Cheesy Sloppy Joe Hawaiian Roll Sliders

Here are my sloppy joe Hawaiian roll sliders, with seasoned ground beef, onions, peppers, and tangy sloppy joe sauce, all topped with melted mozzarella cheese on sweet, buttery Hawaiian rolls.

These sliders are my go-to recipe for busy weeknights or game day gatherings. My kids absolutely love them, and I love that I can have dinner on the table in under 30 minutes. Plus, who doesn’t enjoy a good sloppy joe made even better with those soft, sweet rolls?

What Kind of Ground Beef Should I Use?

For sloppy joe sliders, I’d recommend using 90/10 or 93/7 lean ground beef to keep things from getting too greasy. The leaner meat works better since you’re adding a saucy mixture and don’t want the sliders swimming in grease. That said, if you only have 80/20 ground beef on hand, just drain it really well after browning and you’ll be fine. Ground turkey or ground chicken are great alternatives if you’re looking for a lighter option, though they’ll give you a slightly different flavor – just make sure to season them well since they can be a bit bland on their own.

Options for Substitutions

This recipe is super forgiving and works great with a few simple swaps:

• Ground beef: The recipe already mentions ground turkey or chicken as alternatives, but you can also use ground pork or even plant-based ground meat if you prefer. Just cook it the same way until browned.
• Manwich sauce: If you don’t have Manwich on hand, you can make your own with 1 cup tomato sauce, 2 tablespoons ketchup, 1 tablespoon brown sugar, 1 tablespoon Worcestershire sauce, and a pinch of garlic powder.
• Hawaiian rolls: These sweet rolls really make the sliders special, so I’d recommend sticking with them if possible. But in a pinch, regular slider buns or even split dinner rolls will work.
• Mozzarella cheese: Feel free to use cheddar, Monterey Jack, or even American cheese slices. Any melty cheese will do the job here.
• Bell pepper: Use whatever color bell pepper you have – red, green, orange, or yellow all work fine. You can also leave it out if you’re not a fan.
• Montreal steak seasoning: If you don’t have this, substitute with a mix of salt, pepper, and garlic powder to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with sloppy joe sliders is skipping the step to drain the ground beef after browning, which leads to greasy, watery sliders that can make the bottom rolls soggy – always drain well and even pat the meat with paper towels if needed.

Another common error is cutting the Hawaiian rolls individually instead of slicing the entire slab horizontally, which makes assembly messy and causes the rolls to fall apart when you try to serve them.

To keep your sliders from getting too dry, don’t overbake them in that final uncovered step – just 2-3 minutes is enough to lightly toast the tops without turning them hard.

For extra flavor, try sautéing your onions and peppers for a few minutes before adding the ground beef, which gives them time to soften and develop a sweeter taste that balances the tangy sauce.

What to Serve With Sloppy Joe Hawaiian Roll Sliders?

These sliders are pretty filling on their own, but they pair perfectly with classic cookout sides that won’t steal the show. I always make a simple coleslaw with a tangy vinegar dressing to cut through the richness of the meat and cheese, plus it adds a nice crunch. Crispy french fries or sweet potato fries are another go-to since everyone loves dipping them in extra Manwich sauce. For something lighter, a basic garden salad or some pickle spears on the side work great, and if you’re feeding a crowd, corn on the cob or baked beans round out the meal nicely.

Storage Instructions

Store: These sliders are best enjoyed fresh from the oven, but leftovers will keep in an airtight container in the fridge for up to 3 days. The rolls might soften a bit, but they’ll still taste great reheated.

Make Ahead: You can prep the sloppy joe meat mixture up to 2 days in advance and keep it in the fridge. When you’re ready to eat, just assemble the sliders and bake. This is perfect for busy weeknights or when you’re having people over.

Reheat: Warm up leftover sliders in a 350°F oven for about 10 minutes until heated through and the cheese gets melty again. You can also microwave individual sliders for about 30-45 seconds, though they won’t be quite as crispy on top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2850-3000
• Protein: 130-145 g
• Fat: 110-125 g
• Carbohydrates: 315-335 g

Ingredients

For the filling:

• 1 lb ground beef
• 1/2 green bell pepper (finely diced into 1/4-inch pieces)
• 1/2 large onion (finely diced into 1/4-inch pieces)
• 1 tsp Montreal steak seasoning
• 15 oz sloppy joe sauce
• 1 tsp Worcestershire sauce

For the sliders:

• 12 count pack Hawaiian sweet rolls
• 2 cups mozzarella cheese (shredded)
• 2 tbsp butter (melted)
• 1 tsp Italian seasoning
• 1 tsp light brown sugar (mixed into beef)

Step 1: Prepare Mise en Place and Preheat Oven

• 1/2 green bell pepper, finely diced
• 1/2 large onion, finely diced
• 2 tbsp butter, melted
• 1 tsp Italian seasoning

Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.

