CHEESY BEER BEEF SLIDERS RECIPES

Steps:

• Heat the olive oil in a large, deep pan with a lid. Add the steak pieces and fry until they have a nice colour, then stir in the flour and seasoning and cook until the steak has browned all over. Remove from the pan.
• Add the butter and melt, then add the mushrooms and onions and cook until the mushrooms let off some water, then add the liquids and thyme and deglaze some of the sticky bits from the bottom of the pan. Bring to a simmer and cover with a lid and leave, stirring occasionally, for about 40 minutes, or until the beef has softened. Preheat the oven to 180°C/360°F.
• Lay the bottom halves of the slider rolls in a baking tray and top with 12 layers of cheese. Using a slotted spoon take some of the beef onion mix and spoon it onto each roll then top with more cheese and the top of the rolls. Spoon over the excess gravy and bake for 30 minutes, basting with more gravy if necessary.

Steps:

• Heat oven to 400°. Line a large baking sheet with foil and spray with cooking spray. In large bowl, mix together beef, 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, about 15-20 minutes. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Pour in beer and cook until the beer is slightly reduced. Pour in milk and bring to simmer, whisking occasionally. Stir in cheeses, cayenne and dijon mustard and season with salt and pepper. Cook until the sauce is thickened. Spoon beer cheese over patties and serve with pretzel bun sliders.