A homemade Sloppy Joe recipe that’s true to its name – sloppy moreish deliciousness! These Sloppy Joes are savoury and sweet with a touch of tang. Terrific freezer friendly meal option and to scale up to make vast quantities to feed a hungry crowd.
Make it a quick meal, or let it cook long and slow – you’ll be rewarded with extra tender meat and extra flavour. Just clamp the lid on and walk away!
A Sloppy Joe recipe you’ll love!
I read somewhere that Sloppy Joes are a “Poor man’s barbecue”, and I blinked, somewhat bemused. Because while it’s a terrifically economical meal option and easy to scale up to feed a crowd, it never crossed my mind as a choice for budget reasons.
It’s just darn tasty – and everybody loves it.
Moreish. Juicy, savoury, a touch sweet and it’s one of those things where you take a bite and it’s so good, you don’t want to talk, you just want to keep eating, until the entire Sloppy Joe sandwich is inhaled and you contemplate whether to wait the recommended 20 minutes for “stomach creep” to kick in, or just go another one right now.
Homemade Sloppy Joes
Here in Australia, we don’t have Sloppy Joe seasoning mixes or sauces. So packet mixes aren’t an option – and even if they were, I’d still make it from scratch because it’s easy. It doesn’t require any hard to find ingredients and in fact, I’m pretty sure the ingredients that go in Sloppy Joes are standard pantry items for most people.
OK, so if you spied the ketchup in the photo below, I know this isn’t technically “made from scratch” BUT this recipe uses a lot less ketchup than many. Also, I prefer using plain crushed canned tomato rather than a flavoured canned tomato sauce and adding my own seasonings.
Like making Bolognese….
Once you’ve gathered the ingredients, it’s basically like making Bolognese. And the flavour is somewhat reminiscent of it too, except Sloppy Joes taste a bit more like BBQ Sauce.
The one big difference is that the sauce is cooked right down so it’s really thick and not saucy at all. Juicy but not saucy, otherwise it’s too wet to pile onto sliders. Nobody wants soggy Sloppy Joes!
How to serve Sloppy Joes
As for serving:
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The rolls – any soft bread rolls will work great, but no one has ever said NO to Sloppy Joes served on normal sliced bread!
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TOAST the bread, no matter what you use – this helps stop the Sloppy Joe filling from soaking it;
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Buttering is optional – I don’t because I can’t taste it once all that juicy filling is piled on;
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Cheese is optional for most people, but around these parts – it’s essential. Slices or grated. My favourite is Swiss or Gruyere, then Cheddar;
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Other fixings – pickles (dill pickle, onion, anything of choice!), jalapeño or chillies (fresh or canned), hot sauce (if you like a kick!). For crunch, try corn chips/fritos or Slaw (see note below).
On the side – in the States, the Sloppy Joes I had came with crisps on the side. I wouldn’t do that for a meal, but for gatherings, I love the idea of laying out a big pot of Sloppy Joe filling, a basket of warm buns and bowls of crisps!
For a meal option, try serving it with this Everyday Cabbage Salad (which is my non-mayo Slaw). That would work well as it can be the side salad or be used in the Sloppy Joe Sandwiches. A classic mayo-based Coleslaw is also an option, but I think the Sloppy Joe Sauce works better with the fresher no-mayonnaise Slaw.
And don’t forget – this is ideal freezer food! Make a BIG BATCH and freeze in serving size portions!! – Nagi x
The best of ground beef / mince recipes
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Meatloaf (reader fave!)
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Salisbury Steak (big reader fave!)
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See all Ground Beef / Mince recipes
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual, so watch me make this Sloppy Joe recipe!
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Sloppy Joes
Ingredients
- 1 tbsp /15g butter
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 green capsicum/bell pepper , diced
- 500 g/1lb ground beef (mince) (Note 1)
- 1 tbsp Dijon mustard OR 1 tsp dry mustard
- 1.5 tbsp brown sugar
- 1/2 cup ketchup
- 400 g/14oz crushed tomato , canned
- 2 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 beef bouillon cube , crumbled (Note 2)
- 1/4 tsp black pepper
To serve:
- 5 to 6 soft rolls (Note 3)
- Cheese slices (optional)
- Other fixing options - see Note 4
Instructions
- Melt butter in a large pot over high heat.
- Ad garlic and onion, cook for 2 minutes until onion is almost translucent.
- Add capsicum and cook for 2 minutes until softened.
- Add beef and cook, breaking it up as you go, until it changes from red to brown.
- Add remaining ingredients. Mix well, then turn heat down to medium low (or low for strong stoves).
- Cover and cook for 30 minutes, stirring once or twice to make sure it doesn't catch on the base. (If in rush, cook 15 minutes without lid)
- Remove lid and give it a good stir for a minute. Mixture should be thick, not runny and saucy (see video). Adjust salt to taste.
- Toast rolls. Butter if desired (I don't).
- Pile on lots of filling, immediately top with cheese (heat should semi melt, otherwise pop under broiler/grill). Top with lid and serve immediately!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
After having just gotten back from 2 weeks in Vietnam, he was very concerned as he watched me pack for a weekend away with friends.
