Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium-high heat.
Add the sliced onions and bell peppers to the skillet and sauté until they are soft and slightly caramelized, about 5-7 minutes.
Push the vegetables to one side of the skillet and add the thinly sliced ribeye steak.
Cook the steak until it’s browned and cooked through, about 3-4 minutes. Season with salt and pepper to taste.
Remove the skillet from heat and set aside.
Place the bottom halves of the slider buns on a baking sheet.
Evenly distribute the steak and vegetable mixture over the buns.
Top each slider with a slice of provolone cheese.
Place the top halves of the buns over the cheese.
In a small bowl, mix the melted butter with garlic powder and dried oregano.
Brush the tops of the buns with the butter mixture.
Cover the sliders with aluminum foil and bake in the preheated oven for 10 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and the tops are golden brown.
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Serve warm and enjoy!
Variations & Tips
For a spicier version, add sliced jalapeños to the vegetable mix or sprinkle red pepper flakes over the cheese before baking. If you prefer a different cheese, try using cheddar or American cheese for a different flavor profile. For a lower-carb option, serve the steak and veggies over a bed of lettuce instead of using slider buns. Additionally, you can substitute chicken or turkey for the ribeye steak for a lighter version of the sliders.
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