Philly Cheesesteak Breakfast Egg Rolls

Instructions

1. Step 1: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the sliced onion and cook until caramelized, about 5 minutes.
2. Step 2: Add the sliced ribeye steak to the skillet and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. Step 3: In a large bowl, whisk together the eggs, milk, salt, and pepper.
4. Step 4: Add the shredded cheddar and mozzarella cheese, chopped parsley, and cooked steak and onion mixture to the bowl. Mix well to combine.
5. Step 5: Lay an egg roll wrapper on a flat surface. Place about 1/4 cup of the egg mixture in the center of the wrapper.
6. Step 6: Brush the edges of the wrapper with a little water. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder. Repeat with the remaining wrappers and filling.
7. Step 7: Heat about 1-2 inches of oil in a large skillet over medium-high heat. When the oil is hot, add a few of the egg rolls to the skillet (do not overcrowd). Fry until golden brown, about 2-3 minutes on each side.
8. Step 8: Remove the egg rolls from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!