In a large, re-sealable plastic bag combine the marinade ingredients. Place the steak in the bag. Press the air out of the bag, and seal tightly. Turn the bag todistribute the marinade, place in the refrigerator for at least 4 hours, overnight ispreferred. Flip occasionally.
In a large skillet over medium-high heat, warm 2 tablespoons oil. Add the bellpeppers, onion, salt, and pepper and cook until the vegetables begin to soften,10 to 12 minutes, stirring occasionally. Reduce the heat to medium and cookuntil the vegetables are very tender and caramelized, 8 to 10 minutes more,stirring often. Remove from the heat and cover to keep warm.
Prepare the grill for direct cooking over medium heat (350° to 450°F), if grill isnot available cast iron pans work great. Heat pan in oven for 1 hour at 400°.
Remove the steak from the bag and discard the marinade. Grill the steak overdirect medium heat, with the lid closed, until cooked to your desired doneness,8 to 12 minutes for medium rare, turning once.
If using cast iron pan, sear on cooktop on high heat for 4 minutes each side. Thiswill get you medium rare. Finish in pan in oven for 4 more minutes at 400°.
During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut sidedown, over direct heat. Remove from the grill and let the steak rest for 10minutes. Cut the steak across the grain into thin slices.
Combine sour cream and St. Lucifer Spice #11 and mix together. Spread 1teaspoon of mixture on the bottom half of each split roll. Build the sandwicheswith the meat and the pepper-onion mixture. Serve warm.