Oh, hello there! Come on in, grab a seat, and let’s chat. I’m so excited to share one of my family’s absolute favorite recipes with you today: Butter Steak Sliders.
I can still remember the first time I made these. It was a chaotic week; the kids were having a meltdown, and I needed something quick and satisfying. I had some leftover steak, a craving for something comforting, and a whole lot of butter calling my name. The aroma of garlic butter sizzling in the pan, combined with the savory scent of steak, completely transformed the mood in the kitchen. Even the kids stopped fighting to ask, “What smells SO good, Mom?”
That’s when I knew I had something special. These aren’t just any mini steak sandwiches; they’re Butter Steak Sliders: little bites of happiness, perfect for weeknight dinners, game-day gatherings, or anytime you need a crowd-pleaser. There was definitely an “aha” moment realizing that using pre-cooked steak shaved off a ton of time on busy evenings. Plus, I could use more affordable cuts of steak, making these easy steak sliders a budget-friendly option. Now, let’s dive in so you can create your very own batch of amazing Butter Steak Sliders! I promise, this steak sliders recipe will become a new staple in your home.
Ingredients for Butter Steak Sliders
- 1.5 lbs thinly sliced steak (I always use sirloin or flank steak for my Butter Steak Sliders)
- 12 slider buns (Hawaiian rolls are my favorite for a touch of sweetness with these Butter Steak Sliders)
- 8 tablespoons unsalted butter, divided (High-quality butter makes all the difference in Butter Steak Sliders)
- 4 cloves garlic, minced (When making Butter Steak Sliders, I prefer fresh garlic, but you can use jarred if you’re in a pinch)
- 1 tablespoon fresh parsley, chopped (Adds a pop of freshness to these Butter Steak Sliders)
- 1 teaspoon dried thyme (Adds depth of flavor to the garlic butter)
- 1/2 teaspoon salt (I learned the hard way with Butter Steak Sliders that salt is key to bringing out the steak’s flavor)
- 1/4 teaspoon black pepper
- Optional: Provolone cheese slices or your favorite cheese
When making Butter Steak Sliders, you can find sliced steak at most grocery stores, pre-cut. But, sometimes, it’s cheaper to buy a larger steak and slice it thinly yourself. A trick I learned from my mom is to partially freeze the steak for about 30 minutes before slicing. It makes it so much easier to get those thin, even slices. Here’s a Butter Steak Sliders trick I learned from my mom, she always said that good quality butter is key. I always use unsalted butter, so I can control the salt content. If you’re making these Butter Steak Sliders for a crowd, you can easily double or triple the recipe.
For cost-saving tips, keep an eye out for sales on steak. Flank steak or skirt steak are great options that are usually more affordable than sirloin. As for storage, leftover garlic can be stored in an airtight container in the refrigerator for up to a week. Parsley can be stored in the refrigerator wrapped in a damp paper towel.
How to Make Butter Steak Sliders – Step-by-Step
- First, melt 4 tablespoons of butter in a large skillet over medium heat. (I learned the hard way with Butter Steak Sliders that a large skillet is a must, so you don’t overcrowd the pan!)
- Add the minced garlic, parsley, and thyme to the melted butter. Cook for about 1 minute, or until fragrant. (Your Butter Steak Sliders should smell like heaven right about now!)
- Season the sliced steak with salt and pepper.
- Add the steak to the skillet and cook for 2-3 minutes per side, or until cooked to your desired doneness. (Don’t worry if your Butter Steak Sliders aren’t perfectly cooked the first time. Practice makes perfect!) Remember to check out the USDA Safe Minimum Internal Temperature Chart for safe steak temperatures.
- Remove the steak from the skillet and set aside. Keep warm. I have learned that in my kitchen, Butter Steak Sliders usually takes about 10-15 minutes to cook the steak, depending on the thickness.
- While the steak is cooking, melt the remaining 4 tablespoons of butter in a small bowl.
- Slice the slider buns in half horizontally.
- Brush the tops and bottoms of the slider buns with the melted butter.
- Place the bottom buns on a baking sheet.
- Top each bun with a generous amount of the cooked steak. If using cheese, add a slice of provolone or your favorite cheese on top of the steak. I learned that if you add cheese, bake for 3-5 more minutes or until the cheese is melted.
- Place the top buns on top of the steak and cheese.
- Bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until the buns are golden brown and the cheese is melted (if using). (While the Butter Steak Sliders are baking, I usually prep a quick side salad or some potato chips.)
- Remove the Butter Steak Sliders from the oven and let them cool for a few minutes before serving.
- Slice into individual sliders and serve immediately.
I have learned that the timing can vary depending on your oven, so keep an eye on them! A family-tested shortcut is to skip the baking step altogether and just serve the sliders with the toasted buns. This saves time and still tastes amazing. While the Butter Steak Sliders are baking, I usually prepare the serving platter and gather any additional condiments like horseradish sauce or a creamy garlic aioli. Make sure your steak is medium rare so that the meat is tender and delicious.
Serving Suggestions
The kids love our Butter Steak Sliders when I serve them with a side of crispy sweet potato fries or a simple coleslaw. They’re also fantastic with a side of mac and cheese or a fresh green salad. These Butter Steak Sliders are perfect for game day, potlucks, or even a quick weeknight dinner. I also serve with a side of potato chips.
For presentation tips, I like to arrange the Butter Steak Sliders on a platter lined with parchment paper. I then garnish with fresh parsley or a sprinkle of red pepper flakes for a pop of color. Leftover Butter Steak Sliders can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through.
