A skillet and a stack of buns
Classic Sloppy Joes
Ground beef, onion and green pepper simmer in a sweet and tangy tomato sauce. Toast the buns while the filling thickens, then let everyone decide whether this is a one napkin or three napkin dinner.
- Makes
- 6 sandwiches
- Preparation
- About 15 minutes
- Cooking
- About 25 to 30 minutes
Get everything ready
Ingredients
6 sandwiches
What you need
Oven, 12 inch deep skillet, spoon, knife, baking sheet and food thermometer.
Time to cook
Method
Cook the beef and vegetables
Put the beef, onion and green pepper in a 12 inch deep skillet over medium heat. Break the meat into small pieces and cook, stirring, for about 10 to 12 minutes. The vegetables should soften and the ground beef must reach 160°F. Drain the excess fat carefully.
Build the sauce
Add the garlic and stir for about 30 seconds. Stir in the ketchup, water, Worcestershire sauce, brown sugar, mustard, vinegar, paprika, salt and pepper. Scrape the bottom of the pan so the sauce and beef come together.
Give it time to thicken
Bring to a gentle simmer. Cook uncovered over medium low heat for about 12 to 15 minutes, stirring often. A spoon drawn through the filling should leave a trail that slowly closes. If it starts sticking before the onion is tender, add water 1 tablespoon at a time.
Toast and fill the buns
Split the buns and place them cut side up on a baking sheet. Toast in a 350°F oven for about 3 to 5 minutes while the filling finishes. Divide the hot filling between the six buns and serve promptly.
Before you make it
Keep the filling on the bun
Finely chopped vegetables are easier to scoop than large chunks. Leave the lid off during the final simmer so the sauce can reduce. The filling should mound on a spoon rather than pour from it.
Work with the ketchup you have
Ketchup already brings sweetness and salt. This batch uses a modest amount of brown sugar, and the vinegar gives it a sharper finish. Taste after the beef has cooked safely before adding any more seasoning.
Keep extra filling separate
Store filling separately from the buns in shallow covered containers. Refrigerate promptly and use within 3 to 4 days. Reheat to 165°F. Follow USDA leftover guidance.
Check the meat
Ground beef needs 160°F. Use a thermometer rather than color, following the USDA temperature chart.
Cooking times and serving counts are estimates for one batch. The planner rounds up to complete batches. Extra batches need separate cooking space, and the full meal may take longer.
Choose your next cook
Compare the pepperoncini version in Mississippi Sloppy Joes, or browse comfort food for the whole table.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.