Melt ½ tablespoon of butter in a large skillet over medium heat. Add the chopped green bell pepper and onion, sautéing for 3-4 minutes until tender and aromatic.

In the same skillet, add the remaining ½ tablespoon of butter and heat until sizzling. Add the sliced rib-eye steak, seasoning with salt and pepper. Cook for 3-4 minutes until the steak is browned and cooked through.

Lay an egg roll wrapper on a clean surface with a corner facing you. Place half a slice of provolone cheese and 2-3 tablespoons of the filling in the center. Roll tightly, sealing edges with water.

In a deep frying pan, heat oil to 350°F (175°C). Fry 3-4 egg rolls for 3-5 minutes until golden-brown and crispy.

For a healthier option, preheat the oven to 425°F (220°C) and bake egg rolls for 15-20 minutes, turning halfway through.

Serve warm with your favorite dipping sauces like ranch or marinara.