Start by heating an elegant tablespoon of olive oil in a non-stick skillet over medium heat. Once shimmering, add the thinly sliced beef seasoned with salt and black pepper. Cook for about 4-5 minutes, stirring occasionally until the beef is nicely browned and just cooked through. Remove the beef from the skillet and set it aside.

In the same skillet, toss in the sliced onion, green bell pepper, and mushrooms. Sauté these colorful veggies for 5-7 minutes until they soften and become beautifully caramelized.

Lay out the large flour tortillas on a clean surface and evenly distribute the sautéed beef and vegetables in the center. Sprinkle shredded provolone and mozzarella cheese generously on top of the filling. Fold each side of the tortilla inwards and roll it tightly from the bottom to the top.

Heat the non-stick skillet again over medium heat, lightly greasing it with a quick spray of cooking oil. Place the assembled wraps seam-side down in the skillet and grill for 3-4 minutes, or until the tortillas are golden brown and crispy. Carefully turn the wraps over and grill the other side for an additional 3-4 minutes.

Once the wraps are perfectly grilled, remove them from the skillet and let them rest. Cut each wrap diagonally for a beautiful presentation. Serve warm and crispy.