In a mixing bowl, combine cream cheese, shredded roast beef, shredded mozzarella cheese, Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix until smooth and well-blended.

Place one tortilla flat on a clean cutting board. Spread a layer of filling over the tortilla, leaving space at the edges. Repeat with remaining tortillas.

Starting from one end of the tortilla, tightly roll it up towards the opposite end. Make sure the filling remains intact. Repeat for each tortilla.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 30 minutes.

After chilling, unwrap the plastic and slice each roll into 1-inch segments. Arrange on a platter.

Prepare a small bowl of warm beef broth for dipping and serve alongside the sliced pinwheels.