Ingredients
Scale
- 1½ – 2 lbs steak (ribeye, sirloin, or flank)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Slider buns or mini brioche rolls
- Optional toppings: cheese slices, sautéed onions, arugula, pickles
- For the Cowboy Butter: ½ cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon red pepper flakes
- 1 teaspoon lemon juice
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Make the Cowboy Butter: Mix melted butter, garlic, parsley, Dijon mustard, red pepper flakes, lemon juice, paprika, salt, and black pepper in a small bowl. Set aside.
- Prep the Steak: Pat steak dry and season with salt and pepper.
- Sear the Steak: Heat olive oil in a skillet over medium-high heat. Sear steak 3–4 minutes per side for medium-rare. Let rest 5–10 minutes, then slice thinly against the grain.
- Toast the Buns: Toast slider buns cut side down in the same skillet until golden.
- Assemble the Sliders: Place sliced steak on bottom buns, spoon Cowboy Butter generously on top, add any desired toppings, and finish with the top bun.
- Serve immediately, with extra Cowboy Butter on the side for dipping.
Notes
- For a milder version, reduce red pepper flakes.
- Use brioche buns for extra sweetness and texture.
- Sliders are best served immediately but can be kept warm in a low oven for short periods.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American