1-First, trim excess fat from the 1.5 pounds of ribeye or sirloin and partially freeze it for 30 minutes. This makes slicing the beef very thin against the grain easier, helping it cook quickly and stay tender. Once sliced, season it with 1 teaspoon of salt and 1/2 teaspoon of black pepper for that perfect savory kick.

2-Next, heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Brown the beef in batches to get even browning without overcrowding the pan; this step usually takes about 3-4 minutes per batch. Set the beef aside to rest while you move on to the veggies).

3-Then, in the same skillet, sauté 1 medium diced yellow onion, 1 cup of diced green bell peppers, and 1 cup of diced red bell peppers with a pinch of kosher salt. Cook them until softened but still crisp, about 5-7 minutes, to keep that fresh bite.

4-Now, assemble the sliders in a baking dish. Place the bottom halves of the 12 King’s Hawaiian rolls in the dish and spread each with the mixture of 1/2 cup mayonnaise and 2 minced garlic cloves. Layer half of the 12 provolone slices on top, add the cooked beef, then the vegetables, and finish with the remaining cheese slices.

5-Top with the roll halves, brush on the mixture of 3 tablespoons melted butter, 1/4 teaspoon garlic salt, and 1 tablespoon Worcestershire sauce. Cover loosely with foil and bake at 350°F (175°C) for 10 minutes, then uncover and bake another 10 minutes until the cheese melts and the tops glaze nicely. For a final touch, garnish with fresh parsley if you like.