Preheat the oven to 375 degrees.

Rub the olive oil on the Ribeye steaks. Combine the pepper, salt, and garlic powder in a small bowl then rub all over both side of the steaks.

Heat a large skillet over medium high heat. Place the ribeyes in the skillet and cook for 3 minutes on each side or until the steaks are seared on both sides.

Transfer the steaks to an 8 x 8 baking dish and bake for 10 minutes or until the internal temperature reads 135 degrees. Remove from oven and allow to rest for 5 minutes then slice thin.

Meanwhile, melt the butter in a medium sized saucepan over medium heat. Once the butter is melted whisk in the flour and continue to cook for 1-2 minutes.

Add the milk, a tablespoon at a time, while whisking constantly. Continue adding until all of the milk is incorporated. Whisk in the mustard and nutmeg.

Slowly pour in the beer while whisking over medium heat.

Add in the cheese a handful at a time, whisking after each addition, until all of the cheese is added and the sauce is smooth. Remove from heat.

To assemble the sliders place the buns on a tray or baking sheet. Open the buns and place 3 slices of ribeye, 1 tablespoon of cheese sauce, 2 half strips of bacon, and 3 jalapenos on the buns.

Serve at room temperature or heat at 375 for 5-10 minutes to serve warm.