In a large bowl, combine the ground beef with paprika, garlic powder, onion powder, chili powder, salt, and pepper. Mix until evenly seasoned.

Divide into 10–12 small balls — each one will become the center of your tortilla melt.

In a small bowl, whisk together the melted butter, grated garlic, parsley, Dijon mustard, smoked paprika, cayenne, oregano, and flaky salt.

Set aside — this will be used to baste the tortillas for that buttery, herby flavor.

Heat a large skillet or griddle over medium-high heat and add a touch of oil or butter.

Lay down a tortilla and place one meatball right in the center.

Using a sturdy spatula or burger press, smash the beef flat against the tortilla so it spreads evenly.

Cook until the bottom of the tortilla starts to crisp and the beef is browned — about 2–3 minutes.

Flip the tortilla so the beef side is down and immediately top with cheese.

Let it cook for another minute or so until the beef is fully cooked and the cheese is melted.

Brush the edges of the tortilla with cowboy butter as it cooks for a golden, flavorful crust.

Remove from heat and repeat for the remaining tortillas.

Whisk together mayonnaise, ketchup, hot sauce, pickle juice, paprika, garlic powder, and cayenne until creamy and smooth.

Chill until ready to serve.

Brush each tortilla melt again with warm cowboy butter right before serving.

Stack or slice them and arrange on a platter.

Top with pickles, onions, jalapeños, or lettuce if desired.

Serve with the spicy dipping sauce on the side — or drizzle a little on top if you’re feeling bold.