Heat oil in a medium pot with high sides until it reaches 350°F - 375°F. Turn heat down and maintain temp
Heat a large skillet over medium - high heat. When pan becomes hot add a drizzle of oil then add bell peppers and onions. Stir occasionally until soft but not mushy. Place veggie mix in a bowl and set aside
Add ribeye steak to same pan, breaking steak up with tongs just until fully cooked
Add the veggies back in, season with salt and pepper then remove from heat
Begin filling egg rolls. Lay the egg roll wrapper on a flat surface, add provolone cheese and about ¼ cup of Philly cheesesteak mix to the center of the wrapper
Dip your finger in a small dish of water and wet the edges of the egg roll wrapper all the way around
Begin rolling the egg roll by taking one corner and bringing it up over the steak mixture. Fold the 2 outside corners in then roll like a burrito. Roll the egg roll tightly and press edges down so they seal. Repeat with remaining egg rolls
Begin frying egg rolls, turn them over and hold with tongs so each side browns evenly. Remove them from oil with a slotted spoon or tongs, let excess oil drip off over the top of the pan then place them on a plate lined with paper towels. Eat while hot
Dipping Sauce
Stir all dipping sauce ingredients together while egg rolls are cooking. Serve hot egg rolls with dipping sauce on the side