Tina Wu’s Philly Cheesesteak Rolls

In a deep-sided skillet, heat 1 inch of oil to 350°F.

In another skillet, heat a tablespoon of oil and cook the ground beef until cooked through, around 3-4 minutes. Add in garlic, onion and banana peppers, and sauté for 5-7 minutes to evaporate some of the liquid. Season meat with salt and pepper then add in the cornstarch and stir well to combine. Place meat into a bowl and cool, around 10 minutes. Fold in the provolone cheese and egg.  

Using a rolling pin, flatten each slice of bread. With the long side facing you, place a heaping tablespoon of filling on the lower half of each slice. Brush the edges with water and roll up the bread around the filling, pressing down on the seams and ends to seal the roll.

Fry the rolls in batches so they don’t stick together and brown evenly until crisp, turning occasionally. Transfer to a baking sheet lined with a rack as you remove them from the oil.