1. Start by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced onions (and bell peppers, if using) and cook slowly, stirring occasionally, until they are soft and caramelized—this usually takes about 15 minutes. Patience here pays off, just like when I’d wait for Mama Lu’s cornbread to brown perfectly in her cast iron skillet.
2. While the onions cook, thinly slice your steak if it isn’t already. For best results, freeze the steak for about 30 minutes before slicing—it makes it easier to cut thin, delicate pieces.
3. Once the onions are caramelized, transfer them to a bowl and wipe out the pan. Add the remaining olive oil and butter to the skillet, then crank the heat to medium-high.
4. Add the thinly sliced steak to the hot skillet in a single layer. Season with salt, pepper, garlic powder, and Worcestershire sauce. Cook for about 2–3 minutes, stirring occasionally, until the meat is browned but still tender. You don’t want to overcook it—it should still be juicy, like the pot roast Mama Lu would slow-cook for hours until it fell apart.
5. Lower the heat to medium and return the caramelized onions (and peppers) to the skillet. Stir gently to combine with the steak. Let everything mingle for another minute or two.
6. Slice your slider rolls horizontally without cutting all the way through, so they stay hinged like little jackets.
7. Layer the steak and onions generously on the bottom half of each roll. Top each slider with a slice of provolone cheese.
8. Place the sliders on a baking sheet and pop them into a preheated oven at 350°F for about 5 minutes, or until the cheese melts beautifully and the rolls are warm. If you want a little extra crisp, you can broil them for a minute or two, but watch carefully so they don’t burn.
9. Remove from the oven, spread a little mayo or mustard on the top halves of the rolls if you like, then close and serve immediately.

One trick I learned from Mama Lu was to always taste as you go. If the steak needs a little more salt or the onions could use a touch more sweetness, don’t hesitate to adjust. Cooking is as much about feeling as it is about technique.