Place the thinly sliced steak in the freezer for 15 minutes to make it easier to slice paper-thin.

Heat a large skillet over medium-high heat with 1 tablespoon of oil. Add the sliced onion and bell pepper, season with a pinch of salt, and cook for 5-7 minutes until softened and lightly caramelized. Transfer the vegetables to a bowl and set aside.

In the same hot skillet, add the remaining 1 tablespoon of oil. Add the chilled, thinly sliced steak in a single layer (work in batches if needed). Sear for 1-2 minutes per side without moving it, then break it up with a spatula. Season with salt, pepper, and garlic powder. Cook just until no longer pink. Remove from heat.

In a large bowl, combine the softened cream cheese with the cooked steak, caramelized vegetables, and half of the provolone cheese. Stir until everything is evenly coated. Taste and adjust seasoning.

Lay an egg roll wrapper on a clean surface in a diamond shape (one point facing you). Place about 2-3 tablespoons of filling in the center, then top with a small piece of the remaining provolone. Fold the bottom point up over the filling, fold in the sides, and tightly roll upward, sealing the top point with a dab of water. Repeat with all wrappers. Keep them covered with a damp paper towel to prevent drying.

Heat 2 inches of oil in a deep pot or Dutch oven to 350°F (175°C). Carefully add 3-4 egg rolls at a time (don’t crowd the pot). Fry for 3-4 minutes, turning once, until they are a deep golden brown and the filling is bubbling hot.

Transfer to a wire rack set over a baking sheet to drain. Let the egg rolls rest for 2 minutes before slicing them in half on a bias. Serve hot with your favorite dipping sauces.