Step 1: Prepare the Filling

1. Heat a large skillet over medium-high heat and add olive oil.
2. Add the thinly sliced ribeye steak to the skillet. Cook for about 3-4 minutes until the beef starts to brown.
3. Add the minced garlic, sliced onions, and bell peppers. Cook until the onions become translucent and the bell peppers soften, about 5-7 minutes.
4. Stir in the Worcestershire sauce, soy sauce, garlic powder, and onion powder. Season with salt and pepper to taste.
5. Continue to cook until the beef is fully cooked and the flavors are well combined. Remove from heat and let it cool slightly.
6. Mix in the shredded provolone cheese, allowing it to melt into the filling.

Step 2: Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean, dry surface with one corner facing you (like a diamond shape).
2. Place about 2-3 tablespoons of the cheesesteak filling in the center of the wrapper.
3. Fold the bottom corner up over the filling, then fold in the left and right corners towards the center.
4. Roll the wrapper tightly upwards, sealing the top corner with a brush of beaten egg.
5. Repeat this process with the remaining wrappers and filling.

Step 3: Fry the Egg Rolls

1. Heat oil in a deep frying pan or pot to 350°F (175°C).
2. Carefully place the egg rolls into the hot oil, a few at a time to avoid overcrowding.
3. Fry the rolls for about 3-4 minutes per side, or until they are golden brown and crispy.
4. Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Step 4: Prepare the Garlic Aioli

1. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, and smoked paprika (if using).
2. Season with salt and pepper to taste.
3. Cover and refrigerate until ready to serve.

Step 5: Serve and Enjoy

1. Serve the crispy Philly Cheesesteak rolls hot with the garlic aioli on the side for dipping.
2. Garnish with chopped parsley or fresh chives for an extra touch of color.