Freezing the beef for about 30 minutes makes it easier to slice thinly. Once it's firm but not frozen solid, trim any excess fat, then slice it thinly against the grain. Season with Lawry’s Seasoned Salt and black pepper for maximum flavor.

Heat a teaspoon of vegetable oil over medium-high heat in a large sauté pan. Cook the beef in batches, letting each side brown evenly for about 2 minutes. Remove the beef to a plate and set aside. Cook in batches to avoid overcrowding and ensure it stays juicy.

Step 3: Sauté the Vegetables

Using the same pan, add a little oil if needed, and sauté the onions and bell peppers. Sprinkle a bit of kosher salt over them, and cook for about 7 minutes until the veggies soften slightly and release their aroma.

Without pulling the rolls apart, slice them in half horizontally with a serrated knife. Place the bottom half in a baking dish or lined baking sheet. In a small bowl, mix mayonnaise and minced garlic, then spread this mixture onto both the bottom and top halves of the rolls.

Start by layering half of the cheese slices on the bottom half of the rolls. Add the cooked beef evenly across the cheese, followed by the sautéed vegetables. Finish it off with the remaining cheese slices, then place the top half of the rolls on top.

Melt the butter and mix in a pinch of garlic salt and Worcestershire sauce. Brush this mixture generously onto the tops of the rolls. Save any leftover butter for after baking.

Cover the sliders with aluminum foil and bake in a preheated 350°F oven for 10 minutes. Then remove the foil and bake for another 10 minutes or until the cheese is fully melted and the tops are golden brown.

Once baked, brush the sliders with any extra butter for a beautiful shine. Sprinkle with freshly chopped parsley for added color and flavor. Cut into individual sliders and serve hot!