Italian Dip (Chicago Beef)

1 boneless beef roast (sirloin or round), about 3 pounds with most of the fat trimmed off

1 tablespoon ground black pepper

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon crushed red pepper

6 cups of hot water

4 cubes of beef bouillon

10 soft, fluffy, high gluten rolls, sliced lengthwise but hinged on one side or Italian bread loaves cut widthwise into 10 portions

3 medium sized green bell peppers

1 tablespoon olive oil, approximately