Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray. Slice the dinner rolls in half and place the bottom half in the baking dish. Set aside. 12 dinner rolls
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onions and peppers and season lightly with salt and black pepper. Cook until soft, about 5 to 7 minutes. Set aside.
2 tablespoons butter, 1/2 medium yellow onion, 1 green bell pepper
Melt 4 tablespoons butter and whisk in 1 teaspoon of beef stock base. Spread the mixture over the bottom of the rolls. 4 tablespoons butter, 1 teaspoon beef stock base
Top the bottom of the rolls with roast beef, then top with the sautéed vegetables. Add the cheese. Top with the top half of the dinner rolls.
3/4 pound deli roast beef, 10 ounces sliced provolone
Melt the remaining butter. Whisk in the remaining beef stock base, garlic powder, and dried parsley. Brush the top of the dinner rolls with the mixture.
4 tablespoons butter, 1 teaspoon beef stock base, 1 teaspoon garlic powder, 1 teaspoon dried parsley
Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for 10 to 15 more minutes or until the cheese is fully melted.