In a medium bowl, combine 1 cup of softened unsalted butter with 4 minced garlic cloves, ¼ cup chopped fresh parsley, 2 tablespoons chopped fresh chives, and 1 tablespoon fresh thyme leaves. Add 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, ½ teaspoon red pepper flakes, and salt and pepper to taste. Mix well until all ingredients are fully incorporated, then cover and chill in the refrigerator for about 30 minutes to allow the flavors to meld.

Pat 1.5 pounds of sirloin steak dry with paper towels, then season both sides generously with salt, pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Allow the steak to rest at room temperature for about 15 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the well-seasoned steak in the skillet and sear for about 3-4 minutes on each side. Remove the steak from the skillet and transfer it to a cutting board to rest.

Let the seared steak rest for about 10 minutes, then slice thinly against the grain.

Lightly toast the slider buns in the same skillet or under a broiler until golden brown. Spread a generous amount of Cowboy Butter on each bun half, then place a slice of provolone cheese and a layer of sliced steak.

Serve your assembled Cowboy Butter Steak Sliders right away while still warm.