Cook the Steak and Vegetables:
Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 4–5 minutes. Remove from the skillet and set aside.

In the same skillet, add the sliced onion, bell pepper, and garlic. Cook until softened, about 4–5 minutes. Add the cooked steak back to the skillet along with Worcestershire sauce. Season with salt and pepper to taste. Stir to combine and cook for an additional 2–3 minutes, then remove from heat.

Assemble the Egg Rolls:
Lay an egg roll wrapper flat on a clean surface with one corner facing you. Place a generous amount of the steak and vegetable mixture in the center. Top with a handful of provolone and mozzarella cheese.

Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom corner, sealing the edges with a small amount of water to prevent them from opening during frying. Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:
Heat vegetable oil in a deep skillet or fryer over medium heat. Carefully add the egg rolls to the hot oil, frying in batches if necessary. Fry for 3–4 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.

Drain and Serve:
Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce, such as ranch, marinara, or a spicy sriracha mayo.