Sirloin and Cheddar Hunger Tacklers

Serve these sirloin and cheese sliders at your next party
Contributor
Hunger Tacklers Recipe

Certified Angus Beef® 

These small sliders are stacked with tender, sliced sirloin, Cheddar cheese, and bourbon-spiked barbecue sauce.

Recipe courtesy of Michael Ollier for Certified Angus Beef® 

8
Servings
151
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Pound  top sirloin steaks
  • red onion, sliced evenly into quarter-inch slices
  • 1/2  Cup  barbeque sauce
  • 2  Teaspoons  bourbon
  • slider buns
  • slices cheddar cheese
  • Kosher salt and freshly cracked pepper to taste

Directions

Grill onion over medium heat until tender.

In a small bowl stir bourbon into barbeque sauce.

Season steaks with salt and pepper to taste; grill the steaks over medium-high heat to desired doneness. Allow steaks to rest 3 to 5 minutes before slicing thinly against the grain.

Create sandwiches by topping buns with cheese, steak, onion and barbeque sauce.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
63mg
21%
Carbohydrate, by difference
8g
6%
Protein
19g
41%
Vitamin A, RAE
8µg
1%
Vitamin B-12
2µg
83%
Calcium, Ca
30mg
3%
Folate, total
17µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
25mg
8%
Niacin
2mg
14%
Phosphorus, P
208mg
30%
Selenium, Se
21µg
38%
Sodium, Na
444mg
30%
Water
64g
2%
Zinc, Zn
3mg
38%

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.