Description
These Cowboy Butter Steak Sliders combine tender, pan-seared beef sirloin with rich, flavorful cowboy butter, caramelized onions, sharp cheddar cheese, and a hint of jalapeño heat, all nestled in soft brioche slider rolls. Perfect for a hearty appetizer or game-day snack, these sliders are baked to melty, bubbly perfection and brushed with extra cowboy butter for an irresistible finish.
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 and Cheese
- 1 large yellow onion, cut in half, thinly sliced into half-moon shapes
- 1 medium jalapeño pepper, sliced
- 1 cup (113 g) sharp cheddar cheese, shredded
Bread and Sauce
- 1 package (12-count) Brioche slider rolls
- 1 recipe cowboy butter, melted, divided
Instructions
- Season the Steak: Pat the beef sirloin dry and season evenly with kosher salt and black pepper on all sides. Let the steak rest on the counter for about 30 minutes to allow flavors to penetrate and to come to room temperature for even cooking.
- Caramelize the Onions: While the steak rests, heat a large non-stick skillet over medium-low heat and melt 2 tablespoons of unsalted butter. Add the sliced onions and sauté gently for 25-30 minutes, stirring occasionally, until they are soft, tender, and deeply golden brown. Transfer onions to a plate 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 it aside for assembling the sliders later.
- Cook the Steak: In the same skillet over medium-high heat, melt the remaining 1 tablespoon of butter. Add the seasoned steak and cook for 4-5 minutes per side, or until it reaches your desired doneness (using the guide provided below). During cooking, tip the skillet and spoon the melted butter over the steak to baste it, adding more butter if desired for richness.
- Rest and Slice the Steak: Remove the steak from the skillet and let it rest for about 5 minutes to retain juices. Then, slice the steak very thinly against the grain to ensure tenderness.
- Assemble the Sliders: Slice the brioche rolls in half horizontally. Place the bottom halves in the prepared baking dish. Drizzle about ¼ cup of melted cowboy butter evenly over the bottom halves. Layer the thinly sliced steak evenly over the rolls. Scatter sliced jalapeños and shredded sharp cheddar cheese over the steak, followed by a generous layer of the caramelized onions. Top with the roll tops. Brush the tops with another ¼ cup of melted cowboy butter.
- Bake the Sliders: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly. Remove the foil and bake an additional 3-5 minutes to brown the tops of the rolls to a golden perfection.
- Finish and Serve: Remove the sliders from the oven and brush the remaining melted cowboy butter over the warm tops. Slice the sliders apart and serve immediately while hot and flavorful.
Notes
- Steak Doneness Guide: Use a meat thermometer to check internal temperature for your preferred doneness: 125°F for rare, 130-135°F for medium-rare, 140°F for medium, and 145°F for medium-well.
- Allowing the steak to rest before slicing ensures juiciness and better texture.
- Caramelizing onions slowly brings out natural sweetness, adding great depth of flavor to the sliders.
- Brush the rolls generously with cowboy butter to enhance richness and flavor throughout.
- Slicing the steak thinly against the grain guarantees tender bites perfect for sliders.
