Heat oven to 400 degrees.
Line cookie sheet with foil.
Saute bell pepper and onion in oil until soft and slightly charred, about 5 minutes. Set aside.
Heat soup and worcestershire sauce in small sauce pan until boiling.
Reduce heat, add roast beef, heat through 1-2 minutes.
Open french rolls on cookie sheet and fill with roast beef mixture.
Divide veggies among sandwiches.
Top with two halves of provolone cheese.
Heat in oven until cheese melts.
Serve warm with reserved soup for dipping.