• Add seasoning to rib eye steaks, place into a large sealable baggie, add Worcestershire sauce and marinate for 30+ minutes.
• In a large cast iron skillet, heat 2 tablespoons of butter over medium/high heat until melted.
• Remove steaks from baggie and place into hot skillet.
• Cook for 4 minutes on each side.
• Remove from pan and place on a baking sheet that has been lined with foil and bake at 400° for 15 minutes, turning ½ way through.
• Heat additional butter in skillet until melted and saute bell pepper and onions until onions are translucent and bell peppers have softened. Remove from heat.
• Cut steaks into small pieces and add back to skillet with peppers and onions. Stir.
• Add diced provolone cheese into skillet, stir.

Making The Egg Rolls

• Take one egg roll wrapper at a time, moisten around all edges with water, add a couple heaping tablespoons of mixture into center of wrapper (wrapper is diagonal).
• Start out by folding both outer edges inward over mixture, next fold the bottom edge up over the mixture, and finally, roll to seal.
• Continue until all meat mixture has been used.
• Heat oil in a large frying pan over medium/high heat to 350 degrees.
• Carefully add a few egg rolls at a time into hot oil and fry until golden brown on all sides.
• Carefully remove from pan and place on a plate lined with paper towels. Continue frying until all egg rolls have been cooked.
• Enjoy with your favorite sauce.