Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Cut beef steak against the grain into thin strips; set aside. Reserve 2 teaspoons of the taco seasoning mix.
In large bowl, mix 3 tablespoons of the butter, remaining taco seasoning mix, garlic, lime juice and water. Add beef; toss to coat. Refrigerate beef mixture while baking bread.
Place bread loaves, at least 2 inches apart, on cookie sheet. With sharp knife, make slits on top of each loaf. In small bowl, stir remaining 3 tablespoons butter, reserved 2 teaspoons taco seasoning mix and the garlic powder until well mixed. Brush seasoning mixture on tops and sides of each loaf. Bake 26 to 30 minutes or until golden brown. Cool 15 minutes.
Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion and bell peppers; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Remove vegetables from skillet; set aside.
In same skillet, heat remaining 1 tablespoon oil over high heat. Add half of the beef; cook 8 to 10 minutes, stirring frequently, until tender and browned. Transfer cooked beef to a plate; cook remaining half of beef. Return beef and vegetables to skillet. Stir in cilantro. Keep warm.
In small microwavable bowl, stir cheese dip and chiles. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 3 minutes, stirring after 1 minute 30 seconds, until warm.
Cut each bread loaf in half crosswise, then cut each half horizontally 3/4 of the way through. To serve, fill each roll with 1/4 of the beef mixture; drizzle with cheese sauce. Serve immediately.