St Patrick’s Day may be over, but March Madness continues. This recipe is a twist on the Hawaiian sliders I posted back in January 2016 and are great for lunch, dinner, potlucks or any other get-together. The Hawaiian sliders called for ham, cheese and Worcestershire sauce; these call for Guinness. Need I say more?

Helpful hints

I used six to eight slices of Swiss on top and bottom. I put cheese down first on the bottom buns, then beef, mushrooms and another layer of cheese before covering with the top rolls.

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Guinness Cheesy Beef Sliders


1 Tablespoon butter

8 ounces sliced mushrooms

½ Vidalia onion, sliced (may substitute white or yellow)

¼ cup Guinness draught

Salt and pepper to taste

1 package King’s Hawaiian Savory Butter rolls (sweet also works)

¾ pound sliced roast beef

Salt and pepper to taste

6 slices Swiss cheese (see helpful hint)


1 bottle Guinness draught (or use the remainder of the bottle used above)

¾ stick butter

¼ cup brown sugar

1 Tablespoon dried mustard

1 Tablespoon onion powder

2 cloves garlic, minced

Salt and pepper to taste


Preheat oven to 350 degrees F. Line a 9x9-inch (or 13x9x2 inch) baking dish with parchment paper or aluminum foil.

In a medium skillet, melt butter over medium-high heat. Add mushrooms, onions, salt and pepper, and the ¼ cup Guinness; saute until liquid is absorbed.

Prepare the glaze by combining all the glaze ingredients in a medium saucepan. Bring the mixture to a boil (taste for seasoning) then lower the heat slightly and cook until thickened and reduced by at least half.

Assemble the sandwiches by slicing the package of rolls in half before placing them in the prepared pan. Top the bottoms with the roast beef (I did salt and pepper the roast beef here) followed by the sauteed mushroom and onion mixture and the Swiss cheese. Place the top buns over the sandwiches then pour the glaze evenly over the sandwiches.

Bake uncovered at 350 degrees for 30 minutes. Cut with a serrated knife and enjoy

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