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Sloppy Joe Sliders with Melted Cheddar

Close-up of a delicious Sloppy Joe Slider with melted cheddar cheese oozing over the saucy meat filling on a soft roll.

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Make easy, crowd-pleasing Sloppy Joe Sliders baked with melted cheddar cheese on soft rolls.

Ingredients

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  • 1 pound ground beef
  • 1 small onion, chopped
  • 1/2 cup ketchup
  • 1/4 cup brown sugar, packed
  • 2 tablespoons yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 slider buns (Hawaiian rolls work well)
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Brown the ground beef and chopped onion in a large skillet over medium heat. Drain off any excess grease.
  3. Stir in the ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, garlic powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
  4. Slice the slider buns horizontally, keeping the tops and bottoms connected in two halves. Place the bottom halves of the buns in the prepared baking dish.
  5. Spread the entire sloppy joe mixture evenly over the bottom layer of buns.
  6. Sprinkle the shredded cheddar cheese evenly over the meat mixture.
  7. Place the top halves of the buns over the cheese.
  8. Brush the tops of the buns lightly with the melted butter.
  9. Cover the baking dish tightly with aluminum foil. Bake for 15 minutes.
  10. Remove the foil and bake for an additional 5 to 7 minutes, or until the cheese is fully melted and the tops are lightly golden.
  11. Slice the sliders apart and serve immediately.

Notes

  • For extra flavor, add 1/4 cup of finely chopped green bell pepper with the onion.
  • If you do not have slider buns, you can use small dinner rolls cut in half.
  • You can prepare the sloppy joe filling up to one day ahead and store it in the refrigerator.

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