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Old-Fashioned Sloppy Joes With Classic Homemade Flavor

Old-Fashioned Sloppy Joes With Classic Homemade Flavor

Browned ground beef simmers with vegetables, ketchup, tomato sauce, brown sugar, mustard, Worcestershire sauce, and vinegar for a saucy, nostalgic sandwich filling. Serve it on toasted hamburger buns for an easy family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef, preferably 80–85% lean
  • 1/2 medium Yellow onion, finely diced
  • 1/2 medium Green bell pepper, finely diced
  • 2 cloves Garlic cloves, minced
Sauce Ingredients
  • 1 cup Ketchup
  • 1 cup Tomato sauce
  • 2 Tbsp Packed light brown sugar
  • 1 Tbsp Yellow mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Apple-cider vinegar
Seasonings
  • 1/2 tsp Chili powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
As Needed
  • 1/2 cup Water
For Serving
  • 4–6 buns Hamburger buns

Method
 

Step-by-Step
  1. Heat a large skillet over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it into small crumbles as it browns.
  2. Drain excess fat if necessary, leaving about 1 tablespoon in the pan for flavor. Add the diced onion and green bell pepper, cooking for 4–5 minutes until softened, then stir in the garlic and cook for about 30 seconds.
  3. Stir in the ketchup, tomato sauce, brown sugar, yellow mustard, Worcestershire sauce, apple-cider vinegar, chili powder, kosher salt, and black pepper until evenly combined.
  4. Add the water and bring the mixture to a gentle simmer. Reduce the heat to low and simmer uncovered for 15–20 minutes, stirring occasionally.
  5. Continue cooking until the sauce clings to the beef while remaining moist and spoonable. Add a small splash of water if the mixture becomes too thick, then taste and adjust the seasoning.
  6. Let the filling rest for 5–10 minutes, then spoon it onto toasted hamburger buns. Serve immediately while warm and saucy.

Notes

Brown the beef thoroughly for the best traditional flavor, and toast the buns so they hold the filling without becoming soggy. Refrigerate leftover filling for up to 3–4 days.