• 1 pack Turano Mini French Rolls (8 rolls)
• 1 Tablespoon oil
• 1 small green bell pepper, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1/2 onion, thinly sliced
• Kosher salt and freshly-ground black pepper, to taste
• 2 Tablespoons unsalted butter
• 1- 1.25 lbs shaved steak
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 3/4 pound provolone cheese, sliced
• 1/2 teaspoon fresh minced parsley

① Preheat the oven to 300°F.
② Heat the oil in a cast-iron skillet or large skillet over medium-high heat. Once the oil is shimmering, add the sliced bell peppers and onions. Season with Kosher salt and black pepper to taste. Sauté, stirring often, until the veggies are softened and starting to caramelize on the edges. Transfer the sautéed vegetables to a bowl and set aside.
③ Add 1 Tablespoon of the butter to the hot skillet. Once it's melted, add the steak. Using a spatula, spread the steak apart into bite-sized pieces. Sauté the steak just until it's no longer pink and has some brown bits on the edges. Stir in the garlic powder, Worcestershire sauce, and salt and pepper, to taste.
④ Reduce the heat to medium-low. Then, add half of the provolone cheese slices. Cover for 1 minute until cheese has started to melt. Uncover and stir until the cheese is fully melted and well combined. Set aside.
⑤ Using a bread knife, cut the Mini French Rolls in half horizontally. Layer the bottom halves of the rolls in a 9x13 baking dish. Spread the meat evenly over the bottom half of the rolls. Layer the peppers and remaining cheese on top of the filling. Place the top half of the rolls over the filling to sandwich everything together.
⑥ Melt the remaining 1 Tablespoon of unsalted butter. Add the parsley and a pinch of Kosher salt. Brush the parsley butter over the tops of the rolls. Bake for 12-15 minutes, until the filling is warmed through and the tops of the buns are golden-brown. Slice the sliders and enjoy!