Begin by slicing the steak into very thin strips, then set aside.

In a skillet over medium-low heat, add a tablespoon of oil. Toss in the diced onion and bell pepper, cooking until they become tender. Remove the veggies and set them aside.

In the same skillet, add the remaining oil and increase the heat to medium-high. Cook the steak strips until they are browned on all sides. Return the sautéed veggies to the skillet with the steak, seasoning with salt and black pepper. Remove from heat.

On a clean surface, lay out a few egg roll wrappers. Place a piece of provolone cheese (1/3 slice) in the center of each wrapper, followed by a spoonful of the steak and veggie mixture.

Roll up the egg rolls according to the wrapper package instructions.

Heat oil in a deep pan to 350°F. Fry the egg rolls in batches, turning them occasionally, until they are crispy and golden brown on all sides. Once done, place them on paper towels to absorb any excess oil. Enjoy!