Description
Cowboy Butter Steak Sliders are juicy grilled flank or sirloin steak sandwiches topped with a rich, flavorful cowboy butter made from garlic, Dijon mustard, smoked paprika, and herbs. Served on toasted slider buns with melted provolone or cheddar cheese and fresh arugula, these sliders make a perfect game day appetizer or party snack.
Ingredients
Scale
For the Steak and Sliders
- 1 ½ pounds flank or sirloin steak
- 1 tablespoon olive oil
- Salt and pepper to taste
- 12 slider buns
- 6 slices provolone or cheddar cheese (halved)
- 1 cup arugula or baby spinach (optional)
For the Cowboy Butter
- ½ cup unsalted butter (softened)
- 2 cloves garlic (minced)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 tablespoon fresh parsley (chopped)
- ½ teaspoon crushed red pepper flakes
- Salt and pepper to taste
Instructions
- Prep the Grill or Skillet: Preheat a grill or heavy skillet over medium-high heat to prepare for cooking the steak. This ensures a good sear and flavorful crust.
- Season the Steak: Rub the steak evenly with olive oil, then season generously with salt and pepper. This enhances the meat’s natural flavors.
- Grill or Sear the Steak: Place the steak on the hot grill or skillet and cook for about 4–5 minutes per side for medium-rare doneness, adjusting time if you prefer it more or less cooked.
- Rest and Slice the Steak: Remove the steak from heat and let it rest for 10 minutes to retain juices. Then slice thinly across the grain for tender slices.
- Make the Cowboy Butter: In a bowl, combine softened butter, minced garlic, Dijon mustard, lemon juice, smoked paprika, cayenne pepper, chopped parsley, crushed red pepper flakes, and salt and pepper. Mix until well blended and creamy.
- Toast the Slider Buns: Lightly toast the slider buns to add a slight crunch and prevent sogginess from the butter.
- Assemble the Sliders: Spread a generous amount of cowboy butter on the bottom half of each bun. Layer with several slices of steak, add a half slice of provolone or cheddar cheese, and a small handful of arugula or baby spinach if desired. Top with the bun’s other half.
- Serve: Serve the sliders warm to enjoy the melty cheese and rich cowboy butter at their best.
Notes
- Cowboy butter can be prepared up to a week ahead and refrigerated to save time on serving day.
- Use leftover steak or cooked roast beef as a shortcut when short on time.
- For an extra spicy kick, increase the red pepper flakes or add a dash of your favorite hot sauce to the cowboy butter.
