Heat olive oil in a skillet over medium heat. Add sliced ribeye steak, bell peppers, and onion. Cook until the steak is browned and vegetables are tender, about 8-10 minutes.

Remove from heat and set aside to cool slightly.

In a bowl, combine eggs, almond flour, garlic powder, and salt. Mix until smooth.

Heat a non-stick skillet over medium heat. Pour a small amount of the batter into the skillet to form a thin wrap. Cook for 2-3 minutes on each side until golden brown. Repeat with remaining batter.

Spread cream cheese on each wrap, then add a portion of the cooked steak and vegetable mixture. Top with shredded provolone cheese.

Roll up tightly and place seam-side down on a baking sheet lined with aluminum foil.

Preheat the oven to 375°F (190°C). Bake the roll ups for 10-12 minutes until the cheese is melted and the edges are crispy.

Remove from oven and let cool for a few minutes before serving.