These tri-tip cowboy butter sliders stack grilled tri-tip, caramelized onions, arugula, and Colby Jack on pretzel slider buns. You grill a 2 to 3 pound tri-tip using two zones, searing hot and finishing indirect. Pull it at 130°F for medium-rare, then slice it thin against the grain. A homemade cowboy butter of garlic, herbs, lemon, and paprika brushes the meat and buns. Chipotle mayo and sautéed onions round out each slider. This recipe fills a package of King’s Hawaiian Pretzel Slider Buns and serves 6 to 8.

Save

Why Tri-Tip Works for Sliders

What Is Tri-Tip

Tri-tip is a triangular cut from the bottom sirloin. It is lean, beefy, and full of flavor. The cut stays tender when you cook it to medium-rare and slice it thin. For these tri-tip sliders, that thin-sliced beef layers cleanly on a small bun. A 2 to 3 pound roast yields enough for a full batch. Tri-tip also grills faster than a large roast, which suits a cookout.

Slicing Against the Grain

Tri-tip has two grain directions that meet at an angle. As a result, you cannot slice the whole roast one way. First, cut the roast in half where the grain changes. Then slice each half thinly across its own grain. Thin slices against the grain keep the beef tender. Thick or with-the-grain slices turn chewy, so take your time here.

Save

Two-Zone Grilling the Tri-Tip

Setting Up Two Zones

Set up your grill for two-zone cooking before you start. Bank the coals or set the burners so one side runs hot and one side stays cooler. The hot side sears at 450 to 500°F. Meanwhile, the indirect side holds around 325 to 350°F. This setup lets you build a crust without overcooking the inside. Two zones give you control over both sear and doneness.

Save

Searing and Internal Temperature

Rub the tri-tip with olive oil and season it generously. Sear all sides over the hot zone until a crust forms. Then move it to the indirect side to finish. Cook until the internal temperature reaches 130°F for medium-rare. The USDA recommends 145°F for beef, so 130°F is a medium-rare preference for whole cuts. Carryover during the rest adds a few degrees, so cook to your comfort level. Rest the roast for 10 minutes before slicing.

Save

The Cowboy Butter

Building the Cowboy Butter

Make the cowboy butter while the tri-tip cooks. Combine softened butter with minced garlic, parsley, and chives. Then add Dijon mustard, lemon zest, lemon juice, and smoked paprika. Next, mix in cayenne, salt, and black pepper. As a result, you get a rich, herby, slightly spicy compound butter. Melt about half for brushing and keep the rest for dipping.

Save

Brushing vs Dipping

Split the cowboy butter into two jobs for these tri-tip sliders. Melt half of it to brush over the sliced beef and the buns. The melted butter soaks into the meat and toasts the pretzel tops. Then reserve the softened half for dipping at the table. As a result, every slider gets butter twice, once cooked in and once fresh. Serve the dipping butter warm so it stays pourable.

Save

Caramelized Onions and Toppings

Low and Slow Onions

Caramelized onions add sweetness that balances the rich beef. Heat butter and olive oil in a skillet over medium heat. Then add the thinly sliced onions and a pinch of salt. Cook them for 20 to 25 minutes, stirring occasionally. As a result, the onions turn soft, golden, and sweet. Low, slow heat is the key, since high heat burns them before they caramelize.

Save

Chipotle Mayo, Arugula, and Cheese

The other toppings balance heat, freshness, and melt. Chipotle mayo adds a smoky, spicy base on the bottom bun. Peppery arugula cuts the richness with a fresh bite. Colby Jack melts smoothly and stays mild against the bold butter. Together, these toppings keep each tri-tip slider from tasting heavy. Layer them so every bite gets a little of each.

Save

Assembling and Toasting the Sliders

Layering the Sliders

Build these tri-tip sliders from the bottom up. Spread chipotle mayo across the bottom buns first. Then add arugula, followed by the caramelized onions. Pile on the sliced tri-tip and brush it with melted cowboy butter. Top with Colby Jack cheese and the top buns. Finally, brush the bun tops with more melted cowboy butter.

Save

The Final Toast on the Grill

Return the assembled tri-tip sliders to the indirect side of the grill. Toast them for 3 to 5 minutes over indirect heat. As a result, the cheese melts and the pretzel buns warm and lightly toast. Watch them so the buns do not scorch. Then separate the sliders and serve them right away. Set out the reserved cowboy butter for dipping.

Save

Step-by-Step: How to Make Tri-Tip Cowboy Butter Sliders

Step 1: Grill the Tri-Tip

Set up the grill for two-zone cooking. Slather the tri-tip with olive oil and season generously. Sear all sides over the hot zone until a crust develops, then move it to the indirect side and cook to 130°F internal for medium-rare.

