Prepare the Steak:

• Freeze the ribeye steak for about 45 minutes to make slicing easier.

• Once slightly thawed, slice the steak thinly using a sharp knife or mandolin.

Cook the Vegetables:

• In a large skillet, heat olive oil over medium heat.

• Add chopped onion and green bell pepper; sauté until softened, about 4 minutes.

• Stir in soy sauce and cook for an additional minute.

Cook the Steak:

• Add the sliced steak to the skillet with the vegetables.

• Cook, stirring frequently, until the meat is no longer pink.

• Season with kosher salt and black pepper.

• Transfer the mixture to a food processor and pulse a few times for a rough chop, or chop finely with a knife.

Assemble the Egg Rolls:

• Lay an egg roll wrapper on a clean surface.

• Place about 1 tablespoon of shredded provolone cheese diagonally across the center.

• Spoon approximately ¼ cup of the meat mixture over the cheese.

• Top with another tablespoon of cheese.

• Moisten the edges of the wrapper with water.

• Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal.

• Repeat with remaining wrappers and filling.

Fry the Egg Rolls:

• In a deep skillet or fryer, heat vegetable oil to 340°F.

• Carefully add egg rolls in batches, frying until golden brown and crispy, turning as needed.

• Remove and drain on paper towels.

Prepare the Sour Cream Sauce:

• In a bowl, combine sour cream, mayonnaise, chili powder, and garlic powder.

• Mix until smooth.

Serve:

• Slice egg rolls diagonally and arrange on a serving platter.

• Drizzle with chili oil if desired, spoon sour cream sauce over the top, and sprinkle with chopped chives.

• Serve immediately.