Beef Sloppy Joes Bun (Print)

Tender ground beef in tangy tomato sauce served on soft buns for a classic American comfort dish.

# Ingredient List:

→ Meat & Protein

01 - 1 pound lean ground beef

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 1 small green bell pepper, finely chopped
04 - 2 cloves garlic, minced

→ Sauce & Seasonings

05 - 1 cup tomato sauce
06 - 2 tablespoons tomato paste
07 - 2 tablespoons ketchup
08 - 1 tablespoon Worcestershire sauce
09 - 1 tablespoon brown sugar
10 - 1 teaspoon yellow mustard
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground black pepper
14 - 1/4 teaspoon red pepper flakes

→ To Serve

15 - 4 hamburger buns, split and lightly toasted
16 - 2 tablespoons unsalted butter, for toasting buns

# How-To Steps:

01 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and no longer pink, approximately 5 minutes. Drain excess fat if necessary.
02 - Add the chopped onion, bell pepper, and garlic to the skillet with the beef. Sauté for 3 to 4 minutes until the vegetables are softened and fragrant.
03 - Pour in the tomato sauce, tomato paste, ketchup, Worcestershire sauce, brown sugar, mustard, smoked paprika, salt, black pepper, and red pepper flakes. Stir thoroughly to combine all ingredients.
04 - Reduce heat to low and let the mixture simmer uncovered for 8 to 10 minutes, stirring occasionally, until the sauce has thickened to a hearty consistency.
05 - While the meat mixture simmers, butter the cut sides of the hamburger buns. Toast them on a skillet or griddle until golden and crisp.
06 - Spoon the hot Sloppy Joe mixture generously onto the bottom half of each toasted bun. Place the top half over the filling and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, perfect for those nights when takeout feels like too much effort but you still want something real
  • The sauce balances sweet and tangy in a way that makes everyone immediately reach for seconds
02 -
  • The sauce continues to thicken as it cools, so do not overreduce it in the pan or you will end up with something closer to a paste
  • Buttering and toasting the buns is not optional, it creates a barrier that keeps the bread from disintegrating under all that sauce
03 -
  • Chop the onion and pepper smaller than you think you need to, so they disappear into the sauce instead of staying as distinct chunks
  • Let the meat mixture rest in the pan for 5 minutes after cooking, this helps the sauce cling to the beef

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