Steak & Cheese Rolls

Ingredients:

- 2 boxes of Jiffy cornbread mix
- 1 large sweet potato 
- 1 teaspoon vanilla extract
- ¼cup granulated sugar
- ¼cup unsalted butter, melted
- ¼ cup sour cream
- 2 large eggs
- ½cup milk
- ½ teaspoon ground cinnamon
- ¼cup packed brown sugar
- ¼ teaspoon ground nutmeg
- Nonstick spray

Instructions:

1. In a large skillet, heat a tablespoon of oil over medium-high heat. Add the thinly sliced steak to the pan and season with Lawry's Seasoned Salt, black pepper, and onion powder. Cook until it's browned and cooked to your desired level of doneness. In the same skillet, add a bit more oil if needed and then add the sliced onions and bell peppers. Sauté them until they become tender and slightly caramelized, about 5-7 minutes. Remove from heat and let the filling cool slightly.
2. Lay out an egg roll wrapper with one corner facing you (diamond shape). Place a small handful of shredded mozzarella cheese and Mexican blend cheese in the center of the wrapper. Spoon a portion of the steak and vegetable filling on top of the cheese.

3. Roll the Egg Rolls:
   - Fold the corner closest to you over the filling.
   - Fold in the two side corners.
   - Roll up the egg roll tightly, sealing the top corner with a dab of water to make sure it sticks. Repeat for all the egg rolls.
4. In a deep saucepan or a deep fryer, heat about 2-3 inches of frying oil to 350-375°F (175-190°C).
5. Carefully add the egg rolls to the hot oil, a few at a time, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

6. Serve the Philly steak egg rolls while they are hot and crispy. They can be enjoyed as is or with your favorite dipping sauce, such as cheese whiz, spicy mayo, or sweet and sour sauce.