Sloppy Joes
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Effortlessly delicious and universally loved, Sloppy Joes are the tasty (and, yes, slightly messy) champion of quick dinners and game day feasts.
A sloppy joe is a beloved American sandwich made from ground beef cooked in a tangy and slightly sweet tomato-based sauce and served on a hamburger bun. My homemade sloppy joes, which my kids have playfully nicknamed “sloppy jenns” (although I’m not a fan of that name!), is an upgrade on the classic recipe. Instead of using ketchup or seasoning packets, I create a smoky sauce entirely from scratch. The recipe is quick and always a crowd-pleaser, and it can easily be scaled up to feed a crowd or frozen for another meal.
To serve, I suggest toasting buttery brioche buns and pairing the sandwiches with either my sweet and tangy citrus slaw or classic coleslaw, potato chips or french fries, and some refrigerator pickles on the side. For an extra indulgence, top the sloppy joes with cheese—cheddar, American, or provolone—for a creamy, melty richness in every bite. And if you want to switch things up, this sloppy joe recipe is also fantastic on baked potatoes or served over rice.
“The last time I had a Sloppy Joe was as a teenager–Manwich, of course! Definitely elevated with this version! Perfect weeknight meal!”
What You’ll Need To Make Homemade Sloppy Joes
- Ground Beef: 90% lean ground beef is ideal due to its lower fat content, which not only ensures the dish is not too greasy but also eliminates the need to drain fat after browning. If you’d like to substitute another type of meat, like ground turkey, chicken, or pork, skip the tenderizing step with the baking soda.
- Baking Soda: Tenderizes the beef by raising the pH level of the meat’s surface, making it more alkaline. This disrupts the protein structure in the meat, making it more tender. Baking soda also accelerates browning, which boosts the flavor of the dish.
- Onion, Red Bell Pepper, Garlic: Forms the flavor foundation of the filling.
- Smoked Paprika, Cumin, Oregano, Dry Mustard: These spices add smoky, earthy, and tangy flavor.
- Canned Tomato Sauce and Tomato Paste: The sauce makes the tangy, liquid base for the dish, while the paste thickens and intensifies the tomato flavor.
- Worcestershire Sauce and Hot Pepper Sauce: These condiments add umami and heat, deepening the flavor of the dish.
- Hamburger or Brioche Buns: The perfect base for the Sloppy Joe mixture, offering a soft, slightly sweet contrast to the flavorful beef filling.
- Jump to the printable recipe for precise measurements
Step-by-Step Ingredients
To begin, combine the beef and baking soda in a medium bowl. The baking soda raises the pH of the meat, helping to lock in moisture and keep the beef tender. Mash with your hands until well combined, and then let sit on the counter for 20 to 25 minutes to tenderize. (I use this technique for many ground beef recipes, including beef enchiladas, stuffed peppers, stacked beef enchiladas and chili.)
While the beef rests, go ahead and chop the veggies. I like to use a food processor to speed things up, but chopping by hand works just as well. If you’re using a food processor, just pulse until the veggies are finely chopped—not puréed.
When the meat is almost done, melt the butter in a large skillet. Add the onion, bell pepper, and garlic, and cook, stirring often, until softened, about 5 minutes.
Add the beef, salt, pepper, smoked paprika, cumin, oregano, and dry mustard.
Cook, breaking up meat with wooden spoon, until mostly brown, about 3 minutes.
Add the tomato sauce, tomato paste, Worcestershire sauce, and hot sauce.
Reduce the heat and simmer, uncovered, until the sauce is thickened, about 10 minutes. The meat mixture can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator; it can also be frozen for up to 3 months.
When you’re ready to serve, butter the inside of the buns and place them on a baking sheet, butter side up. Toast in the oven for about 5 minutes, until they’re warmed through and lightly crispy.
Taste the sloppy joe mixture and adjust the seasonings as needed. (If you like them sweet, add 1 teaspoon of brown sugar.) Spoon the mixture onto the toasted buns and serve. Enjoy!
