Heat olive oil in a skillet over medium heat and add onions and bell pepper.
Once softened, add the thinly sliced beef to the skillet, seasoning with salt and pepper.
Remove from heat and stir in the provolone cheese until melted and well combined.
Lay out a tortilla and spread a thin layer of the beef and cheese mixture evenly across.
Roll the tortilla tightly, starting from one edge, and secure with toothpicks if necessary.
Slice the rolled tortilla into pinwheels, about 1-2 inches thick.
Heat a non-stick skillet over medium heat and place the pinwheels seam-side down.
Cook for 2-3 minutes on each side until golden brown and crispy.
Remove from the skillet and let rest for a few minutes before serving warm.
