The Classic Sloppy Joe sandwich is an American loose meat sandwich, consisting of browned ground beef, tomato sauce, mustard, Worcestershire sauce and other seasonings served on a toasted hamburger bun.
This Classic Sloppy Joe recipe is a great one that can be made in mere minutes, feeds a large crowd by easily doubling or tripling it and freezes well for those times when unexpected people come over and you’d rather chat then spend lots of time in the kitchen.
This is also great for potlucks, picnics and camping, too.
I love to butter and toast my hamburger buns, with sesame seeds but that’s optional, and get them golden and crunchy for added texture.
This gets all sweet and savory with the ground beef, or pork if you prefer, getting browned in a skillet with brown sugar and Montreal Seasoning. My touch in updating the classic other than just using salt and pepper.
Some diced onion hit the pan and everything gets covered with tomato sauce, mustard, Worcestershire sauce and red wine vinegar.
To keep it thick I add tomato paste and let it simmer away. Some people use catsup in lieu of the tomato and paste, but I find it gets too sweet to my liking.
To load the sandwich up I break out my trusty ice cream scoop and pile that bun high with that luscious, thick and tasty sloppy joe mixture.
Serve it up with a tall glass of milk and bring back those childhood memories, though feel free to drink whatever beverage you prefer!
How to Make the Classic Sloppy Joe
- 1 1/2 lbs ground beef sirloin
- 1/4 cup brown sugar
- 2 tsp Montreal Seasoning
- 1 medium onion diced
- 2 tbsp mustard
- 1 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 15 oz tomato sauce
- 2 tbsp tomato paste
- 6 hamburger buns toasted, and lightly buttered
- Heat a large skillet over medium high heat. Add ground beef and start to brown, breaking it up as you stir. Add brown sugar and spice seasoning, stirring to mix in.
- When ground beef has browned, add onion, reduce heat to medium and cook onions until translucent, about 5 minutes.
- Stir in mustard, vinegar and Worcestershire sauce, tomato sauce and tomato paste, stirring to combine. Reduce heat to simmer and cook 5-8 minutes longer. Sauce should thicken up and meat mixture is tight.
- Butter the buns and toast until golden brown under broiler.
- Using a ice cream scoop or spoon pile meat onto toasted bun bottoms and cover with bun tops.