Sloppy Joe Sliders on Hawaiian Rolls
Homemade sloppy joe filling baked into a pan of sweet Hawaiian rolls with cheddar and a buttery sesame topping. Twelve sliders, one pan.
Ingredients
Ingredients for servings
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Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 1/2 lb ground beef
- 1 yellow onion, diced
- 1/2 green bell pepper, diced
- 3/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- salt and black pepper, to taste
- 12 Hawaiian sweet rolls, 1 pack, kept connected
- 6 slices cheddar cheese
Topping
- 3 tbsp butter, melted
- 1 tsp sesame seeds
Gear
- Large skillet
- 9x13 baking dish
- Long serrated knife
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Steps
Step 1: Heat the oven to 350°F.
Step 2: Brown the beef with the onion and pepper in a large skillet over medium-high heat, about 8 minutes. Drain the grease.
Step 3: Stir in the ketchup, brown sugar, mustard, Worcestershire and garlic powder. Simmer 5 minutes until thick. Season with salt and pepper.
Step 4: Without pulling the rolls apart, slice the whole slab in half horizontally with a long serrated knife. Set the bottom half in a 9x13 baking dish.
Step 5: Spread the sloppy joe filling evenly over the bottoms. Lay the cheese over the meat. Put the top half on.
Step 6: Brush the tops with melted butter and sprinkle with sesame seeds.
Step 7: Cover with foil and bake 15 minutes. Uncover and bake 5 more minutes until the tops are shiny and golden. Cut along the roll lines and serve.
Swaps
- Shortcut sauce: One 15-oz can of Manwich instead of the homemade sauce ingredients.
- Cheese: Pepper jack or American.
- Meat: Ground turkey with an extra tablespoon of Worcestershire.
Tips
- Slice the rolls as one slab. It’s much faster and they stay together in the pan.
- Make the filling a day ahead. It’s even better the next day.
The story
HAM Cooking. Let’s fire it up.
Sloppy joes have one design flaw: they’re sloppy. You eat one at a cookout and suddenly your shirt’s got a map of Ohio on it. Sliders fix that by putting the filling in a smaller, better-supported structure. I call that engineering. Other people call it an excuse to eat six.
The homemade sauce is just pantry stuff: ketchup for body, brown sugar for sweet, mustard and Worcestershire for tang. Simmering it until it’s thick is what keeps the rolls from going soggy. The foil keeps the tops from burning while the cheese melts, then you take it off so they get that shiny, buttery finish.
Twelve sliders, one knife, no shirt stains. Mostly.
HAM out.
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