Method:
In a skillet, heat olive oil over medium-high heat. Cook the beef until browned and cooked through. Remove from skillet and set aside.
In the same skillet, sauté bell pepper and onion until softened.
Return the beef to the skillet and mix with the vegetables. Remove from heat.
Lay an egg roll wrapper on a flat surface. Place a small amount of the beef and vegetable mixture in the center, top with shredded provolone cheese.
Roll up the egg roll, folding in the sides to seal.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels.
Serve with your favorite dipping sauce.
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