While your grill is preheating, prepare the sliders. Leaving the rolls connected, separate the tops from the bottoms by slicing them in half horizontally. Place the bottom half of the rolls in a 9×13 inch baking dish and cover with a layer of provolone cheese.
Place a griddle surface directly over the coals on the grill. Add the olive oil and let it heat up for one minute. Coat the cooking surface with the hot oil and add the leftover steak or shaved steak. Cook for 3-5 minutes.
Take the meat off the griddle and spread it evenly on top of the cheese-covered bottom buns. Then add another layer of cheese on top of the steak and then top with crispy fried onions. Next, place the tops of the rolls on the sliders and put them on the grill over indirect heat, close the lid and allow them to bake at 325° F for five minutes.
While the sliders are baking, prepare the glaze by melting one stick of butter in a small saucepan over low heat. Then whisk the garlic, Dijon mustard, Worcestershire sauce, brown sugar, and paprika into the melted butter.
Open the grill lid and, using a pastry brush, brush about one-fourth of the warm garlic butter glaze on top of the rolls until uniformly covered. Reserve the remaining glaze and keep warm. Close the lid and bake for an additional 15 minutes or until golden brown and the cheese is melted.
Remove the sliders from the grill, sprinkle with optional parsley, cut and serve warm with the remaining garlic butter as a dipping sauce.
Notes
I can remember like it was yesterday when I had my very first—and very authentic—Philly cheesesteak. It wasn’t in Philly, but the bread was flown in from Philly every day.The year was 1993 and the place was Philly’s Best in Southern California where I was stationed at the time as a US Marine. From the moment I took that first bite, I knew I would be a regular.