• 12 mini rolls (such as Hawaiian Rolls)
• 1 pound thinly sliced steak or roast beef
• 1/2 tsp Worcestershire sauce
• 1/2 tsp soy sauce
• 1 green bell pepper, diced
• 1/2 an onion, diced
• 5 mushrooms, diced
• 6 slices provolone cheese
• 3 Tbsp butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley flakes
Preheat oven to 350 degrees. Cut rolls down the middle horizontally, and place bottom portion into a greased casserole dish. (Note: It’s easier to keep all the rolls attached and cut through the middle.) In a skillet on the stove, sauté steak with soy sauce and Worcestershire sauce until no longer pink. Set aside.
Sauté onions, bell pepper and mushroom until soft. Layer rolls first with steak, then veggies, and finally the sliced provolone. Place the other half of rolls on top. Cover dish with foil and bake for 10 minutes. Mix together melted butter with garlic powder and dried parsley. After the first 10 minutes of bake time, butter the tops of rolls and place back in the oven, without foil, for another 10 minutes.
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