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Marinate the Steak: In a large bowl, combine baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary, and Worcestershire sauce. Toss in the thinly sliced ribeye steak until fully coated. Cover and refrigerate for at least 1 hour to tenderize and infuse the steak with flavors.
Sauté the Steak & Vegetables: Heat olive oil in a skillet over high heat. Sauté the marinated steak for 3-5 minutes until browned yet juicy. Remove steak, set aside. In the same skillet, cook onion, mushrooms, and bell pepper until caramelized, about 3-4 minutes. Mix the cooked steak and vegetables together.
Fill & Wrap the Egg Rolls: Position an egg roll wrapper in a diamond shape on a flat surface.
Brush edges with egg wash. Place a scoop of the steak mixture in the center, top with shredded cheese and a dollop of cream cheese. Fold the bottom corner over the filling, then the sides, and roll tightly. Repeat for all wrappers.
Deep-Fry the Egg Rolls: Heat frying oil to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes until golden and crispy, turning halfway through. Drain on a wire rack or paper towels.
Serve: Enjoy the egg rolls hot with Cowboy Butter or your preferred dipping sauce.
Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 8
