling near the bottom corner. Fold the corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a dab of water.
5. Fry to PerfectionHeat oil in a deep skillet or fryer to 350°F (175°C). Carefully place the steak wrap in the hot oil and fry until golden brown, about 3–4 minutes per side. Don’t overcrowd the pan! I used a combination of canola oil and olive oil for frying.