1Place the steak in the freezer for 30 minutes to firm up.
2Cut off any large, visible pieces of fat, then slice cross-wise (against the grain), as thinly as possible.
3Heat a large skillet over medium heat.
4Add 1 tablespoon vegetable oil, then the peppers, onions and 1 teaspoon Dale’s seasoning.
5Cook until softened and just beginning to caramelize, about 6 minutes.
6Push the vegetables to the side of the skillet, then add the remaining vegetable oil to the pan, then add the steak and 1 tablespoon Dale’s Seasoning.
7Cook about 5 minutes, stirring occasionally, just until the outsides are brown and some of the meat is still slightly pink.
8Stir the vegetables and remove from heat.
9Meanwhile, place a small saucepan over medium heat.
10Reduce the cream by ½, 9-10 minutes.
11Reduce heat to low, add the cheeses and whisk well to combine.
12Remove from heat, cover and hold warm.
13In a small bowl, whisk the mayonnaise with the remaining ½ teaspoon Dale’s seasoning.
14Divide the mayonnaise and the meat mixture evenly between the rolls.
15Top with cheese sauce and optional banana peppers.