Description
Cowboy Butter Steak Sliders are juicy, flavorful mini sandwiches featuring tender sirloin steak cooked to perfection, topped with sharp cheddar, jalapeños, and sweet caramelized onions, all brushed with rich cowboy butter and baked on buttery brioche slider rolls. Perfect for game days, parties, or indulgent gatherings.
Ingredients
Units
Scale
Steak and Seasoning
- 2 pounds beef sirloin, trimmed of fat
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 3 tablespoons unsalted butter, divided
Vegetables
- 1 large yellow onion, cut in half, thinly sliced into half-moon shapes
- 1 medium jalapeño pepper, sliced
Cheese and Bread
- 1 cup (113 g) sharp cheddar cheese, shredded
- 1 package (12-count) Brioche slider rolls
Cowboy Butter
- 1 recipe cowboy butter, melted, divided
Instructions
- Season the Steak: Season the 2 pounds of beef sirloin evenly with 2 teaspoons kosher salt and 2 teaspoons black pepper. Allow it to rest at room temperature for about 30 minutes to help it cook more evenly.
- Caramelize the Onions: In a large non-stick skillet over medium-low heat, melt 2 tablespoons of unsalted butter. Add the thinly sliced onions and sauté for 25-30 minutes, stirring occasionally until they become very tender and achieve a rich golden brown color. Remove from skillet and set aside.
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Cook the Steak: Using the same skillet on medium-high heat, melt the remaining 1 tablespoon butter. Add the rested steak and cook for 4-5 minutes on each side until cooked to your desired doneness. Spoon the melted butter over the steak while cooking to keep it moist.
- Rest and Slice Steak: Remove the steak from the skillet and let it rest for about 5 minutes to allow juices to redistribute. Then slice the steak thinly against the grain for maximum tenderness.
- Assemble Sliders: Split the brioche slider rolls horizontally. Place the bottom halves into the prepared baking dish. Evenly pour about ¼ cup of the melted cowboy butter over the bottoms. Layer the sliced steak over the buttered rolls. Top with sliced jalapeños and shredded sharp cheddar cheese. Next, evenly distribute the caramelized onions over the cheese. Place the top halves of the rolls on the onions.
- Butter and Bake Sliders: Brush the tops of the rolls with approximately ¼ cup melted cowboy butter. Cover the baking dish with aluminum foil and bake for 15 minutes until the cheese is hot and bubbly.
- Brown the Tops: Remove the foil and bake uncovered for an additional 3-5 minutes or until the slider tops turn a golden brown.
- Final Butter Brush and Serve: Remove sliders from the oven and generously brush the remaining melted cowboy butter over them. Slice apart and serve warm.
Notes
- Steak Doneness Guide: Use a meat thermometer to check internal temperature: 125°F for Rare, 130-135°F for Medium Rare, 140°F for Medium, and 145°F for Medium-Well. Remember steak will continue cooking slightly after removal from heat.
- Caramelizing onions is essential for sweet richness—don’t rush this step.
- You can adjust jalapeño quantity based on preferred heat level.
- If cowboy butter recipe is unavailable, a mixture of melted butter, garlic, herbs, and spices can substitute.
