Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste. Remove the steak from the skillet and set aside.

Sauté Vegetables: In the same skillet, add the chopped onion and bell peppers (if using) and cook until softened, about 4-5 minutes.

Combine Ingredients: In a mixing bowl, combine the cooked steak, sautéed vegetables, and chopped provolone cheese. Mix well.

Assemble Egg Rolls: Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Place about 2 tablespoons of the steak mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the edge with a bit of water. Repeat with remaining wrappers and filling.

Fry or Bake:

To Fry: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches for about 3-4 minutes, until golden brown. Remove with tongs and drain on paper towels.

To Bake: Preheat oven to 400°F (200°C). Place egg rolls on a baking sheet lined with parchment paper. Lightly spray with cooking spray. Bake for 15-20 minutes, turning halfway through, until golden brown and crispy.

Serve: Serve the egg rolls hot with your choice of dipping sauce.