Add 1 tbsp olive oil to a hot pan. Add steak and season with black pepper. Cook for 5 minutes. Remove steak. Add green peppers and red onion to the pan and saute 5 minutes. Add steak back to the pan and saute an additional 2 minutes. Set aside
In a saucepan, melt butter. Add flour and stir. Cook on medium heat for 2 minutes.
Slowly incorporate milk. Stir in provolone and swiss to melt. Reduce heat to a simmer and cook for 5 minutes. Remove from heat. Sauce will thicken as it cools.
Place 4-5 pieces of steak, onions, green peppers, and a pinch of mozzarella cheese in the center of a tortilla. Tuck the end under the mixture and tightly roll. Repeat until all tortillas are filled. Place tortillas in a 9x13” casserole dish seam side down. Top with remaining mozzarella cheese. Pour cream sauce over the enchiladas.
Place into the oven and bake for 20 minutes. Garnish with fresh ground pepper and parsley. Enjoy!