Prepare the chipotle mayonnaise: Combine mayonnaise, sour cream, cilantro, green onions, chipotle pepper, lime juice, garlic basil spread, cumin, salt, and pepper in a bowl.

Stir well until combined. Cover and refrigerate for at least 1 hour to allow flavors to meld.

Prepare the beef mixture: In a large bowl, combine sliced beef tri-tip, diced Anaheim chile peppers, onion, red bell pepper, green bell pepper, lime juice, olive oil, minced garlic, red pepper flakes, cumin, chipotle pepper, smoked paprika, and Mexican oregano.

Season with salt and pepper, then toss to combine.

Cover the beef mixture and refrigerate for at least 4 hours to marinate.

Preheat oven to 500 degrees F (260 degrees C).

Heat a large pot or Dutch oven over medium-high heat.

Add the beef mixture to the pot and cook, stirring constantly, until the onions soften and become golden, and the beef browns (about 15-20 minutes).

Stir in chopped cilantro and jalapeno peppers (if using).

Spread each hoagie bun with 2 tablespoons of chipotle mayonnaise.

Spoon the beef mixture into the buns and top each sandwich with 2 ounces of Asiago cheese.

Place the sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted and warm (about 5 minutes).

Divide fresh avocado slices, halved cherry tomatoes, and chopped cilantro over the 4 sandwiches.