Plate of white trash sliders topped with cheese and pickles

You want something that feeds a crowd without fuss. I get that. I started making these when the kids were small and evenings were a rush; they stuck around because they’re just plain satisfying. White Trash Sliders sit in that sweet spot of easy and comforting.

Contents show

If you like handheld food that doesn’t pretend to be fancy, this one is for you. And if you need a spicy cousin for game day, try my take on buffalo chicken sliders they pair well with quick sides.

Why this is a recipe you’ll keep

Weeknights. Last-minute guests. Not enough hands. This is the kind of food that saves the day. It uses things most of us already buy: ground meat, sausage, a tub of Velveeta, and slider buns. Nothing to hunt for. Nothing to stress over.

It fills bellies fast. It’s not delicate. It’s honest and familiar. And yes, people love it. I learned to double the batch most times. You’ll thank me later.

How this dish comes together

Start with browned meat. Then melt cheese into it until the whole thing turns cozy and thick. Spoon it onto small buns and serve while it’s warm. That’s it.

No fancy steps. You don’t need special tools. If you want a heartier side, try something like a simple slow-simmer soup I sometimes make a pot of crockpot white chicken chili on the same day. It keeps dinner feeling whole without much work.

Ingredients you’ll need

1 lb ground beef
1 lb sausage (any variety: breakfast, Italian, or mild)
1 lb Velveeta cheese (cubed for easier melting)
½ tsp black pepper
½ tsp onion powder
24 slider buns

Making the dish Step-by-step instructions

1️⃣ Cook the Meat, In a large skillet over medium-high heat, cook the ground beef and sausage together until browned and fully cooked.
Drain off any excess grease to prevent the sliders from becoming too oily.

2️⃣ Prepare the Filling, Transfer the cooked meat to a saucepan set over low heat.
Add the cubed Velveeta cheese, black pepper, and onion powder to the meat mixture.
Stir constantly until the cheese is fully melted and the mixture is smooth and creamy.

3️⃣ Assemble the Sliders, Split the slider buns and toast them lightly, if desired.
Spoon a generous portion of the meat and cheese mixture onto the bottom half of each slider bun.
Top with the other half of the bun.

4️⃣ Serve and Enjoy, Serve the sliders warm and enjoy immediately!

How we like to serve it

Keep sides simple. A bowl of chips and pickles works. A green salad is fine if anyone in the house wants to pretend they’re being healthy. I often set out a jar of dill pickles and some paper plates. People grab, eat, and go on with their evening.

For parties I line a baking pan with foil, arrange the sliders close together, and cover with a little extra shredded cheese before a quick bake. It keeps them warm longer. Most days I skip that step.

Saving what’s left

Cool the filling to room temp. Transfer to an airtight container. It keeps in the fridge for 3–4 days. Reheat gently on the stovetop over low heat, stirring so the cheese doesn’t clump. Add a splash of milk if it seems dry.

If you froze it, use a freezer-safe tub and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Reassemble on fresh slider buns so the bread doesn’t turn soggy.

Small kitchen tricks from experience

Use a rubber spatula for stirring the cheese mixture. It keeps things from sticking and it cleans easily. Little things help.

When browning meat, break it up small so each bite has cheese and meat. Bite-sized matters. If you want a smoother melt, cube the Velveeta while it’s still slightly cold it melts more evenly. (Yes, this part matters.)

Toast the buns face-down in the skillet for 30–60 seconds so they hold up to the filling. It stops the bottom bun from getting mushy.

Also: if you don’t like the sausage flavor front-and-center, use a milder link or even turkey sausage. It still plays nicely.

One more tip: set up an assembly station. Bottom bun, scoop, top bun. It moves faster. Guests can help, and somehow food tastes better when people do part of the work.

Common mistakes to avoid

Overcrowding the pan when you brown the meat. If the pan’s too full, the meat steams instead of browns. Take your time or brown in batches.

Too much grease left in the skillet. Drain it. You don’t want greasy sliders. Trust me.

Melting the cheese over high heat. It can clump or separate. Keep it low and stir steady. If you’ve ever rushed this step, you know.

Putting the filling on buns while it’s scalding. Let it cool just a touch so the bread doesn’t fall apart the moment you serve.

Simple changes and adaptations you can make

Swap the sausage: Use Italian for more spice, or breakfast sausage if you like sweetness.
Add a little kick: Stir in a few dashes of hot sauce or some chopped jalapeño.
Make sliders open-faced: Toast the buns, top with filling and a sprinkle of crumbed bacon or chopped onion, and broil briefly.
Swap cheese: If you must, use a processed cheese like American for similar melt, but Velveeta really makes this what it is.

These are small changes. Nothing that needs planning. If you like extra veg, stir in some cooked onions or green peppers while you brown the meat.

Questions that usually come up

Q: Can I use only ground beef and skip the sausage?
A: Yes. It will be less seasoned but still good. Add a little extra black pepper and a pinch of salt if you go that route.

Q: Will the filling thicken more as it cools?
A: Yes. It firms up a bit when it cools. If it gets too thick when reheating, add a splash of milk and stir over low heat.

Q: Can I make this ahead for a party?
A: Make the filling a few hours early and keep it warm over very low heat or an insulated container. Spoon into buns right before serving.

Q: How many sliders does this make?
A: The recipe calls for 24 slider buns. It’s meant to fill them generously. If people eat a lot, plan on a double batch.

Q: Can I bake the sliders assembled to keep them warm?
A: Yes. Arrange assembled sliders in a pan, cover with foil, and bake at 350°F for 10–15 minutes to warm through. Uncover and add extra cheese if you like, then broil for a minute to get a light crust.

Q: Any vegetarian swaps?
A: You could use seasoned textured vegetable protein or cooked lentils and a melting cheese, but it won’t taste the same. Still it’s an option if needed.

A quiet closing note

These are the kind of dinners I make when I don’t want to think too hard but want people to leave the table satisfied. They don’t pretend to be something else. They do one job well. Throw them together, sit down, and breathe for a minute.

If you’d like to see the original version that inspired this, here’s a nice write-up and photo: White Trash Sliders – South Your Mouth