Paula Deen Sloppy Joes

Paula Deen sloppy joes turn ground beef, ketchup and brown sugar into a saucy, tangy sandwich filling in just 6 minutes of cooking. Save this easy weeknight dinner for game day, a backyard cookout or Sunday dinner, because it all comes together in one skillet.

Let the beef brown and render some fat before the onion and garlic go in, because that fat carries the flavor through the whole sauce. Toss them in too early and the meat steams, so it turns gray and dull instead of rich.

Paula keeps the sauce simple with ketchup, a spoonful of brown sugar and a dash of her own hot sauce, so you skip the canned mix. Simmering it for just 5 minutes keeps it thick enough to pile on a bun without soaking straight through.

Paula Deen Sloppy Joes

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

3

servings

Prep time

3

minutes

Cooking time

10

minutes

Calories

480

kcal

Crumbly browned beef and tender onion simmer in a sweet, tangy ketchup sauce with a little heat. It stays thick and spoonable, so it piles high on a soft toasted bun.

Ingredients

• 1 lb ground beef
  

• 1/2 small finely chopped onion
  

• 3 cloves minced garlic
  

• 1 cup ketchup
  

• 1/4 cup water
  

• 1 tablespoon light brown sugar
  

• 1 tablespoon Worcestershire sauce
  

• 1 dash Paula Deen Hot Sauce
  

• to taste Kosher salt
  

• to taste Black pepper
  

• 4 split soft sandwich buns
  

Directions

• Brown the beef: Heat a large, high-sided skillet over medium-high heat and add the 1 lb ground beef. Stir it often and break it up with the back of a wooden spoon until it turns crumbly.
• Add onion and garlic: Once some fat has rendered, toss in the 1/2 small finely chopped onion and 3 cloves minced garlic. Cook for about 5 minutes, until no pink remains in the beef and the onion is tender.
• Build the sauce: Stir in 1 cup ketchup, 1/4 cup water, 1 tablespoon light brown sugar, 1 tablespoon Worcestershire sauce and 1 dash Paula Deen Hot Sauce. Then season generously with Kosher salt and black pepper to taste.
• Simmer the filling: Let the mixture simmer for 5 minutes so the flavors come together and the sauce thickens. Stir it now and then so nothing sticks to the bottom of the pan.
• Serve on buns: Pile the sloppy joe filling onto the 4 split soft sandwich buns while it's hot. Serve right away, before the buns start to soak up the sauce.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make sloppy joes with ground turkey instead of beef?

Yes, ground turkey works fine here. It's leaner, so add a splash of oil to the skillet before browning, since there won't be much fat to render. The sauce stays the same.

How long do leftover sloppy joes keep?

The filling keeps in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over low heat with a spoonful of water, and keep the buns separate so they don't turn soggy.

Can I make the filling ahead of time?

Yes, the filling reheats well, so you can cook it earlier in the day and warm it up when you're ready to eat. The flavor often tastes even better after it sits for a bit.

How do I keep the buns from falling apart?

Toast the cut sides of the buns in a dry skillet or under the broiler first. That light crust holds back the sauce, so the bun stays together longer.

What's the most common mistake with sloppy joes?

Simmering the sauce too long or too hot is the usual problem. The ketchup and sugar can scorch on the bottom of the pan, so keep the heat at a gentle simmer and stir often.