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Sometimes you just want something fun and easy to share, and that’s exactly what these Cowboy Sliders bring to the table. You’ve got smoky ground beef, melty cheese, and crispy toppings in soft brioche buns, with every bite hitting just the right mix of crunch, a little spice, and a hint of sweetness. I’ve found one finishing touch that really takes these sliders up a notch.
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When I’m planning for family dinners, game day spreads, or a potluck, I like recipes that everyone can grab and enjoy without fuss. These sliders check that box every time, and they’re easy to set out for any crowd. You can also make them ahead, and if there are leftovers, they keep well in the fridge and can be frozen too.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cowboy Sliders with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll see how easy it is to build layers of flavor into these sliders and have something everyone will want seconds of.
Cook and Crumble the Bacon
I usually start by cooking the bacon in the oven set to 400°F (200°C), though you can also use a skillet or an air fryer if that’s what you prefer. I simply find using the oven most practical; I can cook all slices evenly at once, keep the mess down (no splatters, easy cleanup).
Arrange the bacon strips on a parchment-lined baking sheet and bake for 15 to 20 minutes, until the strips are flat and crisp. To make sure nothing sticks, I use a nonstick baking sheet like this one, then I line it with a precut parchment paper, so lining the pan is much hassle-free.
You don’t need to wait around here, and that’s one thing I like about using the oven method. It gives you more flexibility as it lets you move on to the next steps and take care of the other ingredients while the bacon bakes, and come back to it when it’s done.
You’ll just have to prep the bacon a bit earlier and make sure to reduce the heat to 350°F (180°C) after, to give the oven enough time to cool down naturally to the ideal temperature for the sliders later. Drain it on paper towels and crumble into small pieces so it’s ready. Set aside.
Cook the Onions and Beef
Heat olive oil over medium heat in a skillet, then add diced yellow onion and let it cook until soft and golden. I like using a nonstick skillet here as it not only prevents sticking, but also helps with even browning. And to save time on chopping, I use a mandoline slicer for the onions.
Stir in the ground beef along with paprika, garlic powder, salt, and black pepper. Cook for 7 to 10 minutes, breaking up the beef into small pieces so it cooks through more quickly, absorbs the seasonings evenly, and you get the right texture for spooning onto the buns without big clumps.
I find using a meat chopper more efficient in smashing the beef compared to a spoon or a spatula. Don’t forget to drain away any extra grease so it doesn’t weigh down the sliders. You can easily remove the grease using a grease container to keep the meat juicy but not oily.
Add Flavor to the Beef
Once the beef is drained, stir in Worcestershire sauce and about half of the BBQ sauce. A wooden spoon is great for stirring without scratching the pan. Let everything simmer together for another 2 minutes so the flavors soak better into the meat, then remove the pan from the heat.
Prepare the Buns
Slice the brioche slider buns in half horizontally as one whole slab, keeping all the rolls connected. This way, you create a single top and bottom layer, which makes it easier to spread the filling evenly and keeps the sliders together as they bake.
A serrated bread knife like this works best here as it gives a clean cut without squishing the soft buns. If you have separated the buns before slicing them in half, though, simply arrange the bottom halves in a greased baking dish.
I use this glass baking dish, which is oven-safe and helps everything bake evenly, and a cooking spray to mist it with oil effortlessly. Keep the buns packed in close so the filling doesn’t spill out and the sliders stay soft and easy to pull apart once they’re done.
Assemble the Sliders
Spoon the beef mixture evenly over the buns, then top with slices of pepper jack cheese, crumbled bacon, a drizzle of the remaining BBQ sauce, crispy fried onions, and thin slices of jalapeños. Cap each one with the top half of the bun to finish building the sliders.
Make the Cowboy Butter
In a small bowl, mix melted butter, minced garlic, fresh parsley, red pepper flakes, onion powder, and a squeeze of fresh lemon juice. This mini whisk is perfect for combining the butter mixture quickly and smoothly.
