Homemade Sloppy Joes from Scratch (20-Minute, Better Than Manwich)
Rich, tangy-sweet homemade sloppy joes made in one skillet in about 20 minutes, with a from-scratch sauce of tomato, brown sugar, Worcestershire and a splash of cider vinegar. Pile onto toasted buttered buns and top with melty cheddar and pickled jalapeños for a fast, crowd-pleasing dinner before trick-or-treating or game night. The filling freezes well and tastes even better the next day.
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Ingredients
Serves 6
- 1 tbsp olive oil
- 2 lb ground beef85% lean
- 1 medium yellow onionfinely diced
- 1 green bell pepperfinely diced
- 3 cloves garlicminced
- 1 tsp kosher saltplus more to taste
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 cup ketchup
- 1/2 cup water or beef broth
- 2 tbsp light brown sugarpacked
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 6 hamburger buns or brioche buns
- 2 tbsp buttersoftened, for toasting the buns
- 6 slices sharp cheddar cheeseoptional
- 1/3 cup pickled jalapeño slicesoptional, drained
The method
Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spatula, until browned with no pink remaining, about 6 minutes. Spoon off all but about 1 tablespoon of the fat.
6 minAdd the onion, bell pepper, salt and pepper. Cook, stirring often, until the vegetables soften, about 4 minutes. Stir in the garlic and cook for 30 seconds, until fragrant.
5 minStir in the tomato paste, chili powder and smoked paprika and cook for 1 minute so the paste darkens slightly and the spices bloom.
1 minAdd the ketchup, water or broth, brown sugar, Worcestershire, mustard and cider vinegar. Stir well, bring to a simmer, then reduce the heat to medium-low and simmer, stirring occasionally, until thick enough to mound on a spoon, 8 to 10 minutes. Taste and adjust with more salt, sugar or vinegar.
10 minWhile the filling simmers, spread the cut sides of the buns with butter and toast them cut-side down in a separate skillet or under the broiler until golden, 2 to 3 minutes.
3 minSpoon a generous scoop of filling onto each bottom bun. If using, lay a slice of cheddar on top so the heat melts it, add a few pickled jalapeño slices, and close with the top bun. Serve right away.
2 min
Timings are a guide. Use the instruction and your own judgment as you cook.
Make ahead and freeze
Sloppy joe filling tastes even better the next day. Cool it, then refrigerate in an airtight container for up to 4 days, or freeze flat in a zip-top bag for up to 3 months. Thaw overnight in the fridge and rewarm in a skillet with a splash of water.
Easy swaps
- Use ground turkey instead of beef, and add an extra splash of Worcestershire for depth.
- For milder sloppy joes for kids, skip the jalapeños and use sweet paprika.
- No buns? Serve the filling over baked potatoes, tater tots or rice.
Serving ideas
Tater tots, oven fries, coleslaw or pickles all go great on the side for a quick Halloween night or game day dinner.
Photo: jeffreyw, “Sloppy Joe”, via Wikimedia Commons, CC BY 2.0.
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