Description
Juicy steak sliders topped with rich, herby cowboy butter and melted cheddar cheese, served on soft buns for a bold and indulgent bite.
Ingredients
- 450 g flank steak or sirloin steak
- 12 slider buns
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 slices cheddar cheese
- 1 tablespoon olive oil
Instructions
- Season the steak with salt and black pepper on both sides.
- Heat olive oil in a pan over medium-high heat and cook the steak for 3–4 minutes per side until desired doneness.
- Remove the steak from heat and let it rest, then slice it thinly.
- In a bowl, mix melted butter, garlic, Dijon mustard, lemon juice, paprika, red pepper flakes, parsley, and thyme to make the cowboy butter.
- Slice the slider buns in half and lightly toast them if desired.
- Place sliced steak onto the bottom halves of the buns and drizzle with cowboy butter.
- Add cheddar cheese on top of the steak.
- Cover with the top buns and place sliders in a preheated oven at 180°C for about 5 minutes until cheese melts.
- Brush additional cowboy butter on top before serving.
Notes
- Use ribeye or sirloin for a more tender result.
- Adjust spice level by increasing or decreasing red pepper flakes.
- Optional toppings include caramelized onions or sautéed mushrooms.
- Grilling the steak adds a smoky flavor.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven to maintain texture.
Nutrition
- Serving Size: 2 sliders
- Calories: 420
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
