Combine Ingredients:

• In a small bowl, whisk together mayonnaise, ketchup, horseradish sauce, hot sauce, lemon juice, salt, and pepper until smooth.

• Cover and refrigerate until ready to serve.

Cook the Steak:

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

• Add the sliced steak and cook for 3-4 minutes until browned.

Add Vegetables:

• Add onions, bell peppers, and garlic to the skillet.

• Cook for another 5-7 minutes or until vegetables are soft and steak is fully cooked.

Season the Filling:

• Stir in Worcestershire sauce, salt, and pepper.

• Remove from heat and allow the mixture to cool slightly.

Add Cheese:

• Once cooled slightly, stir in the shredded provolone cheese until melted and combined.

• If using Cheez Whiz, add a dollop to each egg roll before wrapping.

Prepare the Egg Wash:

• In a small bowl, whisk together the egg and water.

Assemble the Egg Rolls:

• Lay an egg roll wrapper on a flat surface in a diamond orientation.

• Spoon 2-3 tablespoons of the cheesesteak filling onto the lower third of the wrapper.

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

• Brush the top corner with the egg wash and seal.

• Repeat with remaining wrappers and filling.

Heat the Oil:

• In a deep fryer or heavy-bottomed pot, heat oil to 350°F (175°C).

Fry the Egg Rolls:

• Fry 3-4 egg rolls at a time for 3-4 minutes, or until golden brown and crispy.

• Use a slotted spoon or tongs to transfer to a paper towel-lined plate to drain excess oil.

Keep Warm:

• Place the fried egg rolls on a baking sheet in a warm oven (200°F/95°C) while frying the remaining rolls.

Plate the Egg Rolls:

• Arrange the egg rolls on a serving platter.

Serve with Dipping Sauce:

• Serve immediately with the spicy horseradish dipping sauce on the side.

Garnish:

• Garnish with a sprinkle of chopped parsley or green onions for a pop of color.