Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and green bell pepper. Sauté until the vegetables are tender and slightly caramelized, about 5 minutes. Remove from the skillet and set aside.

In the same skillet, add the thinly sliced ribeye steak. Season with salt, pepper, and any additional desired seasonings. Cook until the steak is browned and cooked through, about 3-5 minutes.

Return the sautéed onions and peppers back to the skillet, mixing everything together. If desired, add a splash of Worcestershire sauce for extra flavor. Let everything cook together for an additional 2-3 minutes.

Preheat your oven to 350°F (175°C).

Cut the slider rolls in half and place the bottom halves in a baking dish. Scoop the beef and vegetable mixture onto the bottom halves of the slider rolls. Top each slider with a slice of provolone cheese.

Place the top halves of the slider rolls on the cheese and cover the baking dish tightly with aluminum foil. Bake in the preheated oven for about 15 minutes, until the cheese has melted and the sliders are heated through.

Remove the foil and bake for an additional 5 minutes to lightly toast the bread.

Once done, remove from the oven, let cool slightly, and serve warm.