In a large sealable bag, combine the rib eye steak with garlic salt, pepper, and Worcestershire sauce. Seal the bag and let it marinate for at least 30 minutes.

Heat 2 tablespoons of butter in a large cast iron skillet over medium-high heat until melted. Remove the marinated steak from the bag and place it in the hot skillet. Cook for 4 minutes on each side. Transfer the cooked steak to a baking sheet lined with foil and bake at 400°F (200°C) for 15 minutes, turning halfway through.

In the same skillet, add the remaining butter and sauté the chopped bell peppers and onion until the onion is translucent and the bell peppers are softened.

Cut the cooked steak into small pieces and return it to the skillet with the sautéed vegetables. Stir to combine, then add the diced provolone cheese and mix well.

Take one egg roll wrapper and moisten the edges with water. Place a couple of heaping tablespoons of the steak mixture in the center of the wrapper. Fold the outer edges inward over the mixture, then fold the bottom edge up over the filling, and finally roll to seal the egg roll.

Heat vegetable oil in a large frying pan over medium-high heat until it reaches 350°F (175°C). Carefully add a few egg rolls at a time into the hot oil and fry until golden brown on all sides.

Remove the fried egg rolls from the pan and place them on a plate lined with paper towels to drain excess oil.

Enjoy your delicious egg rolls with your favorite dipping sauce!