Sloppy Joe Recipe
Classic sloppy joes with a savory-sweet, tangy beef filling simmered until thick enough to pile onto soft hamburger buns.
Contains: Wheat
Check the labels of the hamburger buns and Worcestershire sauce you use. Bun formulations may contain allergens such as milk, egg, soy or sesame, and some Worcestershire sauces contain fish.
WHY IT WORKS
Why This Recipe Works
01
Balance Sweet and Tangy
Ketchup and a little brown sugar give the filling familiar sweetness, while mustard and apple cider vinegar keep the sauce bright and tangy.
02
Build Flavor First
Browning the beef and onion before briefly cooking the garlic and tomato paste creates a savory base before the sauce goes in.
03
Reduce Until It Clings
An uncovered simmer thickens the sauce so it coats the beef and stays on the bun instead of soaking straight through it.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Set a large sauté pan over medium-high heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the beef into small crumbles, until the onion is softened and the beef is browned. Spoon off excess fat if more than a thin coating remains in the pan.
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Add the garlic and tomato paste. Cook, stirring constantly, for about 30 seconds, until fragrant.
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Stir in the ketchup, water, Worcestershire sauce, yellow mustard, apple cider vinegar, brown sugar, salt and black pepper. Bring the mixture to a gentle simmer.
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Reduce the heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the sauce looks glossy and clings to the beef. If it still looks loose, simmer for 1 to 2 minutes longer. Ground beef should reach 160°F before serving.
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Divide the hot filling among the hamburger buns and serve immediately.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
Ground beef should reach 160°F. Because the meat is crumbled, check a larger piece where practical and remember that the filling continues to cook while it simmers in the sauce.
Make Ahead
Cook the sloppy joe filling completely, cool it promptly and refrigerate it in a covered container for up to 3 days. Reheat it to 165°F before serving and spoon it onto fresh buns at the last minute.
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Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Using 90% lean ground beef keeps the filling rich without leaving too much grease in the pan. Worcestershire sauce adds savory depth, but formulations vary, so check the label if fish or other allergens are a concern.
Useful Substitutions
An 85% lean ground beef blend can replace the 90% lean beef; drain off a little more fat after browning if needed. Dijon mustard can replace yellow mustard for a slightly sharper finish.
INGREDIENT QUALITY
Quality Note
For a filling that stays on the bun, simmer the sauce uncovered until it looks glossy and clings to the beef. If liquid still pools when you drag a spoon through the pan, give it another minute or two rather than adding a thickener.
SPEND LESS
Cost-Saving Tip
Ground beef is often better value in larger packs. Portion any extra into 1-pound (lb) amounts and freeze them flat so you have the right quantity ready for another meal.
COOKING TIPS
Tips
Keep the Crumbles Small
Break the beef into small, even pieces as it browns so the finished filling is easy to spoon onto the buns and holds together well.
Drain Only If Needed
With 90% lean beef, you may have very little fat to remove. If there is more than a thin coating in the pan, spoon off the excess before adding the sauce ingredients.
Simmer Uncovered
Leave the pan uncovered so excess moisture can evaporate. The filling is ready when the sauce looks glossy and clings to the beef rather than pooling around it.
Fill the Buns at the End
Spoon the hot filling onto the buns immediately before serving so the bread stays soft without becoming soggy.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate the cooked filling within 2 hours in a covered, shallow container and use it within 3 to 4 days. Store the buns separately so they do not become soggy.
Freezing
Cool the filling completely, portion it into an airtight freezer container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat on the Stovetop
Warm the filling in a small pan over medium-low heat, stirring often. Add a small splash of water if it has thickened too much and heat until it reaches 165°F throughout.
Reheat in the Microwave
Cover a portion of filling and heat in short intervals, stirring between each one, until it reaches 165°F throughout. Spoon it onto a fresh bun after reheating.
ESTIMATED PER SERVING
Nutrition
1 sloppy joe
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Sloppy Joe FAQs
What makes this sloppy joe filling tangy?
Yellow mustard and apple cider vinegar provide the main tang, while Worcestershire sauce adds savory depth. The small amount of brown sugar rounds out the acidity without making the filling overly sweet.
How do I thicken sloppy joe filling if it looks runny?
Keep simmering the filling uncovered over medium-low heat, stirring occasionally. It should reduce until the sauce looks glossy and clings to the beef instead of pooling in the pan.
Can I make sloppy joe filling ahead of time?
Yes. Cook the filling completely, cool it promptly and refrigerate it in a covered container for up to 3 days. Reheat it to 165°F before serving and fill the buns just before eating.
Can I use a fattier ground beef?
Yes. An 85% lean blend works well, but it will usually release more fat than the 90% lean beef used here. Spoon off excess fat after browning so the finished sauce does not turn greasy.
Can I freeze sloppy joe filling?
Yes. Freeze the fully cooled filling without the buns in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the refrigerator, then reheat it until hot throughout.
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