Melt half of the butter in a large skillet over medium heat. Add the chopped green bell pepper and onion, stirring occasionally for about 3-4 minutes until they soften.

In the same skillet, add the remaining butter and heat over medium-high heat. Add the sliced rib-eye steak seasoned with salt and pepper, and sear for about 3-4 minutes until browned.

Add the sautéed veggies back into the skillet with the cooked steak and stir together gently, allowing the flavors to meld.

Lay an egg roll wrapper flat, place half a slice of provolone cheese in the center, and spoon 2-3 tablespoons of the filling on top before rolling tightly.

For frying, heat oil in a deep frying pan and fry the egg rolls for about 3-5 minutes until golden brown. For baking, preheat oven to 425°F and bake for about 15-20 minutes.

Serve the cooked egg rolls warm alongside ranch dressing or your favorite dipping sauce.