Place rolls onto a greased baking sheet covered with sprayed plastic wrap. Thaw for 1 to 1 1/2 hours, until thawed but still cold. (May also thaw overnight in the refrigerator.)

Melt the butter in a large skillet and sauté the diced onion and bell pepper for about 5-7 minutes, or until soft. 

Add the minced garlic and chopped roast beef. Season generously with salt and (fresh cracked) pepper, cooking 1-2 minutes more, until garlic and meat brown and smell fragrant. 

Add the Worcestershire sauce, stir to absorb, and then turn off the heat. Allow the filling to cool for a few minutes.

Roll each Rhodes roll flat (about 1/8-inch thin) with a rolling pin. Cut each piece of cheese into fourths. Place two pieces of each cheese in the center of the dough. Top with some of the meat mixture. (Try to divide it evenly.)

Gather the edges together and pinch the seams. Lay the rolls seam side down onto a prepared baking sheet that's been greased with cooking spray or lined with parchment paper or a silicone baking mat.

Preheat oven to 350 degrees Fahrenheit. Bake for 20-25 minutes or until golden brown on top and bottom. Optional: Brush the top of the rolls with butter once they come out of the oven. Enjoy warm!