The Ingredient Combination That Makes the Best-Tasting Sloppy Joes of Your Life

My parents cooked a lot when I was a kid (grilled chicken fajitas, crunchy tacos, and boxed beef stroganoff were on heavy rotation), but I didn’t grow up in a sloppy Joe house. Instead, I savored every time I had them at a friend’s house for dinner or in the meal hall at summer camp. Now, they evoke instant nostalgia with each sloppy bite!

The origin of the sloppy Joe is disputed — it may be from Iowa, but it also might be from Havana, Cuba. Regardless, somewhere, sometime in the first half of the 20th century, a messy beef sandwich was born. There are countless regional variations, but one of my favorite inclusions (and perhaps the most controversial) is ketchup.

If you’re about to close this browser tab, give me a chance to explain! Ketchup is a deceptively complex condiment. It’s tangy and sweet, and when combined with a can of plain tomato sauce it makes a robust flavor base for this sloppy Joe recipe. It’s not that far off from a burger, so I say embrace the ketchup. And while you’re at it, slide a few pickle chips in under the bun — it adds the perfect crunch.

Why You’ll Love It

• It’s pro pickles! A crunchy pickle chip adds zingy, bright flavor and texture to this delightfully soft, savory sandwich. It’s entirely optional, but highly recommended.

• You only need one pan to make it. Even though the sandwiches are sloppy, your kitchen will stay clean. It’s the ideal situation for a weeknight dinner.

Key Ingredients in Sloppy Joes

• Ground beef: Use lean ground beef for the filling of the burger.

• Aromatics: Onion, green bell pepper, and garlic make the filling extra flavorful.

• Seasonings: Chili powder, paprika, and umami-rich Worchestershire add a deep, smoky richness.

• Ketchup: Don’t be fooled — this tangy-sweet condiment adds complexity and balanced acidity when combined with canned tomato sauce.

• Molasses: A little spoonful (or a little molasses-rich dark brown sugar) gives the sauce a touch of smoky sweetness.

• Pickles (optional): Crunchy pickle chips add texture and brightness to the sandwich.

• Hamburger buns: A toasted bun is key! It gives the bread a fighting chance against the saucy beef filling.

How to Make Sloppy Joes

1. Brown the beef. Brown lean ground beef in a skillet, breaking up with a wooden spoon until it’s finely ground, then transfer to a bowl.

2. Build the sauce. Sauté chopped onion, green bell pepper, and garlic in the same skillet until tender but not browned. Add chili powder and paprika and stir until fragrant.

3. Simmer the sauce. Return the beef to the skillet along with canned tomato sauce, ketchup, mustard, Worcestershire sauce, and molasses or dark brown sugar. Bring to a simmer, scraping up any browned bits from the bottom of the pan, and cook until thick and saucy.

4. Assemble the sandwiches. Divide the filling between toasted hamburger buns and top with pickle chips. Alternatively, serve the buns on the side and let people assemble the sandwiches themselves.

Helpful Swaps

• Add any other veggies you have in the crisper like carrots, celery, or mushrooms.

• Swap the beef for ground turkey, pork, or chicken.

• Instead of yellow mustard, you can use Dijon or a tablespoon of mustard powder.

• Add a dollop of gochujang paste, spicy harissa, or Calabrian chiles for extra flavor and a bit of heat.

• Serve the mixture over mashed potatoes or cauliflower rice if you’re not in the mood for a sandwich.

Storage and Make-Ahead Tips

Sloppy Joes are best eaten right after assembly, so only assemble what you plan to eat for that meal. The beef filling can be made up to two days ahead and refrigerated in an airtight container. Rewarm over medium heat and assemble the sandwiches right before serving.

Leftover filling can be refrigerated in an airtight container for up to four days.

What to Serve with Sloppy Joes

• Dill Pickles

• Cowboy Candy (Candied Jalapeños)

• Shoestring Fries

• Homemade Potato Chips (or try them Air-Fried)

• Broccoli Salad

• Tangy Carrot Slaw

Sloppy Joes Recipe

The best dinners are a little sloppy.

Prep time 10 minutes

Cook time 30 minutes

Serves 4 to 6

Ingredients

• 1 small yellow onion

• 1 medium green bell pepper

• 2 cloves garlic

• 1 tablespoon olive oil

• 1 pound lean ground beef

• 1 teaspoon kosher salt, divided, plus more as needed

• 1/4 teaspoon freshly ground black pepper, plus more as needed

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1 (15-ounce) can tomato sauce

• 1/3 cup ketchup

• 1/4 cup water

• 2 tablespoons Dijon or yellow mustard

• 1 tablespoon Worcestershire sauce

• 1 teaspoon packed dark brown sugar or molasses

• 4 to 6 toasted hamburger buns, for serving

• Pickle chips, for serving (optional)

Instructions

1. Finely chop 1 small yellow onion and 1 medium green bell pepper (about 1 cup each). Finely grate or mince 2 garlic cloves.

2. Heat 1 tablespoon olive oil in a large skillet over high heat until shimmering. Add 1 pound lean beef and season with 1/2 teaspoon of the kosher salt. Cook, breaking up the beef with a spoon, until browned, 6 to 8 minutes (it might not be cooked all the way through). Use a slotted spoon to transfer to a medium bowl.

3. Reduce the heat to medium. Add the onion, bell pepper, and garlic to the skillet. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook until the vegetables are tender but not browned, 6 to 8 minutes. Add 1 teaspoon chili powder and 1 teaspoon paprika. Cook, stirring frequently, until fragrant, about 1 minute.

4. Return the beef and any juices to the skillet. Add 1 (15-ounce) can tomato sauce, 1/3 cup ketchup, 1/4 cup water, 2 tablespoons Dijon or yellow mustard, 1 tablespoon Worcestershire sauce, and 1 teaspoon packed dark brown sugar or molasses. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until thick and saucy, 10 to 15 minutes. Taste and season with more kosher salt and black pepper as needed.

5. Divide the filling between 4 to 6 toasted hamburger buns, and top with pickle chips if desired.

Recipe Notes

Make ahead: The beef filling can be made up to 2 days ahead and refrigerated in an airtight container. Rewarm over medium heat and assemble the sandwiches right before serving.

Storage: Leftover filling can be refrigerated in an airtight container for up to 4 days.

Further Reading

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About

Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It

Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original