I partnered with Samuel Adams Octoberfest to create these irresistible Beer Cheese Steak Sliders. The Octoberfest adds a deep, toasty malt character that amplifies the sautéed onions and the beer cheese, and paired with thinly sliced grilled ribeye it makes for a perfect appetizer or game-day snack.
Prep takes about 20 minutes and the total cook time is roughly one hour, serving four people. Once you try these, they’ll be on repeat for parties and gatherings.
Post sponsored by Samuel Adams.
Table of Contents
- Why You’ll Love Beer Cheese Sliders
- Ingredients for Steak Sliders with Beer Cheese
- How to Make These Steak Sliders
- Beer Onions:
- Beer Cheese:
- Steak & Sliders:
- More on Sliders
- How to Store Leftovers & Reheat
- What to Serve with Steak Sliders
- Steak Sliders with Beer Cheese FAQ’s
- Flavor X Fire & FOOD X Fire
- Steak Sliders with Beer Cheese Recipe
Why You’ll Love Beer Cheese Sliders
These sliders are ideal for game day, casual dinners, or a fall gathering. The Sam Adams Octoberfest lends a rich, malty warmth to both the onions and the cheese sauce, creating a savory, layered flavor that pairs beautifully with grilled ribeye.
Ingredients for Steak Sliders with Beer Cheese
Start with ribeye steaks seasoned simply with kosher salt, black pepper, and garlic powder. For the beer onions, thinly sliced white or yellow onions are cooked down with Sam Adams Octoberfest and beef tallow until caramelized.
The beer cheese sauce is made with sharp cheddar, whole milk, Sam Adams Octoberfest, flour, butter, Dijon mustard, Worcestershire sauce, garlic powder, and a touch of cayenne. Finish the sliders on soft rolls with melted butter, everything bagel seasoning, and sliced American cheese.
How to Make These Steak Sliders
Beer Onions:
Preheat your grill to medium heat (about 350°F) for direct cooking. Set a cast-iron skillet on the grill with a tablespoon or two of beef tallow and preheat for about 5 minutes. Add thinly sliced onions and sauté for 10 minutes until they begin to soften.
When the onions soften, add Sam Adams Octoberfest, kosher salt, black pepper, and garlic powder. Continue cooking another 10 minutes until the onions are amber brown and tender. Remove from heat and keep warm.
Beer Cheese:
In a separate skillet over the grill, melt butter then whisk in flour, garlic powder, and cayenne. Cook 1–2 minutes until the mixture forms a roux. Gradually whisk in the Sam Adams Octoberfest in small batches, allowing the mixture to thicken between additions.
Stir in Dijon and Worcestershire, then add the shredded cheddar a handful at a time, stirring until the sauce is smooth. If it’s too thick, thin with whole milk until you reach the desired consistency. Keep the sauce warm.
Once the cheese is fully melted and smooth—about 10 minutes—remove from heat and hold warm for serving.
Steak & Sliders:
Heat the grill to high (around 400°F) and sear the ribeyes 2–3 minutes per side. Cook until an internal temperature of about 120°F for medium-rare, then remove and rest for 8 minutes. Slice the steaks very thin against the grain and keep warm.
Keep the slider rolls attached while slicing horizontally so you have a top and bottom. Place the bottoms in a foil pan or oven-safe skillet. Layer sliced American cheese, the shaved ribeye, sautéed onions, and another slice of cheese, then top with the roll tops.
Melt butter in a bowl and brush the tops of the rolls, then sprinkle everything bagel seasoning across them.
Set up your grill for two-zone cooking and reduce heat to medium-high (around 350–375°F) for indirect cooking. Place the foil pan on the grill and cook the sliders until the tops are golden and the cheese is melted, about 10–12 minutes. Remove, rest 2–3 minutes, then slice and serve with the warm beer cheese.
Serve the beer cheese on the side for dipping or spoon it over the sliders for an extra cheesy finish.
More on Sliders
Cheesy Buffalo Chicken Sliders
Grilled Steak Elote Sliders
Pulled Beef Sliders with Steakhouse Baked Beans
Steak Au Poivre Sliders
Roast Beef and Cheddar Sliders
Steak and Cheese Sliders
How to Store Leftovers & Reheat
Store leftovers in an airtight container for up to three days. Reheat in the oven to retain texture and flavor—reheat at 325°F until warmed through, covering loosely with foil to prevent drying.
What to Serve with Steak Sliders
These sliders go well with onion rings, sweet potato fries, roasted corn on the cob, or a simple fruit salad. And of course, keep a cold Sam Adams Octoberfest nearby to complete the pairing.
Steak Sliders with Beer Cheese FAQ’s
Yes. Any steak you prefer will work—New York strip, filet, T‑bone, or porterhouse—so long as you slice it thin for the sliders.
Use dinner rolls, Hawaiian rolls, or any soft slider rolls you like. Choose what’s available and will hold up to the fillings.
For more slider inspiration, try smoked cheesesteak sliders, Nashville hot chicken sliders, or Guinness pulled beef sliders.
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Flavor X Fire & FOOD X Fire
By Derek Wolf
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Steak Sliders with Beer Cheese
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Ingredients
Steak:
- 2-3 Ribeyes
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
Beer Onions:
- 2 cups Thinly Sliced White Onions
- ⅔ cup Sam Adams Octoberfest
- 2 tbsp Beef Tallow
Beer Cheese:
- 3 cups Sharp Cheddar shredded
- 2.25 cups Whole Milk
- ⅔ cup Sam Adams Octoberfest
- 1/3 cup All Purpose Flour
- 2.5 tbsp Butter
- 1 tbsp Dijon Mustard
- 1 tbsp Worcestershire Sauce
- 1 tbsp Garlic Powder
- 1.5 tsp Cayenne Powder
Sliders:
- Slider Rolls
- Melted Butter
- Everything Bagel Rub
- Sliced American Cheese
Instructions
Onions:
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Preheat grill to medium-high (about 350°F) for direct cooking.
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Place a cast iron skillet on the grill with beef tallow and preheat 5 minutes.
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Add sliced onions and sauté 10 minutes until they begin to soften.
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Add Sam Adams Octoberfest, kosher salt, black pepper, and garlic powder; cook another 10 minutes until amber and soft. Keep warm.
Beer Cheese:
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In a second skillet, melt butter and stir in flour, garlic powder, and cayenne; cook 1–2 minutes to form a paste.
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Slowly whisk in Sam Adams Octoberfest in batches, letting it thicken between additions.
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Add Dijon and Worcestershire, then add shredded cheddar, stirring until smooth. Thin with milk if needed and keep warm.
Steak & Sliders:
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Sear steaks at high heat (400°F) 2–3 minutes per side until about 120°F internal, then rest 8 minutes and slice thinly.
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Slice the slider rolls horizontally, place bottoms in a foil pan, layer cheese, sliced steak, onions, more cheese, and the roll tops.
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Brush tops with melted butter and sprinkle everything bagel seasoning.
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Finish the sliders over indirect medium-high heat (350–375°F) until golden and the cheese melts, about 10–12 minutes. Let rest 2–3 minutes, slice, and serve with beer cheese.