Brush this over the tops of the rolls evenly and generously so they bake up nice, golden, and flavorful with a garlicky, buttery finish. A silicone pastry brush makes this step super quick and mess-free.
Bake Until Golden
Transfer the dish to the 350°F (180°C) preheated oven and bake for 12 to 15 minutes, until the cheese is melted and gooey and the buns are golden brown and lightly crisp on top.
Serve Warm
Once baked, let them rest for a few minutes so they hold together better and the filling sets slightly, which makes for easy and neat serving. Then pull them apart and serve warm, and enjoy all the smoky, cheesy, and slightly spicy goodness in each bite!
If you’re bringing these sliders to a potluck or party, pack them in a hard-sided container to keep them from getting squished. For longer drives or if they need to stay warm before serving, slide the container into an insulated casserole carrier to hold in the heat until it’s time to eat.
Recipe Notes and Expert Tips
I’ve picked out some tips that will help you make these Cowboy Sliders come out just right every single time.
- Caramelize the onions properly: Let them cook slowly until golden, since that sweetness balances out the spice and smoky flavors.
- Season smarter with kosher salt: Using kosher salt instead of table salt helps season the beef more evenly. The difference is subtle, but it gives you better control over flavor.
- Drain excess grease: Don’t skip this step, or the buns may become soggy once the meat mixture goes on.
- Swap brioche if preferred or needed: Brioche is rich and buttery, though Hawaiian rolls also work. They are softer and sweeter and stay together well as a slab, while Hawaiian buns are also sweet but larger, making the sliders more like mini burgers.
- Choose your cheese wisely: Pepper jack brings heat and creaminess, while sharp cheddar cheese gives a bolder, tangier flavor with less spice. Either works, but the difference in taste is bigger here than with most swaps.
- Pick your bacon cut carefully: Regular bacon crisps up best for crumbling, while thick-cut bacon makes for chewier, meatier bites. Very thin slices cook quickly and turn extra crispy, but they tend to break up too much into little shards instead of crumbles.
- Bake without covering: This helps the tops crisp up while the cheese melts perfectly underneath. If you bake them covered, the steam will soften the buns instead, giving you a chewier, less toasty finish.
- Let them rest briefly: Give the sliders a couple of minutes out of the oven so they’re easier to pull apart without the fillings spilling out.
How to Store Leftovers
If you have any leftovers, let them cool first and store them in an airtight container in the refrigerator for up to 3 days. These glass storage containers are great for keeping them fresh.
To reheat, warm them in the oven at 325°F until hot, covered loosely with foil to prevent them from drying out. A sheet of heavy-duty aluminum foil is a really reliable shield for your food against high heat, so don’t skip this.
You can also freeze them for later; wrap each slider tightly in foil or plastic wrap and freeze for up to 2 months. I use BPA-free plastic wrap that clings well and doesn’t tear easily.
For extra protection, tuck the wrapped sliders into a freezer-safe bag or a stackable freezer container to avoid freezer burn. Thaw overnight in the fridge and reheat until warmed through.
What to Serve With Cowboy Sliders
These sliders go well with casual sides like coleslaw, potato salad, or baked beans, and they’re always a hit with fries or onion rings on the side. Pickles or fresh vegetables make a crisp, tangy contrast, while a simple sprinkle of chives or a touch of thyme can brighten them up.
For heartier spreads, you can add chicken, pork, or even steak dishes to round out the meal, and a little mustard on the side that works great as a dip. You can also pair them with a crisp salad as a lighter option to balance out the richness.
If you’re planning a party spread, don’t forget to finish with something sweet like cookies; they make a fun way to balance out the smoky, savory sliders.
