Cook the Filling:
Heat olive oil in a skillet over medium-high heat. Add steak, season with salt and pepper, and cook until browned.
Add chopped onion and bell pepper; sauté until vegetables are soft and steak is cooked through. Remove from heat and let cool slightly. Stir in shredded cheese.

Assemble Egg Rolls:
Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a dab of water. Repeat with remaining wrappers and filling.

Fry Egg Rolls:
Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.

Serve:
Serve hot with cheese sauce, ketchup, or your favorite dipping sauce. Perfect for parties, game day, or anytime you’re craving that Philly flavor in a crispy bite!