Step away from the canned sauce and give these homemade sloppy joes a try! They’re truly the best version of a childhood favorite!
As we head into the upcoming holiday season, I’ve been thinking about family-friendly meals. You know, those meals that your kids always want to eat. In our house, this Creamy Baked Mac and Cheese is number one on our list… with these sloppy joes being number 2! With two little ones myself, I know ALL too well how frustrating it is to cook a meal and have them promptly turn up their noses and say it’s “gross”. *facepalm*
I’ve always been a fan of classic sloppy joes. There’s something so innately satisfying about the sweet and savory combination and messiness of it all! And I know you all love them too, since I’ve been getting a lot of requests for sloppy joe recipes.
I’ve made a LOT of sloppy joe recipes lately, trying to come up with the perfect one. Some were too sweet, others too spicy. Well guys, I finally got it. The perfect balance. This sloppy joe recipe is sweet, tangy, zesty and savory, with the perfect texture and consistency.
HOW TO MAKE HOMEMADE SLOPPY JOES
Homemade sloppy joes are incredibly easy to make, and come together in one skillet in about 20 minutes or so. Browned beef is mixed with onion and green pepper and simmered in a sweetened tomato/ketchup sauce. The secret is in finding the right seasoning for the sauce!
WHAT’S THE DIFFERENCE BETWEEN MANWICH AND SLOPPY JOES?
Technically Manwich is a pre-made sauce that’s used to make sloppy joes. I’m not sure exactly what’s in it, and have never tried it myself, so I can’t say that my recipe tastes similar or not. Manwich is marketed as a easy way to make sloppy joes… but in reality, homemade sloppy joes are JUST as easy to make!
HOW DID SLOPPY JOES GET THEIR NAME?
From what I can glean from the good ol’ internet, a cook named Joe in a cafe in Sioux City, Iowa added a tomato sauce to a loose meat sandwich. It must have been a favorite and took off!
WHAT CAN I DO WITH SLOPPY JOE MEAT?
Number one, slap some on a toasted bun!! After that, here are some of my favorite things to do:
- Spoon some over some crispy waffle fries. Bonus points if you also melt some cheese over the fries before adding the sloppy joe meat!
- Add some to a grilled cheese.
- Roll up in crescent roll dough and bake at 375 F degrees for about 12-15 minutes. Cheese makes a great addition to these as well!
- Add some on top of a burger.
CAN YOU MAKE SLOPPY JOES IN A CROCKPOT?
You can! Just brown the beef and add all the remaining ingredients (no buns though), and cook on LOW for about 4-6 hours, or HIGH for 2-3 hours. This will have a softer texture than skillet sloppy joes though.
PRO TIPS FOR MAKING HOMEMADE SLOPPY JOES:
- Before you get started, toast your buns. Toasting the bun makes ALL the difference, and only takes a few minutes. Crank up the heat under the skillet to high, and add a drizzle of vegetable oil. When the oil is hot, add the buns, then place the buns cut side up on a cooling rack after they’re toasted.
- Watch the sauce so that it doesn’t reduce too much. When too much of the sauce reduces, it gives you a dry sloppy joe mixture. Everyone likes theirs a little differently, but for me, I cook it down so that I can see the bits of meat, and when I drag my spoon through the sauce, it leaves a trail where the sauce is parted. If the sauce immediately flows back into that trail, it’s too liquid-y. I want a few seconds before the sauce covers the trail, which gives me a saucy consistency that’s not too liquid.
- Choose your favorite type of bun. I usually go for either a pretzel bun (like I did in these Beer and Chorizo Sloppy Joes!), or a brioche bun.
SHOP THE RECIPE:
- Skillet – I like to use either stainless steel or cast iron for this, as they both give a great sear!
- Wooden plate – I love these for sandwiches!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 Tbsp butter
- 1 tsp olive oil
- 1 lb. ground beef
- 1/3 green bell pepper, minced
- 1/2 large yellow onion, minced
- 3 cloves garlic, minced
- 1 Tbsp tomato paste
- 2/3 cup ketchup
- 1/3 cup water
- 1 Tbsp brown sugar (or less, if you prefer)
- 1 tsp yellow mustard
- 3/4 tsp chili powder
- 1/2 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes (optional)
- 1/4 tsp black pepper
- dash of hot sauce (optional)
Instructions
- Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.
- Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.
- Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.
- Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.
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Chef Tips
- Cool the mixture completely, then add to freezer containers and freeze for up to 4 months.
- Thaw overnight in the refrigerator and reheat before serving.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Monica says
In a pinch I found this recipe. I did not have enough onions or cstup so I substuted the catcup for tomato sauce and onions I used a tablespoon of dehydrated onions and used 1 teaspoon of garlic powder instead of fresh. This actually turned out pretty good.
Valentina says
Great alternative to the canned version, way better actually! I will definitely make it again, maybe with a smidge less sugar. For five servings using drained 80/20 ground beef, I calculated 233/calories per serving not counting bread. Not bad for “comfort food”!. Thanks for the recipe!
Debra says
Great recipe! I doubled it and served them on homemade hamburger buns. Family of 5 all enjoyed, my 8 yr old put cheese on hers, the rest of us prefer more kick.
The only modifications I made were that I took another reviewers suggestion and added a splash of apple cider vinegar, and I subbed carrots for the green peppers (my husband can’t eat nightshades).
Marz says
Made this recipe last night measured precisely. Best yet Sloppy Joes! The red pepper flakes and chili powder add just enough zest to make your mouth happy. Next time, instead of using salt, I will use a squeeze of lemon. Make this!!!😀
Par Beckett says
Was delicious on a fresh grilled brioche bun. Added 4 wickles pickles to each bun. Perfect!!!
Melissa Anderson says
These were just what I was looking for! These had a great depth of flavor that is impossible with a can. This will be a keeper! Thank you!
Annalisa Prillenos says
Have to tell the truth…I didn’t measure the ingredients but made it to taste. I did use your ingredients for the base. Added a bit of apple cider vinegar for extra tang and a sprinkle of paprika for a bit of extra kick. They were pretty dang good if I say so myself!!
Thanks so much for sharing this recipe!!
Patrick says
Awesome. Thank you!!
Peg says
I need nutrition facts
The Chunky Chef says
As I’m not a nutritionist, I don’t provide full nutritional information for my recipes. Your best bet would be to copy the ingredients into your favorite online nutritional calculator.
Korina says
It was good. Not exactly like the one from my childhood but still really good. Added another tbsp sugar, 4 tbsps of Worcestershire sauce and 1/3 of BBQ sauce. The BBQ also darkens it a lot more. I substituted hamburger buns with hotdogs buns. It’s less messier that way.
Mary Rose O'Leary says
Some very discerning sloppy joe lovers declared this the best they’d ever had.
Ashlea says
Excited to make these for an upcoming ski trip! Can I make ahead and freeze or would you not recommend?
The Chunky Chef says
These sloppy joes freeze great!
Anternia Hawthorne says
Can I substitute green bell peppers for canned green chillies
The Chunky Chef says
Yes, you can
Kat says
I make internet recipes alllll the time and have never left a review. This my friends warrants a review. AMAZING! Just make it. At least double it because it’ll go fast!
Nancy says
Delicious! It will be a new favorite.
Anne C. says
Simply D-lish! Made it “as is”, Absolutely wonderful, you get full control of your ingredients (i.e. no high fructose corn syrup like Manwich). For the hot sauce I used my favorite local favorite. Went light on the onions to suit family. Even better the next night (or I was anticipating it more, not sure which). Thanks for this great recipe!
Fernanda says
What could be a substitute for Ketchup?? I’m out 🙁
Thanks in advance!
The Chunky Chef says
I’ve never made it without the ketchup, so I can’t guarantee the flavor, but I would guess some tomato sauce.
Anna says
1 tbsp Vinegar and tomato sauce should be fine.
Michelle says
Used some of my husband’s homemade red sauce (we use organic products) instead of paste and ketchup and water. doubled everything. I used red pepper instead of green. I also used powdered mustard rather than prepared.
Other than that, I left the recipe alone 😉
This will be the way to go for my house from now on! So much better than processed sloppy Joe sauce filled with preservatives
Sharon says
These were great, made them for super bowl, used red pepper in place of green, and followed the recipe exactly as written—-Thank you for a great recipe
Pride B says
Yep this recipe is delish, I’ll make it anytime!!!