Prep the filling: Heat olive oil in a large skillet over medium-high heat. Add onions and peppers (and mushrooms, if using). Cook 5–7 minutes, stirring occasionally, until soft and lightly browned.

Cook the beef: Push the vegetables to the side of the skillet. Add the ribeye or sirloin and cook 2–4 minutes, breaking up any large pieces, until just cooked through. If using ground beef, cook until no pink remains. Drain excess fat if needed.

Season it up: Add garlic, Worcestershire, salt, pepper, onion powder, and paprika. Stir to coat and cook 1 minute until fragrant. Taste and adjust seasoning. Remove from heat and let the mixture cool for 5 minutes.

Preheat the air fryer: Set to 375°F (190°C). If your air fryer requires preheating, give it 3–5 minutes.

Assemble the egg rolls: Place an egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Add a strip of provolone and a spoonful of beef mixture in a line across the lower third. Add a bit of American cheese or Cheez Whiz if you like it extra cheesy.

Roll and seal: Fold the bottom corner up over the filling, then fold in the two side corners. Roll tightly toward the top corner. Brush the top corner with the egg wash and press to seal. Repeat with the remaining wrappers.

Oil lightly: Brush or spray the egg rolls lightly with oil. This helps them crisp and brown.

Air fry: Arrange egg rolls in a single layer in the basket, leaving space between them. Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden brown and crisp. Work in batches if needed.

Rest and serve: Let egg rolls sit for 2–3 minutes to set the cheese. Serve hot with your favorite dipping sauce.