In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, cooking until softened, about 5 minutes.

Add the thinly sliced ribeye steak to the skillet. Season with garlic powder, salt, and black pepper, cooking until the steak is browned, about 3-4 minutes.

Preheat your oven to 400°F (200°C). Roll out the refrigerated pizza dough on a floured surface until it's a rectangle, about 12x15 inches.

Spread the cooked steak and vegetable mixture evenly over the dough, leaving a border around the edges. Sprinkle the shredded provolone cheese on top.

Starting from one long edge, carefully roll the dough away from you into a tight log. Pinch the seams to seal and tuck the ends under.

Transfer the rolled stromboli to a baking sheet lined with parchment paper. Brush the top with the beaten egg for a golden crust.

Bake in the preheated oven for 20-25 minutes, or until golden brown.

Let the stromboli cool for a few minutes before slicing. Serve warm with marinara sauce on the side for dipping.