Caramelize the peppers and onions

• Sauté the sliced peppers and onion in butter until caramelized.
• Add a little water to speed up the process.
• Set aside.

Cook the shaved rib eye

• Add the shaved rib eye to the same pan and season with kosher salt and pepper.
• Chop it up with a spatula as it cooks.
• Add a splash of moisture, then stir the peppers and onions back in.

Make the cheese sauce

• Combine the evaporated milk, seasonings and cheeses in a saucepan.
• Stir until melted and creamy.

Coat the steak with cheese

• Pour half of the cheese sauce into the steak mixture.
• Stir until the steak is well coated.

Toast the buns

• Split the pretzel slider buns and toast them.

Fill and broil the sliders

• Pack the steak mixture onto the bottom buns.
• Top with provolone cheese.
• Broil until the cheese is melted and bubbly.

Brush with garlic butter and serve

• Assemble the sliders with the top buns.
• Mix the garlic butter and brush it over the tops of the rolls.
• Slice and serve with the remaining cheese sauce for dipping.