Best Homemade Sloppy Joes Recipe

WHAT KIND OF GROUND BEEF SHOULD I USE?

A lean ground meat (93/7) blend is an incredible choice for messy joes. There’s not really any fat which implies you most likely won’t have to deplete the oil off of your meat. In the event that you like your messy joes on the oily side, don’t hesitate to utilize a higher fat substance ground meat.

DO I HAVE TO ADD ALL OF THE VEGETABLES?

No. You can modify the measure of vegetables to your very own taste. Be that as it may, the vegetables include additional flavor and stunning surface to this generally soft sandwich of our adolescence, and we do prescribe adhering to the formula as intently as could be expected under the circumstances.

WHERE DID THE NAME “Messy JOE”COME FROM?

There is a lot of discussion over who initially made the messy joe. It is said that a man named Joe in Iowa perhaps made the messy joe in 1930. Another chance, Sloppy Joe’s Bar in Key West, Florida has served messy Joes since they opened in 1933. To wrap things up, Sloppy Joe’s Saloon in Havana is another contender for unique maker. So who truly designed this most loved free meat sandwich? The world may never know.

Sloppy Joes

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Recipe by thestayathomechef Course: MainCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

40

minutes
Total time

45

minutes

Homemade Sloppy Joes is a sloppy joe recipe that’s not only delicious but quick & easy to make using real ingredients instead of a store-bought can of sauce.

Ingredients

  • 1 pound lean ground beef

  • 1 medium onion diced

  • 1 medium green bell pepper diced

  • 2 ribs celery diced

  • 1 (8 ounce) can tomato sauce

  • 1 (6 ounce) can tomato paste

  • 2 tablespoons Worcestershire sauce

  • 4 cloves garlic crushed

  • 1 tablespoon brown sugar

  • 1 teaspoon salt

  • 1 teaspoon ground mustard

  • 1/2 teaspoon crushed red pepper flakes

  • 8 hamburger buns

Directions

  • In a large skillet over medium-high heat, cook ground beef and yellow onion together, stirring occasionally, until beef is browned and cooked through.
  • Drain any excess fat from the skillet and return skillet to heat.
  • Add in bell pepper, celery, tomato sauce, tomato paste, Worcestershire sauce, garlic, brown sugar, salt, ground mustard, and red pepper flakes. Stir to combine.
  • Bring to a simmer and reduce heat to medium low. Simmer for 15 to 30 minutes. Simmering time depends on how crisp you want the vegetables.
  • Serve meat hot on toasted buns.

Notes

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