Step 1: Prepare and Cook the Beef: First, trim excess fat from 2 pounds of thinly sliced ribeye or sirloin and season with 1 teaspoon of seasoned salt and black pepper. Freeze the beef for about 30 minutes to make slicing easier, then preheat your oven to 350°F (175°C). Heat 1 to 2 teaspoons of vegetable oil in a pan over medium-high heat and cook the beef in batches for 2 minutes per side until browned. This step ensures the meat stays tender and juicy.

After cooking the beef, remove it from the pan and set it aside. In the same pan, sauté 1/2 large diced yellow onion, 1/2 large diced green bell pepper, and 1/2 large diced red bell pepper with a pinch of kosher salt for about 7 minutes until softened but not mushy. This adds a nice crunch and flavor to your sliders.

Step 2: Assemble the Sliders: Slice 12 King’s Hawaiian rolls in half horizontally without separating them and place the bottom halves in a 9×13-inch baking dish. Mix 1/2 cup mayonnaise with 3 cloves of pressed or minced garlic, and spread this on the cut sides of the rolls. Layer half of 12 to 16 slices of mild provolone cheese on the rolls, then add an even layer of the cooked beef and the onion and pepper mixture. Top with the remaining provolone cheese slices and place the upper halves of the rolls over everything.

Melt 3 tablespoons of butter and mix in a pinch of garlic salt and a dash of Worcestershire sauce. Brush this mixture over the tops of the rolls, then cover with foil and bake for 10 minutes. Remove the foil and bake for another 10 minutes until the sliders are hot and the cheese is melted. For a final touch, brush on any remaining butter mixture and garnish with chopped fresh parsley before slicing and serving.