Easy Classic Sloppy Joes (One-Skillet Dinner)

These easy classic Sloppy Joes bring browned ground beef together with a tangy-sweet tomato sauce for a hearty, no-fuss sandwich. The filling simmers in one skillet, so it is a practical weeknight dinner with familiar pantry ingredients.

Why You’ll Love These Sloppy Joes

The sauce is thick enough to pile onto a bun, with ketchup for tomato sweetness, mustard and Worcestershire for tang, and a little brown sugar to round everything out. Onion, green bell pepper, and garlic build flavor while keeping the method simple. The recipe makes six sandwiches; toast the buns if you like a little contrast against the saucy filling.

Easy Classic Sloppy Joes

Saucy ground beef sandwiches with a tangy-sweet tomato sauce, ready in one skillet.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Dinner

Cuisine: American

Calories: 430

Ingredients Equipment Method

Ingredients

  

• 1 1/2 pounds 85% lean ground beef
• 1 small yellow onion finely diced
• 1 small green bell pepper diced
• 2 cloves garlic minced
• 2/3 cup ketchup
• 2 tablespoons tomato paste
• 1/2 cup low-sodium beef broth or water
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon yellow mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 hamburger buns

Equipment

• Large skillet

Method

 

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until browned and it reaches 160°F (71°C). Drain excess fat if needed.
2. Add the onion and bell pepper. Cook for 4 to 5 minutes until softened, then stir in the garlic for 30 seconds.
3. Stir in the ketchup, tomato paste, broth, Worcestershire sauce, brown sugar, mustard, salt, and pepper until combined.
4. Reduce the heat and simmer uncovered for 10 to 15 minutes, stirring occasionally, until thick and saucy. Toast the buns if desired, spoon the filling onto them, and serve hot.

How to Make Sloppy Joes

Brown the beef in a hot skillet, breaking it into small crumbles. Ground beef should reach 160°F (71°C); use an instant-read thermometer in several spots. Drain excess fat if the skillet looks greasy, then soften the onion and bell pepper before stirring in the garlic. Add the sauce ingredients and simmer uncovered until glossy and thick. If it reduces too far, loosen it with a splash of broth; if it is thin, give it a few more minutes.

Helpful Tips and Easy Variations

• Use 85% lean beef for a balance of flavor and less excess grease. Leaner beef also works; add a teaspoon of oil if it sticks.
• For less sweetness, start with half the brown sugar and add more to taste.
• For a little heat, add a pinch of red pepper flakes or a few dashes of hot sauce.
• Serve with crispy homemade French fries or a refreshing Greek salad.

Make-Ahead, Storage, and Food Safety

The beef mixture can be made ahead and refrigerated in a covered container. Refrigerate perishable food within two hours (one hour when the temperature is above 90°F/32°C), and use leftovers within three to four days. Reheat the filling to 165°F (74°C). Follow FoodSafety.gov’s safe temperature chart for ground beef and reheated leftovers. Keep the filling separate from the buns until serving so they do not become soggy.

Estimated Nutrition

Approximate values per sandwich (one-sixth of the recipe); actual nutrition varies with the beef, buns, and sauce brands used.

Nutrition is an estimate, not a laboratory analysis. The exact amount depends on ingredient brands and portion size.