Homemade Sloppy Joes

Hands down THE BEST sloppy joes made from scratch! So saucy, so hearty. Serve in hamburger buns for a quick dinner!

Let’s just say that sloppy joes aren’t just kid-friendly. They are 100% a family-favorite for EVERYONE including all grown-ups. I mean, saucy, tender ground beef goodness with a hint of sweetness served on toasted brioche buns? Yes, sign me up!

WHY MAKE SLOPPY JOES AT HOME?

• Fast. This comes together in lightening speed.
• Budget-friendly. Using ground beef, a dinnertime staple, this is just one of those budget-friendly weeknight heroes that is loved by both kids and grown ups.
• Adaptability. This recipe is so easy to double or triple for guests, making it perfect for a big party or tailgating season.
• Versatile. You can add in as little or as many veggies (carrots, mushrooms, zucchini or leafy greens) for a heartier sloppy joe.

tips and tricks for success

• Use lean ground beef. Use 90/10 ground beef or ground sirloin. With its lower fat content, there will be less excess fat to drain, less grease and more balanced textures.
• Use your favorite buns. Although hamburger and brioche buns are typically the most popular options, any vehicle of your choosing will work very well here such as pretzel buns or hot dog buns (a much more cleaner experience, and even more toddler-friendly!).
• Make-ahead. Sloppy joes is a great dish to make ahead of time, tasting even better as leftovers.

Homemade Sloppy Joes

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

Hands down THE BEST sloppy joes made from scratch! So saucy, so hearty. Serve in hamburger buns for a quick dinner!

5 stars (76 ratings)

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Ingredients

• 1 tablespoon vegetable oil
• 1 ½ pounds lean ground beef, 90/10
• 1 small sweet onion, diced
• 1 small green bell pepper, diced
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ⅛ teaspoon cayenne pepper
• 1 ½ cups beef stock
• 1 cup ketchup
• 2 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 tablespoon brown sugar
• Kosher salt and freshly ground black pepper, to taste

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Equipment

• Cast Iron Skillet

Instructions

• Heat vegetable oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Add onion and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in tomato paste, garlic, paprika, chili powder and cayenne pepper until fragrant, about 1 minute.
• Stir in beef stock, scraping any browned bits from the bottom of the skillet.
• Stir in ketchup, Dijon, Worcestershire and brown sugar; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, stirring occasionally, until thickened and flavors have blended, about 15-20 minutes.
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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