Heat the oven to 375 degrees F and cover a baking sheet with foil. The foil catches melted cheese and butter, making cleanup much easier.

Split the connected dinner rolls horizontally with a serrated knife, then set the bottom slab on the prepared baking sheet. Keep the rolls attached so the slab stays stable while you layer the filling.

Arrange half of the provolone over the bottom slab, add all of the roast beef, then cover the beef with the remaining provolone before replacing the top slab. The bottom cheese layer creates a buffer between the bread and the warm beef juices.

Stir the melted butter, garlic powder, dried parsley, and Worcestershire sauce in a small bowl, then brush the mixture across the roll tops. A light, even coating gives the rolls a glossy finish without leaving excess butter to scorch around the edges.

Bake for 10 to 12 minutes. The sliders are ready when the tops are golden, the cheese has melted, and a light sizzle appears around the roll crevices.

Let the baked slab rest for 5 minutes, then move it to a cutting board and separate the sliders with a serrated knife. The melted provolone should offer slight resistance as it sets, helping the beef and cheese stay inside each sandwich.