Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak in a single layer and cook for 3 to 5 minutes until browned, stirring occasionally. Do not crowd the pan — cook in batches if needed. Season with seasoned salt, black pepper, and smoked paprika. Drain any excess grease.

Add the sliced onion and diced bell peppers to the skillet. Cook for 4 to 6 minutes, stirring occasionally, until soft and lightly caramelized. Stir in the minced garlic and cook for 30 seconds until fragrant. Remove from heat.

In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk while whisking constantly until smooth and thick enough to coat the back of a spoon, about 2 to 3 minutes. Stir in the cream cheese cubes, shredded cheddar, Worcestershire sauce if using, and parsley until fully melted and glossy.

Pour most of the cheese sauce over the steak and vegetable mixture and stir gently to coat. Reserve a few tablespoons of sauce for drizzling before serving.

Warm each tortilla in the microwave for about 10 seconds. Spread a thin layer of cheese sauce on each tortilla as a moisture barrier. Spoon about 3/4 cup of filling onto each tortilla slightly off-center. Fold the sides in, then roll tightly from the bottom up like a burrito.

Place wraps seam-side down in a clean dry skillet over medium heat. Press lightly with a spatula and toast for 2 to 3 minutes until golden and crisp. Flip and toast the other side.

Slice in half and drizzle with the reserved cheese sauce before serving.