Step 1: Prepare the Cranberry Chutney

In a small saucepan, combine the cranberries, sugar, apple cider vinegar, shallot, ginger, cinnamon stick, cloves, allspice, and water. Stir the ingredients and bring the mixture to a boil over medium heat.

Once it reaches a boil, reduce the heat and simmer for about 15 minutes, or until the cranberries burst and the chutney thickens. Remove from heat and let the chutney cool. Discard the cinnamon stick before serving. The chutney can be made ahead and stored in the fridge for up to a week.

Step 2: Cook the Steak and Vegetables

In a large skillet, heat olive oil and butter over medium-high heat. Add the onion and bell peppers, sautéing for about 5 minutes until they are softened and lightly browned. Season with garlic powder, onion powder, salt, and pepper.

Push the vegetables to the side of the skillet and add the thinly sliced ribeye steak (or deli-style roast beef). Cook for 4-5 minutes, stirring occasionally until the steak is browned. Mix the vegetables and steak together, then stir in the Worcestershire sauce for extra flavor. Remove the skillet from heat and allow the filling to cool slightly.

Step 3: Assemble the Egg Rolls

Lay an egg roll wrapper on a clean, flat surface with one corner facing you (so it forms a diamond shape). Place 2-3 tablespoons of the cheesesteak filling in the center of the wrapper. Top the filling with a generous sprinkle of shredded provolone or mozzarella cheese.

To roll the egg roll, fold the bottom corner over the filling, then fold in the sides. Continue to roll tightly, sealing the top corner with a dab of water to ensure the wrapper stays closed. Repeat with the remaining filling and wrappers.

Step 4: Fry the Egg Rolls

In a large, deep skillet or Dutch oven, heat oil over medium-high heat to about 350°F (175°C). Fry the egg rolls in batches, cooking them for about 3-4 minutes on each side until they are golden brown and crispy. Be careful not to overcrowd the pan, and drain the egg rolls on a paper towel-lined plate to remove excess oil.

Step 5: Serve with Cranberry Chutney

Arrange the crispy, golden egg rolls on a platter and serve with a side of the tangy cranberry chutney for dipping. The sweet and tart chutney perfectly complements the savory richness of the cheesesteak filling, offering a surprising and festive flavor combination.