1 1/2 tbsp butter
1/2 cup chopped onion
1chopped green bell pepper
1 pound coarsely or sliced chopped boneless rib-eye steak
pepper (to taste)
salt (to taste)
12 egg roll wrappers
Oil (for frying)
provolone cheese: 6 slices
Instructions:
Take a large pan and melt half butter in it over medium heat. Add onion and peppers and cook until softened (3-4 minutes)
Take out the onion and peppers from the pan. Put a cover on these vegetables to keep them warm.
Now melt the remaining half butter in the same pan and pour in the rib eye to it. Then season with pepper and salt. Cook for 4-5 minutes (until browned).
Place the vegetables again into the pan and cook for 1 minute.
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