Combine the horseradish, mayonnaise and Worcestershire sauce in a small bowl. (If you like things on the spicy side, add more horseradish; if you want to keep the spice level low, add less horseradish.) Season with freshly ground black pepper and set aside.

Cut the rolls open, but not all the way through. Spread the horseradish mayonnaise on both sides of the bread. Add a couple slices of provolone cheese, laying them over both sides of the roll. Top with roast beef and nestle the pickles and roasted red peppers on the roast beef near the fold of the roll. Season with oregano, salt and freshly ground black pepper. Close the rolls and wrap with parchment paper to keep them closed.

If you want to make these sandwiches ahead of time, rearrange how you build them as follows. First dry the pickles and red pepper strips with clean kitchen towel. Build the sandwiches by layering 2 slices of provolone cheese, laying them over both sides of the rolls. Spread some of the horseradish mayo on the cheese and then top with the roast beef. Place the dried roasted peppers and pickles on the roast beef near the fold of the roll. Season with oregano, salt and freshly ground black pepper. Close the sandwich making sure the roasted peppers and pickles are on the inside to ensure the bread does not become soggy. Wrap with parchment paper or aluminum foil.

If you are not eating the sandwiches right away, store them in the refrigerator until you are ready to serve.

When ready to serve, enjoy the sandwich cold with some potato chips or heat the sandwiches. You can heat them wrapped in foil on a BBQ grill for 5 to 6 minutes or unwrapped in your air fryer for 3 to 4 minutes – just enough for the cheese to melt and for the bread to get crusty. Let the hot sandwiches rest a few minutes before serving. Carefully unwrap and enjoy!