While the oven heats, finely dice the green bell pepper and onion into 1/4-inch pieces—uniform sizing ensures even cooking.

In a small bowl, combine the melted butter with Italian seasoning and set aside for brushing later.

Step 2: Brown Beef and Build the Sloppy Joe Filling

• 1 lb ground beef
• 1/2 green bell pepper, diced from Step 1
• 1/2 large onion, diced from Step 1
• 1 tsp Montreal steak seasoning
• 1 tsp light brown sugar
• 15 oz sloppy joe sauce
• 1 tsp Worcestershire sauce

In a large skillet over medium-high heat, add the ground beef and cook, breaking it apart with a spoon as it browns, about 5-7 minutes.

Once most of the pink is gone, add the diced bell pepper and onion along with the Montreal steak seasoning and light brown sugar.

Cook for another 3-4 minutes, stirring frequently, until the vegetables soften and the beef is fully browned.

Drain any excess grease, then stir in the sloppy joe sauce and Worcestershire sauce.

Simmer for 2-3 minutes to meld the flavors.

I like to taste the filling at this point and adjust seasoning if needed—sometimes I add a tiny pinch of salt to deepen the savory notes.

Step 3: Assemble the Sliders

• 12 count pack Hawaiian sweet rolls
• sloppy joe filling from Step 2
• 2 cups mozzarella cheese, shredded
• herb butter mixture from Step 1

Remove the Hawaiian roll slab from the package and carefully slice it horizontally in half using a serrated knife—you’ll have a bottom half and a top half that stay as one connected piece.

Place the bottom half of the roll slab into your prepared baking dish, cut-side up.

Spread the warm sloppy joe filling evenly over the bottom rolls, then distribute the shredded mozzarella cheese generously over the filling.

Place the top half of the roll slab over the cheese, and brush the entire top surface with the herb butter mixture from Step 1.

I like to use a pastry brush here to ensure every roll gets a nice, even coating of butter.

Step 4: Bake Until Melted and Golden

Cover the baking dish tightly with aluminum foil and bake for 20 minutes at 375°F.

This allows the cheese to fully melt and the interior rolls to heat through without the tops browning too quickly.

After 20 minutes, remove the foil and bake uncovered for 2-3 minutes more to lightly brown the tops and give them a subtle golden finish.

Cheesy Sloppy Joe Hawaiian Roll Sliders

Delicious Cheesy Sloppy Joe Hawaiian Roll Sliders recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 sliders

Calories: 2925

Ingredients Method

Ingredients

  

For the filling

• 1 lb ground beef
• 1/2 green bell pepper (finely diced into 1/4-inch pieces)
• 1/2 large onion (finely diced into 1/4-inch pieces)
• 1 tsp Montreal steak seasoning
• 15 oz sloppy joe sauce
• 1 tsp Worcestershire sauce

For the sliders

• 12 count pack Hawaiian sweet rolls
• 2 cups mozzarella cheese (shredded)
• 2 tbsp butter (melted)
• 1 tsp Italian seasoning
• 1 tsp light brown sugar (mixed into beef)

Method

 

1. Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish. While the oven heats, finely dice the green bell pepper and onion into 1/4-inch pieces—uniform sizing ensures even cooking. In a small bowl, combine the melted butter with Italian seasoning and set aside for brushing later.
2. In a large skillet over medium-high heat, add the ground beef and cook, breaking it apart with a spoon as it browns, about 5-7 minutes. Once most of the pink is gone, add the diced bell pepper and onion along with the Montreal steak seasoning and light brown sugar. Cook for another 3-4 minutes, stirring frequently, until the vegetables soften and the beef is fully browned. Drain any excess grease, then stir in the sloppy joe sauce and Worcestershire sauce. Simmer for 2-3 minutes to meld the flavors. I like to taste the filling at this point and adjust seasoning if needed—sometimes I add a tiny pinch of salt to deepen the savory notes.
3. Remove the Hawaiian roll slab from the package and carefully slice it horizontally in half using a serrated knife—you'll have a bottom half and a top half that stay as one connected piece. Place the bottom half of the roll slab into your prepared baking dish, cut-side up. Spread the warm sloppy joe filling evenly over the bottom rolls, then distribute the shredded mozzarella cheese generously over the filling. Place the top half of the roll slab over the cheese, and brush the entire top surface with the herb butter mixture from Step 1. I like to use a pastry brush here to ensure every roll gets a nice, even coating of butter.
4. Cover the baking dish tightly with aluminum foil and bake for 20 minutes at 375°F. This allows the cheese to fully melt and the interior rolls to heat through without the tops browning too quickly. After 20 minutes, remove the foil and bake uncovered for 2-3 minutes more to lightly brown the tops and give them a subtle golden finish.