Preparation Steps

• Preheat oven to 350°F (175°C). Slice the slider buns in half horizontally and place the bottom halves on a baking sheet. Lightly brush with melted butter and toast in the oven until golden, about 5–7 minutes. Set aside.
• While buns are toasting, heat olive oil in a large skillet over medium-high heat. Add sliced onions and cook, stirring occasionally, until caramelized and soft, about 8–10 minutes. Add minced garlic and cook for 1 more minute. Remove from heat and set aside.
• In the same skillet, add the thinly sliced ribeye steak. Season with salt, pepper, and Worcestershire sauce. Cook quickly over high heat, stirring frequently, until the meat is just cooked through but still tender, about 3–4 minutes. Do not overcook.
• Divide the cooked steak evenly among the toasted slider bun bottoms. Top each with a portion of caramelized onions and a few strips of provolone cheese. Cover with the top halves of the buns.
• Return sliders to the oven and bake for 5–7 minutes, or until the cheese has melted and the tops are lightly toasted. Serve warm.