Sloppy Joes Classic Sandwich (Print Version)

Ground beef in savory tomato sauce piled on soft buns, ideal for easy, satisfying dinners.

# Ingredient List:

→ Meats

01 - 1 lb ground beef (80/20 blend preferred)

→ Vegetables

02 - 1 small yellow onion, finely chopped
03 - 1 small green bell pepper, finely chopped
04 - 2 cloves garlic, minced

→ Sauce & Seasonings

05 - 1 cup tomato sauce
06 - 2 tbsp tomato paste
07 - 2 tbsp ketchup
08 - 1 tbsp Worcestershire sauce
09 - 1 tbsp brown sugar
10 - 1 tsp yellow mustard
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper
14 - 1/4 tsp chili powder (optional)

→ To Serve

15 - 4 soft hamburger buns, split and lightly toasted
16 - Dill pickle slices (optional)

# How to Make:

01 - Heat a large skillet over medium heat, add ground beef, and cook while breaking it up with a spoon until browned and no longer pink, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add chopped onion, green bell pepper, and minced garlic to the skillet and cook until softened, about 3 to 4 minutes.
03 - Stir in tomato sauce, tomato paste, ketchup, Worcestershire sauce, brown sugar, mustard, smoked paprika, kosher salt, black pepper, and optional chili powder until fully combined.
04 - Reduce heat to low and let the mixture simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens and flavors meld.
05 - Taste and adjust seasoning as needed. Spoon the beef mixture onto the bottom halves of toasted buns, add dill pickle slices if desired, then cover with the top halves and serve immediately.

# Expert Advice:

01 -
  • It's the kind of meal you can have on the table in half an hour, which means weeknight dinners stop feeling like a scramble.
  • The sauce is tangy and slightly sweet in a way that tastes intentional, not like you just dumped condiments together.
  • Leftovers actually taste better the next day, making this perfect for planning ahead without any fuss.
02 -
  • Don't skip the initial browning step or rush through it—that's where the beef develops the depth that carries through the whole dish, and it's non-negotiable.
  • The sauce will seem thin at first, but ten minutes of gentle simmering transforms it into something with real body and presence; patience here is everything.
03 -
  • Don't drain every bit of fat from the browned beef—a little of it stays behind and seasons the vegetables, adding richness that makes the whole sauce better.
  • If your sauce finishes too thick before the flavors have really melded, add a splash of water and give it another minute or two; it's easier to thicken sauce than to try to fix one that's burnt or too concentrated.
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