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