Step 1: Sauté the Veggies
In a skillet over medium heat, add avocado oil. Once heated, toss in the sliced onions and bell peppers. Sauté for 5 to 7 minutes until tender and slightly caramelized. Remove from the pan and set aside.

Step 2: Cook the Steak
In the same skillet, add the shaved beef. Season with garlic powder, onion powder, salt, and pepper. Cook for about 4 to 5 minutes, stirring frequently, until browned and cooked through. Combine with the sautéed vegetables.

Step 3: Melt the Cheese
Line a large board or tray with parchment paper. In a clean non-stick skillet, place 4 slices of Monterey Jack cheese with space between each. Heat on low-medium until the cheese melts and the edges bubble slightly, about 2 to 3 minutes.

Step 4: Roll It Up
Spoon a few tablespoons of the beef and veggie mixture into the center of each cheese slice. Use a spatula to gently lift and roll each cheese wrap around the filling. Let cool slightly seam-side down so they hold their shape.

Step 5: Serve and Enjoy
Serve warm with a creamy cheese sauce or keto dip if desired. These are best enjoyed hot, fresh from the skillet.