1-First, season the rib eye steaks with 1 teaspoon garlic salt and 1 teaspoon pepper, then place them in a large sealable bag with 2 tablespoons Worcestershire sauce to marinate for at least 30 minutes. This step helps the flavors soak in, making the steak tender and tasty.

2-Next, melt 2 tablespoons of butter in a large skillet over medium-high heat and cook the steak for 4 minutes on each side.

3-After cooking, transfer the steak to a foil-lined baking sheet and bake at 400 degrees Fahrenheit for 15 minutes, turning halfway through for even cooking. In the same skillet, melt the remaining butter and sauté the 2 chopped green bell peppers and 1 medium onion until the onions are translucent and the peppers soften. For added tips, remember to prepare the steak in advance to cut down on cooking time, as suggested in the recipe details.

4-Once the steak is baked, chop it into small pieces and mix it back into the skillet with the peppers and onions. Stir in the 10 pieces of diced provolone cheese until it melts and combines fully. To assemble, moisten the edges of one egg roll wrapper with water, add a couple of heaping tablespoons of filling in the center, fold the outer edges inward, then fold the bottom up and roll to seal. Repeat for all 16 wrappers.

5-Heat 1-2 cups of vegetable or olive oil to 350 degrees Fahrenheit in a large frying pan and fry the egg rolls in batches until golden brown. Drain them on paper towels and serve warm with dips like ranch or fresh salsa.