In a mixing bowl, combine softened cream cheese, shredded roast beef, and mozzarella cheese. Add Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix until creamy and smooth, about 2–3 minutes.

Lay a large flour tortilla flat on a surface. Spread a generous layer of the creamy beef mixture over the tortilla, leaving a half-inch border.

Starting from the edge opposite the border, roll the tortilla tightly, encasing the filling. Keep the roll snug but not overly tight.

Wrap the rolled tortilla in plastic wrap or foil and refrigerate for at least 30 minutes.

After chilling, unwrap the tortillas and slice them into 1-inch pieces.

Serve the sliced pinwheels on a plate with warm beef broth in a bowl for dipping.