- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 2 cloves
- 2 tbsp
- 400 g
- 3 tbsp
- 1 tbsp
- 1 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
Process
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Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until no pink remains, about 6–8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.
Add the diced yellow onion and green bell pepper to the skillet. Cook over medium heat, stirring occasionally, until softened, about 5 minutes.
Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
Pour in the tomato sauce, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, and yellow mustard. Stir well to combine.
Season with salt and black pepper. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 10–12 minutes, stirring occasionally, until thickened to a sloppy joe consistency.
While the sauce simmers, toast the split hamburger buns if desired.
Spoon the beef mixture generously onto the bottom half of each bun, then top with the other half. Serve immediately.
Kitchen notes
Kitchen notes
- Do not let the sauce reduce too much; it should be thick but still spoonable. If it becomes dry, add a splash of water or tomato sauce.
- Taste and adjust the balance before serving: add a pinch of sugar if too tangy, or a splash of vinegar if too sweet.
- For extra depth, brown the beef in batches to avoid steaming, and use a wooden spoon to scrape up fond.
Substitutions
- ground beef→ground turkey or plant-based ground
- yellow onion→red onion or shallot
- green bell pepper→red or yellow bell pepper
- apple cider vinegar→white vinegar or lemon juice
- brown sugar→honey or maple syrup
Storage & reheating
Store leftover sloppy joe mixture in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container for up to 3 months; thaw overnight in the fridge. Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through, or microwave covered in 30-second intervals. Toast fresh buns before serving.
FAQ
The questions we get asked most
Why is my sloppy joe mixture dry?
The sauce likely simmered too long or the heat was too high, evaporating too much liquid. Stir in a few tablespoons of water, tomato sauce, or ketchup to loosen it. Next time, keep the skillet partially covered and simmer gently.
Can I make sloppy joes ahead of time?
Yes, the filling can be made up to 3 days in advance and stored covered in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed. The flavors actually improve overnight.
How do I know when the sloppy joe filling is done?
The beef should be fully cooked with no pink, and the sauce should be thick enough to mound on a spoon without running. It should hold its shape slightly when spooned onto a bun. If it's watery, simmer uncovered a few more minutes.
Can I use a different type of meat?
Yes, ground turkey, chicken, or plant-based crumbles work well. If using lean poultry, add an extra tablespoon of oil when browning to prevent dryness. Adjust seasoning after cooking since leaner meats may need more salt.
Can I freeze sloppy joe filling?
Absolutely. Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture may be slightly softer but the flavor remains good.
How can I make sloppy joes spicier?
Add a pinch of cayenne pepper, a dash of hot sauce, or diced jalapeño along with the bell pepper. For a smoky heat, stir in a teaspoon of chipotle paste. Adjust to taste after simmering.
What buns are best for sloppy joes?
Soft, sturdy buns like hamburger buns or brioche hold up well. Toast them lightly to prevent sogginess. Avoid very crusty rolls that can fall apart when filled.
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