In a large skillet over medium heat, melt half of the butter. Add the chopped green bell pepper and onion. Sauté for about 3-4 minutes until softened.

In the same skillet, melt the remaining butter. Season the rib-eye steak with salt and pepper, then add it to the pan. Sear for about 3-4 minutes until browned.

Return the sautéed vegetables to the skillet with the cooked steak, mixing thoroughly. Heat for an additional 1-2 minutes.

Grab your egg roll wrappers, place the filling in the center, and fold tightly. Repeat until all filling is used.

Heat cooking oil over medium-high heat until 350°F. Fry the egg rolls in batches for 3-5 minutes until golden brown.

Transfer the fried egg rolls to a plate lined with paper towels to drain excess oil. Let them cool slightly before serving.