Friday, February 20, 2009

Homemade Sloppy Joes

A little Trinity, a few key seasonings and you'll have a homemade sloppy joe that'll beat any canned version hands down.
A little Trinity, a few key seasonings and you'll have a homemade sloppy joe that'll beat any canned version hands down.

Homemade Sloppy Joes

Whenever I serve these, The Cajun says "this is my most favorite food of all."

Okay, while he does indeed say that, truly it's a bit of a stretch, because he actually says that about a lot of my cookin'... what can I say? The man just loves to eat and gotta love a man like that... but I admit, a good ole homemade sloppy joe sandwich is one of our favorites for sure. I have nothin' against the canned stuff, cuz it sure can be fast and pretty good too, but like most everything else, of course there is nothin' quite like homemade, I don't care who you are!

Good news is that this freezes great, so next time you stock up on sale ground beef, go ahead and make up a double or triple batch over a weekend, serve one that day and then split up the rest for the freezer and it'll be just about as easy as opening a can on one of those weeknight rushes for dinner. Just delicious - I hope you give it a try!

Be sure to check out the other sloppy joe variations in the "Cook's Notes" at the bottom of the recipe. For more of my ground beef recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Homemade Sloppy Joes

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 6 servings

  • 1/2 tablespoon cooking oil (olive, canola, corn, vegetable, etc.)
  • 1 medium onion, chopped
  • 1/2 of a medium sweet bell pepper (any color), chopped
  • 1 rib celery, chopped
  • 1 large garlic clove, chopped
  • 1 pound ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Tiger Sauce or other hot sauce, or to taste, optional
  • 1 (15 ounce) can tomato sauce
  • 1/4 cup ketchup
  • Salt and pepper, to taste
  • 2 tablespoons butter, melted
  • 6 hamburger buns

In a large skillet, heat oil over medium heat. Add the trinity (onion, bell pepper & celery) and cook until softened but not brown. Add the ground beef and garlic and cook until ground beef is browned, breaking the meat up with a potato masher. Drain off oil if necessary.

Stir in the Worcestershire sauce, Tiger sauce, tomato sauce, and ketchup. Simmer for about 15 minutes or until mixture begins to thicken. Add a large pinch of salt and some freshly ground pepper; taste and adjust seasonings as desired.

Brush the bun bottoms with the melted butter and in a separate skillet or on a stove top grill, toast the buns. Serve with baby carrots, or a side of ranch style beans, baked beans, waffle fries or potato chips, a side salad and a pickle.

Cook's Notes: Serve these on dinner rolls for Sloppy Sliders on game day. Mix it up by using half ground beef and half ground breakfast sausage. Try adding in a can of drained Rotel tomatoes for an extra kick! If you're out of tomato sauce, I have substituted a can of condensed tomato soup with great success.

For the Slow Cooker: The beauty of the slow cooker is that you can literally dump everything in and let it go, 6 to 7 hours on low or 3 to 4 hours on high. If you prefer using chuck, brown the meat off as above and drain. Otherwise, as with all ground beef crockpot meals, always use a leaner ground sirloin or round with a 10 to 15% fat ratio. I personally prefer to brown off ground beef just enough to render and drain the fat.

Instant Pot/Electronic Pressure Cooker: Set to saute and prepare as above, cooking meat just long enough to render off fat; drain off most of the fat. Add veggies and let cook 2 minutes; add all of the remaining ingredients up to and including ketchup; seal and cook on high pressure for 8 minutes. Let pressure release naturally. Tap cancel, remove lid and switch to saute, cooking to desired consistency, stirring often and scraping up from the bottom to prevent burning. Tap cancel and set to warm; taste and adjust salt and pepper as needed.

Sloppy Joe Bake: Prepare as above. Preheat oven to 400 degrees F. Shred 3 cups of cheese and butter cut side of 4 hamburger buns. Transfer meat mixture to a 9 x 13 inch baking dish and top with 2 cups of cheese. Place buns on top of meat and cheese, buttered side up. Sprinkle remaining cheese on top. Bake uncovered for about 25 minutes, or until browned on top.

Sloppy Janes: Prepare as above, except substitute ground turkey for the beef. Taste and adjust seasonings as needed.

Pizza Sloppy Joes: Substitute homemade pizza sauce, or a jar of your favorite commercial brand for the tomato sauce and stir in 3 ounces of chopped pepperoni or turkey pepperoni. Spoon meat mixture on bottom buns and place about 1 tablespoon of shredded Mozzarella on each bun. Pass under the broiler to melt cheese and serve immediately.

Tex-Mex Sloppy Joes: To the meat sauce add 1 or 2 jalapeno peppers (remove seeds and ribs to keep it on the milder side), 2 teaspoons of chili powder and 1/2 teaspoon each of cumin and ground coriander - or all seasonings to taste. Add a couple splashes of a good Mexican beer if you have it.

Bacon Cheeseburger Sloppy Joes: Prepare as above, except omit oil and saute 6 slices of bacon until the fat is rendered and bacon is crispy; remove bacon and set aside, chop once cooled. Add the vegetables to the bacon drippings and cook until softened. Proceed with recipe as above, adding half of the bacon and one cup of cheddar cheese just before serving. Garnish sandwiches with the remaining bacon, mustard, pickles and additional shredded cheese, as desired.

Stir in the Worcestershire sauce, Tiger sauce, tomato sauce, and ketchup. Simmer for about 15 minutes or until mixture begins to thicken. Add a large pinch of salt and some freshly ground pepper; taste and adjust seasonings as desired.

Deep South Tavern Style "Loose Meat" Sandwiches: Prepare meat as above, except, omit tomato sauce, increase ketchup to 1/3 cup and add 1 tablespoon each apple cider vinegar, light brown sugar and mustard (Creole, brown or yellow).


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Posted by on February 20, 2009

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