Ingredients
 
1 pack Hawaiian Rolls
1 pound Top Round Beef Steak
1/3 Cup Soy Sauce
¼ Cup Worcestershire Sauce
1 Tablespoon Dijon Mustard
¼  Cup Mayo
1 Green Pepper, sliced
1 white Onion, sliced
1 Teaspoon Garlic, minced
5 Crimini Mushrooms, sliced
Butter
Habanero Jack cheese
Monterey Jack cheese (optional) 
 
Prep:
 
1.    Marinade: In mixing bowl, combine soy, Worcestershire, Dijon mustard and garlic; stir until well blended. 
2.    Place steak into a freezer bag, remove air, then seal. Pound steak with a meat tenderizer (or can🤷🏾‍♀️) until flat. Remove steak and season both sides liberally with salt and pepper. Place back into bag and pour in marinade. Let sit in the refrigerator for at least 1 hour. 
3.    Add olive oil to heated skillet, when hot, sear steak for about 3 minutes on each side. Remove and let rest. Slice thinly and set aside.
4.    In same pan, toss in onions, green pepper, mushrooms, salt and freshly cracked black pepper. Cook on medium heat stirring occasionally until tender, about 10 minutes.

Building Sliders:

1.    Slice Hawaiian Rolls to separate the top of the rolls from the bottom. Add thin layer of mayo to each half. Place the bottom half of the rolls onto a baking sheet lined with parchment paper.  Build the slider layers up as follows:

-    Monterey Jack Cheese
-    Steak
-    Onions, Mushrooms, Peppers (Optional: Add Garlic powder across top after this layer)
-    Habanero Jack Cheese
-    Top of Bun
-    Brush Melted butter across top
-    Sprinkle on Sesame Seeds (optional)

2.    Bake in oven on 375° for 10 minutes, bake longer for a crispier toast. 
3.    Remove from oven, slice each slider and enjoy!
 

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