1. Prepare the Veggies and Steak:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.

• Add the sliced onion and bell pepper to the skillet and sauté for 4-5 minutes, until they soften and begin to caramelize. Remove the veggies from the skillet and set them aside.

• In the same skillet, add the remaining tablespoon of olive oil. Add the thinly sliced ribeye steak, cooking for about 2-3 minutes, or until it’s browned and cooked through. Stir occasionally to ensure even cooking.

2. Season and Combine:

• Add the Worcestershire sauce, garlic powder, onion powder, salt, and pepper to the steak and stir well to coat. If you like extra flavor, you can add more Worcestershire sauce or garlic powder.

• Once the steak is fully cooked, stir in the caramelized onions and bell peppers, mixing everything together. Reduce the heat to low and set aside.

3. Prepare the Tortillas:

• Lay out your low-carb tortillas on a clean surface. Spread a thin layer of cream cheese on each tortilla for extra richness and creaminess.

• Then, sprinkle 1/4 cup of shredded provolone or mozzarella cheese evenly on each tortilla.

4. Assemble the Roll-Ups:

• Spoon an equal portion of the steak, onion, and pepper mixture onto each tortilla, spreading it out evenly.

• Carefully roll each tortilla up tightly, ensuring all the filling stays inside.

5. Toast the Roll-Ups:

• Heat a tablespoon of butter in the same skillet over medium heat.

• Once the butter is melted, add the rolled-up tortillas, seam side down. Toast them for about 2-3 minutes on each side, or until they are golden brown and crispy. You may need to work in batches depending on the size of your skillet.

6. Serve:

• Remove the roll-ups from the skillet and let them rest for a minute before slicing them into 2-inch pieces.

• Serve warm with a side of keto-friendly dipping sauce, such as a creamy garlic dip or a low-carb marinara sauce, if desired.