In 12-inch nonstick skillet, cook steaks, 2 at a time, over medium-high heat, stirring occasionally and breaking into pieces, 2 minutes or until done. Remove from skillet; set aside and keep warm. Repeat with remaining steaks. Clean skillet.
In same skillet, heat olive oil over medium heat and cook onions and red pepper, stirring occasionally, 15 minutes or until onions are caramelized. Season with salt and pepper.
Return steaks to skillet with 1/2 of the Double Cheddar Sauce. Cook, stirring occasionally, 2 minutes or until heated through.
To serve, evenly divide steak mixture on rolls, then drizzle with remaining Double Cheddar Sauce, heated.