Crispy, Cheesy Philly Cheesesteak Egg Rolls

In a skillet, heat olive oil over medium heat. Add the sliced onions and bell pepper, cooking until softened (about 5 minutes).
Add the sliced beef to the skillet and cook until browned, about 5-7 minutes. Season with salt, pepper, and Worcestershire sauce (if using). Remove from heat and set aside.
Prepare the Egg Rolls:

Lay the egg roll wrappers on a flat surface.
Place a spoonful of the beef and veggie mixture in the center of each wrapper, then top with shredded provolone cheese.
Fold in the sides of the wrapper and roll it up tightly, sealing the edges with a bit of water.
Fry the Egg Rolls:

Heat more oil in the skillet or use a deep fryer.
Fry the egg rolls in batches until golden and crispy, about 3-4 minutes per side.
Remove from the oil and drain on paper towels.
Serve:

Slice the egg rolls and serve with your favorite dipping sauce, such as ranch, marinara, or a spicy mayo.
Serving and Storage Tips: