Description
These Cowboy Butter Steak Sliders feature tender grilled steak strips topped with rich, garlicky cowboy butter, sweet caramelized onions, and creamy Havarti cheese, all nestled inside buttery slider buns. Perfect for casual gatherings, these sliders balance bold smoky flavors with fresh herbs and a touch of spice.
Ingredients
Scale
Steak and Seasoning
- 1 1/2 lbs boneless steak (ribeye, filet, or sirloin)
- Neutral oil, as needed
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Cowboy Butter
- 1 stick unsalted butter, at room temperature
- 4 garlic cloves, minced
- Zest and juice of 1/2 lemon
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1 tsp red pepper flakes
- 1 tbsp chives, minced
- 2 tbsp fresh parsley, minced
- Kosher salt and pepper, to taste
Other
- 3 sweet onions, thinly sliced
- 9 slider buns
- 3/4 lb sliced Havarti cheese
- Butter (a few tablespoons) for caramelizing onions
Instructions
- Prepare Steaks: Trim any excess fat and silver skin from the steaks. Rub them lightly with neutral oil, then season generously with kosher salt and freshly cracked black pepper. Wrap the steaks in plastic wrap and refrigerate for a few hours to allow flavors to settle.
- Make Cowboy Butter: In a saucepan over low heat, melt the room temperature unsalted butter. Stir in the lemon zest, lemon juice, minced garlic, Dijon mustard, paprika, cayenne pepper, dried thyme, and red pepper flakes, whisking until fully combined. Remove from heat, then mix in minced chives and fresh parsley. Season with kosher salt and black pepper to taste. Set aside a few tablespoons of this butter for grilling the steak and reserve the rest for brushing the slider buns later.
- Cook Steak: Preheat your grill to medium-high heat and set up an indirect heat zone. Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes. Grill the steaks directly over high heat for about 2 to 3 minutes per side, brushing them generously with the cowboy butter as they cook. After 5 to 6 minutes, move the steaks to the indirect heat area to finish cooking until your desired doneness is reached (typically medium-rare or medium). Let the steaks rest covered loosely with foil for 10 minutes, then slice them into thin strips suitable for sliders.
- Caramelize Onions: Place a cast iron skillet directly on the grill over direct heat. Add a few tablespoons of butter to the skillet, then toss in the thinly sliced sweet onions. Stir occasionally and cook the onions for about 15 minutes until they are soft, golden, and beautifully caramelized.
- Assemble Sliders: Preheat your oven’s broiler and line a baking sheet with parchment paper. Slice each slider bun in half and brush the insides generously with the reserved cowboy butter. Add a slice of Havarti cheese to both the bottom and top halves of each bun. On the bottom buns, layer the caramelized onions followed by the sliced steak. Place the assembled bottoms on the baking sheet and broil for 1 to 2 minutes or until the cheese melts slightly. Remove from the oven and top each with the other bun half.
- Serve: Slice the completed sliders if desired, and serve them warm for a delicious and satisfying meal that highlights smoky, buttery, and savory flavors all in one bite.
Notes
- Allowing the steaks to rest at room temperature before grilling helps them cook more evenly.
- Cowboy butter can be made ahead and stored refrigerated for up to 3 days.
- Use a cast iron skillet for caramelizing onions to get even heat distribution and rich flavor.
- If you don’t have a grill, you can cook the steak strips in a hot cast iron skillet on the stovetop.
- Adjust cayenne and red pepper flakes to control the spiciness of the cowboy butter.
- Havarti cheese melts beautifully and adds a creamy texture; you can substitute with Swiss or Monterey Jack if desired.
