Marinate the Steak:
In a large bowl, mix together baking soda, vinegar, sugar, garlic salt, onion powder, crushed rosemary, and Worcestershire sauce. Add the thinly sliced ribeye steak and toss until fully coated. Cover and let it marinate in the refrigerator for at least 1 hour to tenderize and infuse the flavors.
Sauté the Steak & Vegetables:
Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the marinated steak and cook for 3-5 minutes until the meat is browned but still juicy. Remove the steak from the pan and set it aside.
In the same pan, add the chopped onion, mushrooms, and green bell pepper. Sauté for 3-4 minutes until the vegetables start to caramelize and soften. Combine the steak and vegetables in a large mixing bowl.
Fill & Wrap the Egg Rolls:
Lay an egg roll wrapper on a flat surface in a diamond shape. Brush the edges with egg wash to help seal the rolls. Spoon a portion of the Philly cheesesteak mixture onto the center of the wrapper, followed by a generous sprinkle of shredded cheese and a small dollop of cream cheese for extra creaminess.
Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Repeat with the remaining wrappers and filling until all the egg rolls are prepared.
Deep-Fry the Egg Rolls:
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