1. Heat olive oil in a skillet over medium heat. Add the sliced onions and bell pepper, sautéing until they’re tender and slightly caramelized, about 5–7 minutes. Remove them and set aside.

2. In the same pan, add the thinly sliced beef. Season with garlic powder, salt, and pepper. Sear until just cooked through, about 2–3 minutes. Return the veggies to the pan and stir everything together. Turn off the heat and let the filling rest.

3. In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until fully melted and combined.

4. Let the cheese mixture cool slightly, then stir in the egg, almond flour, and baking powder. Mix until a dough forms. If sticky, knead with lightly oiled hands or chill the dough for a few minutes.

5. Preheat oven to 375°F (190°C). Divide the dough into 4 equal portions. Flatten each into a rectangle on a parchment-lined baking sheet.

6. Add a slice of provolone cheese to each dough piece, then spoon some of the beef and veggie mixture on top. Carefully roll or fold the dough around the filling, pinching the edges to seal.

7. Bake for 18–22 minutes, or until golden brown and firm to the touch.

8. Let cool for 5 minutes before serving, as the cheese inside will be hot and gooey.