Sloppy Joe Sliders are meaty, saucy, cheesy, and tasty! Easy to make and ready in minutes, they’re perfect for parties or weeknight dinners.
Guys, it’s sliders time! If you’re new to the blog, welcome to our ongoing series, where we feature these delicious mini sandwiches at least twice a month. Check out the list below of what we have so far.
Delicious Slider Recipes
- Chicken Bacon Ranch Sliders
- Ham and Egg Breakfast Sliders
- Philly Cheesesteak Sliders
- Slow Cooker Root Beer Pulled Pork Sliders
- Cheeseburger Sliders with Caramelized Onions and Chipotle Mayo
As you can see, we already have quite a selection on the blog, but although they’re all yummy and tasty, G and I do have our favorites.
While he’s partial to the Philly, and I can’t get enough of the chicken bacon ranch, we both agree these mini sloppy joes take the crown! Meaty, saucy, cheesy, and loaded with comfort food flavors, they’re a sure hit with kids and adults alike.
Ingredient notes
- Meat– I like to use lean ground beef, but ground chicken or turkey works great, too. Brown the meat with onions and bell peppers and then simmer in a rich tomato gravy made of tomato sauce, ketchup, Worcestershire sauce, yellow mustard, and brown sugar until thick and hearty.
- Cheese– I found thinly-sliced deli-style cheddar cheese at our local supermarket, and I especially like them for baked sliders as they melt pretty quickly. You can use shredded or swap whatever type of cheese you like. We’ve tried Pepper Jack for these sliders, and the added kick of spice really went well with the sweet and tangy flavors of the meat.
- Sauce– Although you can use commercial sloppy joe sauce (Manwich) to simplify the process, I urge you to make it from scratch. The homemade sauce takes only a few ingredients and minutes to pull together, yet it tastes much better!
- Rolls– the recipe calls for Hawaiian sweet rolls, but you can also use slider buns or dinner rolls.
- Topping– After assembling the sandwiches, brush with a mixture of melted butter, Parmesan cheese, and Italian seasoning. If you want to add a touch of color and crunch, sprinkle the top with poppy or sesame seeds.
Helpful tips
- Use a serrated knife to cut the bread to keep it from falling apart. Try to slice the bottom a little thicker than the top, as it will carry the weight of the meat mixture.
- Make sure the sloppy joe beef is adequately reduced; you want it saucy but thick and not overly wet. Once it’s cooked, give it a few minutes to cool before layering it on top of the slab of bread, as the escaping steam might make the bread soggy.
- Spray the baking dish with cooking spray so the sliders don’t stick when they bake.
- Cover the dish with foil and bake until heated and cheese is melted. Remove the foil during the last five minutes if you want the bread tops lightly browned and crispier.
Serving suggestions
Take them out of the oven hot and melty, slice them into individual servings, and don’t forget to share. 🙂 These cheesy sloppy joe sliders are so good; everyone will be fighting who gets the last piece!
Good thing they’re easy to make for a large crowd and budget-friendly, too. They’re perfect for a family lunch or dinner with a side salad or soup to complete the meal, and the recipe can be easily doubled to serve as appetizers for football parties or potlucks.
Storage and reheating instructions
- Assembled and baked– transfer to an airtight container and refrigerate for up to 3 days. To freeze, wrap tightly with aluminum foil, place in a freezer-safe container, and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight, arrange in a single layer on a parchment-lined baking sheet, cover with foil, and bake at 350 F for about 15 to 20 minutes or until heated through.
- Unassembled– As the bread can get soggy from the sauce over time, I prefer to cook the beef ahead and assemble and bake the sliders when ready to serve. Store it in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Thaw overnight, if frozen, and use to assemble. Bake the sandwiches longer to ensure the filling is sufficiently heated through.
I hope you follow along as we round up these scrumptious slider recipes in one place. I have chicken pesto, hot pastrami, and pizza versions coming your way soon, so stay tuned.
Ingredients
- 1 pound ground beef
- 1 onion, peeled and chopped
- 1/2 red bell pepper, seeded, cored and chopped
- 1 can (8 ounces) tomato sauce
- 1/2 cup tomato ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 2 tablespoons brown sugar
- salt and pepper to taste
- 1 package (12 count) Hawaiian Bread Rolls
- 6 slices sliced Cheddar Cheese
- 1/4 cup butter, melted
- 1 tablespoon Parmesan Cheese
- 1 teaspoon Italian seasoning
Instructions
- In a wide pan over medium heat, add ground beef. Cook, breaking apart with the back of the spoon until it begins to render fat.
- Drain any excess fat except for about 1 tablespoon. Add onions and bell peppers and continue to cook until softened and meat is lightly browned.
- Add tomato sauce, ketchup, Worcestershire sauce, yellow mustard, vinegar, and brown sugar. Stir until wel incorporated and sugar is dissolved. Bring to a boil.
- Lower heat, cover, and simmer, occasionally stirring, for about 15 to 20 minutes or until meat is cooked and sauce is thick and reduced.
- Season with salt and pepper to taste. Remove from heat and allow to slightly cool.
- Preheat oven to 350 F.
- Spray a 9×13 baking pan with cooking spray.
- Using a serrated knife, cut the rolls in half horizontally and place the bottom slab of bread in the prepared baking dish.
- Spoon sloppy joe mixture on the bread and spread evenly to cover the surface.
- Arrange cheese slices over the beef mixture.
- Place the top slab of the bread over the cheese.
- In a small bowl, combine melted butter, Parmesan cheese, and Italian seasoning. Brush over the rolls.
- Cover with foil and bake in the oven for about 10 to 15 minutes or until hot and cheese is melted.
- Remove from heat and cut into individual pieces to serve.
Notes
- Use a serrated knife to cut the bread to keep it from falling apart. Try to slice the bottom a little thicker than the top, as it will carry the weight of the meat mixture.
- Make sure the sloppy joe beef is adequately reduced; you want it saucy but thick and not overly wet. Once it’s cooked, give it a few minutes to cool before layering it on top of the slab of bread, as the escaping steam might make the bread soggy.
- Spray the baking dish with cooking spray so the sliders don’t stick when they bake.
- Cover the dish with foil and bake until heated and the cheese is melted. Remove the foil during the last five minutes if you want the bread tops lightly browned and crispier.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Krista Terwilliger says
5 stars! Soooo delicious!
Karen Stilts says
These sliders are awesome! Took them to the Super Bowl party and they were a hit! Thankfully, I made a double batch. A keeper!
NADINE NGUYEN says
Comes out fabulous every time. I’ve made this 5 times now.
Katerina @ diethood .com says
These look SO good!! Perfect for game day!
Alli says
We adore sliders and these look like something my kids would LOVE.
Michael Wurm Jr says
Perfect! What a great recipe!
xo Michael
Jamielyn says
These look SO good! great idea!
Lalaine says
Thank you, Jamielyn!
Liz says
What a great recipe! My boys would love these!