1-First, heat a large skillet over medium heat and add 1 teaspoon of olive oil. When it’s hot, add the 1 pound of shaved steak, sprinkle with 1 teaspoon of seasoned salt, and cook thoroughly while stirring often; this should take about 3-4 minutes. Once done, remove the steak and set it aside to rest.

2-Next, add the remaining 1 teaspoon of olive oil to the skillet and heat it up before adding the 1 small finely diced yellow onion, 1 small finely diced green bell pepper, the remaining 1 teaspoon of seasoned salt, and 1 teaspoon of chili powder; cook while stirring frequently until the vegetables soften, around 5 minutes.

3-Assembling and Cooking the Egg Rolls: Return the cooked steak to the skillet with the vegetables, stir everything together, and taste for seasoning add a bit more salt if needed. Lay the 4 slices of provolone cheese over the mixture, turn off the heat, cover the skillet, and let it sit for 3-4 minutes so the cheese melts perfectly. Stir the mixture well to combine all the flavors. Now, spoon 2-3 tablespoons of the steak mixture into each of the 12 egg roll wrappers, fold in each side, roll tightly from the bottom, and moisten the top corner with water to seal them securely.

4: Lightly spray or brush the egg rolls with oil, then place them in an air fryer basket in a single layer, leaving space between each one; cook in batches if necessary. For a link to another easy air fryer recipe, check out our guide on air fryer salmon bites for more crispy inspiration. Air fry at 390 degrees F for 7 minutes, flipping halfway through until they’re golden brown and crispy. Finally, serve them hot with warm cheese sauce for dipping, and enjoy the delightful crunch.