Heat the Olive Oil (2 tablespoon) in a large skillet over medium heat until hot. Reduce heat to low. Add Onion (1) and cook 5 minutes or until softened. Add the Garlic Pickles (1 tablespoon) and cook 1 minute more.
Turn up the meat to medium high. Add Sirloin Steak (1 pound) and cook, breaking up the lumps for about 5 minutes or until no longer pink.
Add Ro-Tel® Diced Tomatoes & Green Chilies (1 can), Chili Sauce (3/4 cup), Water (1/2 cup), Pimento Stuffed Green Olives (1/2 cup), Raisins (1/4 cup), and Salt and Pepper (to taste).
Simmer 15 to 20 minutes or until most of the liquid has evaporated.
Stir in Lemon Juice (1 tablespoon) and Hot Sauce (to taste). Adjust salt and pepper. Divide among brioche buns and serve hot with plenty of napkins.