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Cowboy Butter Steak Sliders Recipe
Ben Carraoli

Cowboy Butter Steak Sliders Recipe

I just pulled these sliders out of the oven and let me tell you — I’m thrilled with how they turned out. I made them for a casual get-together, and the rich buttery flavor combined with juicy steak and melty cheese hit perfectly. The process was fun and not too complicated, so I felt confident trying this recipe.
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Total Time 1 hour 35 minutes
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef sirloin trimmed of fat — I prefer sirloin because it’s tender yet cost-effective; you could also use ribeye or flank steak for more richness.
  • 2 teaspoons kosher salt — using kosher ensures proper flavor and doesn’t overload the sliders.
  • 2 teaspoons black pepper — fresh-ground gives the best steak crust.
  • 3 tablespoons unsalted butter divided — unsalted lets you control salt, and dividing means you’ll use some for onions and some for steak.
  • 1 large yellow onion cut in half and thinly sliced into half-moon shapes — yellow onions caramelize beautifully, giving sweet depth.
  • 1 medium jalapeño pepper sliced — I remove the seeds if I want just mild warmth, but you can leave them for extra kick.
  • 1 cup 113 g sharp cheddar cheese, shredded — sharp cheddar stands out nicely among rich flavors; Monterey Jack or Pepper Jack are good alternatives.
  • 1 package 12-count brioche slider rolls — brioche gives a soft, buttery bun; Hawaiian rolls or pretzel buns work too.
  • 1 recipe cowboy butter melted and divided — this special compound butter with herbs, cayenne and red pepper flakes brings everything to life.

Method
 

  1. Start by seasoning your trimmed sirloin with salt and pepper, and let it sit at room temperature for about 30 minutes. This rest ensures more evencooking and better flavor absorption.
  2. While the steak rests, melt two tablespoons of the butter in your skillet over medium-low heat. Add the thinly sliced onion and cook for 25-30 minutes, stirring occasionally, until soft and golden brown.
  3. Increase heat to medium-high, melt the remaining butter, and add the steak to the skillet. Cook approximately 4-5 minutes per side (or until your desired doneness). Spoon melted butter over the steak as it cooks.
  4. Let the steak rest about 5 minutes, then slice across the grain as thinly as possible. Spray the baking dish, split your brioche rolls horizontally, and place the bottom halves into the dish. Pour about ¼ cup of melted cowboy butter over them. Add the steak slices, jalapeño slices, shredded cheddar, caramelized onions, then top with the roll tops. Brush another ¼ cup of cowboy butter over the tops.
  5. Cover the dish with foil and bake at 350°F until cheese is hot and bubbly (about 15 minutes). Remove foil and bake an additional 3-5 minutes until the tops are golden brown. Remove the sliders, brush remaining cowboy butter over them, slice and serve.

Notes

  • I found that letting the steak rest after cooking before slicing helps maintain juicy meat instead of letting all the juices run out.
  • I always swipe a little extra cowboy butter over the tops of the buns after baking — that extra layer of flavor makes a big difference.
  • I recommend slicing the steak thinly — thicker slices tend to make the sliders bulky and harder to eat comfortably.
  • I caramelized the onions while the steak rested, so everything was ready at once, which kept the workflow smooth in my kitchen.
  • I keep some extra sliced jalapeños on the side — guests can add more heat if they like, and those who prefer milder can skip.