1-First Step: Gather and preheat Preheat your oven to 350°F. Arrange a baking sheet on the counter and split the 12 slider buns into top and bottom halves. Line the baking sheet with parchment paper if you like for easier cleanup.

2-Second Step: Brush and layer the bottoms Place the bottom halves of the 12 slider buns on the baking sheet. Brush the bottoms with half of the 1/4 cup Italian dressing (that is, use about 2 tablespoons now and reserve the rest). The Italian dressing acts like a light sauce and helps lock in moisture while adding a bright herbal flavor.

3-Third Step: Add the shredded beef and peppers Spread 3 cups shredded beef evenly across the 12 bun bottoms. If using optional banana peppers, distribute them evenly over the beef for a touch of acidity and crunch. You can adjust the amount of peppers to taste; they are optional but add nice contrast to the rich beef.

4-Fourth Step: Cheese and tops Lay 8 slices provolone cheese over the shredded beef. Because there are 12 sliders and 8 slices of provolone called for in this recipe, you can either tear some slices to cover multiple sliders or place a whole slice across two adjacent sliders so the cheese melts and binds the pair together during baking. Cover with the top halves of the buns. Brush the top buns with the remaining Italian dressing (about 2 tablespoons). This gives the tops a glossy, herby finish once baked. Sprinkle 1/4 cup grated Parmesan cheese evenly over the tops for a savory crust.

5-Final Step: Bake and serve Bake the assembled sliders at 350°F for 7 to 10 minutes, or until the provolone is melted and the buns are lightly toasted. Keep an eye during the last couple minutes to avoid over-browning. Remove from oven and let cool for 1 to 2 minutes, then serve warm. These sliders are ready to enjoy as-is or alongside classic sides like crispy fries, a green salad, or my make-ahead mashed potato casserole for a cozy meal recipe link for a great side.