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A Very Good Sloppy Joe
A grown-up take on sloppy.
BAILEY SISSOM
September 26, 2025
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Hello, here’s a recipe for A Very Good Sloppy Joe. It’s everything you remember (messy, saucy, satisfying) but better. Instead of overly sweet mystery meat, this version is savory with just the right touch of honey, tangy from a splash of vinegar, and rich thanks to tomato paste.
The best part? It’s fast, easy, and made in one skillet. Pile the filling onto soft buns, add a little crunch with pickles or coleslaw, and dinner’s done in 25 minutes.
Tips to make them great: hold back a little tomato sauce so the filling isn’t runny, or use the whole can and let it simmer down until thick. Toast your buns so they hold up better under all that saucy goodness. And if the red pepper is going to make your kids gag, skip it, the recipe will still work.
– Bailey
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Stretching Ground Beef with Veggies:
Want to get more mileage out of a pound of ground beef? Add vegetables. Not only does it make the meal go further, it sneaks in a little extra flavor and nutrition too.
- Dice it tiny: Chop peppers, mushrooms, zucchini, or carrots into small pieces so they melt right into the beef.
- Swap a little beef for veg: Use ¾ pound of beef plus about 1 cup of vegetables and you will end up with the same amount of filling as a full pound.
- Bonus: Vegetables release a little moisture as they cook, which helps keep the beef saucy instead of dry.
It is a simple trick that works here, in tacos, in pasta sauce, or anywhere you would normally use ground meat.
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Sloppy Joes are messy, saucy fun. These two dinners keep the one-pot, easy-cleanup promise but go in totally different directions: one’s smoky-sweet with bacon and honey mustard, the other’s a lighter, cozier riff on pasta night with spaghetti squash and meat sauce. |
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A Very Good Sloppy Joe
Servings: 6
Time: 25 minutes
Ingredients
- Olive oil (1 tbsp)
- Red bell pepper, diced (1 large)
- Ground beef (1 lb)
- McCormick Montreal Steak Seasoning (1 tbsp)
- Honey (2 tbsp)
- Red wine vinegar (1 tbsp)
- Tomato sauce (about 13 oz, from a 15 oz can, see note)
- Tomato paste (2 tbsp)
- Hamburger buns (6)
- Pickles, coleslaw, and/or red onions for serving (optional)
Instructions
Heat a large skillet over medium heat. Add the olive oil (1 tbsp) and red bell pepper (1 large, diced). Cook, stirring frequently, until softened, about 3 minutes.
Add the ground beef (1 lb), steak seasoning (1 tbsp), and honey (2 tbsp). Use a wooden spoon to break up the meat and combine all ingredients.
When the beef is browned, stir in the red wine vinegar (1 tbsp), tomato sauce (about 13 oz from the can, leaving ¼ cup or so behind), and tomato paste (2 tbsp).
Reduce heat to medium and cook for 10–15 minutes, stirring occasionally, until the mixture thickens and reaches the desired consistency.
Serve on toasted hamburger buns (6). Add optional toppings like pickles, onions, and/or coleslaw.
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Buns: I love these on classic hamburger buns, but brioche buns, pretzel buns, or even toasted sourdough slices all work.
Make ahead: Cook the beef mixture up to 2 days in advance, then reheat gently on the stovetop. Add a splash of water if it feels too thick.
Sauce note: I usually hold back about ¼ cup (2 oz) of tomato sauce to keep things from being too runny. If you use the whole can, just cook it a little longer until it thickens up.
Freezer: The beef mixture freezes beautifully. Let it cool completely, then store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
Veggie boost: Red pepper adds sweetness and texture, but you can swap in zucchini, mushrooms, or even finely chopped carrots if that’s what you have.
Gluten-free: Use gluten-free buns or pile the beef mixture onto baked potatoes, or sweet potatoes.
Dairy-free: This recipe is naturally dairy-free, so no swaps needed.
Low-carb: Skip the bun and serve the beef mixture over roasted zucchini, spaghetti squash, or cauliflower rice.
Vegetarian: Swap the ground beef for cooked lentils, crumbled tofu, or a plant-based ground meat.
Kid-friendly: Serve on slider buns for smaller portions, or scoop the beef into taco shells if your kids prefer something handheld and less messy.
Serving ideas: These are perfect with coleslaw, pickles, or even a handful of kettle chips right on top.
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Olive oil: Use an equal amount of canola oil, vegetable oil, or avocado oil.
Red bell pepper: Substitute with yellow, orange, or green bell pepper. Finely diced zucchini or carrots can also be used, but will change the flavor slightly.
Ground beef: Substitute with ground turkey, chicken, or pork. For a leaner option, ground turkey breast works, but it will be less rich in flavor.
McCormick Montreal Steak Seasoning: Substitute 1 tbsp with 1 tsp coarse salt, ½ tsp black pepper, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp paprika.
Honey: Substitute with 2 tbsp brown sugar, maple syrup, or agave nectar.
Red wine vinegar: Substitute with apple cider vinegar or white vinegar in equal amounts.
Tomato sauce: Use crushed tomatoes or puréed canned tomatoes in equal amounts. Avoid chunky diced tomatoes, as the texture will not be the same.
Tomato paste: No substitute. Tomato paste provides concentrated flavor and thickness that cannot be replicated with other ingredients.
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