For cheese sauces, in a small saucepan, whisk together milk and flour to blend.
Heat and stir over med-high heat to bring to a simmer.
Reduce heat to med-low. Cook 2 min, stirring frequently until thickened.
Stir cheese and 1/4 tsp salt until cheese is melted. Simmer about 2 minutes, stirring frequently, until sauces is velvety and thick. Remove from heat. Cover surface with foil to keep warm.
In a large nonstick skillet - heat 1 T. of the oil over med-high heat. Sprinkle beef with 1/4 t. each of salt and pepper. Add to skillet and cook for 4 to 5 minutes, just until browned and cooked through. Transfer to plate -- cover to keep warm.
In same skillet - cook onion and peppers in 1 T. hot oil over med-high heat for 12 to 14 minutes, until edges are brown and onion is tender. Season with 1/4 t. each of salt and pepper.
Lightly toast split rolls. Evenly divide onion mixture, meat and cheese sauce among roll halves.
Makes 4 servings.
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