Add olive oil, onions, peppers, salt, and pepper to a medium-sized skillet, cooking for approximately 5 minutes or until warm and tender. Push the vegetables to side of the pan and add the Steak-umms and diced garlic to the center. Cook until Steak-Umms are browned thoroughly, stirring occasionally to ensure even temperature throughout. Add Worcestershire sauce, stir thoroughly, and remove from heat.

Spread 1 tablespoon of cream cheese over the base of each tortilla, followed by 1-2 tablespoons of the steak and vegetable mix, and finish with a generous sprinkle of mozzarella and cheddar. Carefully roll each tortilla as tightly as possible.

Place the taquitos on a parchment paper-lined baking tray with the folded side facing downwards. Spritz liberally with olive oil, and bake for 20 minutes at 350°F.

Top with roasted Red & Yellow Peppers, and Nacho Cheese and serve