Heat butter or avocado oil in a large skillet over medium heat. Add sliced onion and bell pepper. Cook for 8 to 10 minutes, stirring occasionally, until they are soft and lightly browned. Season with salt, pepper, garlic powder, and onion powder. Remove from the skillet and set aside.

In the same skillet, heat it over medium-high heat and add shaved ribeye. Spread it out and let it sear for about 2 minutes without stirring. Then stir and cook for another 2 to 3 minutes until fully cooked. Add Worcestershire sauce and stir. Return the peppers and onions to the skillet and mix everything.

If using cream cheese, stir it in now over low heat until it melts into the filling. Taste and adjust seasoning. Remove from heat and set aside.

Preheat your oven to 375°F. Line a baking sheet with parchment paper. Spoon about ⅓ cup of shredded cheese into circles on the parchment, keeping them at least 2 inches apart. Spread each circle to about 5 to 6 inches in diameter. Bake for 6 to 8 minutes until the edges are golden brown, and the centers are just set.

Take the pan out and let the shells cool for exactly 60 seconds, which is when they are soft enough to roll but firm enough to hold their shape. If using an air fryer, set it to 350°F. Place cheese circles on parchment inside the basket and cook for 4 to 5 minutes. The air fryer makes slightly crispier shells.

Spoon 2 to 3 tablespoons of the cheesesteak filling onto the lower third of each warm cheese shell. Do not overfill, or the shell will crack when you roll it. Lift the bottom edge of the shell and roll it up over the filling, pressing gently but firmly as you go. Place each roll seam-side down on the pan to hold its shape as it cools.

Serve these immediately while the shells are still slightly crispy. To make them firmer, place the finished roll-ups back in the oven at 350°F for 3 to 4 minutes.