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Ingredients
- 1¼ pounds 90% lean ground beef
- ½ teaspoon baking soda
- 2 tablespoons unsalted butter, plus more for buns
- 1 medium yellow onion, finely diced
- 1 small red bell pepper, finely diced
- 3 cloves garlic, roughly chopped
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons smoked paprika
- ¾ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¾ teaspoon dry mustard
- 1 (14-oz) can tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire Sauce
- ½ teaspoon hot pepper sauce, such as Tabasco or Frank's, or to taste
- Hamburger buns
Instructions
- In a medium bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20 to 25 minutes to tenderize.
- Preheat the oven to 350°F and set a rack in the middle position.
- Heat the butter in a large skillet over medium heat until bubbling. Add the onion, bell pepper, and garlic and cook, stirring frequently, until softened, 4 to 6 minutes.
- Add the beef, salt, pepper, smoked paprika, cumin, oregano, and dry mustard and cook, breaking up meat with wooden spoon, until mostly brown, about 3 minutes. Add the tomato sauce, tomato paste, Worcestershire sauce, and hot sauce. Reduce the heat and simmer, uncovered, until the sauce is thickened, about 10 minutes.
- Meanwhile, butter the inside of the buns and place on a baking sheet, butter side up. Toast in the oven until warmed through and lightly crispy, about 5 minutes.
- Taste the sloppy Joe mixture and adjust seasonings. (If you like your Sloppy Joes sweet, feel free to add 1 teaspoon of brown sugar.) Spoon the mixture onto the toasted hamburger buns and serve.
- Freezer-Friendly Instructions: The meat mixture can be frozen for up to 3 months and reheated in the microwave om on the stovetop until hot.
Pair with
Nutrition Information
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- Per serving (5 servings)
- Serving size: 1 sandwich
- Calories: 406
- Fat: 18 g
- Saturated fat: 8 g
- Carbohydrates: 32 g
- Sugar: 8 g
- Fiber: 3 g
- Protein: 29 g
- Sodium: 887 mg
- Cholesterol: 86 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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The addition of baking soda to the Sloppy Joe recipe was not good. It changed the flavor and texture of the hamburger and messed with digestion of those that ate it.
Delicious! So easy and has a lot of flavor. Another winning recipe.
Really, really good. I changed some things to suit what I had on hand: diced tomatoes with chilis, added some marinara because I didn’t have tomato paste, and added some guajillo chile powder for a kick.
Love this!
The last time I had a Sloppy Joe was as a teenager–Manwich, of course! Definitely elevated with this version! Perfect weeknight meal!
Made this today as written and it was a hit! Leagues better than Sloppy Joes I’ve had in the past, most of which came from packages or cans 🙁 Pretty easy to prepare, as well. The spices blended together very well, with no one spice dominating (I was concerned about the cumin). I even toasted the ciabatta bread as written and it worked really well. Thanks again, Jenn.
I always make your recipes exactly as is and unfortunately, this is the first and only of the 30+ I’ve tried that was not a hit. I think it was mostly because it didn’t taste like grandma’s recipe that was a sweeter sloppy Joe (even with the brown sugar) and the other reason was it was just too wet, too tomatoey for our taste. Perhaps too much liquid from using the food processor for chopping the veggies or perhaps the tomato sauce didn’t cook down enough. But I thank you for putting this one out there as we love your family friendly meal ideas! We also made the pumpkin bread that day and the boys said it’s even better than Starbucks 🙂
Can’t fault this dish, its one we keep going back to. Simple and easy to prepare. Plus, delicious.
Made this last night along with the slaw recipe and it was a big hit. Only tweak I made was to the slaw – no oil and no honey – carrots were sweet enough.
Will be making this regularly. Thanks Jenn
1000% agree with the last reviewer – this is another excellent recipe! Prepared it for dinner tonight and it was perfect. The balance of seasonings is spot on. Follow this exactly as Jen says, and you (and your family) will be very happy! Perfect for a chilly night.