1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Heat olive oil in a skillet over medium-high heat. Sauté onions and bell peppers for 5–7 minutes until soft and lightly caramelized. Remove and set aside.

3. In the same skillet, cook sliced steak seasoned with salt, pepper, and garlic powder until just browned. Return vegetables to the skillet, stir to combine, then remove from heat.

4. In a microwave-safe bowl, melt mozzarella and cream cheese in 30-second intervals, stirring until smooth.

5. Add almond flour, baking powder, and egg to the melted cheese mixture. Mix until a sticky dough forms.

6. Place dough between two sheets of parchment paper and roll into a rectangle about 1/4 inch thick.

7. Remove top parchment paper and layer provolone cheese evenly over the dough.

8. Spread steak and vegetable filling evenly over the cheese.

9. Using parchment paper to assist, roll the dough tightly into a log and pinch the seam to seal.

10. Slice log into 8–12 rolls and place cut-side up on prepared baking sheet.

11. Bake for 15–20 minutes until golden brown and bubbly.

12. Allow rolls to cool slightly before serving.