Ditch the canned sauce in favor of the best Sloppy Joes made from scratch in 30 minutes or less! This nostalgic favorite combines ground beef sautéed with onions and a sweet and tangy homemade sauce, all piled high on toasted hamburger buns.
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I have a confession to make. I’d never eaten a Sloppy Joe until I developed this recipe. Not even in the school cafeteria!
So when I finally decided to make homemade Sloppy Joes, I wasn’t entirely sure what to expect. But one bite into that saucy, sweet-and-savory ground beef piled high on a toasted bun, and I immediately texted the family group chat, “THIS IS DELICIOUS!”
The best part? Everything cooks in one skillet, and dinner is on the table in just 30 minutes. Just be sure to have plenty of napkins handy. These sandwiches live up to their name!
If you’re always looking for new ways to turn a package of ground beef into dinner, don’t miss my collection of easy ground beef recipes. This one has officially earned a spot in the rotation!
- Ground beef: I prefer lean ground beef (90/10) here. If you use 80/20, that’s fine! Just drain off the excess fat after browning the beef and before adding the sauce. Ground chicken or turkey works, too!
- Yellow onion and garlic: These build the flavor base. Dice the onion small so it softens quickly and blends right into the meat.
- Tomato paste: Just 2 tablespoons add concentrated tomato flavor and richness to the sauce.
- Ketchup: This is the base of our homemade Sloppy Joe sauce. It adds sweetness, acidity and, of course, tomato flavor!
- Yellow mustard: Adds a little tang to balance the sweetness of the sauce.
- Worcestershire sauce: Adds rich, savory depth that you’d notice immediately if it were missing. Don’t skip it.
- Chili powder: Just half a teaspoon adds warmth without much heat. If you want a spicier Sloppy Joe, bump it up to a full teaspoon or add a pinch of cayenne.
- Brown sugar: Balances the tanginess of the ketchup and mustard.
- Buns: Soft hamburger buns are classic, but brioche or potato buns are delicious, too. I highly recommend toasting them!
See the recipe card for full information on ingredients and quantities.
Everything comes together in one skillet in about 30 minutes, and the homemade Sloppy Joe sauce takes just a minute to whisk together.
Start by combining the sauce ingredients in a bowl, then set it aside while you cook the beef.
Sauté the onions and garlic until softened, then stir in the tomato paste. Don’t skip that extra minute of cooking! It helps mellow the tomato paste’s raw flavor and adds a little extra depth and richness to the sauce.
Next, add the ground beef. Break it into small pieces as it browns so you get a nice, even texture that’s easy to pile onto a hamburger bun.
Once the beef is browned, stir in the homemade sauce and let everything simmer for a few minutes until thickened slightly. You’re looking for a saucy mixture that coats the meat without pooling at the bottom of the skillet. If the filling seems too thin, let it simmer uncovered a minute or two longer.
And one final tip: Toast your hamburger buns! It takes just a minute or two, adds a little texture and flavor, and helps keep the bread from getting soggy under all that saucy beef. I simply slather a little butter on the cut sides of the buns, then place them buttered-side down in a skillet over medium heat until golden brown.
Can You Make Sloppy Joes in a Slow Cooker?
Absolutely! The slow cooker is especially handy when you’re feeding a crowd (hello, potluck dish of my dreams!).
To make slow cooker Sloppy Joes, prepare the recipe through browning the beef. Drain any excess grease, then transfer the meat mixture to your slow cooker. Pour in the prepared sauce, stir to combine and cook on LOW for 2 to 3 hours. If the filling looks too thick, stir in a splash of water or beef broth.
Set out the burger buns, switch the slow cooker to WARM and let everyone help themselves!
Because this is the ultimate comfort food, I love serving these sandwiches with good ol’ tater tots (anyone else’s kids obsessed with these?!). You really can’t go wrong with homemade barbecue potato chips, crispy French fries or even a simple side salad.
