If you’re in the mood for a St. Patrick’s Day-inspired recipe, try my Guinness Beef Sliders. They feature beer-braised onions and mushrooms, Heath Riles BBQ Garlic Butter Rub, and a butter mixture that’s to die for.
This recipe would be great in March, but you can enjoy it any time of the year! It’s the perfect dish for tailgating parties, family dinners, or to snack on while watching the big game. Friends and family will be begging you to make another batch!
Every so often, you want a hearty dish that comes together fast. These Guinness Beef Sliders check all the boxes! They’re gooey, cheesy, crisp, and perfectly seasoned. Plus, they’re easy to make and are done in just over an hour. One thing is for sure; you’re in for a treat!
The Ingredients
This recipe uses simple ingredients to create one decadent slider! You may have some of these things in your kitchen. Here’s what you need to add to your shopping cart.
- Butter. This recipe uses butter to cook the onions and mushrooms, giving them a silky smooth flavor. I also use a little butter for my basting mixture. Butter and Hawaiian rolls are a match made in heaven! The rolls get crisp on the outside while remaining fluffy on the inside.
- Onions and mushrooms. Veggies add a little bulk to the sandwich. These veggies have plenty of flavor because they’re beer-braised! I used canned mushrooms to keep things simple, but you can use what you have on hand.
- Heath Riles BBQ Garlic Butter Rub. This savory rub is one of my best-sellers. It has multiple notes of garlic, salt, pepper, and a little heat on the back end. I consider this an all-purpose rub, so use it on your veggies, chicken, pork, or steak.
- Bear & Burton’s W Sauce. A little Worcestershire sauce is good for the soul! This delicious sauce comes from my good friends. It’s based on their family’s secret recipe. You’ve never tasted Worcestershire sauce like this before.
- Guinness Draught Stout. Guinness is the original Irish beer. It has a deep, rich flavor that makes it perfect for braising. This beer is incredibly creamy and smooth, great for drinking and cooking.
- King’s Hawaiian Rolls. Hawaiian rolls are the best for sliders. They’re thick and can hold a lot of toppings! The slightly sweet flavor of the bread pairs well with the savoriness of the fillings.
- Swiss cheese. Swiss and roast beef go together like peanut butter and jelly. I got my Swiss cheese shaved at the deli counter, so it looks longer than packaged varieties. If you’d like to follow suit, this is a service many grocers offer.
- Shaved roast beef. This classic Sunday dinner course is fabulous as lunch meat. I also got this from the deli counter, but you can purchase it pre-packaged or cut it yourself.
- Dijon mustard. A dash of mustard gives the butter mixture just the right amount of zest. Mustard goes great on any sandwich, but Dijon takes the cake! This variation is stronger than regular mustard, so a little goes a long way.
- Lipton French Onion Soup Mix. If you don’t feel like measuring a bunch of spices, Lipton’s French Onion Soup Mix is the way to go! The mix added just the right among of flavor to the butter mixture, giving it a brilliant golden color.
The Smoker Setup
Here’s the main setup I used for this cook. More of my grilling favorites can be found in the Equipment and Tools section.
- Pellet grill/smoker. I used a Traeger Timberline 1300 for this cook.. This pit is incredible because you can use it to grill or smoke. The Traeger Timberline 1300 has many excellent features, like a pellet sensor, a super smoke button, and easy transportation.
- Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood pellets. I love this brand because you get clean smoke with no fillers. The charcoal burns hot and fast!
The Process for Making Guinness Beef Sliders
You can find a detailed demonstration of this cook in the recipe video and card. Here’s a quick rundown of how I made these Guinness Beef Sliders.
- Fire up the grill. I stoked the Traeger Timberline 1300 with Royal Oak Charcoal Hardwood pellets and fired it up to 350℉.
- Sautè the veggies. The first thing I did was place a Lodge cast iron skillet on the Traeger Timberline 1300 to preheat. After about 15 minutes, I added 2 tablespoons of butter, onions, mushrooms, and a dash of Heath Riles BBQ Garlic Butter Rub. I let the veggies cook until they were translucent, then added Bear & Burton’s W Sauce. I poured in some Guinness Draught Stout and let the veggies braise until golden. I removed the onions and mushrooms from the grill and let them cool for 10 minutes.
- Make the butter mixture. I placed a small Lodge cast iron pan on the Traeger Timberline 1300 and let it preheat for 15 minutes. Then, I added 4 tablespoons of butter and let it cook until melted. I added a splash of Guinness Draught Stout, Bear & Burton’s W Sauce, and Dijon mustard, stirring until the mixture was homogenous. I whisked in the French onion soup mix, and let the sauce cook for about 10 minutes.
- Assemble the sandwiches. I sliced my Hawaiian rolls and laid the bottom half in an aluminum pan. Then, I layered Swiss cheese, shaved roast beef, and more Swiss cheese. I topped the sandwich fixings with my Guinness-braised onions and mushrooms.
- Add the butter mixture. I put the top half on the sliders, then basted the butter mixture over the top.
- Cook the sliders. I loosely tented the pan with aluminum foil and set it on the Traeger Timberline 1300 for 15 minutes. Then, I removed the foil and placed the uncovered pan back on the pit for 15 more minutes.
The Results
I wish every one of you could smell these Guinness Beef Sliders! They came off the Traeger Timberline 1300 crusty and perfectly gooey. Guinness Draught Stout gives the mushrooms and onions an unforgettable pub-style flavor!
Serving Suggestions for Guinness Beef Sliders
You can serve these delicious sliders on their own or add a bag of chips and some crudites. Of course, you can’t forget the extra Guinness Draught Stout!
Storing Leftovers
You can store leftovers in the refrigerator for 4 days or freeze them for 4 months. To reheat, cook until the cheese is melted, and broil if necessary to crisp the top.
Equipment and Tools
Traeger Timberline 1300, Royal Oak Charcoal Hardwood pellets, disposable cutting board, aluminum foil, Nechtik BBQ Gloves, ThermoWorks hi-temp silicone brush, aluminum pan, Lodge cast iron pans.
