Cowboy Butter Steak Sliders are my kind of party food—juicy steak tucked into soft slider buns, topped with a zesty, garlicky cowboy butter sauce that makes every bite irresistible. Whether I’m making these for game day, a weekend dinner, or just a fun twist on a weeknight meal, they always bring bold flavor and serious satisfaction.
Why You’ll Love This Recipe
I love these sliders because they pack big flavor into small bites. The cowboy butter adds a punchy, buttery kick that elevates the steak, and the sliders are easy to prep and even easier to devour. They’re great for sharing, but honestly, I usually end up keeping a few extra for myself. They’re also super customizable, so I can dress them up or down depending on what I’m craving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Steak (ribeye, sirloin, or flank work well)
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Slider buns or dinner rolls
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Salt and black pepper
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Olive oil or butter for cooking
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Sliced cheese (optional – provolone or Swiss work well)
For Cowboy Butter:
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Unsalted butter
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Garlic, minced
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Dijon mustard
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Lemon juice
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Parsley, finely chopped
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Crushed red pepper flakes
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Smoked paprika
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Salt and black pepper
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Chives or thyme (optional)
Directions
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I season the steak generously with salt and pepper, then sear it in a hot skillet or grill until it’s cooked to my liking. I let it rest before slicing it thinly against the grain.
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While the steak cooks, I melt the butter in a saucepan and stir in the garlic, mustard, lemon juice, paprika, red pepper flakes, herbs, salt, and black pepper.
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I toast the slider buns lightly if I want extra texture, then spread a bit of cowboy butter on the bottom halves.
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I pile on the sliced steak, add cheese if I’m using it, and drizzle more cowboy butter over the top before adding the top bun.
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I serve them warm, with extra sauce on the side for dipping if I’m feeling generous.
Servings and timing
This recipe makes 8 to 10 sliders, perfect for about 4 people. It takes around 15 minutes to prep and 15–20 minutes to cook.
Variations
Sometimes I use chicken or even portobello mushrooms for a different protein base. I’ve also made these with horseradish mayo, caramelized onions, or arugula for an extra layer of flavor. For a spicier version, I add more chili flakes to the cowboy butter or top the sliders with sliced jalapeños.
Storage/Reheating
I store any leftovers in the fridge for up to 3 days. To reheat, I wrap the sliders in foil and warm them in the oven at 350°F until hot. The microwave works in a pinch, but the buns soften more. I always store the extra cowboy butter separately so I can reheat and drizzle more on top before serving again.
FAQs
What kind of steak works best?
I usually go with ribeye for flavor, but sirloin, flank, or even NY strip all work well. I just make sure to slice it thin across the grain.
Can I make the cowboy butter ahead?
Yes, I make it in advance and keep it in the fridge for up to a week. I reheat gently before using or let it soften at room temperature.
Can I grill the steak instead of pan-searing?
Absolutely. Grilling adds extra smokiness that pairs perfectly with the cowboy butter. I just make sure to rest the meat before slicing.
Do I need cheese?
No, but I like to add a mild melting cheese like provolone or Swiss when I want a richer slider. It’s totally optional.
What sides go well with these sliders?
I usually serve them with fries, coleslaw, or a fresh salad. They’re also great with pickles or a simple corn and avocado salsa on the side.
Conclusion
Cowboy Butter Steak Sliders are the kind of indulgent, flavor-forward meal I love sharing—or hoarding, depending on my mood. The juicy steak and bold butter sauce make every bite pop, and they’re easy to pull together for any occasion. Whether it’s a gathering or just a laid-back dinner, these sliders always bring the heat.
PrintCowboy Butter Steak Sliders
Cowboy Butter Steak Sliders are juicy mini sandwiches packed with seared steak and topped with a zesty, garlicky cowboy butter sauce. Perfect for parties, game day, or weeknight dinners, they’re bold, buttery, and irresistibly flavorful.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Yield: 8–10 sliders (serves 4)
- Category: Main Course, Appetizer
- Method: Pan-Searing, Grilling
- Cuisine: American
- Diet: Halal
Ingredients
- 1 lb steak (ribeye, sirloin, or flank), seasoned with salt and black pepper
- 8–10 slider buns or dinner rolls
- 1–2 tablespoons olive oil or butter (for cooking)
- Optional: sliced cheese (provolone or Swiss)
- For Cowboy Butter:
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Optional: chopped chives or thyme
Instructions
- Season steak with salt and pepper. Sear in a hot skillet or grill to desired doneness. Let rest, then slice thinly against the grain.
- While steak cooks, melt butter in a saucepan. Stir in garlic, mustard, lemon juice, paprika, red pepper flakes, herbs, salt, and pepper to make cowboy butter.
- Lightly toast slider buns if desired. Spread cowboy butter on bottom halves.
- Top with sliced steak and cheese (if using), then drizzle with more cowboy butter.
- Add top buns and serve warm, with extra sauce on the side if desired.
Notes
- Substitute chicken or portobello mushrooms for steak.
- Try horseradish mayo, caramelized onions, or arugula for added layers of flavor.
- Add jalapeños or more red pepper flakes for heat.
- Grill steak for added smokiness.
- Make cowboy butter ahead and store in fridge for up to 1 week.
Nutrition
- Serving Size: 2 sliders
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
