These Guinness Beef Sliders are a perfect appetizer sandwich! These delicious roast beef sliders are filled with swiss cheese, mushrooms, and onions, then topped with a rich Guinness glaze and baked to perfection. Perfect for St. Patrick’s Day or any day. These sliders are guaranteed to become a favorite!
It’s Friday. Yay! And not just any Friday, but the Friday at the end of a very long week. Because this week was Spirit Week at the girls’ school, which means specific dress up instructions. Daily. Which makes for stressful mornings. Daily!
I actually love dress up days….in theory. I love the fun and camaraderie it creates, and I love the idea of mixing things up and adding some excitement to the day to day routine. But what I don’t love about it is the way it makes my kids crazy, because they want just the right costume, or they’re jealous of their sister’s costume, or they’re worried about whether their classmates will even be wearing costumes at all. So much stress….and all for a day that’s supposed to be fun. Oy!
The good news? We made it through the week. We did crazy sock day and animal print day and book character day and Dr. Seuss Day and finally, today, crazy hat day. And even when we didn’t think we could pull together a costume, we did! Granted, some we finished pulling together just minutes before the bus came, but we did it. And now we can breathe a big sigh of relief.
Guinness Beef Sliders
And after such a long week, you better believe I’m excited for the weekend. Not just because it doesn’t involve any spirit days, but because the weekends are for relaxing! And eating delicious food, like these Guinness Beef Sliders. With St. Patrick’s Day just around the corner, I’ve had Guinness on the brain….and these Guinness Beef Sliders are the delicious result! Made with roast beef, swiss cheese, mushrooms, onions, and a rich Guinness glaze, these little sandwiches are seriously SO GOOD. And best of all, I found everything I needed to make them – from the sandwich rolls to the roast beef to the veggies to the Guinness – right at Pick ‘n Save! Which, crazy week or not, always feels like a win.
I know some people swear by corned beef and cabbage for St. Patrick’s Day, and if you’re one of those people, more power to you. (You can get everything you need for that at Pick ‘n Save, too!) But if you’re looking to mix things up, or feed a crowd, or make something people won’t be able to stop talking about, then these Guinness Beef Sliders are for you. And….they’re not just for St. Patrick’s Day! No, these little baked sandwiches would be perfect for game days, get togethers, or an easy dinner option any day of the year. Try them. You’ll love them! Guaranteed.
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Guinness Beef Sliders
Ingredients
Sandwiches
- 1 Tablespoon butter
- 8 ounces sliced mushrooms
- 1/2 vidalia onion sliced
- 1/4 cup Guinness beer
- 1 package sandwich rolls I used King’s Hawaiian Savory Butter Rolls
- 3/4 pound sliced roast beef
- 6 slices Swiss cheese
Guinness Glaze
- 1 bottle Guinness beer
- 1 stick butter
- 1/4 cup brown sugar
- 1 Tablespoon dried mustard
- 1 teaspoon onion powder
- 2 cloves garlic minced
Instructions
- In a medium skillet, melt butter over medium-high heat. Add mushrooms, onions and 1/4 c. Guinness and saute until liquid is absorbed.
- Prepare glaze by combining all ingredients in a medium saucepan. Bring mixture to a boil, then lower heat slightly and cook until thickened. (*Mixture should be reduced by at least half – when in doubt, reduce it a little more!)
- Assemble sandwiches by slicing rolls in half, then filling with roast beef, sautéed mushrooms & onions, and swiss cheese.
- Pour glaze evenly over sandwiches.
- Bake, uncovered, at 350 degrees for 30 minutes.
Jen says
My husband took one look at your pictures and said “You’ve GOT to make those!”. I think it’s safe to say, this will be in high rotation on our menu.
Pat MacKenzie says
The recipe looked delicious. I printed it and made them. The only problem is that my glaze never got thick. Am not sure why or what to do. Followed recipe exactly as given. Any suggestions?
Traci says
I was wondering that also since you are not adding a binder. I am going to make for Christmas and I am going to add a little cornstarch.
Deb A says
Oh my gosh Cathy – these look amazing – I want to reach into the screen and eat one!
Maryanne | the little epicurean says
You’ve got be me excited about St. Patrick’s Day! Sorry to hear you had such a long week. Yay for the weekend! Hope you get to relax! 🙂
Krista says
Heading out now to buy these ingredients! Love it!
Kimberly @ The Daring Gourmet says
Oh my goodness, YES! The sight of those are making my tummy growl – I want!!
Brandy | Nutmeg Nanny says
Another great use for my Guinness!
Laura at I Heart Naptime says
Oh my goodness, or great for anytime! These look fantastic!
