Ingredients:

  • 1.5 lbs top sirloin steak
  • 2 tbsp grapeseed oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 0.25 tsp cayenne pepper
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, minced
  • 0.5 lemon, zested and juiced
  • 12 count Hawaiian sweet rolls
  • 8 slices Havarti cheese
  • 1 large sweet onion, caramelized

Instructions:

  1. Pat the steak completely dry with paper towels and season aggressively with kosher salt and black pepper.
  2. Heat oil in a cast iron skillet over high heat. Sear the steak for 3–4 minutes per side. Transfer to a cutting board and rest for 10 minutes.
  3. While the steak rests, combine softened butter, minced garlic, Dijon mustard, smoked paprika, red pepper flakes, cayenne, parsley, chives, lemon zest, and lemon juice in a small bowl. Whisk until smooth.
  4. Slice the steak against the grain into very thin strips.
  5. Preheat oven to 350°F (175°C). Slice the entire block of Hawaiian rolls in half horizontally. Place the bottom half in a 9x13 inch baking dish.
  6. Layer the bottom rolls with 4 slices of Havarti, the sliced steak, caramelized onions, and the remaining 4 slices of cheese. Replace the top buns.
  7. Generously brush the tops of the rolls with the Cowboy Butter mixture. Cover the dish with foil and bake for 10 minutes.
  8. Remove foil and bake for an additional 5 minutes until the tops are golden brown and the cheese is fully melted.