In a small mixing bowl, blend the softened cream cheese, garlic powder, and onion powder until smooth.

Lay flour tortillas flat and spread an even layer of the cream cheese mixture over the entire surface of each.

Place two slices of provolone cheese in the center of each tortilla and top with an even distribution of the roast beef.

Roll the tortillas tightly and wrap them in plastic wrap. Refrigerate for 30 minutes to ensure a clean cut.

In a small saucepan, combine the au jus gravy mix with 2 cups of water.

Bring the au jus to a boil over medium-high heat, then reduce to a simmer for 3 minutes.

Remove the tortillas from the refrigerator, unwrap, and slice into 1-inch thick rounds.

Serve the chilled roll ups on a platter with the warm au jus in a small bowl for dipping.