Homemade Sloppy Joe Recipe

Homemade Sloppy Joes are all I want when I’m craving a good beefy sandwich. I make them with ground beef simmered in a rich tangy tomato sauce made entirely from pantry staples, then pile everything onto soft buns. I can have 10 servings ready in just 40 minutes, whether it’s for a random weeknight or a party. No packets, no cans, just real ingredients you probably already have.

Sloppy Joe

A sloppy joe is a loose sandwich of ground beef cooked in a sweet and tangy tomato sauce, spooned onto a bun and eaten with a napkin close by. It is an American diner and lunch-counter classic that took its name sometime in the early 20th century, and it earned it honestly, since the sauce is meant to be loose enough to slide a little as you eat it. I have to say that a homemade version is worlds ahead of anything from a can or a seasoning packet, because you control the sweetness, the acid, and the spice yourself.

I can’t tell you how many comments I’ve received stating how much people
love these and how often they make them in a regular rotation. They truly are that good and super easy to make. You sweat the bell peppers and garlic in oil until they are soft, brown the beef, then add the tomato puree, mustard, brown sugar, Worcestershire, vinegar, tomato paste, and chili powder and let the whole thing simmer down until the sauce is thick and the flavors have settled into each other. Season it, spoon it onto buns, and add whatever toppings you like. I mean, it can’t get any easier than this, right?

The only real skill here is having patience with 2 steps: the sweat and the simmer. As you might already know about me, I am not a fan of shortcuts in my recipes, so give the sauce the time it needs. Please also take a quick look at my chef tips and serving suggestions below, and you’ll have an incredibly delicious pan of Sloppy Joes to serve your family and friends. Let’s cook!

Ingredients and Substitutions

Here is everything I use to make my Homemade Sloppy Joes, including the beef, sauce, and my favorite toppings, along with a few substitutions I recommend.

For the sloppy joe:

• Cooking oil – I use avocado or olive oil, but any neutral oil works, and ghee or butter is good here too.
• Red and yellow bell peppers – The earthy, sweet backbone of the sauce, and they belong in a sloppy joe. I skip green peppers because the flavor is harsh next to red and yellow, but use green if that is what you have.
• Garlic – I go a little heavy here for the umami and the garlicky flavor up front. Fresh minced is the way, not the jarred stuff.
• Ground beef is the whole point of the sandwich. An 80/20 or 85/15 blend gives you the fat and flavor you want, but any ratio you like will cook up fine.
• Tomato puree is the main liquid and the body of the sauce. Any good puree works, and you can blend fresh in-season tomatoes or even San Marzanos, though I must say their finesse gets a little lost among everything else in the pot.
• Yellow mustard is what I use here. Dijon works too, but cut it to about a third since it is much stronger.
• Light brown sugar – Where the sweetness comes from, a little like a Coney Island sauce. Dark brown or granulated works, but the touch of molasses in brown sugar is what stands out.
• Worcestershire sauce – This will give you some beefy umami flavors making the sauce that much more delicious. Definitely use this.
• Distilled vinegar – The acid that hits you in the cheeks and makes you want another spoonful. It brightens the sauce and balances the sugar.
• Tomato paste – Thickens the sauce and adds a concentrated, savory tomato flavor on top of the puree.
• Chili powder – A hint of spice to balance the sweetness and acid, and a natural match for beef.
• Sea salt and cracked pepper – Season well, because beef loves salt and pepper. I use Diamond Crystal kosher and grind my own peppercorns.
• Buns – Any good potato bun holds up to the sauce, or plain wonder bread the way I had it as a kid. Pretzel or brioche buns are a nice step up.

For the toppings:

• Caramelized onions – Slow-cooked onions add a savory sweetness that goes right along with the beef. See my caramelized onions.
• Dill or bread and butter pickles – The briny crunch cuts through the rich beef. I like bread and butter pickles here for the sweet-tangy side of it.
• Colby jack cheese – A little creaminess to round everything off. Medium or sharp cheddar, Monterey jack, or even mozzarella all work.
• Pepper jack cheese – A little heat to lift the whole sandwich. Totally optional, but the Colby-pepper jack combo is so good.

How to Make a Sloppy Joe

Sweat the vegetables: Add the oil to a large pan over low to medium heat and cook the diced bell peppers and garlic for 5 to 7 minutes, stirring often, until they are soft. This slow sweat is where the sauce gets its base flavor, so do not rush it or brown them hard. You want them tender and sweet, not seared.

Brown the beef: Add the ground beef, raise the heat to medium, and cook for 7 to 9 minutes until all the pink is gone, breaking it up as it goes.

Simmer the sauce: Pour in the tomato puree, mustard, brown sugar, Worcestershire, vinegar, tomato paste, and chili powder. Simmer over low heat for 25 to 30 minutes. This is the step that matters most, because that slow simmer is what lets the tomato, mustard, sugar, and spice marry into one sauce instead of tasting like separate ingredients in the pan.

Season: Stir in the salt and cracked pepper, tasting as you go. Spoon the beef onto buns.

Assemble the sandwich: Finish with caramelized onions, pickles, and cheese.

Serving Suggestions

Growing up these showed up on the table on a weeknight with something simple alongside, and that is still how I serve them. I will place the pan of beef out with a stack of potato buns and a bowl of easy creamy coleslaw, and everyone makes their own sandwich as sloppy as they want it. A pile of homemade potato chips on the side never hurts either.

When I am feeding a crowd for a game day, these move to the middle of a bigger table. A tray of sloppy joes next to a pot of homemade baked beans and some French fries feeds a room without much fuss. Leftovers go into the fridge and get spooned over a toasted bun for lunch the next day, when the sauce is even better than the night before.

Make-Ahead and Storage

Make-Ahead: This is meant to be eaten when it’s done cooking. However, keep it warm and covered over low heat for up to 30 minutes before serving.

How to Store: I keep covered in the refrigerator for up to 4 days. Keep it covered in the freezer for up to 2 months. Thaw for 1 day in the refrigerator before reheating it.

How to Reheat: Add the desired amount of sloppy joe into a saucepan and cook over low heat until hot. You can also heat it in the microwave until hot.

More Beef Recipes

• Smash Burger
• Picadillo
• Korean Beef Bulgogi 
• Beef Rouladen
• Mongolian Beef