Cheesesteak Egg Rolls

Warm up a tablespoon of vegetable oil in a large pan over medium heat. Sauté the onions in the oil for about 5 minutes until they become see-through. Add the frozen steak pieces to the pan, cooking and stirring for approximately 10 minutes until the meat is fully browned. Take off the heat and keep aside.

Lay 8 egg roll wrappers on a flat work surface and place a half-slice of cheese onto each. Distribute the steak and onion mixture evenly across the cheese slices. Fold the wrappers following the instructions on the packaging, dampening the edges with a bit of water to ensure they are sealed tight.

Fill a deep fryer or large skillet with an inch of oil and heat it to 375 degrees F (190 degrees C). Fry the egg rolls in small batches for around 5 minutes until they turn a golden brown. Take them out of the oil and allow them to drain on paper towels.

Offer the egg rolls while they are still warm, providing ketchup on the side for dipping.