The Super Bowl is only a few weeks away, so I always try to come up with something different yet familiar. This year’s entrant is the Philly cheesesteak egg roll. Seasoned beef, onions, peppers, and a cheese sauce to dip. The reason for the cheese sauce instead of just cheese is that the cheese gets too hot to eat. The egg roll gives one hand free for a beer. I hope you like it.

12 ounces sliced Chuck eye steak
4 tablespoons Worcestershire sauce
2 ounces red wine
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon chili powder
3 tablespoons olive oil
1 yellow onion sliced thin
2 green pepper sliced thin
Salt
Pepper
8 egg roll wrappers
3 tablespoons butter
3 tablespoons flour
12 ounces milk
4 ounces provolone cheese, chopped
4 ounces Swiss cheese, chopped
2 ounces Romano cheese, grated
1 teaspoon garlic powder
2 teaspoon Dijon mustard
1/2 teaspoon black pepper
1 teaspoon white wine

In a bowl add beef, wine, chili powder, garlic powder, and Worcestershire sauce. Mix and sit for 20 minutes.

In a two quart sauce pan melt butter with flour. Cook for 4 minutes whisking constantly.

Add milk and whisk. Bring to a simmer.

Add Dijon, garlic powder, pepper, and wine.

Add cheese a little at a time, whisking until cheese is all added. Keep on low.

Heat two skillets on medium. Add oil to each. Add peppers and onion to one and sauté for 7 minutes.

After 7 minutes add beef to second pan and cook for 4 minutes turning frequently.

Remove onions, peppers and beef from heat.

Lay wrappers in diamond shape.

Add 2 tablespoons of beef to wrapper, top with peppers and onions, about 1/3 of the way up from bottom. Pull up bottom point, fold in outside corners while rolling up. Seal with water. This will probably not roll correctly, so wrap in a second wrapper. Spray with cooking spray on both sides.

Heat air fryer to 350. Cook for 6 minutes. Turn and cook for an additional 4 minutes.

Serve with cheese sauce.