Philly Cheesesteak Spring Rolls

Cut the ribeye steak into large chunks.

Place the steak chunks in a food processor and pulse until it resembles coarse ground meat. Set aside.

Heat avocado oil on a griddle or large skillet over medium-high heat.

Add the diced onion to the hot griddle, season with salt and pepper, and sauté until tender and lightly caramelized.

Remove the cooked onions from the griddle and set aside in a bowl.

Add a little more oil to the griddle, then add the ground ribeye. Cook, breaking it up with a spatula, until browned. Season with salt and pepper.

Return the cooked onions to the griddle and mix with the steak.

Lay slices of provolone cheese over the meat and onion mixture. Mix everything together until the cheese is fully melted and incorporated.

Transfer the cheesesteak mixture to a bowl and mix in the finely chopped pickled cherry peppers. Allow the filling to cool slightly.

Lay a spring roll wrapper on a flat surface. Place a spoonful of the filling near one corner.

Fold the corner over the filling, tuck in the sides, and roll tightly.

Brush the final corner with egg wash to seal the spring roll. Place on a baking sheet, seam-side down.

Heat about 4 cups of vegetable oil in a deep pot or Dutch oven to 350°F.

Carefully fry the spring rolls in batches until golden brown and crispy on all sides.

Remove the spring rolls from the oil and let them drain on a wire rack. Sprinkle with a little salt if desired.

Serve hot with cheese sauce for dipping, if using.