Sloppy Joe Recipe

Prep vegetables

Finely chop the yellow onion and green bell pepper so they measure roughly the listed amounts. Mince the garlic.

Heat a large skillet or sauté pan over medium heat. Add 1 tablespoon oil and swirl to coat.

Add the chopped onion and bell pepper to the pan. Sauté, stirring occasionally, until the onion is translucent and the pepper is softened, about 4–6 minutes.

Add the ground beef to the pan, breaking it up with a wooden spoon or spatula. Cook until no pink remains, about 6–8 minutes. Use the spoon to crumble the meat into bite-sized pieces as it cooks.

Stir in the minced garlic, kosher salt, black pepper, and smoked paprika. Cook for 30–60 seconds until fragrant.

If there is excess fat in the pan (more than about 1 tablespoon), carefully drain most of it, leaving enough to coat the pan and carry flavor.

In a bowl or measuring cup, whisk together the ketchup, tomato paste, 1/2 cup water, brown sugar, Worcestershire sauce, apple cider vinegar, Dijon mustard, soy sauce, and hot sauce (if using) until smooth and homogeneous.

Pour the sauce mixture over the browned beef and stir to combine thoroughly so the meat is evenly coated.

Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low, partially cover the pan, and simmer until the sauce thickens and the flavors meld, about 10–12 minutes. Stir occasionally to prevent sticking and to gauge thickness.

Taste and adjust seasoning: add up to 1 teaspoon more salt, a splash more vinegar for brightness, or a pinch more sugar if it’s too tangy. If sauce becomes too thick, stir in a tablespoon or two of water to reach desired consistency. The final sloppy joe should be saucy but not soupy—enough to hold on a bun without running off.

While the sauce simmers, split the hamburger buns and, if desired, lightly butter the cut sides. Toast the buns in a clean skillet over medium heat, in a broiler, or on a griddle until golden and crisp, about 1–2 minutes per side.

Spoon a generous portion (about 1/2 cup) of the sloppy joe meat onto the bottom half of each toasted bun. Top with optional pickles or a scoop of coleslaw, then place the top bun.

Serve immediately with chips, fries, or extra pickles on the side. Leftover filling will keep in an airtight container in the refrigerator for up to 3–4 days; reheat gently on the stove with a splash of water.