Sloppy Joes Recipe
Sloppy Joes are a nostalgic family favorite. My version sneaks in extra veggies for a little extra nutrition without sacrificing that kid-friendly sweet-and-tangy flavor. Stash a batch of the filling in your freezer for easy last-minute dinners!
The tastiest Sloppy Joes, ever!
My Sloppy Joe recipe tastes just like the sandwiches you enjoyed as a kid. Sweet, tangy, beefy, tomato-y, and messy but WORTH IT.
But adding shredded carrots or sweet potatoes makes the classic even better.
Not only does it inject some more nutrients into your Sloppy Joes, it also adds sweetness since these veggies are naturally sweet. And that means you don’t need as much sugar.
- Other than those veggie additions, this is a classic recipe for Sloppy Joes, made with everyday ingredients.
- It’s also fantastic for meal prep. Cook the filling in advance and refrigerate it for a few days, or freeze it for up to 3 months.
- Serve up these Sloppy Joes with a side of Homemade Fries and you’ve got a kid-friendly dinner that you’ll actually enjoy too. (Because one can only make so many chicken nuggets and boxes of mac and cheese a week.)
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here’s a quick overview of the key players.
- Onion and Bell Pepper. The usual veggies! Onion and bell pepper (either green or red) add flavor and a little bit of texture.
- Carrots or Sweet Potato. The sneaky veggies! Shredded carrots or sweet potato practically melt into the filling. No one will suspect!
- Lean Ground Beef. I used 90%. Although I haven’t tested it myself, I think ground turkey would also work well.
- Seasonings. Chili powder, kosher salt, garlic powder, and ground mustard.
- Tomato Paste. This adds a robust tomato flavor, along with a little umami.
- Ketchup. To bring the sweet and tangy.
- Worcestershire Sauce. Another umami bomb! This adds lots of depth to the sauce.
- Brown Sugar. You can use light or dark.
- Red Wine Vinegar. Feel free to swap in apple cider vinegar if you’d like.
- For Serving. Hamburger Buns and sliced cheddar, pepper Jack, or American cheese if you’d like. Tangy pickled veggies are also fab on Sloppy Joes—try my Easy Refrigerator Pickles, Pickled Jalapeños for some zip and zing, or Pickled Red Onions.
How to Make Sloppy Joes
- Cook the Vegetables. Heat the oil in a skillet and cook the onion and pepper until softened, then add the sweet potato or carrot and cook that until it softens too.
- Add the Meat and Seasonings. Add the ground beef, chili powder, salt, garlic powder, and mustard to the skillet and cook, breaking apart the beef as you go.
- Add the Tomato Paste. Once the beef is browned, add the tomato paste and cook until it darkens. It sounds like a small thing, but it’s a small thing that makes a big difference! When you cook the tomato paste, it caramelizes and develops the flavor to make your Sloppy Joes extra delish.
- Make It Saucy. Stir together the ketchup, Worcestershire, brown sugar, vinegar, and water, then add this to the skillet too.
- Simmer. Cook until the Sloppy Joe mixture reaches your desired consistency, then spoon onto buns, top as desired, and ENJOY!
More Ways to Use Sloppy Joe Filling
If you have leftovers, it’s easy to reinvent them into something new and different.
- Make Sloppy Joe Potatoes. Spoon the filling over a Baked Potato and sprinkle cheese and sliced green onions on top.
- Use It as a Pizza Topping. Instead of sauce, spread the Sloppy Joe filling onto Whole Wheat Pizza Dough and add shredded cheddar or pepper jack.
- Try It in a Bowl. A la my Ground Beef Cottage Cheese Bowl.
- Make It a Grilled Cheese. This is a great way to use a small amount of extra filling because you can’t pile on too much!
- Spoon It Over Fries. Like Chili Cheese Fries, but with Sloppy Joe filling.
- Tacos or Quesadillas. Why not?!
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Sloppy Joes Recipe
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Ingredients
For the Filling:
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion finely chopped (about 1 cup)
- 1 small green or red bell pepper 1/4-inch diced (about 1 cup), optional
- 1 cup shredded carrots or sweet potato
- 1 pound lean ground beef I used 90%
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon ground mustard
- 1 tablespoon tomato paste
- ½ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon red wine vinegar
- ¾ cup water
For Serving:
- Hamburger buns
- Sliced cheddar, pepper Jack, or American cheese optional
Instructions
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In a large skillet, heat the oil over medium. Add the onion and pepper. Cooking, stirring every few minutes, for 5 minutes. Add the sweet potato and cook until it softens and cooks down, about 3 minutes more.
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Add the beef, chili powder, salt, garlic powder, and mustard. Cook, breaking apart the beef, until it is browned and fully cooked through and the veggies have completely softened, about 6 to 8 minutes.
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Add the tomato paste and cook, stirring constantly, for 1 full minute.
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In a large liquid measuring cup with a spout or a bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, vinegar, and water.
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Pour the mixture over the beef. Let simmer, stirring occasionally, until it’s thickened to your liking, about 5 minutes.
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To serve, spoon the mixture over the bottom buns. Add a slice of cheese (if desired) followed by the top bun. Enjoy immediately.
Video
Notes
- TO STORE: Transfer the leftover filling to an airtight container and refrigerate for up to 4 days.
- TO REHEAT: Warm in a skillet set over medium-low heat or in the microwave.
- TO FREEZE: Freeze flat in a freezer bag with the air pressed out or in an airtight container. The filling will keep up to 3 months in the freezer; thaw in the refrigerator before reheating.
- Nutritional information calculated without cheese and bun.
What to Serve With Sloppy Joes
- Fries. Veg it up with Zucchini Fries or keep it classic with Steak Fries.
- Chips. You can buy a bag of chips or go the extra mile and make Air Fryer Potato Chips or Air Fryer Spicy Dill Pickle Chips.
- Salad. My Healthy Potato Salad is always a favorite, or try this Three Bean Salad.
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