Philly Cheesesteak Sliders

In a large skillet over medium heat, melt butter. Add sliced peppers and onions and sauté until they begin to soften.

Add a splash of water to the pan to help steam and caramelize the vegetables. Cook, stirring occasionally, until deeply caramelized. Remove from the pan and set aside.

In the same skillet, add the shaved ribeye. Season with kosher salt and black pepper.

Use a spatula to chop and break up the steak as it cooks. Once browned, stir in the Worcestershire sauce.

Return the caramelized peppers and onions to the skillet with the steak and stir to combine.

To make the cheese sauce, combine evaporated milk and dry mustard powder in a small saucepan over medium-low heat.

Add the white American cheese and whisk continuously until the cheese is fully melted and the sauce is smooth and creamy. Set aside.

Pour about half of the cheese sauce over the steak and pepper mixture in the skillet. Stir until everything is well-coated. Reserve the other half of the sauce for dipping.

Slice the sheet of pretzel buns in half horizontally. Place both halves on a parchment-lined baking sheet and toast them lightly under the broiler.

Spread the creamy steak mixture evenly over the bottom half of the toasted buns.

Top the steak mixture with slices of provolone cheese. Place the top half of the buns back on.

In a small bowl, combine the melted butter, minced garlic, and chopped parsley to create the garlic butter topping.

Brush the garlic butter generously over the tops of the assembled sliders.

Using a sharp knife, slice the sliders into individual portions.

Serve immediately with the remaining warm cheese sauce for dipping.