Sloppy Joes are forever a hit around my family table, but my kids absolutely love this slider version. So everyone meet your new favorite, kid-approved dinner, Sloppy Joey’s!
Not only is this meal packed with flavor, it is so easy to assemble. Simply get your meat mixture made with just a handful of ingredients then get it assembled on your slider buns then pop them in the oven.
I know some people are traditionalists and do not include additional toppings when making Sloppy Joe’s but I love the flavor and texture the cheese and sliced pickles add to these sliders.
Ingredients:
- Avocado Oil
- Yellow Onion
- Green Bell Pepper
- Garlic
- Ground Beef
- Salt and Pepper
- Chili Powder
- Tomato Paste
- Yellow Mustard
- Coconut Aminos
- Butter
- Dried Parsley
- Rolls: I used Dave’s Killer Bread Organic Rock ‘N’ Rolls
- Provolone Cheese
- Sliced Dill Pickles
Step-by-Step:
Step One: Preheat oven and prep sheet pan
Preheat the oven to 350℉ and spray a sheet pan or baking dish with non-stick spray.
Step Two: Saute the Veggies
Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook until they are tender, about 5 minutes.
Step Three: Cook the Beef
Increase the heat to medium-high and add the ground beef. Cook, breaking up the beef with the edge of a spoon, until no longer pink, about 5 more minutes. Drain off any excess fat.
Step Four: Finish the Beef Mixture
Reduce heat to medium-low. Add the salt, pepper, chili powder, tomato paste, mustard, and coconut aminos. Stir until well combined. Remove from heat and cover until ready to assemble.
Step Five: make the garlic butter:
In a small saucepan, melt together the butter, garlic, and parsley over medium-low. Stir to combine, remove from heat. Cover and set aside.
Step Six: Assemble the Sandwiches
To assemble, cut the “lids” off the dinner rolls (by cutting in half) and opening them up. Place the bottom half of the rolls in the prepared baking dish. On the bottom half of the rolls, drizzle with yellow mustard and spread into an even layer. Place 4 slices of provolone down. Add the mer mixture, top with sliced pickles, and finish the remaining 4 slices of provolone. Place the “lids” of the dinner rolls on top and brush with the garlic butter.
Step Seven: Back and Serve
Cover tightly with foil and transfer to the oven and bake, covered, for 15 minutes. Uncover and bake for an additional 5 minutes. Remove from the oven, serve, pull apart, and enjoy!
Recipe FAQs:
I used Dave’s Killer Bread Organic Rock ‘N’ Rolls but Hawaiian rolls or something similar also work great!
Definitely! You can leave out the cheese if preferred.
Comment below once you try these Sloppy Joey’s! I hope y’all love as much as my family and I do.
For More Recipes:
Sloppy Joey’s
Ingredients
For the Meat Mixture:
- 2 tablespoons avocado oil
- 1 cup finely diced yellow onion
- 1 cup finely diced green bell pepper
- 2 garlic cloves minced
- 1 lb lean ground beef 90/10
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon chili powder
- 2 tablespoons tomato paste
- 1 tablespoon yellow mustard
- ¼ cup coconut aminos
For the Garlic Butter:
- 2 tablespoons butter
- 2 garlic cloves minced
- ½ teaspoon dried parsley
For Assembly:
- 1 package rolls (I used Dave's Killer Bread Organic Rock ‘N’ Rolls)
- 3 tablespoons yellow mustard
- 8 slices provolone cheese
- ¼ cup sliced dill pickles
Instructions
- Preheat the oven to 350℉ and spray a baking dish or sheet pan with non-stick spray.
Make the Meat Mixture:
- Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook until they are tender, about 5 minutes.
- Increase the heat to medium-high and add the ground beef. Cook, breaking up the beef with the edge of a spoon, until no longer pink, about 5 more minutes. Drain off any excess fat.
- Reduce heat to medium-low. Add the salt, pepper, chili powder, tomato paste, mustard, and coconut aminos. Stir until well combined. Remove from heat and cover until ready to assemble.
Make the Garlic Butter:
- In a small saucepan, melt together the butter, garlic, and parsley over medium low. Stir to combine, remove from heat. Cover and set aside.
Assemble and Bake:
- To assemble, cut the “lids” off the dinner rolls (by cutting in half) and opening them up. Place the bottom half of the rolls in the prepared baking dish. On the bottom half of the rolls, drizzle with yellow mustard and spread into an even layer. Place 4 slices of provolone down. Add the mer mixture, top with sliced pickles, and finish the remaining 4 slices of provolone. Place the “lids” of the dinner rolls on top and brush with the garlic butter.
- Cover tightly with foil and transfer to the oven and bake, covered, for 15 minutes. Uncover and bake for an additional 5 minutes. Remove from the oven, serve, pull apart, and enjoy!
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