Lauren Hall says
Spirit Week used to be my favorite!!! My kids just had Dr Seuss wk so I am reliving it all over again. I need these sliders for lunch and maybe a Guinness to wash it down ????
Jess says
Perfect for St Pattys Day! They look so yummy!
Cathy Trochelman says
Thanks, friend! Now if only we had time for a St. Patrick’s Day party… 😉
Cynthia says
What is the glaze made of?
Donna Lessig says
From the recipe:
Glaze
1 bottle Guinness (or use the remainder of the bottle used for mushrooms & onions)
1 stick butter
¼ c. brown sugar
1 Tbsp. dried mustard
1 tsp. onion powder
2 cloves garlic, minced
Jeanette says
i’m in the process of making these now…. but when going back and forth between this recipe and the video shown, in there……. that’s how to do it, right?! it SOUNDS yummy! 🙂
Jeanette says
somehow the MAIN PART of my comment got left out! what i MEANT to say was that the video doesn’t show putting the WHOLE STICK of butter in…. but, i did…. right? sorry about the boo boo message above! 🙂
Love Bakes Good Cakes says
Oh my gosh!! This might be the best looking slider I’ve ever seen! I want to make this soon!
marcie says
I caught a couple of pictures of your girls last week and they were so cute! With 4 of them, i can totally see why that would make your mornings busier! 🙂 . And I love making dishes with Guinness because it adds such a rich, delicious flavor. You were so smart to use it as a glaze for these sliders!
Lane & Holly @ With Two Spoons says
Guiness soaked onions? This might be my heaven!
Tiarra L Nelson says
OMG try them on burgers- So good.
Megan @ MegUnprocessed says
Looks great! Sliders are so fun!
Shirley says
What is Guinness? I am not familiar with it. Where is it located in the market? Is it beer? Thanks for the info, these sandwiches look soo good and I want to try them if I can fine “Guinness”.
Niki Kelly says
On behalf of all Irish people, everywhere………………….WHAT??!!!!!!!!!!!!!!!!!!! YOU NEVER HEARD OF GUINESS?!?!?!?!??!?!?!
Jessica Alvarado says
My thoughts were right with you!!!! I was like what??!!!!!!!!!!!!!! ???? Just No..
Erica Kelly says
LOL!! My family says it runs through the Kelly veins Niki.
Jessica Alvarado says
*Yes most six pack stores sell Guinness also you can find it in most grocery stores, and even in select gas stations, ect… Sometimes you can purchase it as a single bottle. ????
Tiarra L Nelson says
Its a very strong irish beer. I personally think it tastes putrid but cooked in beef stews, or beef pies ect its wonderful. We cook with it frequently. My dad drinks it. You can find it in grocery stores or gas stations
Desiree says
Are we supposed to used Guinness Draught or Extra Stout??
Cindy says
In the pictures it shows a Guinness draught bottle.
Peggy says
Either works. I’d stay away from their Blonde variety though.
Robert says
My wife found this recipe…and I made it! The flavor is amazing! Prep is easy. Cathy, you’re a genius!
Cathy Trochelman says
So glad you enjoyed them, Robert!
Peggy says
Ditto Roberts comment. I found the recipe and the day we needed it I got hung up and my BF had to make it. Took it to a football party and it was the first empty dish! With all rave revues.
Leslie says
Do you pour the glaze over the top bun after assembling; or over the filling and THEN placing the top bun on?
Geniene says
I have the same question as Leslie. Do you pour the glaze over the top bun after assembling; or over the filling and THEN placing the top bun on?
Kimberly Atwell says
From the video and the directions, I’d say you pour the glaze over the top of the assembled sliders.
Jennifer @ Because Food Is Love says
Wow, these look absolutely delicious! My husband loves St. Patrick’s Day, and Guinness. He’d love these. Thanks for the idea!
Melissa says
These looked good, but were really really bad. We are a family of 5 and none of us liked it.
MeLisa groux says
Got a question? ?? When all is done is the bottom of sliders soggy at all??.
Taylor says
That’s my question too!
Peggy says
We opted to baste the sauce on a couple of times rather than dump. They were moist but not soggy on the bottom.
Karen says
What kind of roast beef?
Cathy Trochelman says
You can use any kind your family likes! We used deli roast beef, but definitely use what you like best. 🙂
Clair says
What could we use in place of brown sugar for the glaze? We liked them a lot but are trying to figure out how to make them less sweet.
Cathy Trochelman says
You could just use less brown sugar? I also tried it with honey and enjoyed it that way, too.
