Best Beer Cheese Sliders Recipe

Cheesy bites of goodness, try these Best Beer Cheese Sliders, made with a fondue cheese sauce, served on either pretzel rolls or dinner rolls!

Let me tell you a little bit about these little burger sliders with a creamy cheese on top. They are delicious! Serve them on any kind of bun or roll, although the pretzel bun makes them totally irresistible, too. We enjoyed these a couple weeks back, with an Irish Pub Salad on the side!

Easy Beer Cheese Sliders

Beer Cheese Sliders are so good, but if you also love cheesy appetizers or snacks, you may want to try our Guinness Beer Cheese Dip Recipe with Homemade Pretzels!

Friends, for a nice dose of Vitamin D, we’ve been in California for a few weeks. Yes, we’re both still working (we can both work from the road), and we’re planning to take our Sprinter van out and camp at Joshua Tree.

Best Irish Sliders

In the meantime, you’ve got to try these Irish Beef Sliders.

FOR SLIDERS:

• Ground beef
• Panko breadcrumbs
• Egg
• Worcestershire sauce + yellow mustard
• Garlic
• Kosher salt + freshly ground black pepper
• Dinner rolls or pretzel buns

FOR BEER CHEESE:

• Garlic + olive oil
• Whole milk
• Guinness or other stout
• Cream cheese, softened
• Sharp white cheddar
• Shredded mozzarella
• Dubliner or Gruyere cheese
• Dijon mustard
• Pinch cayenne
• Kosher salt

What type of beer is best for Beer Cheese?

Dark beers like stouts, and malts, give a rich, deep flavor.

Light beers, like ales and IPAs, will give a lighter kind of flavor.

You can also use non-alcoholic beers in this recipe.

Does Beer Cheese have to be refrigerated?

Yes, if you make it ahead of time. How to store: Let the Beer Cheese cool down to room temperature before you refrigerate. As long as you keep the Beer Cheese tightly sealed in an airtight container, it will last for about five days.

How do you keep cheese sauce creamy?

If you are pulling the sauce from the fridge, I usually add two tablespoons of milk into a pan, heat it up, and whisk in the cheese until it’s completely melted.

How to make the Beer Cheese Sauce

1. In a medium pot, cook the garlic in olive oil on low heat, then add the milk and beer. Bring liquids to a simmer.
2. Add the cream cheese to the pot and soften over low heat—when the cream cheese begins to melt, add in cheddar, mozzarella, Dubliner, Dijon mustard, and cayenne, stirring with a whisk until smooth. Salt to taste.
3. Cook until the sauce is thickened.

TIP: If the Beer Cheese) is too thin, you can thicken it with an extra tablespoon of flour or cornstarch. Mix the flour or cornstarch in a separate bowl with 1/4 cup of the thin Beer Cheese Sauce. Slowly add the new thick sauce back into the Beer Cheese recipe.

Wire Frame Upholstered Dining Chair

California has been a nice break from the cold, and speaking of “yellow sunshine,” I just love the “horseradish yellow” west elm chairs in the cute place we are staying. You do, too? I was surprised at how comfy these chairs are, and the price is perfect – around $299 per chair.

Wire Frame Upholstered Dining Chair from West Elm

Cheers and happy weekend!

More slider recipes to try!

Cheesy Irish Sliders

Corned Beef Sliders

4.72 stars (7 reviews)

Leave a Review

Get the Recipe:

Best Beer Cheese Sliders

Makes 12 sliders

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Yield: 6

Print Recipe Pin Recipe Save RecipeSaved!

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

FOR SLIDERS:

• 1½ lb. ground beef
• ½ cup panko breadcrumbs
• 1 large egg
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. yellow mustard
• 2 cloves garlic, minced
• Kosher salt
• Freshly ground black pepper
• 12 dinner rolls or pretzel buns

FOR BEER CHEESE:

• 1 clove garlic, crushed
• 1 Tbsp. olive oil
• ½ cup whole milk
• ⅓ cup Guinness or other stout
• 1 8 oz. block cream cheese, softened
• ½ cup sharp white cheddar, divided
• ½ cup shredded mozzarella
• 1 cup shredded Dubliner or Gruyere cheese
• 1 Tbsp. Dijon mustard
• Pinch cayenne
• Kosher salt

Instructions

 

• Heat oven to 400°. Line a large baking sheet with foil and spray with cooking spray.
• In large bowl, mix together beef, panko breadcrumbs, egg, garlic, Worcestershire sauce and yellow mustard. Season with salt and pepper. Shape mixture into 12 balls and flatten slightly to create patties. Bake uncovered until cooked through, 15-20 minutes. Set aside.
• In a medium pot, cook the garlic in olive oil on low heat, then add the milk and beer. Bring liquids to a simmer. Add the cream cheese to the pot and soften over low heat—when the cream cheese begins to melt, add in cheddar, mozzarella, Dubliner, Dijon mustard, and cayenne, stirring with a whisk until smooth. Salt to taste.
• Cook until the sauce is thickened.
• TIP: If the Cheddar Beer Cheese is too thin, you can thicken the Beer Cheese with an extra tablespoon of flour or cornstarch. Mix the flour or cornstarch in a separate bowl with 1/4 cup of the thin Beer Cheese Sauce. Slowly add the new thick sauce back into the Beer Cheese recipe.
• Spoon Beer Cheese over patties, and serve with pretzel bun or dinner rolls for sliders.

Cuisine: Irish

Course: Main Course

Author: Sandy / Reluctant Entertainer

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!