Step 1

For the rolls and dip: Preheat the oven to 375 degrees F.

Step 2

Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, 8 to 10 minutes. Remove to a paper towel-lined plate, then discard all but 1 tablespoon of the bacon grease from the skillet.

Step 3

Put the sirloin in the skillet and add the seasoned salt and pepper. Cook, stirring and breaking it up with a spatula or wooden spoon, until the meat is browned and no longer pink, 5 to 6 minutes. Drain the meat of excess fat, add the ketchup, mustard and Worcestershire sauce and stir to incorporate.

Step 4

Place a round baking dish in the center of a baking sheet. Spread the cream cheese in a single layer in the baking dish, then sprinkle over half of the Cheddar cheese. Add the meat mixture in a single layer and top with half of the reserved bacon, followed by the remaining Cheddar cheese.

Step 5

Space the rolls 1 to 2 inches apart on a separate baking sheet. Combine the butter and garlic in a small bowl and brush the rolls with the mixture. Sprinkle over the sesame seeds.

Step 6

Bake both the dip and the rolls until the dip is bubbly around the edges and the rolls are golden and baked through, 15 to 18 minutes.

Step 7

For the toppings: Top the dip with the ketchup, mustard, remaining bacon, lettuce, pickles and tomatoes. Serve hot.