Philly Cheese Steak Poppers

1 package egg roll wrappers

1 package thinly sliced rib eye Steak (Steakums)

1 green pepper, sliced thin

1 package mushrooms, sliced

1 onion, sliced thin

Vegetable oil

Smoked provolone cheese, sliced

In a large skillet brown the rib eye steak with the onions, peppers and mushrooms. Remove from the heat. Heat the oil to 350 degrees in a large Dutch oven. To wrap the poppers: Place the egg roll wrappers flat on a cutting board. Using your finger, rub water all around the edge of the wrapper. Then place a half a slice of provolone in the center and top with 2 teaspoons of steak mixture. Fold in the corners and then roll from one of the remaining corners to the next. Prepare all of the rolls and then fry till golden brown. Place the rolls on a paper towel lined plate. Serve warm!