Jump to recipeTip: Leftover baked sliders can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them, covered, in a 300°F oven until warmed through.
Yields:
12
Prep Time:
30 mins
Total Time:
50 mins
If you want to celebrate St. Patrick’s Day but can’t commit to a full-blown corned beef and cabbage dinner, swing by your local deli, grab some sliced corned beef, and make these warm, melty, totally delicious sliders. I’m telling you, they’re so scrumptious, and they take just 30 minutes to prep.
What really makes these mini sandwiches—beyond the tender corned beef, spicy brown mustard, gooey Swiss, and the buttery toasted buns—is the cabbage. It’s sautéed with a little Guinness so it’s deeply savory, a touch tangy, and tremendously flavorful. Don’t you dare skip it!
And since they’re sliders, they’re naturally perfect for feeding a crowd—whether it’s game day, a party, or any time you’ve got hungry people hanging around the kitchen. Slider recipes are wonderfully versatile!
P.S. Making these sliders is also a great way to use up leftover corned beef and cabbage (this is my go-to corned beef and cabbage recipe) if you have some hanging around after St. Patrick’s Day. Here are more great leftover corned beef recipes in case you have a real surplus!
What can you use instead of Guinness in the cabbage?
You can substitute beef broth for the Guinness if you’d like. You won’t get the same malty flavor as you would from the Guinness but it’ll still be tasty.
Can you make corned beef sliders ahead of time?
These sliders are best assembled and baked right before serving, but you can cook the cabbage mixture up to two days ahead of time and store it in an airtight container in the refrigerator. There’s no need to reheat it before adding it to the sliders since it will warm up as they bake in the oven.
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Ingredients
- 4 Tbsp. salted butter
- 1 small green cabbage (about 1 lb.), thinly sliced (about 6 cups)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Pinch of crushed red pepper flakes
- 1 1/2 tsp. caraway seeds, lightly crushed
- 1/2 cup stout beer (such as Guinness)
- 2 tsp. balsamic vinegar
- 1 (12-pack) potato dinner rolls (about 15 oz.)
- 3 Tbsp. spicy brown mustard
- 8 oz. sliced corned beef
- 8 oz. sliced swiss cheese
- 1/2 tsp. garlic powder
Directions
- Step 1 Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Step 2In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the cabbage in a flat layer and let cook undisturbed until browned on the bottom, about 5 minutes. Toss and continue cooking until the cabbage begins to wilt and become tender, 6 to 8 minutes. Stir in the salt, pepper, crushed red pepper flakes, and 1 teaspoon of the caraway seeds and cook until fragrant, about 30 seconds. Add the beer and cook until it is reduced and nearly evaporated, 2 to 3 minutes. Remove from the heat and stir in the balsamic vinegar. Set aside to cool slightly.
- Step 3Split the dinner rolls in half horizontally with a long serrated knife, keeping the rolls attached. Place the roll bottoms and tops on the baking sheet, cut-side up. Bake until lightly toasted, about 5 minutes.
- Step 4Spread the roll tops with the mustard. Arrange the corned beef in an even layer on the roll bottoms, then top with the swiss cheese. Arrange the cooked cabbage in an even layer over the cheese. Cover with the roll tops.
- Step 5Place the remaining 2 tablespoons butter in a microwave-safe bowl and microwave until melted. Stir in the garlic powder and remaining 1/2 teaspoon caraway seeds. Brush on the roll tops. Cover the baking sheet with foil and bake for 10 minutes. Remove the foil and continue baking until the cheese is melted and the rolls are crisp and lightly browned on top, about 5 minutes. Cut along the lines of the rolls into individual sliders for serving.
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