2 pounds New York strip steak, thinly sliced, 1/4 cup green bell peppers, seeded thinly sliced into strips, 1/4 cup red bell pepper, seeded thinly sliced into strips, 1 large white onion, cut into thin rings, 1/2 pound baby portabella mushrooms, chopped, 1 1/2 pounds provolone cheese, sliced, 2 tablespoons garlic oil, 1 tablespoon seasoning salt, 1 teaspoon black pepper.
Get out a skillet, add the oil. Heat the oil to medium-high or 350 degrees. Add the onions. When the onions are translucent and brown around the edges, add the bell peppers and mushrooms. Continue to cook until all the vegetables are golden brown. Remove the vegetables, set them aside. Add the meat to the skillet liberally season with granulated garlic, salt, and pepper. Cook for 7-9 minutes. Add the vegetables back into the skillet. Add the cheese on top, stir together until the cheese melts. Set aside.
2 (16oz.) packages egg roll wrappers. Spread out the egg rolls. Wet all four sides with water. Add a tablespoon of the Philly Cheese Steak mixture to the point toward you. Fold in the two sides. Roll to the end. Dampen the end to ensure they will not open in the fryer. Set them aside. Get out a skillet, add 3 inches of oil. Heat to medium-high or 350 degrees. Add the egg rolls fry to golden brown on all sides. Remove from the skillet drain on a wire rack.