Philly Cheesesteak Sliders

Preheat the oven to 350. Line a sheet pan with aluminum foil and spray lightly with spray cooking oil.
Slice the Hawaiian roll horizontally into a large slice of tops and bottoms, setting the tops to the side. Place the bottom half on the sheet pan. Place a layer of provolone cheese (about 6 slices) to the bottom of the rolls and set the rest of the cheese to the side. Adding cheese to the bottom layer helps keep the buns from getting soggy.
1 pack Hawaiian rolls, 12 slices provolone cheese

Melt a tablespoon butter in a large skillet over medium high heat. Add onions and cook about 3 minutes until they just begin to soften, stirring frequently. Pour bell pepper, paprika and salt into the pan. Cook for an additional 2 minutes, stirring frequently. Place bell pepper and onion mixture over the bottom half of the Hawaiian rolls and cheese evenly.
1 tablespoon butter, 1/2 medium sweet onion, 1/2 medium bell pepper, 1/2 teaspoon paprika, 1/4 teaspoon salt

To the same large skillet, add one more tablespoon of butter and melt over medium-high heat. Separate the roast beef as needed, then add to the pan. Add ½ teaspoon paprika and 2 teaspoons Worcestershire, stirring well. Cook for about 2-3 minutes, mixing frequently. Spread the roast beef mixture over the bell pepper and onion mixture evenly.
1 tablespoons butter, 8 ounces roast beef lunch meat, 1/2 teaspoon paprika, 2 teaspoons Worcestershire sauce

Cover the roast beef with another layer of provolone cheese. Place the tops of the Hawaiian rolls on top of the sliders, then brush with melted butter. Bake for 15-16 minutes. The tops will begin to lightly brown and the cheese will melt when ready. Then serve and enjoy!

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