1. Prepare the filling: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onions and diced peppers. Sauté for 5-6 minutes until softened and beginning to caramelize. Add the minced garlic and cook for another minute until fragrant. Transfer the vegetables to a plate and set aside.
2. Cook the steak: In the same skillet, add the thinly sliced ribeye steak (work in batches if needed to avoid overcrowding). Season with salt, pepper, and paprika. Cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked through. The steak should have some nice caramelization on the edges. Add the Worcestershire sauce and stir to coat. Return the cooked vegetables to the skillet with the steak and toss everything together. Remove from heat and let the filling cool for 5-10 minutes—this is important to prevent the wrappers from getting soggy.
3. Prepare your wrapping station: Lay out your egg roll wrappers on a clean work surface, keeping them covered with a slightly damp towel to prevent drying. Have your beaten egg in a small bowl, provolone cheese sliced and ready, and the cooled filling nearby. Set up a baking sheet or large plate to hold the assembled egg rolls.
4. Assemble the egg rolls: Place one egg roll wrapper on your work surface with a corner pointing toward you (diamond shape). Place one slice of provolone cheese in the center of the wrapper. Top with about 3-4 tablespoons of the steak and vegetable filling, arranged in a horizontal line across the center. Don’t overfill or the egg rolls will be difficult to seal and may burst during cooking.
5. Wrap the egg rolls: Fold the bottom corner up over the filling, tucking it tightly underneath. Fold in the left and right corners toward the center, creating an envelope shape. Brush the top corner with beaten egg wash. Roll the egg roll away from you tightly, sealing the top corner with the egg wash. Place seam-side down on the prepared baking sheet. Repeat with remaining wrappers and filling.
6. Heat the oil: Pour 2-3 inches of vegetable oil into a large, deep pot or Dutch oven. Heat over medium-high heat until the oil reaches 350°F on a cooking thermometer. This temperature is crucial—too low and the egg rolls will be greasy; too high and they’ll burn before cooking through. If you don’t have a thermometer, test with a small piece of wrapper—it should sizzle immediately and turn golden in about 30 seconds.
7. Fry the egg rolls: Working in batches of 3-4 egg rolls at a time (don’t overcrowd), carefully lower them into the hot oil using a spider strainer or slotted spoon. Fry for 3-4 minutes, turning occasionally with tongs or a slotted spoon, until deep golden brown and crispy on all sides. The wrapper should be bubbly and crisp.
8. Drain and serve: Remove the fried egg rolls to a wire rack set over a baking sheet or to a plate lined with paper towels. Let them drain for 1-2 minutes. Serve immediately while hot and crispy with your favorite dipping sauces like cheese sauce, ranch dressing, marinara, or even ketchup!

Air Fryer Method: Preheat air fryer to 390°F. Brush assembled egg rolls lightly with oil on all sides. Place in a single layer in the air fryer basket (work in batches if needed). Air fry for 10-12 minutes, flipping halfway through, until golden and crispy.

Oven Baking Method: Preheat oven to 425°F. Place egg rolls seam-side down on a parchment-lined baking sheet. Brush generously with oil or spray with cooking spray. Bake for 18-22 minutes, flipping halfway through, until golden and crispy.