Heat the olive oil in a large frypan/skillet. Add the green pepper and onion, and cook for 2-3 minutes until slightly softened.

Add the sliced flank steak, season with sea salt and black pepper, cook for 3-4 minutes until the steak is cooked and browned.

Lay out an egg roll wrapper, place a large spoon of the steak, peppers and onion mixture across the center, top with half a slice of the provolone cheese slices, fold the wrapper and seal with a little water. Repeat with remaining wrappers.

Heat the oil for frying and cook the egg rolls 3 or 4 at a time, cook for 2-3 minutes on both sides until golden brown and crispy.

Remove from the pan and drain on kitchen paper, cut each egg roll in half at an angle.

Serve on a bed of green salad and a queso dip, or any other dip