Let’s bring these delicious roll-ups to your table with these simple steps:

1. Heat olive oil in a large skillet over medium-high heat. Add the onion and bell peppers, sautéing until they soften and begin to caramelize, about 5-7 minutes.
2. Add the thinly sliced steak to the skillet, seasoning with salt, pepper, and garlic powder. Cook until the steak is browned and cooked through, approximately 4-5 minutes.
3. Reduce the heat to low and lay slices of provolone cheese over the steak and vegetable mixture. Cover the skillet and let the cheese melt, about 2 minutes.
4. Warm the low-carb tortillas according to package instructions. This helps them be more pliable and easier to roll.
5. Divide the steak and cheese mixture evenly among the tortillas, rolling each one tightly to form a roll-up.
6. Place the roll-ups seam side down in a clean skillet over medium heat to toast them lightly, ensuring they are heated through and the outside is slightly crispy, about 2-3 minutes per side.

And there you have it — a simple, yet flavorful dish that brings the essence of a Philly cheesesteak to a keto-friendly format. A tip from my kitchen: keeping an eye on the cheese is crucial; it should be just melted enough to bind everything together without becoming too runny.