Relief set in when he saw I also packed a bag for him. (And he checked thoroughly to ensure his favourite toys and treats were included)
Another fantastic recipe, it’s a family favorite!
Always a winner!
Delicious as always! My kids are big fans. I used red capsicum rather than green, and tomato sauce since I didn’t have ketchup, but still perfect! I was a little unsure about the sweetness, decided to add gradually – I reckon I ended up with about 1 tbsp rather than 1.5, but probably would have been fine with extra half too. My husband added sriracha on his (which I bet was tasty too, although in my opinion that turns it into quite a different thing). Anyway, all this to say, fab recipe as expected, major crowd pleaser.
After seing your post yesterday about your cook book I decided to celebrate for you with one of your recepis and this one was number 80 (yes I count) that I´ve made from you,. didn´t change a thing and it was lovely, we have got just about enough for our dinner tonight, might slap a bit of Tabasco sauce in while I´m heating it up,. will 100% make this again. Congrats again with your new book (do you know when it will be available in the UK?) Have a good weekend and scratch Dozer behind his ears from me 🙂 x
I’ve been making a bolognaise from a recipe from the 1800’s and your version is just as fab! Because I always do a ‘big batch’ (leftovers are a necessity), making that first and then skivving off a portion to tweak to ‘Joe-ness’ works a treat. Your ingredients / quantities always yield a ‘just right’ taste profile – the result of all your work! Thanks!
Another amazing recipe Nagi… honestly whenever I search a recipe if I see you come up on google i always select yours because I know it will always come out amazing and again your sloppy joes are a hit with the kids. Thank you again for your amazing recipes.
Hi Nagi,
This recipe sounds delicious. Could I substitute passata for the crushed tomatoes?
Thank you!
This recipe sounds delicious. Before I make it, I notice it calls for 1 lb ground beef. ??? Is this a typo error? It should be more than 1 lb. Please help me!
Hi Karen – yes it’s 1 lb. When you combine it with the tomatoes and other ingredients you end up with just under 2 lbs of mix which is enough for 5 servings! N x
I hadn’t had a sloppy joe since I was a kid but distinctly remember them as being kind of yummy but always kind of sickingly sweet (I was also a weird kid who enjoyed savoury over sweet…some things don’t change) I decide this evening to make these for my kids to see what they thought and not surprisingly discovered they are better than I remember, credit to Nagi! Topped with cheese and dill pickles and served with a garden salad.
Thanks Nagi!
Delicious! I wasn’t able to find ketchup, so subbed tomato sauce and only used half a tblsp of brown sugar to compensate. A really nice balance of flavours. We had it with cheese and plain (salted) chips.
I am happy that you enjoyed it Christie! N x
I haven’t come across a recipe from Nagi yet that isn’t awesome. I have 4 fussy teenagers and this recipe always have them coming back for more. The taste is incredible, a definite regular.
Oh boy. This was so incredibly good. Made it lower carb with sugar-free ketchup, swerve brown sugar substitute, and low carb keto burger buns. Also used ground turkey breast and added red pepper flakes at the end for a little kick. This was DEVOURED by all of us. Used leftovers without the bun on some steamed cauliflower rice for lunch and I was so happy. Definitely going in our regular rotation. I am so thankful for this recipe!
I am so glad you enjoyed it Ashley! N x
This is the best sloppy joes recipe I’ve ever done. Its a big hit with the kids. Thanks Nagi
I didn’t have tomato sauce and I panicked and used sweet chilli sauce instead. It actually tasted really good. 😋
I’ve never had sloopy joe before so I don’t know what to expect. Partner had three and I had just one…it taste great – I just couldn’t get rid of the thought of having bolognese in a roll 😆
Well, it kind of is! 😂 N x
Very similar to the sloppy joes of my youth in the USA except for the green pepper which some didn’t like and we always used French’s mustard.
I have made several of these recipes, I swear by your marinades. The sloppy Joes are delicious 😋 I used turkey still great I just wish the calorie count was available for this. My personal preference I would do less crushed tomatoes only because I like less sauce. Thanks for sharing and Dozer is adorable 😊
CZn you remind me what bouillon cubes you use? I know there is ox in the name but I don’t think it’s Herb ox
Hi Debra, Oxo is the brand 🙂 N x
I have tried many of your recipes and this is a new favourite to add to the list. Served ours with potato wedges & sweet potato fries, it Was delicious.. Thanks for the recipe
Mmm! This was delicious! I opted out of the bun, used no sugar ketchup ( lowered the carbs) and spooned this into red and orange bell peppers and topped with shredded cheddar. It was fantastic! Definitely a keeper! 🙂
Your recipe is very similar to the way I have been doing it. I also add a touch of smoked paprika to mine. But you add some things that I have not tried such as the beef bullion and bell peppers. I have used ghost peppers (when they are in season) cause I love the very spicy hot side of life. I definitely will give your version a try real soon. I am definitely thinking the beef bullion will add another hearty dimension that mine is lacking.
Love to know what you think once you try it Andy – the addition of ghost peppers sounds great! N x