Sloppy Joe Sliders

The zesty sauce for these sloppy joe sliders is served atop sliced water rolls and crowned with a miniature pickle (cowboy boot toothpicks optional:-).

sloppy joe sliders

These sloppy joe sliders aren’t fancy, but they are a yummy, easy sandwich option for serving a crowd. Sassing the sliders up with pickles and party picks is fun way to follow a theme or just be whimsical. There are tons of party pick option at craft and party stores; you can find almost anything!

I made these Sloppy Joe sliders for our small group a few weeks ago, and they were a hit! The sauce is perfectly seasoned and has just the right amount of “kick.”  It is really a tasty, grown-up version of the dreadful canned sauce many of us were served as kids. #neveragain #justsaynothecan:-)

Make ahead: This sauce is perfect to make ahead, as it freezes beautifully. I typically double the recipe and divide the cooked sauce into two gallon sized freezer bags. When I know I’ll be making sloppy joes, I let the sauce thaw a day or two in the fridge. On the day I’ll serve the sliders, I put the sauce in a slow cooker on low for several hours.

Slider Buns: Water rolls (or a similar hard roll) work best for sloppy joes that will be assembled ahead of time, since the meat tends to make soft buns soggy. If guests are making their own sliders, regular buns will work fine.

Accompaniments: If serving these sliders at a casual small group function, I typically put them alongside this crunchy slaw, an assortment of chips, and these fudgy brownies with toffee and nuts.

I’d love to hear from you if you try this; I love getting comments from all my wonderful readers! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Adapted from A Family Feast

Sloppy Joe Sliders

A gourmet, grown-up version of sloppy joe sauce. You'll never go back to canned:-)

10 min

20 min

30 min

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  • 2 pounds ground beef (I use ground chuck)
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced onion
  • 1/4 cup diced green bell pepper
  • 1/2 cup finely shredded carrot
  • 1/4 cup finely minced celery
  • 3-4 garlic cloves, minced
  • 1 6-ounce can tomato paste
  • 1/4 cup brown sugar
  • 3/4 teaspoon dry mustard powder
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons Worcestershire sauce
  • 1 (14-ounce) can pureed tomatoes
  • 2 teaspoons chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Sauté ground chuck over medium heat until completely cooked.
  • Remove from pan, and set aside.
  • In the same pan over medium heat, add the olive oil, onions, peppers, carrots and celery; sauté four minutes.
  • Add garlic, and sauté for one more minute.
  • Add tomato paste, and cook for another minute.
  • Add all other ingredients, including cooked beef; stir to combine.
  • Cook over medium heat for ten minutes to incorporate flavors, stirring often.
  • Remove from heat and serve on your favorite roll or bun.