Classic Sloppy Joes
Classic Sloppy Joes simmer ground beef in a sweet-tangy tomato sauce until thick enough to pile onto soft burger buns.
Jump to recipe ↓
30 mintotal
Prep 10 min · Cook 20 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time; simmer the beef mixture until the sauce is thick enough to sit on the bun.
Method
Brown the ground beef in a pan over medium-high heat, breaking it into small crumbles.
Add the onion, bell pepper, and garlic, and cook until the vegetables soften.
Stir in the ketchup, brown sugar, mustard, Worcestershire sauce, salt, and black pepper.
Simmer until the beef is glossy, saucy, and thick enough to pile onto buns.
Spoon the hot filling onto toasted buns and serve immediately.
How to tell it's done
The filling should be moist, thick, and spoonable without running off the bun.
Getting it right
Tip
Let the sauce reduce until it is thick; Sloppy Joes should be messy, not watery.
What to serve it with
Serve with fries, pickles, coleslaw, or potato chips.
Common mistakes
- The filling is loose and runs out of the bun.
- Simmer it longer, uncovered. It should mound on a spoon rather than pour off it. Most sloppy joes are stopped five minutes too early.
- It tastes flatly of ketchup.
- The mustard and Worcestershire are what stop it being sweet sauce on beef. Add them, then taste and adjust the brown sugar last rather than first.
Substitutions
- Ground Beef — Ground Turkey can be used for a lighter version, though the flavor will be less rich.
- Worcestershire Sauce — Use Soy Sauce only if needed, but it changes the flavor and adds soy allergen concerns.
Storing and reheating
The filling keeps four days in the fridge and freezes for three months — it is better the second day, once the sweetness settles. Reheat gently with a splash of water. Toast the buns fresh; a filled sloppy joe cannot be stored.
More American recipes to cook
New Orleans Shrimp Po’ Boy
New Orleans shrimp po' boy piles crisp cornmeal-coated prawns, lettuce, tomato, pickles, and spicy mayo into French bread.
New York Bagel with Lox and Cream Cheese
New York bagel with lox layers cream cheese, smoked salmon, onion, tomato, capers, and lemon on a chewy deli-style bagel.
New York Reuben Sandwich
New York Reuben sandwiches grill corned beef, drained sauerkraut, Swiss cheese, and Thousand Island dressing between rye slices.
Philadelphia Cheesesteak
Philadelphia cheesesteak fills a toasted hoagie roll with thin beef, browned onions, peppers, and melted provolone.
Classic American Cheeseburger
Classic American cheeseburgers stack seared beef patties, melted cheddar, lettuce, tomato, onion, and pickles on toasted buns.
Classic BLT Sandwich
A classic BLT sandwich layers crisp bacon, juicy tomato, lettuce, and mayonnaise on toast for a quick American lunch.