Pass the pepperoncini
Mississippi Sloppy Joes
These sloppy joes trade tomato sauce for pepperoncini, butter and a savory herb gravy. The peppers bring tang and a gentle kick, while the filling stays thick enough to scoop onto a toasted bun.
- 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, small bowl, spoon, baking sheet and food thermometer.
Time to cook
Method
Cook the beef and onion
Put the ground beef and onion in a 12 inch deep skillet over medium heat. Cook for about 10 to 12 minutes, breaking up the meat and stirring. Check that the ground beef reaches 160°F, then drain the excess fat.
Add the pepperoncini
Stir in the sliced peppers, brine, beef stock, Worcestershire sauce, butter, parsley, dill, garlic powder, onion powder and black pepper. Bring to a gentle simmer and cook uncovered for about 8 to 10 minutes, stirring occasionally.
Thicken the gravy
Mix the cornstarch with the cold water until smooth. Stir it into the simmering filling and cook for about 2 to 3 minutes. The sauce should coat the beef with very little liquid pooling around the edge. If it is still loose, simmer a little longer.
Toast the buns and serve
Split the buns and toast them cut side up in a 350°F oven for about 3 to 5 minutes. Divide the hot beef filling between the six buns. Serve promptly with napkins close by.
Before you make it
Choose the peppers before you start
Mild and hot pepperoncini can look much the same in the jar. Check the label. The brine also brings salt, so this recipe starts without added salt.
Season it without a packet
Parsley, dill, garlic and onion give the gravy a ranch style direction. This version does not need a dry ranch packet or gravy packet. Adding either on top would change the salt and thickness.
Let the gravy cling
Mix the cornstarch with cold water before it touches the skillet. Adding dry cornstarch directly to hot gravy can leave lumps. A brief simmer activates the slurry.
Check the meat
Ground beef needs 160°F. Confirm it with a thermometer before serving, 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
For a tomato sauce version, make Classic Sloppy Joes. Find more comfort food meals.
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.