Description
These Cowboy Butter Steak Sliders are packed with rich, savory flavors combining tender sirloin steak slices with a zesty, herb-infused butter. Perfectly seared steak is topped with a smoky, garlicky cowboy butter and optional toppings like provolone cheese and caramelized onions, all sandwiched in soft slider buns. Ideal for game day, parties, or a flavorful snack.
Ingredients
Cowboy Butter
- 1 cup (2 sticks) unsalted butter, softened
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Steak and Assembly
- 1.5 lbs sirloin steak, cut into 1/4-inch thick slices
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 12 slider buns, split
- Optional: Provolone cheese slices
- Optional: Caramelized onions
Instructions
- Make the Cowboy Butter: In a medium bowl, combine softened butter, minced garlic, parsley, chives, thyme, lemon juice, Dijon mustard, smoked paprika, red pepper flakes, garlic powder, and onion powder. Mix well until fully incorporated. Season with salt and freshly ground black pepper to taste. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Prepare the Steak: Pat the sirloin steak slices dry using paper towels to ensure a good sear. Season both sides generously with salt and freshly ground black pepper to enhance the steak’s flavor before cooking.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Once hot, place the steak slices in the skillet in batches to avoid overcrowding. Sear each side for 1-2 minutes until the desired doneness is reached—130-135°F for medium-rare or 135-145°F for medium. Remove slices once done.
- Rest the Steak: Transfer the cooked steak slices to a plate and let them rest for a few minutes. This allows juices to redistribute, ensuring juicy and tender meat.
- Assemble the Sliders: Split the slider buns. Spread a generous layer of Cowboy Butter on both the top and bottom halves of each bun. Place the rested steak slices on the bottom half. Add optional provolone cheese slices and caramelized onions if desired. Top with an extra dollop of Cowboy Butter before closing the sliders with the top bun.
- Serve: Serve the sliders immediately while the steak is warm and the butter is flavorful for the best tasting experience.
Notes
- For extra flavor, prepare the cowboy butter a day ahead and let it chill overnight.
- You can substitute sirloin with ribeye or flank steak for a different texture and flavor.
- Adjust the red pepper flakes quantity based on your spice preference.
- Caramelized onions can be made ahead and stored refrigerated for up to 3 days.
- To keep sliders warm before serving, place them in a low oven (around 200°F) for up to 15 minutes.
