Tip #1 Make sure the meat to onion to pepper ratio is perfect.
First start by making the pineapple ketchup. Place crushed pineapples into pot on medium heat. Then add in garlic and let it cook for about 5 minutes. After five minutes add in the rest of the remaining sauce ingredients and let it simmer for about 20 minutes. Remove from heat place into container in freezer to chill before use.
Tip #2 Taste all the elements as you go!
Next take a medium sized aluminum tin and place on grill on high heat. Coat the bottom with olive oil and add in onions, peppers, and garlic. Grill on high heat until softened. While veggies are cooking start to make provolone cheese sauce. Make a roux by melting butter in saucepan and whisking in four until it makes a thick paste. Next add in about 3 cups of milk and whisk until thick. Add in 1/4 lb of provolone cheese, salt, paprika, garlic powder. Set aside on low heat.
Tip #3 Knowing how to make a béchamel is key to any basic cheese sauce!
Now back to the grill. Add in the roast beef to the cooked veggies and season with salt, pepper, and garlic powder. Mix in the cheese sauce and let it cook for about 5-10 minutes. Drizzle the rolls with olive oil and toast while meat is cooking.