The Best Sloppy Joes

close up shot of hand holding sloppy joe

Print Recipe

Here I'll show you the easiest and most delicious way to make the classic Sloppy Joe!

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Lunch

Cuisine: American

Servings: sloppy joes

Author: Chris Collins

Cost: £3 / $4

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
Serving Spoon

Ingredients

1 tbsp Butter
1 medium Onion, finely diced
1 small Green Pepper, finely diced
2 large cloves of Garlic, finely diced
500g / 1lb Minced/Ground Beef (see notes)
1 tbsp Tomato Puree (Tomato Paste in US)
250g / 1 cup Tomato Passata (Pureed/Strained Tomatoes in US)
60ml / 1/4 cup Water
120g / 1/2 cup Tomato Ketchup
2 tsp American Yellow Mustard
1 tbsp Worcestershire Sauce
1 tbsp Brown Sugar
1/2 tsp Salt, or to taste
1/4 tsp Black Pepper, or to taste
6 Burger Buns/Soft Rolls, sliced in half and toasted (see notes)
Cheese, Gherkins & Jalapeños, to serve (see notes)

Instructions

Melt the butter in a large frying pan over a medium heat, then add the onion and green pepper. Fry until softened and just starting to pick up colour, then add the garlic and fry for another 1–2 minutes. Add in a teaspoon of oil if the pan dries out.
Add the beef and fry until browned, breaking it up with a wooden spoon as you go. Stir in the tomato purée and fry for another couple of minutes.
Pour in the passata and water. Stir in the ketchup, mustard, Worcestershire sauce, brown sugar, salt and pepper.
Lower the heat and simmer gently for 20–25 minutes, or until nice and thick, stirring occasionally as you go.
Check seasoning and adjust with salt and pepper. Spoon into buns or rolls, then serve and enjoy!

Video

Notes

a) Beef - ideally you want it to be 5–10% fat; any higher and it starts to turn the mixture greasy, unless you drain away the fat after frying it.

b) Simmering - you'll see I add in some water and simmer for around 20 minutes. This allows the beef to tenderize slightly and gives time for the flavours to develop. It will seem very saucy at the start, but just keep simmering and it will thicken. The lower and slower the better, if you've got the time!

c) Buns - I use regular burger buns, sometimes sesame-seeded buns. I personally don't like brioche buns because the meat is already fairly sweet. I recommend toasting the buns, just to help contain the sloppy filling better! To toast, either place in a scorching-hot dry pan or pop under the grill.

d) Fillings/Serving - these sloppy Joes are perfect as they are, but you could also add gherkins, jalapeños or a cheese slice. I use American-style cheese, but you could use a more sophisticated cheese if you wish!

e) Make ahead - allow the filling to completely cool then tightly cover and store in the fridge for 3–5 days or in the freezer for up to a month. Thaw in fridge if frozen, then reheat over a low heat on the stove or in short blasts in the microwave.

f) Cookbook – this recipe is featured in my debut cookbook ‘Comfy’.

g) Calories - Per sloppy joes with no extra toppings assuming 5% beef.

Nutrition