Melt half the butter in a big pan.
Add the peppers and onion and cook for 4 minutes or until tender.
Take the veggies out of the pan and set to one side.
Put the remaining butter in the same pan, melt it, and add the ribeye.
Season with salt and black pepper.
Cook for a few minutes or until cooked through.
Put the vegetables back in with the meat.
Now lay out the egg roll wrappers and put a piece of cheese on each one.
Top with the steak filling and fold them up (follow the folding instructions on the packaging).
Heat about 3 inches of oil in a deep pan to 350°F.
Fry the egg rolls, several at a time, for about 4 minutes or until golden brown all over.
Drain the egg rolls on paper towels, then serve with ranch dressing or your favorite dipping sauce.
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