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Sloppy Joes, Reinvented: A Better Version of the Classic Sandwich
If you’re anything like us, you’ve got memories tied to Sloppy Joes. Maybe it’s school lunches, maybe it’s your mom’s “Tuesday Night Dinner,” maybe it’s just that slightly unhinged, incredibly satisfying feeling of biting into a sandwich that has no intention of staying inside the bun.
But we are here to tell you—Sloppy Joes deserve a comeback. And this time, they’re all grown up.
This isn’t your cafeteria’s version. This is a full-flavoured, umami-rich, adult-worthy, still kid-approved Sloppy Joe that you’ll crave more than once a year. So let’s dive into how to make Sloppy Joes that hit all the right notes: savoury, a touch of sweet, a kick of heat, and beautifully saucy without turning your plate into a swimming pool.
What Are Sloppy Joes, Really?
Sloppy Joes are the iconic American sandwich made of seasoned ground beef cooked in a tomato-based sauce, usually served warm on soft hamburger buns. The filling is meant to be juicy—sloppy, even—and a little bit sweet, a little tangy, and unapologetically hearty.
What makes a good Sloppy Joe? It’s not just about throwing ketchup on beef and calling it a day. A great Sloppy Joe has depth. Balance. Texture. And, most importantly, bold flavour that makes it a weeknight hero and a backyard BBQ staple.
Why This Is the Best Sloppy Joes Recipe You’ll Ever Make
Chef Tricks That Make All the Difference
- Baking soda on the beef? Yup. It raises the pH slightly, allowing the beef to retain more moisture and cook up tender and juicy—not rubbery or dry.
- Double concentrated tomato paste: This is where the richness comes from. It adds an intensity to the sauce that ketchup alone just can’t do.
- Fish sauce?! I hear you. But trust me. It’s not fishy, it’s magic. It gives that deeply savoury, umami base that keeps people guessing what makes your Joes so next-level.
- Two-stage seasoning: We’re building layers of flavour with onions, garlic, spices, and sauces at different times in the cooking process.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-fry
- Cuisine: American
Ingredients
1/2 tsp baking soda + 1 tbsp water
1 1/4 lb ground beef
1 onion, finely diced
1/8 tsp baking soda (second amount)
1–2 cloves garlic, finely minced
2 tsp Hungarian paprika
1/2 tsp chili flakes
2 tsp brown sugar
2 tbsp double concentrated tomato paste
1/4 cup ketchup
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp fish sauce
1/2 tsp cornstarch + 1 tbsp cold water
Kosher salt, as needed
Brioche buns (or slider buns for party mode)
Instructions
- Prepare the Beef: Mix the baking soda and water in a bowl, then add the beef and combine thoroughly. Let this rest for 15 minutes—this helps keep the meat tender during cooking.
- Sauté the Aromatics: Heat a large skillet over medium. Add a touch of oil, then toss in the onion. Cook until softened, about 3–5 minutes.
- Now add the second bit of baking soda (⅛ tsp). This speeds up browning and intensifies flavour.
- Stir in the garlic, paprika, and chili flakes. Cook for 1–2 minutes until fragrant.
- Brown the Beef: Crank the heat to medium-high. Add your prepared ground beef. Break it up and cook until browned, 5–7 minutes.
- Build the Sauce: Turn the heat down to medium. Stir in brown sugar, tomato paste, ketchup, vinegar, Worcestershire sauce, and fish sauce. Coat everything evenly—this is your flavour bomb.
- Thicken It Up: Whisk the cornstarch with cold water until smooth, then stir into the skillet. Cook for 2–3 minutes until the sauce thickens and clings to the beef like it was meant to be there.
- Final Seasoning: Taste. Adjust. Want it sweeter? More brown sugar. More zing? Add vinegar. Craving heat? More chili flakes. Don’t forget salt—it ties it all together.
- Serve: Toast those brioche buns, spoon on a generous scoop of that glorious beef, and serve hot with your favourite sides. Coleslaw? Pickles? Chips? Yes, yes, and yes.
Notes
Substitutions
Want to shake things up? Here’s how:
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Beef: Ground turkey, chicken, or even lentils for a vegetarian twist.
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Fish sauce: Use soy sauce or tamari in a pinch. It won’t be the same, but it’ll still be good.
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Paprika: Smoked paprika will give you a deeper, BBQ-like flavor.
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Brioche buns: Use Hawaiian rolls, regular hamburger buns, or even slider rolls for mini Joes.
What to Know/Avoid in This Recipe
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Don’t skip the baking soda step. It’s the secret weapon for tender meat and deeply golden onions.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!Several recipes from the Culinary Studio are in our regular rotation!Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Don’t overcrowd the pan. You want the beef to brown, not steam.
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Avoid ultra-sweet ketchups. We’re controlling the sweetness ourselves—use a standard ketchup, not a sugar bomb.
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Taste and adjust. Every Sloppy Joe sauce needs a final seasoning check. Don’t skip this.
Storage Recommendations
Sloppy Joe filling stores like a dream.
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Cool completely, then freeze for up to 2 months. Thaw in the fridge overnight and reheat gently.
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Reheat: Warm on the stovetop over medium-low heat or microwave in short bursts, stirring occasionally.
Tip: Sloppy Joes taste even better the next day. The flavors settle in and deepen.
FAQ
Can I make Sloppy Joes ahead of time?
Yes! In fact, it’s better the next day. Make the filling and store it in the fridge. Reheat and serve fresh.
Can I make these vegetarian or vegan?
Absolutely. Use cooked lentils, crumbled tofu, or a plant-based ground “meat.” Swap the fish and Worcestershire sauces for vegan-friendly options like mushroom soy sauce.
Can kids eat these?
Definitely! Just dial back the chili flakes and let them pile their own bun. It’s fun, messy, and interactive.
Can I double the recipe for a crowd?
Yes—just use a larger skillet or pot to ensure you get even browning.
