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small golden potato-roll sloppy joe sliders with thick saucy beef visible at their edges in a plain baking dish
Andre Lewis

Sloppy Joe Sliders

Small rolls need a filling that has already reduced before they go into the oven, because there isn't much bread available to soak up extra liquid, and these plain potato rolls should stay soft enough to separate without falling apart. Spoon the mustard-forward beef evenly across the bottom slab, add the tops and give the rolls a short covered bake before uncovering them to brown; the centers will heat through without the little lids becoming hard enough to shatter when you press down for the first bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1/2 medium yellow onion finely diced
  • 1/2 red bell pepper finely diced
  • 1/2 cup ketchup
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tsp yellow mustard
  • 1 tbsp packed light brown sugar
  • 2 tbsp water
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 12 connected potato dinner rolls
  • 2 tbsp unsalted butter melted
  • 1/4 tsp garlic powder

Method
 

  1. Heat the oven to 375°F. Brown beef, onion and pepper in a skillet for 7 to 8 minutes until the meat reaches 160°F, breaking it into fine crumbles; drain excess fat.
  2. Stir in ketchup, tomato paste, Worcestershire, mustard, brown sugar, water, salt and pepper. Simmer for 8 to 10 minutes until thick enough to mound.
  3. Slice the connected rolls horizontally as one slab. Place the bottom half in a snug baking dish and distribute the hot filling evenly across it; replace the top slab.
  4. Mix melted butter and garlic powder and brush over the rolls. Cover loosely with foil and bake for 10 minutes.
  5. Uncover and bake for 4 to 5 minutes until the tops are golden. Rest for 5 minutes, then cut between rolls; each slider counts as one serving.