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Square side shot of hanky panky recipe in sliders form!
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5 from 1 vote

Hanky Panky Sliders

The perfect weeknight dinner or make-ahead party appetizer, these hanky panky sliders are stuffed with ground beef, sausage, and cheese, and finished with a sweet-and-savory garlic butter sauce!
Course Appetizer, Dinner
Cuisine American
Keyword easy hanky panky recipe, ground beef sliders, hanky panky recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 sliders
Calories 447kcal
Author Blair Lonergan


  • 1 lb. ground beef
  • 1 lb. hot or mild pork sausage
  • 1 lb. Velveeta cheese, cubed
  • 1 (12 ounce) pkg. King’s Hawaiian sweet rolls, halved lengthwise
  • ½ cup (1 stick) salted butter, cubed
  • 2 tablespoons finely minced onion
  • 2 tablespoons packed light brown sugar
  • 1 ½ teaspoons Worcestershire sauce
  • ¼ teaspoon garlic powder
  • Optional garnish: poppy seeds; chopped fresh herbs


  • In a large skillet over medium-high heat, cook ground beef and sausage until the meat is no longer pink, breaking up the meat with a wooden spoon as it cooks. Drain off excess grease.
  • Add the Velveeta cheese to the skillet with the meat. Cook, stirring constantly, over medium-low heat until the cheese melts. Set aside.
  • Line a deep 11 x 7-inch baking dish with parchment paper, allowing some of the parchment to overhang the sides like handles. This is optional, but the parchment paper “sling” makes it easier to remove the sliders after baking. Place the bottom half of the rolls in the prepared dish.
  • Assemble the sandwiches by spooning the meat mixture onto the bottom of the rolls. Place the top half of the rolls on top of the meat.
  • In a small skillet, melt butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender.
  • Whisk in the brown sugar, Worcestershire sauce, and garlic powder. Continue whisking until brown sugar is dissolved.
  • Pour butter sauce over sandwiches. Sprinkle with poppy seeds.
  • Cover with aluminum foil and refrigerate for at least 1 hour, but not more than 4 hours.
  • Preheat oven to 350°F (180°C). Bake, covered, 25 minutes.
  • Remove foil and bake uncovered for an additional 5 minutes or until golden brown. Let the sliders rest in the pan for about 10 minutes. Lift the sliders out of the pan onto a serving board, or serve them directly from the dish. Cut the sliders and pull them apart.


  • Instead of filling each individual roll with the meat, it's easiest to leave the buns attached and just slice through them horizontally. Then you can spread the meat filling on top.
  • If you want to be able to lift all of the sliders out of the pan so that you can transfer them to a serving board, line your baking dish with parchment paper. Let some of the parchment hang over the edges of the pan (like handles), and then just lift out the entire tray of sandwiches when they're done baking. Your guests can pull them apart, or you can cut through them with a knife.
  • For the best results, let the sandwiches sit in the butter sauce for at least 1 hour before baking. This allows the rolls time to soak up all of that flavor. I don't recommend keeping them in the sauce for more than about 4 hours before baking.
  • If you have any extra meat filling that doesn't fit in the rolls, it's delicious scooped up with tortilla chips!


Serving: 1slider | Calories: 447kcal | Carbohydrates: 22g | Protein: 23g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1021mg | Potassium: 350mg | Fiber: 0.03g | Sugar: 9g | Vitamin A: 637IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 1mg