In a large bowl, mix flour, yeast, sugar, salt, and seasonings
In a separate bowl, mix egg, beer, and liquified oil
Next, add the liquid ingredients to the dry ingredients, and stir until dough is thoroughly mixed
Set dough aside for now, giving it time to rise
Prepping Your Filler:
Chop your sirloin into small pieces, then cook it fully in a frying pan.
Chop your peppers, onions, and mushrooms and saute them in a tablespoon or two of oil until everything has been cooked tender.
In another bowl, mix cream cheese, provolone, sirloin, and vegetables thoroughly
Making Your Balls:
Begin heating your cooking oil is a large pan
On a floured surface, place a golf ball sized amount of dough and flatten it out into a circle ruffly the size of your palm
Place a golf ball sized amount of cheese filler into the center of your flattened dough.
Fold the edges of the dough up around the cheese ball until it is completely covered then roll it around in your hands until everything is fully sealed. Note: If the dough does not seal properly, the cheese will melt out while cooking
Place balls into hot oil and cook until both sides are golden brown (about 3 to 5 minutes)
Remove from the oil and place on paper towel to soak up the excess oil. Let cool for a couple minutes and then serve.