• Heat a heavy bottomed pan (like a cast iron) over medium-high heat. Add the ground beef to the pan and let it sit, undisturbed, for about 3-4 minutes to brown. Once browned, use a meat masher to break up the beef into smaller pieces. I like to do this while the garlic is roasting.
  1 lb ground beef
• Add the finely diced onion and bell pepper to the pan with the beef. Cook, stirring occasionally, for another 4-5 minutes until the vegetables soften and the beef is fully cooked.
  1 whole medium white onion, 1 whole green bell pepper
• Stir in the salt, pepper, garlic powder, and Worcestershire sauce. Reduce the heat to low and mix in the shredded provolone cheese. Once it’s melted, remove the pan from the heat and allow it to cool slightly.
  ¼ tsp kosher salt, ¼ tsp black pepper, ½ tsp garlic powder, 1 tbsp Worcestershire sauce, 1 cup shredded provolone cheese
• Preheat the air fryer to 375F while you prepare the egg rolls. Place 1-2 tbsps of the steak and cheese mixture into the middle of an egg roll wrapper, about ¾ of the way down. Carefully fold up the bottom corner.

  Using your finger, dab the edges of the wrapper with the egg, then fold in the sides like an envelope. Continue rolling tightly toward the top corner and then seal the edge with a small dab of water. Repeat with the remaining wrappers and filling.
  1 package egg roll wrappers, 1 whole egg
  
• Lightly spritz olive oil on both sides of the egg rolls. Place the egg rolls in the air fryer basket, seem side down and cook 6-7 minutes. Flip and cook 4-5 minutes or until golden brown.

  If working in batches, place the cooked egg rolls in the oven at 200°F to keep them warm.
  1 tsp Olive oil spray
  

Garlic Aioli

• Preheat the oven to 400°F. Cut the top off of the garlic bulb about 1/2 inch down, so the top of each clove is exposed. Place the bulb in a piece of aluminum foil and drizzle olive oil on top.

  Wrap the foil around the bulb and bake for 25-35 minutes, until cloves are tender, caramelized, and easy to squeeze (exact timing will depend on the size of your bulb).
  1 whole garlic bulb, 1 tablespoon olive oil
  
• Meanwhile, in a small bowl combine the mayonnaise, lemon juice, salt, and pepper. Set aside.
  1 1/4 cup mayonnaise, 1 tablespoon lemon juice, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
• Let the garlic bulb cool for a few minutes before turning the bulb upside down and squeezing out the garlic cloves. Add the roasted garlic to the mayo mixture and smash with a fork while mixing. Stir the garlic and mayonnaise mixture until completely incorporated. Taste and add more salt if needed.
  
• Place the cheesesteak egg rolls on a serving platter with the garlic aioli and enjoy!
• If you made this recipe, please leave a comment letting me know what you thought!