To begin, freeze the steaks for about 45 minutes before slicing.

In a medium saucepan, add the milk or cream over medium-low heat. Whisk in the cornstarch, salt, garlic powder and ground mustard. When the milk has warmed through, stir in the cream cheese. Continue cooking, stirring occasionally until smooth. Stir in the cheddar cheese until melted. Stir in the green chiles. Set aside in a warm place.

On a flat top griddle or large cast iron skillet, heat 4 tablespoons of avocado oil over medium heat. Add the onion and bell pepper. Cook for about 5 minutes, or until the onions are slightly browned and tender. Move the vegetables to the warm side of the griddle or remove from the skillet and set in a warm place.

Thinly slice the steak into ribbons. Add 1 tablespoon of avocado oil to the griddle or skillet and warm over medium heat. Add the steak and cook for about 4 minutes, or until the meat has browned, stirring occasionally. Season with salt and pepper, to taste. Alternatively, you can also chop the meat while it’s cooking.

Stir the onion and bell pepper in with the meat and let cook for 1 to 2 minutes.

Evenly divide the meat into two portions. Top each portion with 3 slices of provolone cheese. Allow the cheese to begin melting, then stir in with the meat, until melted.

Toast the undersides of the rolls.

Spoon more cheese sauce on top. Serve warm.