Philly Cheesesteak Egg Rolls


1 package egg roll wrappers (refrigerated section in produce area)
1 T butter
1 large white onion, cut into thin strips
4 oz. mushrooms, sliced
kosher salt
black pepper
2 cloves garlic, minced
6 thick slices deli roast beef, cut into strips
6 slices provolone, diced
egg and water (for egg wash)
garlic powder

Mayonnaise Dipping Sauce:

1/4 cup mayonnaise
hot pepper sauce, to taste
1 T milk
pinch paprika
kosher salt
black pepper

Preheat oven to 425 degrees.  Line a baking sheet with foil.

In a large skillet, melt the butter and add the onions and mushrooms, salt, and pepper.  Cook until mushrooms and tender and onions are slightly browned.  Add the garlic and cook another minute.  Add the roast beef and cook for 3 minutes.  Turn off the heat and allow to cool.  After it has cooled to room temperature, add in the provolone cheese and stir.

Beat an egg with 1 T water to make an egg wash.  Take an egg roll wrapper and place it on a work surface on the diagonal.  Brush all 4 edges with egg wash.  Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper.  Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner.  Lay them seam side down on prepared baking sheet.  Brush the tops with egg wash and sprinkle with garlic powder.  

Bake for 15-18 minutes, or until lightly golden brown.  Place on a paper towel to drain excess grease. 

In a small bowl, whisk together all mayonnaise dipping sauce ingredients.  Serve with warm Philly Cheesesteak Egg Rolls.  Enjoy!