I could also see topping them with bread and butter pickles and a little shredded cheddar cheese. And for dessert? A batch of my chocolate chipless cookies is the perfect sweet ending to this easy family dinner.
FAQs
Yes! The brown sugar balances the tanginess of the ketchup and mustard, but you can cut it in half or leave it out entirely if you prefer a less sweet sauce. Just give the filling a taste before serving and adjust as needed.
Absolutely! You can make the filling up to 2 days in advance, which makes this recipe especially handy for busy weeknights or feeding a crowd. Store it in an airtight container in the refrigerator, then reheat in a skillet over medium-low heat. If the sauce has thickened, just stir in a splash of water or beef broth to loosen it up.
Sure! Green bell pepper is a classic addition. Sauté ½ cup finely diced bell pepper along with the onion and garlic until softened. Some people love it; some people grew up picking it out. My recipe skips it so you can decide for yourself!
One Filling, So Many Possibilities!
Whether you’re staring down leftovers, forgot to buy hamburger buns or just want a few more creative ways to enjoy that saucy ground beef, I’ve got you covered!
- Loaded baked potatoes: Spoon the warm filling over baked potatoes (or my cheesy Hasselback potatoes) and finish with shredded cheddar cheese and a dollop of sour cream.
- Nachos: Layer tortilla chips with the meat and shredded cheese, then broil just until the cheese melts. Add your favorite nacho toppings and dig in!
- Burger bowls: Take inspiration from my burger bowls and serve the filling over crisp lettuce with your favorite burger toppings.
- Open-faced grilled cheese: Top toasted bread with the meat mixture and shredded cheddar, then broil until the cheese is melted and bubbly. No flipping required!
- Mac and cheese: Stir it into my stovetop mac and cheese for a mashup of two comfort food classics.
Ingredients
For the sauce:
- 2/3 cup ketchup
- 2 teaspoons yellow mustard
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon chili powder
- 1 Tablespoon brown sugar
For the Sloppy Joes:
- 2 Tablespoons extra-virgin olive oil
- 1 cup small diced yellow onion
- 1 Tablespoon minced garlic
- 2 Tablespoons tomato paste
- 2 pounds lean ground beef
- Buns, for serving
Instructions
Make the sauce:
- In a medium bowl, whisk together the ketchup, mustard, Worcestershire sauce, chili powder and brown sugar with ¼ teaspoon black pepper. Set the mixture aside.
Make the Sloppy Joes:
- In a large skillet set over medium-low heat, add the oil. Once the oil is hot, add the onions and garlic with a big pinch of salt. Cook the mixture, stirring occasionally, until the onions are translucent, 3 to 5 minutes.
- Stir in the tomato paste and increase the heat to medium-high. Cook the tomato paste, stirring constantly for 1 minute.
- Add the ground beef and cook it, breaking it apart with a spatula, until it is no longer pink, 5 to 7 minutes.
- Stir in the prepared sauce and cook, stirring occasionally, until the sauce has thickened slightly, about 3 minutes. Taste and season the mixture with salt and pepper.
- Spoon the meat mixture onto buns and serve.
Kelly’s Notes
- Ground meat: I prefer lean ground beef (90/10), but 80/20 works, too. Just drain off the excess fat after browning and before adding the sauce. You can also substitute ground chicken or turkey.
- Make ahead: Prepare the filling up to 2 days in advance and refrigerate in an airtight container. Warm the filling in a skillet over medium-low heat, stirring occasionally, until heated through. Add a splash of water or beef broth if the sauce has thickened.
- Slow cooker: Prepare the recipe through browning the ground beef. Drain any excess fat, then transfer the beef mixture to a slow cooker. Add the prepared sauce, stir to combine and cook on LOW for 2 to 3 hours. Switch to WARM to keep the filling hot until ready to serve. If the mixture thickens too much, stir in a splash of water or beef broth.
- Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: Freeze the cooled filling in an airtight, freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
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