Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cook the thinly sliced beef in a skillet over medium-high heat until browned, about 5-7 minutes. Add diced vegetables and cook until softened, about 3-4 minutes.

Melt 1 cup of shredded Monterey Jack cheese in a non-stick skillet over medium heat until bubbling, then spread into circular shapes on parchment and cool slightly.

Place the filling in the center of each cheese circle, fold one edge over, and roll up tightly, placing seam-side down.

Bake assembled rolls for 10-15 minutes or until the cheese is bubbly and rolls are golden-brown.

Allow rolls to cool for a few minutes before serving warm with low-carb dipping sauce.