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Sloppy Joes

Sloppy Joes

These perfect sloppy joes strike the ideal balance of tangy, sweet, and savory flavors in a sauce that's just the right consistency – sloppy enough to live up to the name but thick enough to stay on your bun. Ready in just 20 minutes with pantry staples!
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Cook Time 20 minutes
Course Dinner, Lunch
Cuisine American
Servings 6

Equipment

  • Large skillet with lid
  • Wooden spoon

Ingredients
  

  • 1.5 pounds ground beef (80/20 lean-to-fat ratio works best)
  • 1 medium onion, finely diced
  • 1 green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup ketchup
  • 2 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika (smoked paprika is even better if you have it)
  • 1/4 teaspoon cayenne pepper (optional, adjust to your spice preference)
  • 1/2 cup water
  • Salt and pepper to taste
  • 6 hamburger buns, lightly toasted
  • Optional toppings: sliced cheese, pickles, diced onions, coleslaw

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat until shimmering. A heavy-bottomed pan works best here to prevent burning.
  • Add the ground beef and break it apart with a wooden spoon. Season with a good pinch of salt and pepper. Cook until most of the pink is gone but not completely browned, about 4-5 minutes.
  • Add the onion and green pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables soften and the beef is fully browned, about 3-4 minutes.
  • Toss in the minced garlic and cook for another 30 seconds until fragrant. Don't let it burn or you'll get a bitter taste!
  • Drain excess fat if there's a lot, but leave a little for flavor. Nobody likes a greasy sloppy joe, but a completely dry pan makes for less flavorful filling.
  • Reduce heat to medium-low and add the ketchup, tomato paste, brown sugar, Worcestershire sauce, yellow mustard, apple cider vinegar, chili powder, paprika, and cayenne pepper (if using). Stir to combine thoroughly with the meat mixture.
  • Pour in the water and stir again. This helps achieve the perfect consistency – not too thick, not too runny.
  • Bring to a simmer, then reduce heat to low. Cover and cook for 10 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly and the flavors will meld together beautifully.
  • Remove the lid and simmer for another 2-3 minutes if you want a thicker consistency. If it's getting too thick, add a splash more water.
  • Taste and adjust seasonings as needed. Want it sweeter? Add a bit more brown sugar. Need more tang? A splash more vinegar. Spicier? You know what to do.
  • While the filling simmers, lightly toast your buns for structural integrity. Trust me, this step matters – nobody wants a soggy-bottomed bun that disintegrates halfway through the first bite!
  • Scoop generous portions onto the bottom halves of the toasted buns, add any optional toppings, crown with the top buns, and serve immediately. Don't forget the napkins – they're called sloppy for a reason!

Notes

  • Beef matters: While 80/20 ground beef gives the best flavor, you can use leaner beef (90/10) for a healthier version. If using very lean beef, you might want to add an extra tablespoon of olive oil to keep things moist.
  • Make ahead magic: The filling actually tastes even better the next day after the flavors have had time to meld. Refrigerate for up to 3 days or freeze for up to 3 months.
  • Serving strategy: For a party or large gathering, make the filling ahead and keep warm in a slow cooker on the low setting. Let guests assemble their own sandwiches.
  • Sauce consistency: If your sauce reduces too much and gets too thick, add a splash of water, beef broth, or even a bit more ketchup to loosen it up.
  • Freezer friendly: Portion cooled leftovers into freezer bags or containers, leaving room for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.