Peggy says
I used slider rolls instead of the king’s Hawaiian.
Clair says
Karen-
I went to Safeway and got a great roast beef from deli. I think it is called Deatson Watson but the point is you want it to be red. that way you can still cook it and it stays moist.
Doris says
I have made these several times. I use the jalapeno flavored rolls instead. I also have used jalapeno cheese. Gives a little kick and offsets the sweet flavor of the glaze. Rave reviews!
Tiarra L Nelson says
I make guinness beef pies (similar to pot pies) with guinness as well. Sometimes I also add it to stews. So delicious with beef.
Michelle says
Could u assemble these and put them in the fridge for later to bake? Would it be ok to put the glaze on then fridge so it’s easy to just pop in the oven? I’ve made them before and they where devoured in no time but I’m trying to plan ahead now!
Cathy Trochelman says
As long as the glaze is thick enough, that should work fine! Let me know if you try it!
Jeanette S says
Made this for a Christmas Party I was hosting. Walmart had a 24-pack of the Hawaiin rolls and was so easy and tasty, my guests gobbled them up! *Personal preference* the glaze was a little too sweet, I would cut down on sugar and add some Worcestershire next time. Thanks for a great recipe!
Anita says
Does the alcohol cook off? I personally don’t care but if I took these to a Christmas function I usually attend with a crowd of tee-totalers, I would be the talk of both the Methodist and Baptist churches. Not that it would bother me all that much, but my dear sweet aunt would not like it at all but would say NOTHING. Sorry for the dissertation!
Marla in AZ says
It does not all cook out. The alcohol remaining in a given dish depends on the amount of alcohol, the cooking method and length of time. Google your question and you’ll find a wealth of information. It’s a very valid concern, but deeper than just dear auntie’s silent disapproval (isn’t it funny how you know, even tho’ nothing is said?!?). I personally have stopped bringing dishes with alcohol (no matter how little I think remains) to “uncontrolled” situations like a church or work function. Unless you know everyone’s medical situation (recovering alcoholic, pregnant/nursing woman, medication interaction, the list goes on), you’re going to have to hover over your dish and give full disclosure. I don’t think it’s worth the worry.
Shannon says
The sandwich itself was tasty! But my husband and I didn’t like the sauce you pour over. Way too sweet. I would leave out the sugar and add worcestershire. I think the onion and mushroom mix could use a little salt and pepper. The tops of the buns got crispy! My sauce never got thick but the buns weren’t that soggy.
Amber says
Quick question… How are you cooking the meat before?
Wendy Strange says
May I just leave the Guinness out the sauce but use everything else and still have a great slider?
Christie says
30 minutes was too long to cook and the glaze burned. Just need to cook long enough to melt the cheese.
Ann says
I agree! So disapointed that I now have burned sandwiches!! ugh…definitely going to watch them like a hawk next time. Or cover them for awhile and remove the foil for last 5 – 10 minutes??
Linda says
Made these tonight. They were amazing!
Kim Wrycraft says
Made these for the tea room I manage for St. Patrick’s day. They were a huge hit.
Making them again for Father’s Day tomorrow.
No doubt they will be another huge hit!
Just love them. Simple and extremely tasty <3
maademperor says
came out great! one trick: let the glaze simmer for a loooonnnngggg time then remove from heat to allow it to thicken before pouring on the sliders. glaze is also on the sweet side, consider kicking up the seasoning on the meat to compensate (cheyenne or jalapenos maybe)
Brenda says
What other beer can I use. No Guinness beer where I live in Canada. Any one used another kind??? Please send me reply to my email below
Traci Vilez says
So I was going to ask do you have to use Guiness Beer or is there a cheaper beer to use that gives it just as good flavor. I think after reading all of your comments I have my answer. I don’t care for beer, but I want my food to taste so good and sounds like Guiness is the only way to go on these? Lol.
Greg says
Could they be assembled the day before and then baked?
Country Cook says
I made these for a summer party. The glaze got really hard for some reason and almost chewy. Followed the directions exactly, I thought. May try again, just not cook the glaze as long.
Cathy Trochelman says
So sorry to hear this…yes, I’m guessing you over-cooked the glaze. I’ve made them multiple times and have never had this happen. Good luck!
Susan says
I make this with Quorn meatless strips and even my meat eating friends love it. We had it yesterday for the holiday. Thanks!!
NINA says
I have been making these since 2017. My printed recipe was getting tattered so I came back to print a new copy. All these years later and it’s still a household fave!!
Cathy Trochelman says
So happy to hear it!
Sherry says
Turned out great! I added a horseradish spread to the bottom layer of the buns for a kick!