Warm a large skillet over medium-high heat and add 1 tsp vegetable oil. When the oil shimmers, add the diced onion and bell pepper and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add the minced garlic to the skillet and cook until fragrant, about 30 seconds, stirring constantly so it doesn't burn.

Add 1 lb lean ground beef to the skillet. Break the meat up with a spatula and cook until fully browned with no pink remaining, about 6–8 minutes. As it browns, break it into small pieces so the final texture is saucy rather than chunky. Drain excess fat if more than 1–2 tablespoons remain.

Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen the flavor and remove the raw tomato taste.

Add 3 tbsp ketchup, 1/2 cup tomato sauce, 1 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp apple cider vinegar, 1 tsp yellow mustard, and 1/4 cup beef broth to the pan. Stir to combine thoroughly.

Season with 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Taste and adjust salt or sugar as needed to balance sweetness and acidity.

Reduce heat to low and simmer uncovered, stirring occasionally, until the mixture thickens to a spoon-coating consistency, 8–10 minutes. If it becomes too thick, stir in up to 1–2 tbsp additional beef broth or water to reach desired sauciness.

Remove the skillet from heat and let the filling rest 2 minutes to thicken slightly before assembling.

Assembly & Toppings

While the filling simmers, split 4 large sandwich buns and butter the cut sides with softened butter (about 2 tbsp total).

Toast the buns: heat a separate clean skillet or griddle over medium heat. Place the buttered buns cut-side down and toast until golden brown and crisp, about 1–2 minutes. Alternatively, broil buns cut-side up in the oven 1–2 minutes but watch closely.

If using cheese, return the skillet with the filling to low heat, mound approximately 1/2 cup sloppy joe filling on the bottom half of each toasted bun, top each mound with a slice of cheddar, cover the skillet with a lid for 30–60 seconds until cheese softens/melts slightly.

Spoon about 1/2 cup sloppy joe filling onto the bottom half of each toasted bun (adjust amount to preference). Top with optional dill pickle slices and/or about 1/4 cup coleslaw per sandwich for crunch and tang.

Finish with the top bun, garnish with chopped fresh parsley if desired, and serve immediately while hot.

Leftovers: cool filling, transfer to an airtight container and refrigerate up to 3–4 days or freeze up to 3 months. Reheat gently on the stovetop with a splash of water or broth.