Preheat oven to 425℉.

Add two tablespoons of butter and olive oil to a large skillet over medium-high heat.

Add the sliced onions and All Purpose Seasoning to the skillet and cook until the onions start to brown, about 5 minutes.

Turn the heat down to medium-low and cover the skillet. Cook for 20 minutes or until the onions are brown and softened. If the onions start to stick or are turning too brown, add a tablespoon or two of water. Stir periodically.

While the onions are cooking, add the remaining tablespoon of butter to another large skillet. When the butter has melted, add the shaved ribeye and steak seasoning. Cook until the steak is cooked through. Set aside.

Leaving the slider rolls connected, slice the slider rolls in half through the center so the tops are separated from the bottoms, but still in one piece.

Place the bottom half of the slider rolls in a 9×13 baking dish.

Distribute the steak evenly over the bottom layer of slider rolls.

Spread half of the sauce over the steak. Add a single layer of provolone cheese and top with caramelized onions.

Place the tops of the slider rolls on top. Evenly spread the remaining sauce over the top of the sliders.

Bake for 15 minutes, or until the tops turn golden brown and the cheese has melted completely.

Sprinkle chopped parsley over the top before serving.

In a small mixing bowl, add the melted butter, minced garlic, Worcestershire, mustard, brown sugar, and paprika.

Stir until all of the ingredients are combined.