Beef Sloppy Joes Toasted Buns (Printable)
Savory beef and tangy tomato sauce piled on golden toasted buns for classic comfort.
# What You Need:
→ Beef Mixture
01 - 1 lb ground beef (80/20 recommended)
02 - 1 medium yellow onion, finely chopped
03 - 1 small green bell pepper, finely chopped
04 - 2 cloves garlic, minced
→ Sauce
05 - 1 cup tomato sauce
06 - 2 tbsp tomato paste
07 - 2 tbsp ketchup
08 - 1 tbsp Worcestershire sauce
09 - 1 tbsp brown sugar
10 - 1 tsp yellow mustard
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper
14 - 1/4 cup water
→ To Serve
15 - 4 brioche or classic burger buns, split
16 - 2 tbsp unsalted butter
17 - Optional: sliced pickles, shredded cheddar cheese
# Steps:
01 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, approximately 5 minutes. Drain any excess fat if necessary.
02 - Add the onion, green bell pepper, and garlic to the skillet. Sauté for 4 to 5 minutes until the vegetables are softened.
03 - Stir in the tomato sauce, tomato paste, ketchup, Worcestershire sauce, brown sugar, mustard, smoked paprika, salt, pepper, and water. Mix well to combine all ingredients.
04 - Reduce the heat to low and simmer uncovered for 10 to 15 minutes, stirring occasionally, until the sauce has thickened and is flavorful. Taste and adjust seasoning if needed.
05 - Heat a separate skillet or griddle over medium heat. Spread butter on the cut sides of the buns and toast them until golden brown.
06 - Spoon the hot sloppy joe mixture generously over the bottom halves of the toasted buns. Top with pickles and cheese if desired. Cover with the top halves and serve immediately.
# Expert Advice:
01 -
- The sauce achieves that perfect balance of tangy, sweet, and savory—it's the kind of flavor that makes you want to lick your plate when nobody's looking.
- These come together in under 45 minutes, which means dinner can go from idea to table without any stress or complicated techniques.
- They're endlessly customizable, so whether you're a purist or someone who wants to pile on cheese and pickles, this recipe bends to your will.
02 -
- Don't skip draining the excess fat after browning the beef—a little grease is good, but too much makes the final sauce taste heavy and oily rather than savory.
- The mixture will thicken more as it cools, so if it looks a tiny bit loose when you're plating, that's actually perfect; cook it down too far and you'll end up with something paste-like.
- Toast your buns right before serving—letting them sit for even a few minutes allows them to lose that crispy exterior and get soggy from the hot filling.
03 -
- Buy an 80/20 ground beef blend specifically—it has just enough fat to keep things juicy while cooking down into a good sauce consistency.
- Fresh minced garlic makes an audible difference compared to jarred; it only takes 30 seconds with a knife and tastes noticeably brighter and more alive in the final dish.