Heat a large skillet over medium-high heat.

Add the diced onion and green bell pepper to the skillet. Sauté for 3-4 minutes until softened.

Push the vegetables to the side of the skillet and add the thinly sliced ribeye steak.

Cook the steak, stirring occasionally, until browned and cooked through (about 5 minutes).

Combine the steak with the vegetables, then season with Worcestershire sauce, salt, black pepper, oregano, garlic powder, and onion powder. Stir well to blend flavors.

Remove the skillet from heat and set the mixture aside to cool slightly.

Lay an egg roll wrapper on a clean, dry surface in a diamond orientation (one corner pointing toward you).

Place 2-3 tablespoons of the steak mixture onto the center of the wrapper.

Top the filling with half a slice of provolone cheese.

Fold the bottom corner of the wrapper up over the filling, then fold in the side corners. Roll the wrapper tightly, sealing the top corner with a dab of water.

Heat oil in a deep pan or skillet to 350°F (175°C). Ensure the oil is deep enough to submerge the egg rolls.

Carefully place the egg rolls into the hot oil, seam-side down. Fry in small batches for 2-3 minutes per side, or until golden brown and crispy.

Remove the egg rolls with a slotted spoon and drain on a paper towel-lined plate.

Allow the egg rolls to cool slightly before serving.

Pair them with your favorite dipping sauce, such as cheese sauce, ranch, or spicy ketchup.