Heat oil in a large skillet over medium heat. Cook bell pepper and onions until cooked down, about 5 minutes. Add the steak and cook until no longer pink. Stir in the salt and pepper.

Set the egg roll wrappers out on the work surface with an end pointing toward you. Fill each with about ¼ cup of the beef mixture. Place the cheese on top.

Brush some of the beaten egg along the edges of the wrapper. This will help it stick better.

Fold the slides of the wrapper in toward the center, then fold the end nearest you over the top and roll tightly.

Heat oil in a skillet to 350 degrees F. Add the eggrolls and cool on each side until golden. Remove to a wire rack to cool.

Serve with warmed Cheez Whiz for dipping, if you want.