These cowboy sliders are exactly what you want on the table for football season. They’re built around all the flavors of a bacon cheeseburger loaded with barbecue sauce— shrunk down into a shareable, party-friendly size. Underneath a blanket of melty cheddar sits saucy ground beef, smoky bacon, crispy fried onions, and a few slices of jalapeño for a kick of heat, all piled onto soft Hawaiian rolls. The finishing touch is a brush of cowboy butter over the tops, which turns the rolls golden and adds one more layer of bold, smoky flavor. Once people get a bite of this combo, don’t expect any leftovers.

Why you’ll love cowboy beef sliders

Key ingredients in cowboy beef sliders:

Cowboy Beef Sliders

Makes 12 sliders; serves 6 to 12

6 slices bacon (7 ounces, not thick-cut)

1 teaspoon neutral oil, such as canola or vegetable

1 pound lean ground beef

2 tablespoons chili powder

1/2 cup tomato-based barbecue sauce

1 (12-ounce) package Hawaiian sweet rolls, such as King’s

8 ounces sharp cheddar cheese, shredded (2 cups), divided

1 medium jalapeño pepper, very thinly sliced crosswise (seeds removed before slicing for less spicy heat)

3/4 cup fried onions, such as French’s Fried Onions

2 tablespoons unsalted butter, melted

2 teaspoons coarsely chopped fresh parsley leaves

1 1/2 teaspoons prepared horseradish

1 1/2 teaspoons Dijon mustard

1/2 teaspoon smoked paprika

1/4 teaspoon kosher salt

1. Heat the oven to 400 F. Line a rimmed baking sheet with aluminum foil. Arrange six bacon slices in a single layer on the baking sheet. Bake until the bacon is deep golden-brown and crisp, 14 to 16 minutes. Meanwhile, cook the ground beef.

2. Heat 1 teaspoon neutral oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and 2 tablespoons chili powder, and cook, breaking up the meat with a wooden spoon, until golden and cooked through, 6 to 8 minutes. Stir in 1/2 cup barbecue sauce. Remove from the heat and cover to keep warm.

3. When the bacon is cooked, transfer to a paper towel-lined plate. Once cool, crumble or chop into bite-size pieces.

4. Reduce the oven temperature to 350°\ F. Without separating the rolls, cut 1 package Hawaiian sweet dinner rolls in half horizontally with a serrated knife. Place the bottom half of the rolls cut-side up in a 9-by-13-inch or 7-by-11-inch baking dish.

5. Sprinkle 4 ounces of the shredded sharp cheddar cheese onto the bottom half of the rolls. Transfer the ground beef mixture over the cheese and spread into an even layer. Sprinkle with the bacon, one very thinly sliced medium jalapeño pepper, 3/4 cup fried onions, and the remaining 4 ounces shredded sharp cheddar cheese. Place the top half of the rolls over the cheese.

6. Cover the baking dish tightly with aluminum foil. Bake for 15 minutes.

7. Meanwhile, whisk 2 tablespoons melted unsalted butter, 2 teaspoons coarsely chopped fresh parsley leaves, 1 1/2 teaspoons prepared horseradish, 1 1/2 teaspoons Dijon mustard, 1/2 teaspoon smoked paprika, and 1/4 teaspoon kosher salt together in a small bowl.

8. Uncover and brush the butter onto the top of the rolls. Bake uncovered until the cheese is melted and bun tops are toasted, 6 to 8 minutes. Cut with the serrated knife to separate the sliders into individual sandwiches before serving.

Recipe notes

Make ahead: The ground beef mixture can be cooked up to one day ahead and refrigerated in an airtight container. Reheat before assembling the sliders.

Storage: Refrigerate leftovers in an airtight container for up to four days.

(Jan Valdez is an associate recipe producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2026 Apartment Therapy. Distributed by Tribune Content Agency, LLC.