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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
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.
Rhonda says
I doubled the onions and peppers and halved the amount of ground beef, because that’s what I had available. Followed the rest of the recipe exactly and it is perfect! My kids gave their approval. This is always a compliment when I know they are comparing it to their Nan’s usual style (delicious also, but I didn’t have her recipe on hand today!)
TRK1018 says
We are in North Alabama and were ‘iced’ in for a few days. This was a great find and delicious! I had to make a couple of alterations due to using what I had in the pantry:
1. Made my own tomato paste by blending a can of fire-roasted diced tomatoes and then cooking that down to a paste – worked perfeclty!
2. We didn’t have ‘regular’ ketchup so I used Whataburger Spicy
Ketchup and then skipped the pepper flakes and hot sauce. And it was the perfect spicy bite! So I’ll note that and use it again!
Thanks so much!
Brooke says
Very good recipe!! I didn’t use ketchup, just tomato paste and adjusted the seasonings slightly to match. 10/10 will make again 😊
Dee Bee says
Excellent. Added a bit more liquid.
Amber Dees says
How much ground beef?
The Chunky Chef says
It’s listed in the recipe card, as the third ingredient. But unfortunately, you scrolled past the recipe card to leave a comment. The recipe card has a large navy blue header color (to help it stand out), and there’s also a “jump to recipe” button at the top of the page that will take you directly to the recipe card.
Dana Donelson says
These are delicious! I have made them several times. They turn out perfect everytime! Their great served on a brioche bun! Also, they’re nice to serve for a casual lunch or dinner!
Liz says
Dang! I haven’t had these in years and happened to have all the ingredients and these were super yummy! Skipped the brown sugar and it wasn’t missed at all. If you have a hankering for Sloppy Joes – this is the recipe to use!
Trisha Dieren says
We absolutely loved this recipe! However I wanted to can several pint jars to have it on hand. I tried to follow your recipe with Balls guidelines, adding vinegar for the acidity, and it totally changed the taste. Do you think there’s enough acidity in the ketchup to safely can?
The Chunky Chef says
So glad you love the recipe! Unfortunately I don’t have the canning expertise to advise you on the specifics of what could have changed.
Cinz says
I also am far FAR from an expert in canning, but I believe if you can it using a pressure cooker, the acidity is a non-issue. Google it to confirm of course! xo ~cinz
Karen Reiter says
“Best recipe ever” Never made homemade before, will never buy another canned sloppy Joe mix again.
Kuddos to you, for such a great recipe!!!
Lori Bryant says
This recipe is the best I’ve found for sloppy joes! Thank you
Kitty Smith says
I have this one in my special collection of family recipes. Hubs demands I double the recipe. Thank you!
Laura says
I made this for my grandchildren and my niece and nephew tonight. They are ALL some of the pickiest eaters ever and they all asked for seconds! It really is the BEST Sloppy Joes I’ve ever had! We will definitely be making this again!
Andrew M says
This recipe is a good base but I had to add some extra seasonings to make it less sweet. I personally will do 1/3 of a cup (maybe less) of the ketchup and then add some hot sauce to bring out a little extra zing the next time I make this. Thanks for the recipe!
Donna says
Made this recipe last night for dinner. My husband requested scrambled eggs with the sloppy joes. So good! Glad I no longer need to use the package mix. This recipe is way better 😊
Thank you!
Patricia York says
Way better than the stuff my mom made (don’t tell her). Thanks Chef.
Shea Smith says
Thank you for this amazing recipe!! My husband and son LoVED it and it was sooo easy! I’ll be looking at more of your recipes!! Thank you again!!
Michele A B says
Found this year’s ago. Tried it. LOVE IT♡ No more of that can junk. Husband ONLY wants this recipe. Taste is just melt in your mouth. You can’t stop eating! Great job.
Victoria Cogburn says
Reminded me of my childhood and the ones my Momma made. Thanks for bringing back the memories.
Allie says
I’ve been using your recipe for 3-4 years. It’s always a hit!
Roberta Pendergast says
Sloppy Joe sauce was delicious, than you for your wonderful recipe.
Diane says
Thank you for recipe. Will make for our Christmas Luncheon w/ presents 🫢 chips, soda