Combine the Chicken Tenders (2 pound), Jarred Roasted Red Peppers (2 jar), Green Bell Pepper (2), Onion (2), Garlic (3 clove), Worcestershire Sauce (1/2 teaspoon), Beer (1/2 cup), Chicken Stock (1/2 cup), Ground Cumin (1/2 teaspoon), Paprika (1/2 teaspoon), Salt (1/2 teaspoon), and Crushed Red Pepper Flakes (1/2 teaspoon) in a large slow cooker.
Turn it on low and let it all cook for 4 hours. Open the lid and shred the chicken, then let it cook for another 4 hours.
Toast the Steak Rolls (6) and split each slice of Sharp Cheddar Cheese (12 slice) in half. Lay two halves of cheese along both the top and bottom of each roll, then fill each roll to the brim with the chicken mixture.