• 8 Turano Mini French Rolls (1 package), sliced in half
• 2 lb flank steak or skirt steak
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp cumin
• 1 tsp chili powder
• 1 tbsp each of salt and pepper
• 1 tbsp olive oil
• ½ cup pesto
• 1 cup sliced roasted red peppers (jarred)
• 12 slices provolone cheese
• 2 tbsp butter, melted
• 1 tsp garlic powder
• 1 tbsp grated Parmesan cheese
• Optional garnish: chopped fresh parsley

① Preheat a gas grill to medium-high heat (about 400°F).
② Pat the steak dry and rub with olive oil.
③ In a bowl, mix together 2 tbsp brown sugar, 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp cumin, 1 tsp chili powder, and 1 tbsp each of salt and pepper. Sprinkle dry rub over the steak and press down lightly.
④ Grill for 4–5 minutes per side, or until desired doneness. Remove from the grill and let rest for 5 minutes.
⑤ While the steak rests, slice the Turano Mini French Rolls in half horizontally, separating the tops and bottoms. Place the bottom halves into a disposable aluminum pan or on a rimmed baking sheet.
⑥ Spread pesto evenly over the cut side of the bottom rolls. Thinly slice the grilled steak against the grain and layer it over the rolls. Top with roasted red peppers and provolone cheese. Place the top halves of the rolls over the sliders.
⑦ Mix melted butter with garlic powder and Parmesan cheese. Brush generously over the tops of the rolls.
⑧ Place the pan of sliders directly on the grill grates. Close the lid and cook for 5–7 minutes, until the cheese is melted and the rolls are lightly toasted.
⑨ Remove from the grill, garnish with parsley if desired, and slice into individual sliders. Serve warm.