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Homestyle Sloppy Joes pack a punch with easy prep and loads of savory flavor. We’re talking tender ground beef, crispy veggies, and a sauce that’s saucy but not runny—just right for scooping onto toasted buns. Perfect for chill nights or feeding a crowd in a hurry, they’re kid-friendly too.
INGREDIENTS- Kosher salt and black pepper: Shake in as much as you want at the end to bump up the flavor.
- Brown sugar: 1 tbsp, adds some mellow sweetness.
- Worcestershire sauce: 2 tsp, gives a deep umami layer.
- Dijon mustard: 2 tbsp, pops in some tangy bite.
- Ketchup: 1 cup, for that sweet sharp base.
- Beef stock: 1 ½ cups, thins the sauce a bit and ties it together.
- Cayenne pepper: A pinch (1/8 tsp), toss in if you like a spicy kick.
- Chili powder: 1 tsp, for some warmth.
- Smoked paprika: 1 tsp, brings in a smoky note.
- Garlic: 3 cloves, chop them up (they smell amazing in here).
- Tomato paste: 2 tbsp, thickens it up and gives a tomato punch.
- Green bell pepper: 1 small, diced—crunch and color.
- Sweet onion: 1 small, diced for subtle sweetness.
- Lean ground beef: 1 ½ lbs (90/10), can’t go wrong with classic beefy goodness.
- Vegetable oil: 1 tbsp, pour in before the beef.
- Step 6:
- Pile all that saucy goodness onto buns and dig in.
- Step 5:
- Keep the heat low. Let it bubble y gently, stirring every now and then, until thickened and everything tastes like it goes together. This takes around 15 to 20 minutes.
- Step 4:
- Pour in the beef stock and coax the browned bits off the bottom of the skillet. Add ketchup, Dijon, Worcestershire, and brown sugar. Mix it all in.
- Step 3:
- Toss in tomato paste, your chopped garlic, smoked paprika, chili powder, and cayenne. Stir, let it cook for like a minute, until it smells really good.
- Step 2:
- Dump in your onion and bell pepper. Sauté until they’re soft, about 3–4 minutes.
- Step 1:
- Warm up oil in a big skillet on medium-high. Dump in your ground beef and break it up till browned (3–5 minutes). Drain out the extra fat.
- Got extras? Stash them in a sealed container in the fridge for three days. Warm them up in a pan or zap them in the microwave.
- Buns are better when you toast them! Try adding chips or some crisp coleslaw on the side.
- Spice things up with extra cayenne or chili—or skip them for a gentler taste.
- No beef? Try using ground chicken or turkey for a lighter swap.
Tips from Well-Known Chefs
- Slides buns under the broiler for a bit—they’ll stay crisp and take on a new texture.
- Add a quick splash of apple cider vinegar to give the sauce more zing.
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