Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 5-7 minutes. Remove the steak from the skillet and set aside.
Sauté the Veggies:
In the same skillet, add a bit more oil if needed. Sauté the sliced onions and bell peppers until they’re soft and slightly caramelized, about 5 minutes. Season with salt and pepper to taste, then remove from heat.
Assemble the Egg Rolls:
Lay out an egg roll wrapper on a clean surface. Place a slice of provolone cheese in the center, then add a spoonful of the cooked steak mixture, followed by a spoonful of the sautéed onions and peppers.
Roll and Seal:
Carefully fold in the sides of the wrapper and roll tightly, sealing the edges with a bit of water.
Fry the Egg Rolls:
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