In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and bell pepper, cooking until softened, about 5 minutes.
Add the thinly sliced steak to the skillet. Season with salt and pepper. Cook until the steak is browned and cooked through, about 3-5 minutes. Remove from heat and let cool slightly.
Once cooled, mix in the shredded provolone cheese until well combined.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing toward you.
Place about 2 tablespoons of the steak filling in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides. Roll up tightly to seal, using the beaten egg to seal the top corner.
Heat the Oil:
In a deep frying pan or pot, heat oil over medium heat. You’ll need enough oil to submerge the egg rolls.
Fry the Egg Rolls:
Once the oil is hot (about 350°F or 175°C), carefully add a few egg rolls at a time. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve:
Allow the egg rolls to cool slightly before serving. Enjoy them with your favorite dipping sauce, such as marinara or garlic aioli!