Description
These Cowboy Butter Steak Sliders are the ultimate bite-sized indulgence, featuring juicy grilled steak, melty havarti cheese, and rich, herby cowboy butter on soft slider buns. Perfect for parties, game days, or a gourmet twist on a classic sandwich, this recipe brings bold flavors with minimal effort.
Ingredients
Scale
For the Sliders:
- 1 ½ pounds boneless steak (ribeye, filet, or sirloin)
- Neutral oil (as needed)
- Kosher salt (to taste)
- Freshly cracked black pepper (to taste)
- 3 sweet onions, thinly sliced
- 9 slider buns
- ¾ pound sliced havarti cheese
For the Cowboy Butter:
- 1 stick unsalted butter (room temperature)
- 4 garlic cloves, minced
- ½ lemon, zested and juiced
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 1 tablespoon chives, minced
- 2 tablespoons fresh parsley, minced
- Kosher salt and pepper (to taste)
Instructions
- Prepare the Steak: Trim any excess fat and silver skin from the steak. Rub it with a small amount of neutral oil and season generously with kosher salt and freshly cracked black pepper. If using a thick cut of steak, apply a heavier seasoning. Wrap in plastic wrap and refrigerate for at least one hour to allow the seasoning to penetrate.
- Make the Cowboy Butter: Melt the butter in a small saucepan over low heat, whisking continuously. Stir in the lemon juice, zest, minced garlic, Dijon mustard, paprika, cayenne, dried thyme, and red pepper flakes. Remove from heat and mix in the chives and fresh parsley. Season with kosher salt and black pepper to taste. Reserve a few tablespoons for basting the steak and set the rest aside for the buns.
- Cook the Steak: Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. Preheat a grill or cast iron skillet over medium-high heat. Cook the steak for 2–3 minutes per side over direct heat, basting with cowboy butter. If flames flare up, move the steak to indirect heat. Continue cooking until the steak reaches your desired doneness. Let the steak rest under tented foil for 10 minutes before slicing into thin strips.
- Caramelize the Onions: Place a cast iron skillet over medium heat and melt a few tablespoons of butter. Add the sliced onions and cook, stirring occasionally, until they become golden brown and caramelized, about 15 minutes.
- Assemble the Sliders: Preheat the oven to broil and line a baking sheet with parchment paper. Slice the slider buns in half and brush the inside of each bun with the reserved cowboy butter. Place a slice of havarti cheese on both the top and bottom halves of each bun. Layer the caramelized onions onto the bottom buns, followed by slices of steak.
- Melt and Serve: Place the assembled sliders under the broiler for 1–2 minutes, just until the cheese melts. Remove from the oven, place the top buns over the steak, and press gently. Serve immediately with extra cowboy butter for dipping.
Notes
- For an extra juicy steak, let it rest for at least 10 minutes before slicing.
- If using a skillet, sear the steak in avocado oil due to its high smoke point. Baste continuously with cowboy butter for maximum flavor.
- Swap havarti cheese for fontina, Swiss, or provolone if preferred.
- Store leftovers in an airtight container and reheat in a 300°F oven for 5–7 minutes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Sandwiches, Sliders
- Method: Grilling or Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 2 sliders
- Calories: 650
- Sugar: 4g
- Sodium: 780mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg