Wash hands with soap and water. Preheat the oven to 350 degrees. Wash and dry produce. Peel and chop the onions. Seed and chop the bell peppers.

Heat a little oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until softened.

Chop the sliced roast beef into small squares. Once the onions are starting to brown, add the chopped roast beef to the pan and stir well.

Add the gravy mix and ⅓ cup water to the pan and stir. Season with pepper, if desired. Stir well and cook until thickened. Remove the pan from the heat.

Slice the dinner rolls in half. Place the bottoms of the rolls on a non-stick baking sheet.

Spread mayo (optional) on the bottom rolls. Then spread mayo (optional) on the cut side of the tops of the rolls. Spoon the roast beef mixture evenly over the bottom rolls. Sprinkle the shredded cheese on top of the roast beef mixture.

Place the tops of the rolls over the cheese. Cover the sliders with aluminum foil and place the baking sheet in the oven. Bake the sliders, covered for 12 minutes. Uncover and bake until browned, another 8-10 minutes.

This recipe makes 12 sliders, 3 sliders per serving. Refrigerate leftovers within 2 hours.