Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper, making sure it fully covers the surface so the dough doesn’t stick and can be transferred easily after baking.

In a microwave-safe bowl, add the shredded mozzarella and cream cheese, then heat in short 20–30 second intervals, stirring in between each round until the cheeses are completely melted, smooth, and well combined without any lumps.

Add the almond flour and egg to the melted cheese mixture, then mix thoroughly using a spatula until a soft dough forms; once combined, lightly knead it with your hands for about a minute until the dough becomes smooth, stretchy, and easy to handle.

Place the dough between two sheets of parchment paper and use a rolling pin to roll it out into a rectangular shape, keeping the thickness even throughout so it bakes uniformly and holds the filling properly.

Heat a skillet over medium heat and add the sliced beef, onions, and bell peppers, then season with salt, black pepper, and garlic powder; cook while stirring occasionally until the beef is fully cooked and the vegetables are soft and slightly caramelized.

Remove the top sheet of parchment paper from the rolled dough and evenly spread the cooked beef mixture over the surface, leaving a small border around the edges so the filling doesn’t spill out when rolled.

Sprinkle shredded cheese evenly over the beef filling, then carefully lift one side of the dough using the parchment paper and gently fold or roll it over the filling, sealing the edges by pressing them together so everything stays enclosed during baking.

Transfer the stuffed bread onto the prepared baking sheet, positioning it seam-side down to help it stay sealed, then place it in the oven and bake for 20 to 25 minutes, or until the outside turns golden brown and firm to the touch.

Remove the bread from the oven and let it cool for a few minutes before slicing, allowing the filling to settle and making it easier to cut clean, even slices, then serve warm or store for later.