In a large skillet over medium heat, melt the butter. Add sliced onions and peppers. Cook until softened, about 8 to 10 minutes. Sprinkle with a pinch of salt and pepper.

Turn the heat up a bit and add the thin sliced beef. Break it up gently with a spatula as it cooks. Add garlic powder and a few shakes of Worcestershire. Cook just until the beef is no longer pink. If the pan looks dry, add a splash of broth and stir.

Keep the slider rolls connected if you can. Slice them in half horizontally like one big sheet. Place the bottom half in a greased baking dish.

Add a layer of provolone on the bottom buns. Spoon the beef mixture evenly over the cheese. Add another layer of provolone on top.

Place the top buns on. Brush with melted butter mixed with a little garlic powder. If desired, sprinkle sesame seeds or dried parsley.

Bake at 350°F (175°C) until the cheese is melted and the tops are golden, about 15 to 20 minutes. If the tops brown too fast, loosely cover with foil and keep baking.

Let them sit for about 5 minutes to allow the cheese to settle. Slice along the bun lines and serve warm.