Prepare the Filling: In a medium bowl, combine the softened cream cheese, 1 tbsp Worcestershire sauce, 1 tsp onion powder, 1/2 tsp garlic powder, and black pepper. Mix until smooth.

Assemble the Roll Ups: Lay a tortilla flat. Spread about 1/4 of the cream cheese mixture evenly over the tortilla. Layer with provolone slices and then the thinly sliced roast beef.

Roll and Slice: Tightly roll the tortilla into a log. Use a sharp serrated knife to slice the log into 1-inch thick pinwheels. Repeat for all 4 tortillas.

Pan-Sear for Crispy Edges: Place a large non-stick skillet over medium heat. Place the roll ups cut-side down and cook for 2-3 minutes per side, until golden brown and the cheese is melted.

Make the Au Jus: While the roll ups cook, combine the beef broth, 1 tbsp Worcestershire sauce, 1/2 tsp onion powder, and 1/4 tsp garlic powder in a small saucepan. Bring to a simmer and cook for 5 minutes. Serve warm for dipping.