Cooking Instructions

• Season steak with salt and pepper. Let it rest on the counter for about 30 minutes before cooking.
• While the steak is resting, caramelize the onions. In a large non-stick skillet over medium-low heat, melt 2 tablespoons butter. Once melted, add the onions and sauté them for 25-30 minutes, stirring occasionally, until they are very tender and caramelized to a rich golden brown color. Transfer to a plate and set aside.
• Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
• In the same skillet over medium-high heat, melt the remaining butter. Add steak and cook for 4-5 minutes on each side, or until meat is cooked to your liking.
• Carefully tip up the skillet, spooning the butter back over the steak. You can also add more butter to the pan if you want.
• Set the steak aside to cool slightly, approximately 5 minutes.
• Slice the steak against the grain as thinly as possible.
• Split your rolls in half horizontally and place the bottom halves into the prepared baking dish.
• Evenly pour about ¼ cup of the melted cowboy butter over the bottom halves of the rolls in the pan.
• Top with the steak slices.
• Evenly place the jalapeños and shredded cheese over the steak.
• Evenly distribute the caramelized onions over the cheese.
• Place the top halves of the rolls on top of the onions. Brush the tops of the rolls with about ¼ cup melted cowboy butter.
• Cover the dish with aluminum foil and bake for 15 minutes, or until the cheese is hot and bubbly.
• Remove the foil and bake for an additional 3-5 minutes (or until the tops of the sliders turn a golden brown).
• Remove from oven. Brush the remaining melted cowboy butter over the warm sliders.
• Slice and serve.