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.
Judy says
I always freeze sauces, canned tomatoes etc. when I don’t need the whole can at once as well. Saves wastage and its there when I need it. I make a pumpkin roll that takes only 3/4 cup canned pumpkin and the can I get I get is very large. I divide the remainder in portions I will need and freeze separately in small ziplock bags. Works great!
Lori says
Is it dry or prepared mustard? Can’t wait to try!
The Chunky Chef says
Prepared 🙂
Rhonda says
This is the fourth time that I have made this. It’s pretty darn tasty. The only thing that I have changed up…I don’t add butter or oil to the ground beef(don’t see the point) and I add the bell peppers and onions to the ground beef while it’s browning.
Judi JJ says
Really good recipe! My husband loved it and had seconds. The only change I’ll make from now on is to double the recipe so I can put some in the freezer for when I’m too busy to cook. BTW, I liked reading the history of Sloppy Joes.
Sally says
My hubby claims he is easy to please, but this is the first recipe I have used in a long long time that he didn’t make “just change this” suggestions. The spices are perfect. This is my new go to for a quick dinner.
Kim says
These are the best sloppy joes I’ve ever had. I’ve made them at least six times in the last 3 months. So easy and delicious.
Pam says
One of the best Sloppy Joe recipes. Made it for have leftovers and NONE left.
Robert says
Made this tonight.My wife is a picky eater and she loved it.
Cindy O’ says
A real winner! My brothers and I have fond memories of the McCormick spice packet and some hamburger with fresh buns. Your recipe hits it out of the park. My only change-using barbequeque sauce instead of ketchup and cutting back on sugar quantity. My husband even makes it ahead for an annual weekend golf get together with buddies. We love this recipe. Thank you!
Meghan Hawes says
I have already made this recipe two times this month! I love it and I’m never going back to canned manwich sloppy joes! Thank you!
Janet says
You have the best homemade sloppy joe recipe ever. Thanks
Beth says
This was a WINNER. My husband, a self-professed sloppy joe hater, really enjoyed this recipe. My dad, a veteran of eating Manwich, said it’s way better than store-bought. I made the recipe exactly as written, and I wouldn’t change a thing!
Alyssa says
Seriously the best, the only one we eat now
Jennifer C. says
My only regret was not doubling the recipe.
The flavors are smooth and I’m looking forward to making again (with leftovers, this time).
Thank you for this fantastic recipe.
Margaret M. says
I made it as an alternative to Manwich. This is my second time to make it to freeze for my grandson to take back to college. The first time he took a picture and wrote “Delicious,” on the heading. I’m looking forward to hearing his opinion this time! He eats it on toasted brioche buns.
Megan says
This recipe is perfect. Tastes pretty much identical to the stuff from the store but homemade and hearty! Very nostalgic for me and my husband and will now be in regular rotation for dinner!
Julie S says
Is your serving for your Sloppy Joes based on 2 sandwiches?
The Chunky Chef says
I don’t measure my serving sizes exactly, since this website isn’t diet or healthy-eating focused.. so it’s just 1/6th of the pan (and however you want to divvy that up on buns is up to you) 🙂
Shanna says
Hands down the BEST sloppy joe! My husband even said it was right on the money!
Cherise Dyke says
Kids loved the sloppy joes.
Marian says
Didn’t have any green pepper, but still sooo good!
Monica says
I love this recipe! Always a go-to for family and get togethers! I love that’s it’s super simple and delish!