Add 1 tbs oil and butter to a medium skillet over medium-high heat. When hot, add shaved steak, using a tongs to pile it and spread around pan. Season steak with salt and pepper. Allow to brown about 5 minutes before stirring. Then stir and chop up steak into small bits using two spatulas to press and pull the meat apart. When cooked, remove steak and set aside to cool.

Add additional 1 tbs oil to same skillet. Add onion, peppers, and Montreal steak seasoning. Cook until softened.

Turn off heat, then add steak back to skillet, and add Worcestershire sauce. Stir to coat, then set filling aside to cool.

After filling has cooled, toss 4 oz shredded Monterey jack cheese with meat and veggie mixture.

Fill each egg roll wrapper with ¼ cup scoop of filling, then roll according to package directions, using egg wash to seal the final edge. Keep completed egg rolls as well as stack of unused wrappers covered with a kitchen towel or damp paper towel as you work, to keep them from drying out.

To fry: Fill a deep skillet with about 1 inch or so of canola or peanut oil. Heat oil to 350° and fry in batches of 3 – 4, cooking about 3 – 4 minutes per side, until golden brown. Remove to a wire rack to cool and allow excess oil to drip off.

While frying make the cheese sauce according to the recipe below.

In a medium sauce pan over low heat, heat can of evaporated milk until simmers.

Toss shredded cheese with cornstarch until evenly coated. Add mixture to hot milk and whisk continuously until cheese melts. (It may look thin and clumpy at first, but as it cooks, the mixture comes together and thickens.)

Wisk in remaining cheese sauce ingredients and keep warm.

If cheese sauce seems too thick, you can add milk to thin to desired consistency.