Barbecue Sloppy Joe Sliders

It's Time to Get Messy Y'all

Lunch
Dinner
Leftovers

My Thoughts

Grab Mr. Peabody and Sherman and fire up the Wayback Machine we're going back in time to our childhood! That's right, we're making Sloppy Joes! You remember them, tangy, and so messy. These Sloppy Joes aren't your typical Joes. Nope! These have fresh bell peppers and jalapenos from the garden, juicy and flavorful grilled ribeye, and Bad Murphy Barbecue Sauce!

The How To Do It

  1. Heat the butter in a medium sized sauté pan or cast iron skillet (I use cast iron, but that's completely up to you).
  2. Once the butter is melted and stopped foaming, open the slider buns, and toast/fry them in the butter until they start to brown. You may have to work in batches. If you do, you'll need to add more butter before you start each batch.
  3. Remove the steak from the refrigerator and mince the steak into as small of pieces as you can. You want to cut the steak while it's still cold and I find it much easier to slice when it's just out of the fridge. You're looking for something like crumbled ground beef or turkey.
  4. Next dice the shallot and peppers into a fairly small dice (about 1/4-inch or even smaller if you like) and mince the garlic.
  5. Now heat the olive oil in a medium sized sauté pan or cast iron skillet (I use cast iron, but that's completely up to you).
  6. Once the oil is hot, add the peppers and sauté them for 2-3 minutes, until they've started to soften, then add the shallots and sauté those for 1-2 minutes and finally add the garlic and sauté it for an additional 2-3 minutes.
  7. After you have that going on, add the steak. It's already been cooked to some degree (if it's leftover from The Picky Eater's steak, then it's cooked), so you're just wanting to warm it up. I like to cook it until it just starts to get a little crust and color around the edges.
  8. When it starts to get a bit of crust add the BBQ sauce stir until it starts to thicken a little and creates a glaze over everything. I use the Murphy's Who's a Good Boy sauce (recipe below or use the link) but you can use whatever you like from the store.
  9. Evenly portion out the mixture onto the buns and enjoy - you'll probably want to bring a napkin.

Bad Murphy Barbecue Sauce

  1. Mince one medium shallot. I like shallots for this because they are a little milder in taste and a little sweeter, but you could use a quarter of a red onion if that's what you've got.
  2. If you are using the completely optional hot peppers, dice them up now. If you are using the peppers be sure to wear latex gloves and FOR THE LOVE OF GOD, PLEASE DO NOT TOUCH YOUR EYES! The capsaicin (the chemical in a pepper that makes it hot) can make your skin burn as well as your mouth and I cannot even imagine getting it in my eyes (best to beware of touching ANY sensitive parts).
  3. Sauté the shallots (and peppers if you are going that route) in a medium saucepan.
  4. Another warning about the peppers. Be careful about leaning over the pot while sauteing. The capsaicin can be vaporized with the water and get into your eyes as well. It wouldn't be quite as bad as getting it directly in, but it still would not be fun.
  5. Add the beer (I use something like a summer ale - light, fruity and not too strong of a flavor) and let cook for about five minutes.
  6. Add the ketchup, molasses, honey, Worcestershire sauce, Dijon mustard, spicy mustard, and apple cider vinegar and stir to combine.
  7. Next, add all the dry ingredients and let simmer for 5-10 minutes. This is to let the dry spices heat up and release any stored-up oils into the sauce (it just tastes better when you do this).
recipe icon
Go To Recipe Page

Ingredients

Barbecue Sloppy Joe Sliders
12 ozs
ribeye
½ shallot
shallot
½ pepper
green bell pepper
½ pepper
jalapeno
½ cup
Bad Murphy Barbecue Sauce
1 tbsp
olive oil
6 buns
slider buns
Bad Murphy Barbecue Sauce
2 cups
ketchup
1 med
shallot
½ cup
beer
¼ cup
molasses
¼ cup
honey
1 tbsp
dijon mustard
1 tbsp
hot whole grain mustard
1 tsp
cayenne pepper
1 tsp
ancho chili powder
1 tsp
chipolte chili powder
2 tsp
granulated garlic
1 tbsp
smoked paprika
1 tsp
smoked tumeric
1 tbsp
Worcestershire sauce
½ cup
apple cider vinegar
1 tbsp
avocado oil
½ tsp
kosher salt
½ tsp
black pepper
Don't want to see the "Continue Reading" button? Sign Up Today!
Already a member? Sign In Here!