Beef Sloppy Joes Toasted Buns (Printer-Friendly)
Savory ground beef in tangy tomato sauce on buttery toasted buns for classic comfort.
# What You'll Need:
→ Beef Mixture
01 - 1 pound ground beef (80/20 lean-to-fat ratio)
02 - 1 medium yellow onion, finely chopped
03 - 1 small green bell pepper, finely chopped
04 - 2 cloves garlic, minced
→ Sauce
05 - 1 cup tomato sauce
06 - 2 tablespoons tomato paste
07 - 2 tablespoons ketchup
08 - 1 tablespoon Worcestershire sauce
09 - 1 tablespoon brown sugar
10 - 1 teaspoon yellow mustard
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/4 cup water
→ To Serve
15 - 4 brioche or classic burger buns, split
16 - 2 tablespoons unsalted butter, for toasting
17 - Optional: sliced pickles
18 - Optional: shredded cheddar cheese
# How to Make It:
01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, approximately 5 minutes. Drain excess fat if necessary.
02 - Add the chopped onion, green bell pepper, and minced garlic to the skillet. Sauté for 4 to 5 minutes until softened.
03 - Stir in tomato sauce, tomato paste, ketchup, Worcestershire sauce, brown sugar, mustard, smoked paprika, salt, pepper, and water. Mix thoroughly to combine.
04 - Reduce heat to low and simmer uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens and develops flavor. Adjust seasoning to taste.
05 - While the mixture simmers, heat a small skillet or griddle over medium heat. Spread butter on the cut sides of the buns and toast until golden brown.
06 - Spoon the hot beef mixture onto the bottom halves of the toasted buns. Add optional pickles and cheddar cheese if desired. Cover with the top halves and serve immediately.
# Expert Advice:
01 -
- It comes together in under an hour and tastes like you've been simmering something all day.
- The sauce hits that sweet spot between tangy and savory, and people always ask what your secret ingredient is.
- It's the kind of meal that feels indulgent but won't leave you exhausted in the kitchen.
02 -
- Don't skip draining the excess fat from the beef; too much grease makes the sauce separate and slide off the bun.
- The sauce needs to simmer long enough to thicken, but not so long that it scorches—stir occasionally and keep the heat genuinely low.
- Toast your buns right before serving, or they'll get soggy from steam; this is the single most important step for texture.
03 -
- Make a double batch and freeze the sauce in portions; it reheats beautifully and makes weeknight dinners almost effortless.
- Toast your buns in a cast iron skillet if you have one—they get an even, beautiful golden crust that elevates the whole experience.