In a large skillet over medium heat, melt the butter and olive oil together. Add the sliced onions and sugar, stirring occasionally until the onions are caramelized and golden brown, about 10-15 minutes. Then, toss in the sliced green bell peppers and sauté until they are softened, about 5 minutes more.
Once the vegetables are ready, push them to one side of the skillet and add the thinly sliced tri-tip meat to the other side. Cook until the meat is browned and cooked through, about 5-7 minutes. Mix the meat with the vegetables and remove the skillet from heat. Let it cool slightly.
Preheat your oven to 375°F (190°C). On a lightly floured surface, unroll the Pilsbury Pizza Dough. If it’s not already in a rectangle shape, use a rolling pin to gently stretch it out.
Spread the Rondele Garlic and Herb Spread evenly over the pizza dough, leaving a small border around the edges. Layer the cooked meat and vegetable mixture on top, followed by the provolone cheese slices.
Starting from one end, carefully roll the dough into a tight log. Once rolled, use a sharp knife to slice the log into 1-inch thick pinwheels. Place the pinwheels on a baking sheet lined with parchment paper, spacing them about an inch apart.
Bake the pinwheels in the preheated oven for 20-25 minutes or until they are golden brown and the cheese is bubbly. Keep an eye on them to avoid over-browning.
Once baked, remove the pinwheels from the oven and let them cool for a few minutes. Serve warm and enjoy these scrumptious Cheese Steak Pinwheels with your favorite dipping sauce!
