These pull-apart sloppy joe sliders are an ideal game-day dish: brioche slider rolls filled with melty provolone, a homemade sloppy joe mixture, and sweet pickles. Absolutely delicious.
This one’s a major family favorite.
These sloppy joe sliders are perfect for weekends or gatherings. Toasty rolls, melty provolone, savory sloppy joe filling, and crisp pickles—baked until warm and gooey.
Can’t.get.enough.
Sloppy joes are practically legendary at our house. I started making them over a decade ago and they quickly became one of our go-to meals. Everyone loves them—our daughter even calls them “little brown sandwiches.”
We eat sloppy joes in lots of different ways. Sometimes as classic sandwiches, sometimes piled over baked sweet potatoes, or turned into totchos, stuffed zucchini boats, or stuffed peppers. They’re flexible, forgiving, and always satisfying.
You can’t go wrong with sloppy joes.
I didn’t grow up eating sloppy joes—my mom never made them, and the idea wasn’t appealing at first. But once I started making them from scratch, they quickly became a staple. They’re easy to prepare ahead, reheat beautifully, and leftovers are fantastic.
Truly one of the best comfort meals.
Of course I wanted to turn them into sliders—think of a favorite cheeseburger slider converted into a sloppy joe version. These pull-apart sliders are ideal for game day, parties, or a houseful of kids. Serve with chips, carrot sticks, or a simple side and everyone’s happy.
How these come together:
Slice a slab of dinner roll sliders in half horizontally.
Layer the bottom with provolone cheese—this helps keep the rolls from getting soggy.
Pile on a generous layer of the sloppy joe mixture.
Add pickles if you like a sweet-tangy contrast.
Top with the upper half of the rolls, brush with melted butter and sesame seeds if desired, and bake until the cheese is melted and the tops are golden.
Simple, crowd-pleasing, and satisfying.
Customize them any way you like—skip the pickles, switch the cheese, or add a sauce. They’ll still be a hit.
Pull-Apart Sloppy Joe Sliders
Pull Apart Sloppy Joe Sliders
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 pound ground turkey (94% lean)
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- ⅓ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1½ tablespoons Worcestershire sauce
- 15 ounces tomato sauce
- 1 slab of 12 dinner rolls/slider rolls
- 6 to 8 slices provolone cheese
- Pickles, for topping
Instructions
- Note: The sloppy joe mixture makes more than enough for one slab of sliders. Leftovers freeze or reheat well for another meal.
- Preheat the oven to 350°F (175°C).
- Heat a large pot over medium-low and add the olive oil. Stir in the diced onion, red pepper, and garlic with a big pinch of salt and pepper. Cook until the onions soften, about 5–6 minutes.
- Increase heat to medium and add the turkey and beef with another pinch of salt and pepper. Break the meat apart with a spoon and cook until browned.
- Stir in the tomato paste, smoked paprika, and brown sugar. Add the Worcestershire sauce and apple cider vinegar, then stir in the tomato sauce. Cover and simmer 15–20 minutes, stirring often. Taste and adjust seasoning—add more salt, pepper, sugar, or vinegar as needed.
- Slice the slab of slider rolls in half horizontally, keeping the rolls attached as much as possible. Place the bottom half on a baking sheet.
- Layer provolone slices over the bottom rolls, then top with a generous layer of the sloppy joe mixture. Add pickles if desired.
- Add the top half of the rolls. If you like, brush the tops with melted butter and sprinkle sesame seeds. Bake 10–12 minutes, until the cheese is melted and the tops are golden. Remove and serve warm.
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I could eat these forever.