Editor’s Intro: Creole Sloppy Joe Sliders? Recently, I was out with my kids and the restaurant had sloppy joes on the kids menu. One of my kids ordered them. I was surprised a restaurant had sloppy joes on the menu and that one of my children ordered them. I don’t remember having them since I was maybe 4 years old. My child mowed the sloppy joe sliders down except for one. After he was done, curiosity got the best of me and I had a bite. It was pretty damn good. THEN, my friend, and guest writer at this site, Heather Walker, offered up this recipe and I told her to go for it. I think the sloppy joe is going to make a return to the menu in our house after an approximate 4 decade hiatus. Maybe for the Superbowl? Now I’ll hand it over to Heather to crush this recipe. She always does. Seriously, check out her stuff.

Editor’s done

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Creole Sloppy Joe Sliders Ingredients:

4 links Andouille Sausage
1 pound ground beef
1/2 medium red bell pepper, chopped
3 scallions, finely chopped
4 ounces cream cheese
1 tablespoon of Creole Seasoning
1 teaspoon of paprika
6 oounces tomato paste
12 slices Provolone cheese
12 slider buns

***Pro Tip ~ Make these up on Saturday and then warm the meat up on Superbowl Sunday***

Cajun or Creole?

In terms of seasoning, cajun and creole are pretty similar. In terms of cuisines, they differ a great deal. One of the biggest differences is that Creole cuisine uses tomatoes and Cajun usually doesn’t. Cajun is also heavily influenced by the French while Creole finds its history in the Caribbean, Latin America and Africa. Either seasoning will work here.

How to Grill Creole Sloppy Joes

1. Heat your grill to high heat. In this case, the Primo ceramic kamado grill was used.

2. In a large, cast iron skillet, combine the ground beef, red bell pepper, scallions, cream cheese, Creole seasoning, paprika, and tomato paste

3. Place the skillet on the Primo along with the sausage links:

4. Turn the sausages every 2-3 minutes until browned and cooked through while the beef browns in the cast iron skillet.

5. When the sausages are cooked through remove from the heat and chop into chunks:

6. Add the chopped sausage to the cast iron skillet:

7. Slice the slider buns in half horizontally and remove the tops. Spread half of the Provolone cheese over the bottoms of the slider buns.

8. Spoon the cooked meat mixture over the bottoms of the slider buns. Top with the meat mixture with the remaining slices of cheese and add the tops of the slider buns.

9. Serve immediately:

Give the split sliders buns a spray of oil and toast them on the grill to add an extra layer of flavor and texture to this sloppy joe recipe and wow your guests on Superbowl Sunday.

If you have any questions or comments, feel free to leave them below or send me an email. You can also check out other content I have done over on my website Phoenix Family Foodie

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Print Recipe

Creole Sloppy Joe Sliders

Beef, bell pepper, scallions, cream cheese, creole spices and tomato paste combined with grilled andouille in cast iron to make creole sloppy joe sliders

Prep Time20

Cook Time40

Course: Appetiser, Finger Food, Sandwich, Slider

Cuisine: American, American Fare, Barbecue, BBQ, Creole, Grilling, Sliders

Keyword: Andouille, Andouille Sausage, cast iron, Creole, Ham Recipe, Sandwiches, Sliders, Sloppy Joe, Sloppy Joe Sliders, Sloppy Joes, Superbowl, Superbowl Recipe

Servings: People

Ingredients

1 pound ground beef
½ medium bell pepper, chopped
3 scallions, finely chopped
4 ounces cream cheese
1 tablespoon creole seasoning
1 teaspoon paprika
6 ounces tomato paste
4 links andouille sausage
12 slices provolone cheese
12 slider buns

Instructions

Heat your grill to high heat.
In a large, cast iron skillet, combine the ground beef, red bell pepper, scallions, cream cheese, Creole seasoning, paprika, and tomato paste.
Place the skillet on the Primo along with the sausage links.
Turn the sausages every 2-3 minutes until browned and cooked through while the beef browns in the cast iron skillet.
When the sausages are cooked through remove from the heat and chop into chunks
Slice the slider buns in half horizontally and remove the tops. Spread half of the Provolone cheese over the bottoms of the slider buns.
Spoon the cooked meat mixture over the bottoms of the slider buns. Top with the meat mixture with the remaining slices of cheese and add the tops of the slider buns.
Serve immediately.

Bio
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Heather Walker

Heather Walker has been successfully creating and competing in food since 2010. She has won over $100,000 in cash, prizes, worldwide travel, television appearances and print publications. Some of her biggest wins have come from companies such as Bertolli Olive Oil, Pepsi, Kraft and Kenmore. In 2014 and 2015, Heather finished as a top five finalist at the World Food Championships, an achievement that earned her a commendation from Arizona Governor Doug Ducey. She made her Food Network debut in 2016, where she won the pilot episode of Bakers vs. Fakers. She then followed up with two more Food Network wins in 2019. Heather is a regular contributor to the popular Phoenix morning news show “Good Morning Arizona” as a family food expert and regularly publishes recipes on her website www.phoenixfamilyfoodie.com. Her personal culinary arsenal contains over 300 recipes, with countless print and video publications for restaurants, websites and international culinary brands.

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