To a non-stick skillet over medium heat, add canola oil and butter. Once hot, add the steak and cook, stirring occasionally until browned, about 3-4 minutes. Season with onion powder, garlic salt, and pepper.

Remove the steak from the skillet and set it on a plate, tenting to keep warm. Then, wipe out the skillet.

Into the same skillet you cooked the steak, over medium heat, pour the beaten eggs. When the skillet is hot, allow the eggs to begin setting for a moment, and then gently push them across the pan with a spatula, forming large soft curds. Add salt. Continue cooking the eggs until thickened and no visible liquid egg remains. Avoid constant stirring. Remove from heat and set aside.

On a clean work surface, lay out the egg roll wrappers. Working with one wrapper at a time, add 2 tablespoons shredded cheese, 2 tablespoons cooked steak, and about 2 tablespoons scrambled eggs.

To roll, lightly wet the edges of the wrapper with water. Fold up the bottom corner over the filling and roll it once. Fold in the right and left corners of the wrapper to the center, lightly pressing to seal. If needed, moisten the edges and corners with more water to help the wrapper stay folded. Continue rolling until the filling is fully wrapped inside the egg roll. Press to seal the edges.

To a deep pot, add 2-3 inches of canola oil. Heat the oil to 365°F.

Working in batches of 3 or 4, fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, about 3 minutes. Remove from oil and drain on paper towels. Before frying each batch of egg rolls, check that the temperature of the oil is back at 365°F.

Allow the egg rolls to cool slightly and serve warm with optional dipping sauces like salsa, hot sauce, or garlic chili oil.