If you have extra Butter Steak Sliders, you can chop them up and add them to a salad or use them as a filling for tacos or quesadillas. I have even used leftover steak to make a quick and easy steak stir-fry. My friends always ask for this Butter Steak Sliders recipe whenever I make them for a party. They’re always a huge hit! I have also experimented with seasonal variations. In the fall, I add a touch of maple syrup to the garlic butter for a sweet and savory twist. In the summer, I top the sliders with a fresh tomato and basil salsa for a burst of flavor.
FAQs about Butter Steak Sliders
Q: Can I use a different cut of steak for these Butter Steak Sliders?
A: Absolutely! While I prefer sirloin or flank steak, you can use any thinly sliced steak that you like. Skirt steak, ribeye, or even tenderloin would work well. Just be sure to adjust the cooking time accordingly. You know what I do when my Butter Steak Sliders cut of steak is slightly tough? I marinate the steak ahead of time in a mixture of soy sauce, Worcestershire sauce, and garlic. It really helps to tenderize the meat.
Q: Can I make these Butter Steak Sliders ahead of time?
A: Yes, you can definitely prep the components ahead of time. You can cook the steak and prepare the garlic butter sauce in advance. Store them separately in the refrigerator and then assemble the sliders just before serving. You know what I do when my Butter Steak Sliders are prepared ahead of time? I always toast the buns right before assembling to prevent them from getting soggy.
Q: What kind of cheese goes well with these Butter Steak Sliders?
A: Provolone is my go-to cheese for these sliders, but you can use any cheese that you like. Cheddar, mozzarella, Gruyere, or even a creamy Havarti would all be delicious. My family prefers provolone. But my blog readers have also said that they love pepper jack cheese.
Q: Can I add other toppings to these Butter Steak Sliders?
A: Of course! Feel free to get creative with your toppings. Caramelized onions, sautéed mushrooms, roasted red peppers, or a drizzle of horseradish sauce would all be great additions. My friends often request a spicy mayo when I make these for parties.
Q: How do I keep the Butter Steak Sliders from getting soggy?
A: To prevent the buns from getting soggy, make sure to toast them before adding the steak. You can also brush the inside of the buns with a thin layer of mayonnaise or mustard to create a barrier against the moisture. You know what I do when my Butter Steak Sliders are about to get soggy? I add a layer of crispy lettuce to the bottom bun to create a barrier between the steak and the bread.
Q: Can I grill the steak instead of cooking it in a skillet for Butter Steak Sliders?
A: Yes, grilling the steak would add a delicious smoky flavor to the sliders. Just be sure to grill it to your desired doneness and then slice it thinly before adding it to the buns. My Butter Steak Sliders Pro Tip is to let the steak rest for a few minutes after grilling before slicing it. This helps to keep it juicy.
Q: How can I make these Butter Steak Sliders vegetarian?
A: You can easily make these sliders vegetarian by substituting the steak with portobello mushrooms or grilled halloumi cheese. Marinate the mushrooms or cheese in the garlic butter sauce before grilling or sautéing them. I made a mistake once by not marinating the mushrooms long enough. The flavor wasn’t as intense as I wanted it to be.
Final Thoughts on Butter Steak Sliders
This Butter Steak Sliders recipe holds a special place in my heart because it’s a dish that my whole family enjoys. It’s quick, easy, and always a crowd-pleaser. It really has become a family favorite.
Here are my Butter Steak Sliders Pro Tips:
- Use high-quality butter for the best flavor.
- Don’t overcrowd the pan when cooking the steak.
- Toast the buns to prevent them from getting soggy.
I have tried several Butter Steak Sliders variations with my family. My husband loves the version with caramelized onions and Gruyere cheese. My daughter prefers hers with a simple provolone cheese and a drizzle of barbecue sauce. My son is a fan of the spicy version with pepper jack cheese and a drizzle of sriracha mayo.
I encourage you to make these Butter Steak Sliders your own! Feel free to experiment with different cuts of steak, cheeses, toppings, and sauces. The possibilities are endless!
I hope you enjoy this Butter Steak Sliders recipe as much as my family does. It’s a simple yet satisfying dish that’s perfect for any occasion. I wish you all the success with this steak sliders recipe in your kitchen! Don’t be afraid to experiment and add your own personal touch!
Butter Steak Sliders
These butter steak sliders are an irresistible party snack or quick weeknight meal. Tender steak, melted butter, and soft slider buns combine for a flavor explosion everyone will love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 sliders
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 pound sirloin steak, thinly sliced
- 12 slider buns
- 4 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Optional: Caramelized onions, cheese slices (cheddar, provolone, or Swiss)
Instructions
- In a small bowl, combine 2 tablespoons of melted butter, minced garlic, thyme, salt, and pepper.
- Marinate the thinly sliced steak with the butter mixture for at least 15 minutes.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the steak in batches, ensuring not to overcrowd the pan, until browned and cooked to your desired doneness (about 2-3 minutes per side for medium-rare).
- If using, add cheese slices to the steak during the last minute of cooking to melt.
- While the steak is cooking, lightly toast the slider buns with the remaining 2 tablespoons of butter.
- Assemble the sliders by placing the steak onto the toasted slider buns. Top with caramelized onions if desired.
- Serve immediately and enjoy!
Notes
For an extra touch, serve with a side of au jus or a creamy horseradish sauce.