Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and green bell pepper. Cook until tender and slightly browned, about 5-7 minutes. Remove from heat and set aside.

Season the thinly sliced flank steak with salt and pepper. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the steak and cook until it reaches desired doneness, about 5-7 minutes.

Place an even portion of steak, onions, and peppers on each tortilla. Top each with a slice of provolone cheese.

Roll up each tortilla tightly and serve while warm.