More Easy Recipes for You to Try at Home
I’ve got plenty of other easy and crowd-pleasing appetizers you’ll find really worth making next:
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Cowboy Sliders
Equipment
Ingredients
- 1 pound ground beef
- 1 fresh jalapeño
- 6 slices pepper jack cheese
- 1 tablespoon Worcestershire sauce
- 6 slices bacon cooked and crumbled
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 12-count Brioche mini buns
- ¾ cup BBQ sauce
- 1 medium yellow onion
- 1 tablespoon olive oil
- ¼ cup crispy fried onions
Cowboy Butter Ingredients:
- 3 tablespoons unsalted butter melted
- ½ teaspoon garlic minced
- ⅓ teaspoon fresh parsley
- ¼ teaspoon red pepper flakes
- ½ teaspoon onion powder
- ½ lemon juice
Instructions
- Start by heating olive oil in a large skillet over medium heat. Dice the yellow onion and sauté until soft and golden. Add the ground beef to the pan along with paprika, garlic powder, salt, and black pepper. Cook for 7 to 10 minutes, breaking up the beef as it browns. Once cooked, drain off any excess grease.1 pound ground beef, 1 teaspoon paprika, 1 teaspoon garlic powder, ¼ teaspoon salt, 1 medium yellow onion, 1 tablespoon olive oil, ¼ teaspoon black pepper
- Stir in Worcestershire sauce and about half of the BBQ sauce. Let it simmer for another 2 minutes to soak up all the flavor, then remove from the heat.1 tablespoon Worcestershire sauce, ¾ cup BBQ sauce
- Preheat your oven to 350°F (180°C) and lightly grease a baking dish with nonstick spray. Slice the brioche slider buns in half horizontally and arrange the bottom halves in the baking dish.1 12-count Brioche mini buns
- Spoon the beef mixture evenly over each bun. Top with slices of pepper jack cheese, crumbled bacon, a drizzle of the remaining BBQ sauce, crispy fried onions, and thin slices of fresh jalapeño. Cap each slider with the top half of the bun.6 slices pepper jack cheese, 6 slices bacon, ¼ cup crispy fried onions, 1 fresh jalapeño
- In a small bowl, mix together the melted butter, minced garlic, parsley, red pepper flakes, onion powder, and fresh lemon juice. Generously brush this cowboy butter over the tops of the buns.3 tablespoons unsalted butter, ½ teaspoon garlic, ⅓ teaspoon fresh parsley, ¼ teaspoon red pepper flakes, ½ teaspoon onion powder, ½ lemon juice
- Bake the sliders for 12 to 15 minutes, or until the cheese is melted and the tops are golden brown and slightly crisp.
- Serve warm and enjoy the spicy, smoky, cheesy goodness packed into each bite!
Notes
- Caramelize the onions properly: Let them cook slowly until golden, since that sweetness balances out the spice and smoky flavors.
- Season smarter with kosher salt: Using kosher salt instead of table salt helps season the beef more evenly. The difference is subtle, but it gives you better control over flavor.
- Drain excess grease: Don’t skip this step, or the buns may become soggy once the meat mixture goes on.
- Swap brioche if preferred or needed: Brioche is rich and buttery, though Hawaiian rolls also work. They are softer and sweeter and stay together well as a slab, while Hawaiian buns are also sweet but larger, making the sliders more like mini burgers.
- Choose your cheese wisely: Pepper jack brings heat and creaminess, while sharp cheddar cheese gives a bolder, tangier flavor with less spice. Either works, but the difference in taste is bigger here than with most swaps.
- Pick your bacon cut carefully: Regular bacon crisps up best for crumbling, while thick-cut bacon makes for chewier, meatier bites. Very thin slices cook quickly and turn extra crispy, but they tend to break up too much into little shards instead of crumbles.
- Bake without covering: This helps the tops crisp up while the cheese melts perfectly underneath. If you bake them covered, the steam will soften the buns instead, giving you a chewier, less toasty finish.
- Let them rest briefly: Give the sliders a couple of minutes out of the oven so they’re easier to pull apart without the fillings spilling out.
