Sloppy Joes Recipe

Prepare aromatics

Heat a large skillet over medium-high heat. Add vegetable oil. When oil shimmers, add the finely chopped onion and diced green bell pepper. Sauté 4–5 minutes, stirring occasionally, until softened and the onions are translucent.

Brown the meat

Add the ground beef to the skillet with the softened vegetables. Break it up with a spatula or spoon into small pieces. Cook 6–8 minutes, stirring frequently, until no pink remains and liquid has mostly evaporated. Drain excess fat from the pan if there's a lot, leaving a little for flavor.

Add garlic and seasonings

Stir in the minced garlic, kosher salt, black pepper, and smoked paprika. Cook 30–60 seconds until fragrant, careful not to burn the garlic.

Combine sauce ingredients

In a small bowl or measuring cup, whisk together ketchup, tomato paste, brown sugar, Worcestershire sauce, apple cider vinegar, yellow mustard, and hot sauce (if using). Mix until smooth.

Simmer with meat

Pour the sauce mixture into the skillet with the cooked meat. Add the beef broth (or water) and stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer over medium heat.

Reduce and thicken

Lower heat to medium-low and simmer, uncovered, stirring occasionally, for 8–12 minutes until the sauce thickens to a saucy, scoopable consistency. Taste and adjust seasoning: add more salt, pepper, brown sugar for sweetness, or vinegar for brightness as desired.

Toast buns (optional)

If toasting buns, spread butter on cut sides and place them butter-side-down in a clean skillet over medium heat for 1–2 minutes until golden, or toast under a broiler for 30–60 seconds. Watch carefully to avoid burning.

Assemble

Spoon generous portions of the sloppy joe mixture onto the bottom half of each bun (about 1/2 cup per sandwich). Top with optional pickles or sliced cheddar, then place the top bun. Serve immediately with chips, fries, or a simple salad.

Leftovers and storage: Cool to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or broth if mixture has thickened too much.