In a large skillet, heat olive oil over medium-high heat.
Add the sliced onions, bell peppers, and mushrooms. Sauté until they start to soften, about 5-7 minutes.
Add the thinly sliced ribeye steak to the skillet. Cook until the steak is browned and cooked through, about 5 minutes. Season with salt and pepper to taste.
Remove the skillet from heat and stir in the shredded provolone cheese until melted and well combined. Set aside to cool slightly.
Prepare the wrappers:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until melted and well combined.
In a separate bowl, mix the almond flour and baking powder.
Add the melted cheese mixture to the almond flour mixture, and then add the egg. Mix well until a dough forms.
Place the dough between two sheets of parchment paper and roll it out to about 1/4-inch thickness.
Cut the dough into rectangles (approximately 4×6 inches).
Assemble the egg rolls:
Place a generous spoonful of the Philly Cheese Steak filling onto each rectangle of dough.
Carefully roll the dough around the filling, folding in the sides as you go to seal the egg roll. Use a bit of water to help seal the edges if necessary.
Place the assembled egg rolls on the prepared baking sheet.
Bake:
Bake in the preheated oven for 15-20 minutes, or until the egg rolls are golden brown and crispy.
Serve:
Serve hot with your favorite low-carb dipping sauce.
