Prepare Vegetables: Heat the avocado oil or butter in a large skillet over medium-high heat. Add the sliced onion and bell pepper, and sauté for 4-5 minutes until they begin to soften and lightly brown. If using, add the mushrooms and cook for another 5-7 minutes until they release their moisture and brown. Add the minced garlic and cook for 1 more minute until fragrant. Remove the vegetables from the skillet and set aside.

Cook the Meat: In the same skillet, add the ground beef. Break it apart with a spoon and cook until completely browned. Turn off the heat and thoroughly drain all excess grease from the skillet.

Combine Filling: Return the cooked vegetables to the skillet with the ground beef. Add the cubed cream cheese, Worcestershire sauce, salt, and pepper. Stir over low heat until the cream cheese is fully melted and all ingredients are combined into a creamy filling. Set aside.

Bake the Cheese Wraps: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Arrange the shredded cheese into 8 even circles, about 4-5 inches in diameter, leaving space between them.

Watch Carefully: Bake for 8-10 minutes, or until the edges are just beginning to turn golden brown and the cheese is bubbly with a lace-like appearance. Do not overbake.

Assemble the Roll Ups: Remove the baking sheet from the oven. Let the cheese circles cool for 1-2 minutes until they are cool enough to handle but still very pliable. Place a few tablespoons of the beef filling onto one side of each cheese circle. Gently but snugly roll the cheese around the filling, placing them seam-side down to seal as they cool.

Serve: Allow the roll ups to cool for another minute to fully set, then serve immediately. They are delicious on their own or with a side of keto-friendly dipping sauce like ranch or a garlic aioli.