1 tbsp. olive oil
1 large yellow onion, thinly sliced
2 bell peppers, thinly sliced
Freshly ground black pepper
2 lb. sirloin steak
1 tsp. oregano
12 slices provolone
12 egg roll wrappers
2/3 c. plus 2 tsp. vegetable oil
Ketchup, for serving, if desired
Heat fry pan on heat. Cook beef, trimming as little as possible, until browned and still about the size of a pea, 5 to 7 minutes. Adding Worcestershire sauce, salt/pepper. Gently stir, then remove the mixture from the skillet.
Melt the butter in the skillet. Add onions and peppers. Cook, stirring, until browned, 5 to 7 minutes. Return beef mixture to skillet and stir to combine. Let the filling cool while preparing the wrappers.
Lay the egg roll wrappers on a flat surface. Put half a slice of American cheese on each. Add 3 tablespoons of the filling on top of each egg roll. Pull the lower left corner over the filling and fold the sides, wetting the edges with water as you go; roll tightly.
Heat about 1 inch of oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat the process with the rest of the egg rolls.