Season the ribeye with garlic salt and pepper. Place the meat in a large resealable plastic bag and pour in the Worcestershire sauce. Seal and refrigerate for at least 30 minutes to allow the flavors to soak in.
In a large cast iron skillet, melt 2 tablespoons of butter over medium-high heat.
Remove the steak from the marinade and place it in the hot skillet. Cook for about 4 minutes per side until nicely seared.
Transfer the steak to a foil-lined baking sheet and bake at 400°F for 15 minutes, flipping halfway through cooking.
Once done, let the steak rest briefly, then chop into small bite-sized pieces.
Prepare the Filling
In the same skillet, melt the remaining butter. Add the chopped bell peppers and onions. Sauté until the onions turn translucent and the peppers are tender. Remove from heat.
Return the chopped steak to the skillet with the vegetables and stir to combine.
Add the diced provolone and mix until the cheese begins to melt into the mixture.
Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface in a diamond shape. Lightly brush water around the edges.
Spoon a generous amount of the steak mixture into the center.
Fold the left and right corners inward over the filling. Fold the bottom corner up over the mixture, then roll tightly toward the top corner to seal.
Repeat until all the filling has been used.
Fry the Egg Rolls
Heat vegetable oil in a deep skillet or frying pan to 350°F over medium-high heat.
Carefully place a few egg rolls at a time into the hot oil. Fry until crisp and golden brown on all sides.
Remove with tongs and place on a paper towel-lined plate to drain excess oil. Continue until all egg rolls are cooked.
