Preheat oven to 350°F.

Spray a 13x9-inch baking dish with cooking spray. 

Without separating the individual rolls, use a serrated knife to cut each package of rolls evenly in half, as you would a bagel, separating the tops from the bottoms. Place the bottoms in the prepared baking dish and set the tops aside.

Add 1 tablespoon of olive oil to a medium skillet and place over medium heat. Once the oil is hot, add the onion and bell pepper, season with a heavy pinch of salt and pepper. Cook until the onions are translucent; lower the heat and caramelize the onions and peppers, stirring frequently. If onions start to burn, lower the heat more.

While the onions and peppers cook, pre-heat a large pan or skillet on high heat with the remaining olive oil and liberally season sliced steak with salt and pepper. Once the oil is very hot, carefully add the meat to the pan and quickly sear the sliced steak in batches, 1-2 minutes, just until browned. Steak may not be fully cooked through; that is ok. Set cooked steak aside in a large bowl.

Once the onions and peppers are caramelized, add them to the bowl with the cooked steak and toss gently to combine. 

Add the cheese dip to a microwave-safe bowl and heat in the microwave for 30 seconds, or until warm and easily spreadable. 

Spread the cheese dip on both cut sides of the buns. 

Evenly distribute the steak and veggies on the bottom buns, topping with the tops of the rolls. 

Stir together the melted butter with the dried herb and brush evenly over the tops of the rolls.

Bake in the oven for 15-20 minutes, or until cheese is melty and sliders are hot.