Ingredients:

  • 5 lbs (680 g) Ribeye Steak or Sirloin, trimmed and partially frozen for slicing
  • 2 Tbsp (30 ml) Olive Oil, divided
  • 1 large Yellow Onion, thinly sliced
  • 1 medium Green Bell Pepper, thinly sliced (optional)
  • 1 tsp Garlic Powder (for seasoning steak)
  • Salt and Black Pepper, to taste
  • 1 pack (12 rolls) Slider Rolls (Hawaiian or Potato), not separated
  • 8 slices Provolone Cheese
  • 6 slices Monterey Jack or Mozzarella
  • 4 Tbsp (57 g) Unsalted Butter, melted
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1/2 tsp Garlic Powder (for glaze)
  • 1/2 tsp Dried Oregano or Parsley

Instructions:

  1. Freeze the Beef: Place the ribeye steak in the freezer for 20–30 minutes until the exterior is firm. Using a sharp knife, slice the steak across the grain into paper-thin strips. Season the shaved steak generously with salt, pepper, and 1 tsp of garlic powder.
  2. Caramelize the Veg: Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add the sliced onions and peppers. Cook slowly for 8–10 minutes until soft and slightly caramelized. Remove the vegetables and set aside.
  3. Sear the Steak: Return the skillet to high heat and add the remaining 1 Tbsp of olive oil. Once shimmering, add the steak in small batches to avoid overcrowding. Sear for only 2–3 minutes until browned and cooked through. Do not overcook or the meat will steam.
  4. Prep the Buns and Oven: Preheat oven to 375°F (190°C). Slice the entire block of slider rolls horizontally through the middle, keeping the tops and bottoms connected. Place the bottom half into a 9x13 inch baking dish.
  5. Layer the Filling: Lay four slices of Provolone cheese directly onto the bottom layer of the buns to create a barrier against moisture. Spread the cooked steak evenly over the cheese, followed by the sautéed onions and peppers.
  6. Top with Cheese and Buns: Lay the remaining four Provolone slices and the six slices of melting cheese (Jack or Mozzarella) over the filling. Place the top half of the slider buns back onto the assembly.
  7. Make the Glaze: Melt the 4 Tbsp of butter, then whisk in the Worcestershire sauce, 1/2 tsp garlic powder, and dried herbs.
  8. Bake: Brush the butter glaze generously over the top of the buns. Cover the baking dish tightly with aluminium foil and bake for 10 minutes to melt the cheese.
  9. Brown and Serve: Remove the foil and bake for another 5 minutes, or until the tops are golden brown and crispy. Let the sliders rest for 5 minutes before slicing and serving immediately.