This page may contain affiliate links, in which I get a commission for recommending a product to you.
Table of Contents
You know how everyone always loves sliders? Me too. Whether you’re getting ready for the big game, a tailgate, or just looking for a quick, delicious meal, these beef n cheddar sliders are sure to be a hit. I’ve always been a fan of sliders. There’s something satisfying about that small, flavorful bite that packs a punch of deliciousness. Plus, sliders are incredibly versatile and easy to make, making them a go-to in my yard.
Check out my roast beef recipe
Let’s Prep:
Let’s talk prep. Preparing the perfect sliders starts with choosing the right cut of meat. For this recipe, I like to use a 4-6 pound eye of round. It’s a lean cut that, when smoked or baked properly, becomes tender and full of flavor. Before anything else, you’ll want to preheat your smoker or oven to 250°F. This low and slow cooking method ensures that the beef stays juicy and tender.
Next, you’ll need to trim any hard or loose fat, as well as any silver skin from the eye of round. This step is crucial because it helps the seasoning penetrate the meat and allows it to cook evenly, as well as tasting delicious when cooked. Once trimmed, it’s time to tie or truss the meat. This might seem like an unnecessary step, but trust me—it helps the beef hold its shape while cooking, ensuring that every slice you cut later will be just right for your sliders.
Now, onto the seasoning. I’m a big fan of using olive oil as a binder for seasoning. Just lightly slather all sides of the beef with olive oil, and then it’s time to get generous with the seasoning. Personally, I love using Al Frugoni’s Asado Rub. It’s the best rub I’ve found for making roast beef—it has the perfect balance of flavors that really enhance the beef. However, if you have another rub you prefer, go ahead and use that. The key here is to season liberally. You want every bite of your sliders to be packed with flavor.
Let’s Cook:
Sliders in sight!
With your beef all prepped, it’s time to start cooking. Place the seasoned eye of round onto the smoker or into your oven. The goal here is to cook the beef until it reaches an internal temperature of 125°F. This should take roughly 90 minutes to 2 hours, this will vary depending on the size of your beef and the consistency of your smoker or oven.
Check out all of Al Frugoni’s Chimichurri !
Once the beef hits that perfect 125°F mark, remove it from the heat and let it rest at room temperature for about 20-30 minutes. Resting is a crucial step that allows the juices to redistribute throughout the meat, making it even more tender and flavorful when you slice it up for your sliders.
While the beef is resting, go ahead and increase the temperature of your smoker or oven to 375°F. This higher heat is going to help melt the cheese and toast the buns just right when we assemble our sliders.
Now, thinly slice the rested beef. The thinner, the better. Thin slices make for more tender and flavorful sliders. Set the slices aside for just a moment while you prepare the slider buns.
Let’s Eat:
The moment we’ve all been waiting for—assembling and enjoying these delicious sliders! I’m a big fan of King’s Hawaiian Sweet Buns for my sliders. They add an extra layer of sweetness that complements the beef and cheddar perfectly. But if you have another type of bread you prefer, feel free to use that.
Start by preparing the slider rolls. I like to slice the rolls in half horizontally and stack the sliced beef on the bottom layer of the bread. Then, add a generous layer of cheddar cheese slices on top of the beef. Cheddar is my go-to for these sliders because it melts beautifully and has that sharp flavor that pairs so well with the beef. But if you’re feeling adventurous, you could try other cheeses like Swiss or pepper jack for a different twist.
Next, it’s time to add the BBQ sauce. I prefer a sweet and spicy BBQ sauce—it brings just the right amount of sweetness and tang to complement the smoke flavor on the meat. Just spread the sauce on the top layer of the slider buns.
Now, brush the top layer of the buns with melted butter. This not only adds richness but also helps the buns toast up nicely. Once brushed, sprinkle everything seasoning generously on top. The combination of seeds, salt, and spices in the everything seasoning gives these sliders a fantastic finishing touch.
Place the assembled sliders back in the smoker or oven for about 5 minutes, just until the cheese is melted and the tops of the buns are golden but not charred. Keep an eye on them—if the tops of the buns are getting too dark too quickly, you can cover them with foil to prevent burning.
Once the cheese is perfectly melty and the buns are toasted, it’s time to remove the sliders from the heat. Slice them apart if you made a big batch on a single tray, and serve them hot. The combination of tender beef, melty cheddar, sweet and spicy BBQ sauce, and those buttery, seasoned buns is going to make these sliders disappear fast. Whether you’re serving them at a party, tailgate, or just for a fun family meal, they’re sure to be a hit.
One of the things I love most about these sliders is their versatility. You can make the beef ahead of time, refrigerate it, and then finish the sliders the next day, which is perfect for when you’re short on time but still want to serve something homemade and delicious. And of course, the fact that they’re so easy to customize means you can tweak the flavors to suit your tastes or the occasion.
So next time you’re looking for the perfect recipe to wow your friends and family, give these beef n cheddar sliders a try. They’re simple to make, packed with flavor, and guaranteed to be a crowd-pleaser.
Ingredients
- 4 lbs Eye of Round smoked or baked
- 9 Slider Buns
- 4 TBSP Butter melted
- 9 slices Cheddar Cheese
- 1/4 C BBQ Sauce Sweet and Spicy
- Beef Seasoning
- Everything Seasoning
Instructions
- Preheat smoker or oven to 250F
- Trim any hard or loose fat, and silver skin from your eye of round.
- Tie or truss meat to help hold it's shape while cooking
- Lightly slather all sides in olive oil, this will be the binder for your seasoning.
- Liberally season with your favorite beef rub, or seasoning
- Place on smoker until cooked to 125F internal
- Once done, remove and let meat sit at room temperature to rest for 20-30 minutes
- Increase temperature of smoker to 375F
- Slice thinly and set aside
- Prepare you slider rolls and stack meat on bottom layer of bread, add a layer of sliced cheddar cheese, and finish with your favorite BBQ Sauce on the top layer of bread.
- Brush melted butter on top layer of bread, and liberally apply everything seasoning to the top.
- Place sandwiches back in smoker or oven for about 5 minutes until cheese is melted, but the tops of the buns aren't charring. If needed, you can cover the tops of the buns with foil if they are getting too dark, too quickly.
- Remove, slice and serve hot.
Nutrition
Grab my cook book!
