1. Begin by prepping your ingredients: thinly slice the ribeye steak, onion, and bell pepper. I find that slicing the steak as thinly as possible helps it cook quickly and stay tender — something I learned the hard way during my early kitchen experiments.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onions and peppers, seasoning lightly with salt and pepper. Cook for about 8-10 minutes until softened and starting to caramelise, stirring occasionally to prevent burning.
3. Add the minced garlic to the skillet and cook for another minute until fragrant.
4. Push the vegetables to one side of the pan and add the sliced steak in a single layer. Let it sear without moving for 1-2 minutes, then stir and cook until just browned, about another 2-3 minutes. Be careful not to overcook — the meat should stay juicy and tender.
5. Season the mixture with Worcestershire sauce, salt, and pepper, mixing everything together well.
6. Preheat your oven to 350°F (175°C). Slice the slider buns in half and lightly butter the insides. Toast them in a hot skillet or under the grill until golden brown.
7. Fill each bun bottom with a generous portion of the steak mixture, then top with a slice of provolone cheese. Arrange the filled sliders on a baking tray and place them in the oven for 3-5 minutes, or until the cheese has melted beautifully.
8. Remove from the oven, cap with the top buns, and serve immediately while warm and gooey.

One of my little tricks, inherited from my mum’s kitchen, is to keep a tea towel nearby to catch any drips or spills — trust me, these sliders are delightfully messy in the best way!