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

2. In a large skillet over medium-high heat, add the olive oil. Sauté the ground beef (or steak) until browned. Drain the excess fat.

3. Add the chopped onions and peppers to the skillet. Cook for 3-4 minutes until the vegetables are softened.

4. Stir in the Worcestershire sauce, garlic powder, salt, and pepper. Mix well and remove from heat.

5. On the prepared baking sheet, arrange the Provolone cheese slices in a rectangular shape, slightly overlapping each slice so they melt together into one solid sheet.

6. Bake the cheese in the preheated oven for 5 to 7 minutes, or until the cheese is fully melted and slightly golden around the edges.

7. Remove from the oven and let it cool for about 2 minutes. The cheese needs to set slightly so it is pliable enough to roll without tearing.

8. Spread the beef and vegetable mixture evenly over the melted cheese sheet, leaving a small border at the edges.

9. Carefully lift the long edge of the parchment paper to help you roll the cheese and meat mixture into a tight log (like a jelly roll).

10. Slice into individual pinwheels (rolls) and serve warm.