Start by spraying a muffin tin with nonstick cooking spray. Place one roll in each cup. Let thaw as directed on package.
To prepare the filling: cook the green pepper and onion in 1 Tablespoon of cooking oil over medium heat until crisp tender. Set aside.
Mix softened cream cheese with mayonnaise, hot sauce, and about 1/2 lb of shredded provolone (reserving some for the top later). Stir in chopped roast beef and the cooked pepper and onion mixture.
Separate the rolls gently. Press down the center of each to make a place for your filling. (It is best to reshape the rolls just before adding the filling.) Press the bottoms down and the sides out and up to make a cup for your filling.
Sprinkle the rolls with the reserved ¼ pound of cheese. Bake at 350-degrees F for about 25-30 minutes or until the bread is turning golden brown and the dip is bubbling. Let cool for for 2-3 minutes, then transfer to a wire rack.
Garnish with green onions and serve warm or at room temperature. Refrigerate leftovers.