Ingredients:

  • 1 lb (450g) thinly sliced ribeye steak or sirloin
  • 1 tablespoon (15 ml) olive oil
  • 1 medium green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 8 oz (225g) mushrooms, sliced (optional)
  • Salt and freshly ground black pepper, to taste
  • 12 Hawaiian slider rolls (King's Hawaiian recommended)
  • 6 slices provolone cheese
  • 2 tablespoons (30ml) mayonnaise or melted butter (optional)
  • Sliced banana peppers or pickles for topping (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add sliced onions, bell peppers, and mushrooms (if using). Sauté until softened and slightly caramelized. Season with salt and pepper. Remove from skillet and set aside.
  2. Increase heat to medium-high. Add the thinly sliced steak to the skillet in a single layer. Season with salt and pepper. Cook, stirring occasionally, until browned and just cooked through.
  3. Return the cooked veggies to the skillet with the steak. Stir to combine and heat through.
  4. Preheat oven to 350°F (175°C). Slice Hawaiian rolls in half horizontally. Spread the steak and veggie mixture evenly over the bottom half. Top with provolone cheese slices.
  5. Place the top halves of the rolls over the cheese. Wrap the entire pan with aluminum foil and bake until the cheese is melted and the sliders are warmed through.
  6. Brush the tops of the rolls with melted butter or mayonnaise (optional). Return to the oven uncovered for a few minutes to brown slightly.
  7. Remove from oven, slice apart, and serve warm. Add optional banana peppers or pickles if desired.