French Onions

Super-Fast Sloppy Joes

Super-Fast Sloppy Joes

4 Key Steps for Easy Sloppy Joes
Brown the beef. Browning the beef in a splash of hot oil is the key to building meaty flavor into the sauce. Ultimately, we want beef that is tender from the simmered sauce, but crisping the beef first boosts the flavor and ensures that the beef browns instead of steams.

Sauté the veggies and spices. After the beef is browned, remove it from the pan so you can use the rendered fat to cook the pepper, onion, and garlic. Adding the chili powder and smoked paprika here activates their flavor so they don't get lost in the sauce.

 Use a potato masher to tenderize the beef in the sauce. Once all the ingredients are in the pan, we're asking you to do one weird thing: Use a potato masher to break up the beef. This tenderizes the beef and breaks it into smaller pieces without the need to simmer it for hours.

Simmer the sauce to thicken it. A quick simmer — just 15 minutes — makes for sloppy Joes that are rich and saucy, but thick enough to (mostly) stay on the bun — just the way we like it.

What You Need
2 teaspoons olive oil
1 1/2 pounds lean ground beef
1/2 medium yellow onion, finely chopped
1/2 medium red bell pepper, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1 (15-ounce) can tomato sauce
2 tablespoons tomato paste
2 tablespoons packed dark brown sugar
1 tablespoon Dijon mustard
6 to 8 hamburger buns, split and toasted
Stiff spatula or wooden spoon
Cutting board
Chef's knife
Measuring cup
Measuring spoons
Large cast iron or regular skillet
Brown the beef. Heat the oil in a large skillet over medium-high heat until shimmering. Add the beef and cook, breaking it into large pieces with a stiff spatula, until browned and cooked through, 7 to 8 minutes. Transfer the browned beef to a plate; set aside.

Cook the aromatics and spices. Return the pan to medium-high heat. Add the onion, pepper, and garlic, and cook until softened, 6 to 8 minutes. Reduce the heat slightly; add the chili powder, paprika, and salt; and cook until fragrant, about 1 minute.

Add the liquids and return the beef to the pan. Add the tomato sauce, tomato paste, brown sugar, and mustard and stir to combine. Return the reserved beef to the pan.

Mash the beef with a potato masher. Use a potato masher to mash the beef into small pieces and incorporate it into the sauce.

Simmer the sauce for 15 minutes. Bring the sauce to a simmer and cook, stirring often, until thickened, about 15 minutes.

Taste, season, and serve. Taste and season with salt and pepper as needed. To serve, spoon onto the toasted buns.

Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

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