Save

Step 2: Make the Cowboy Butter

While the tri-tip cooks, combine the softened butter, garlic, parsley, chives, Dijon mustard, lemon zest, lemon juice, smoked paprika, cayenne, salt, and black pepper. Mix until combined. Melt about half for brushing and reserve the rest for serving.

Save

Step 3: Caramelize the Onions

Heat the butter and olive oil in a skillet over medium heat. Add the thinly sliced onions and a pinch of salt. Cook for 20 to 25 minutes, stirring occasionally, until soft and golden brown.

Step 4: Slice the Tri-Tip

Once the tri-tip has rested for 10 minutes, slice it thinly against the grain. Cut the roast in half where the grain changes direction, then slice each half across its own grain.

Save

Step 5: Assemble the Sliders

Spread chipotle mayo across the bottom buns. Layer on arugula, then the caramelized onions, then the sliced tri-tip. Brush the meat generously with melted cowboy butter, top with Colby Jack cheese and the top buns, then brush the bun tops with more melted cowboy butter.

Save

Step 6: Toast and Serve

Place the assembled sliders back on the grill over indirect heat for 3 to 5 minutes, until the cheese is melted and the buns are warm and lightly toasted. Separate the sliders and serve immediately with extra cowboy butter on the side for dipping.

Save

Save

Tri-Tip Cowboy Butter Sliders

These tri-tip cowboy butter sliders stack two-zone grilled tri-tip, caramelized onions, arugula, chipotle mayo, and Colby Jack on King’s Hawaiian pretzel slider buns, all brushed with homemade cowboy butter.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Rest Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 people

Course: Appetizer, Main Course

Cuisine: American, BBQ

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

For the Tri-Tip

• 2-3 lb tri-tip roast
• 2 tbsp olive oil
• 2 tbsp steak seasoning your favorite

For the Cowboy Butter

• 1 cup unsalted butter, softened 2 sticks
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, chopped
• 1 tbsp Dijon mustard
• 1 lemon, zested
• 2 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2-1 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the Sautéed Onions

• 2 large yellow onions, thinly sliced
• 1 tbsp butter
• 1 tbsp olive oil
• salt a pinch

For the Sliders

• 1 package King’s Hawaiian Pretzel Slider Buns
• 1/2 cup chipotle mayo
• 2 cups arugula
• 8 slices Colby Jack cheese
• extra cowboy butter for serving

Equipment

• Grill
• Skillet
• Instant-Read Thermometer
• Basting brush

Method

 

Grill & Prep

1. Preheat your grill for two-zone cooking, with one side hot for searing and one side set up for indirect heat. Slather the tri-tip with olive oil and season generously with steak seasoning.
2. Sear the tri-tip over the hot side until a crust develops on all sides. Move it to the indirect side and cook until it reaches 130°F internal for medium-rare. Rest for 10 minutes, then slice thinly against the grain.
3. While the tri-tip cooks, combine the softened butter, garlic, parsley, chives, Dijon mustard, lemon zest, lemon juice, smoked paprika, cayenne, salt, and black pepper. Mix until combined. Melt about half for brushing and reserve the rest for serving.
4. Heat the butter and olive oil in a skillet over medium heat. Add the onions and a pinch of salt. Cook for 20-25 minutes, stirring occasionally, until soft and golden brown.

Assemble & Serve

1. Spread chipotle mayo across the bottom buns. Layer on arugula, then the caramelized onions, then the sliced tri-tip. Brush the meat with melted cowboy butter, top with Colby Jack cheese and the top buns, then brush the bun tops with more melted cowboy butter.
2. Place the assembled sliders back on the grill over indirect heat for 3-5 minutes, until the cheese is melted and the buns are warm and lightly toasted. Separate and serve immediately with extra cowboy butter on the side for dipping.

Notes

Slice Against the Grain: Tri-tip has two grain directions. Cut the roast in half where the grain changes, then slice each half thinly across its own grain for tender bites.

Two-Zone Grilling: Sear over the hot zone (450-500°F), then finish on the indirect side (325-350°F) so the inside reaches temperature without burning the crust.

Doneness: 130°F is medium-rare for whole-muscle beef. The USDA recommends 145°F, so cook to your comfort level. Carryover during the 10-minute rest adds a few degrees.

Reserve Half the Butter: Melt half the cowboy butter for brushing the meat and buns, and keep the rest softened for dipping at the table.

Low and Slow Onions: Caramelize the onions over medium heat for 20-25 minutes. High heat burns them before they turn sweet and golden.

Tried this recipe?

Let us know how it was!