Cheesy sloppy joe sliders are an easy appetizer recipe that is perfect for kids or for a crowd at your next football party. These oven baked mini sandwiches are made with ground beef, a tasty homemade sloppy joe sauce, and topped with cheese. Sloppy joe sliders are great for tailgating, a Super Bowl party, or an easy weeknight dinner idea. These are so simple to make and a lot of fun to eat!
For the Sloppy Joe Mixture
- 1 tablespoon olive oil (15 ml)
- 1 1/4 pound ground beef (453g)
- 1/2 cup yellow onion, chopped (80g)
- 1 tablespoon garlic, minced
- 1 cup tomato sauce (236 ml)
- 2 tablespoons + 2 teaspoons pepperonicis, chopped (30g)
- 2 tablespoons pepperonici brine (30 ml)
- 1/4 cup ketchup (68g)
- 1 tablespoon brown sugar, packed (12g)
- 1 tablespoon Worcestershire sauce (15 ml)
- 2 tablespoons apple cider vinegar (30 ml)
- 1 tablespoon prepared yellow mustard (15g)
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
For the Glaze
- 1/4 cup salted butter, melted (115g)
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon onion powder
For the Sliders
- 12 savory butter dinner rolls, like King’s Hawaiian
- 1 cup parmesan cheese, grated (70g)
- 3 cups extra sharp cheddar, grated (226g)
- 1 tablespoon white sesame seeds
- 1/2 cup red onion, chopped (80g)
- 12 slices dill pickles
Making the Sloppy Joe Mixture
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat until hot. Cook the ground beef until browned, roughly 8 minutes. Drain and keep 1 tablespoon of the fat, but set the meat aside.
- Heat the 1 tablespoon of hamburger fat in the same skillet, then saute the onion until soft, roughly 4 minutes, and then add the garlic and cook until fragrant.
- Add the pepperoncinis, liquids, cooked ground beef, and spices. Stir until well mixed. Reduce heat to medium low and simmer for 15 minutes.
Making the Glaze
- Melt the 1/4 cup of butter in a small saucepan, then remove from the heat and pour into a small bowl. Whisk in the Italian seasoning and onion powder.
Assembling the Sliders
- Preheat the oven to 350 F.
- On a cutting board, slice the rolls in half horizontally with a bread knife. Get down at eye level with the buns. Cut a couple of inches in all the way around then slice through.
- Place the bottom half of the rolls on a baking tray with sides. Sprinkle the freshly grated parmesan over the buns. This will make a seal, so the bottom bun won’t get soggy. Bake for 5 minutes at 350 F. to melt the cheese.
- Spread the sloppy joe mixture over the buns and sprinkle the grated cheddar cheese on top. Place the top half of the rolls on the cheese to complete the slider. Brush with the glaze, then sprinkle with sesame seeds.
- Cover and bake for 15 minutes at 350 F. then uncover and bake 5 minutes more to brown the top.
- Serve warm with chopped red onion as an optional topping to provide additional flavor and crunch.
- Garnish with one sliced dill pickle on top of the bun. Hold in place with a long toothpick.
- The sloppy joe mixture can be kept in the fridge for up to 3 days or frozen for up to 3 months.
- Assemble the sliders and bake just before serving for maximum freshness.
- Want less cheese? Stir in some cheese at the end of simmering the meat mixture and omit the rest.
Keywords: Sliders, game day