W-H, kind of a weird recipe but it actually sounds good. Basically, a sloppy joe mixture is put in a 9x13 dish, topped with cheese, then topped with slider-buns which are painted with butter. Then the whole thing is baked until the cheese melts and the buns are toasted. One thing of note is that it uses TWO AND A HALF POUNDS of hamburger, so, it makes a pretty good sized meal.
Ingredients
1 large yellow onion (about 10 ounces)
2 small red bell peppers (about 6 ounces each)
6 large cloves garlic, minced
4 tablespoons olive oil, divided
1 3/4 teaspoons kosher salt, divided
2 1/2 pounds lean ground beef
2 (15-ounce) cans tomato sauce
3/4 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons packed light brown sugar
2 teaspoons prepared yellow mustard
2 teaspoons Worcestershire sauce
8 to 12 ounces shredded Mexican blend cheese (2 to 3 cups)
12 slider buns or soft dinner rolls
4 tablespoons (1/2 stick) unsalted butter
1 tablespoons poppy seeds
Instructions
1. Dice 1 large yellow onion (about 2 cups). Trim and finely chop 2 small red bell peppers (about 2 cups). Mince 6 large garlic cloves (about 3 tablespoons).
2. Arrange a rack in the middle of the oven and heat the oven to 375 F. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium-high heat until shimmering. Add the onion and bell peppers, and season with 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion is translucent and the peppers are just tender, about 7 minutes.
3. Add 2 tablespoons of the garlic and cook, stirring often, until fragrant and light golden brown, about 2 minutes. Scrape into a 9-by-13-inch baking dish.
4. Return the pot to high heat. Add 2 1/2 pounds lean ground beef and season with the remaining 1 1/2 teaspoons kosher salt. Cook, breaking up the beef into smaller pieces with a wooden spoon, until cooked through, 5 to 8 minutes. Meanwhile, place 2 (15-ounce) cans tomato sauce, 3/4 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons packed light brown sugar, 2 teaspoons prepared yellow mustard, and 2 teaspoons Worcestershire sauce in a medium bowl.
5. Add the tomato sauce mixture and stir to combine. Reduce the heat to medium-high and bring to a simmer, stirring frequently. Reduce the heat to medium and simmer until the sauce is slightly thickened, about 5 minutes.
6. Scrape into the baking dish and stir to combine with the onions and peppers. Wipe off any splatters on the sides of the baking dish with a paper towel. Sprinkle evenly with 8 to 12 ounces shredded Mexican cheese (2 to 3 cups). Arrange 12 slider buns or dinner rolls on top of the sloppy Joe mixture in a single layer.
7. Melt 4 tablespoons unsalted butter in a small saucepan over medium heat or in the microwave. Remove the pan from the heat. Add the remaining 1 tablespoon garlic and 1 tablespoon poppy seeds and stir to combine.
8. Brush the butter mixture onto the slider buns. Bake until the sloppy Joe mixture is bubbling and the buns are golden-brown and crisp, 10 to 15 minutes; check at 8 minutes and loosely cover with aluminum foil if the rolls are browned before the filling is hot.