Ingredients:

  • Tbsp Neutral Cooking Oil (e.g., Rapeseed/Canola)
  • large Yellow Onion, finely diced
  • medium Green Bell Pepper, finely diced
  • lbs Lean Ground Beef (85/15 preferred)
  • cloves Garlic, minced
  • Tbsp Tomato Paste (concentrate)
  • tsp Smoked Paprika
  • tsp Dijon Mustard
  • /2 cup Ketchup (quality brand)
  • Tbsp Apple Cider Vinegar
  • Tbsp Worcestershire Sauce
  • Tbsp Dark Brown Sugar (packed)
  • /2 cup Chicken or Beef Broth (low sodium)
  • (14.5 oz) can Canned Diced Tomatoes (undrained)
  • Salt and Freshly Ground Black Pepper, to taste
  • Sesame Seed Buns (or Brioche Buns)
  • Tbsp Unsalted Butter, softened
  • slices Cheddar or Monterey Jack cheese (optional topping)

Instructions:

  1. Sauté Aromatics: Heat the oil in a Dutch oven over medium heat. Add the diced onion and bell pepper. Cook for 5–7 minutes until softened and translucent, but not browned.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not burn.
  3. Brown the Beef: Increase the heat to medium-high. Add the ground beef and break it up with the back of a spoon. Cook for 6–8 minutes until completely browned.
  4. Drain Fat: Carefully transfer the browned beef mixture to a colander to drain off excess fat. Return the drained meat and vegetables to the pot.
  5. Toast the Paste: Push the meat mixture aside, creating a small space at the bottom of the pot. Add the tomato paste and smoked paprika to this hot spot. Cook, stirring the paste constantly, for 2 minutes until it darkens slightly and smells caramelized. This intensifies the tomato flavour.
  6. Deglaze and Season: Stir the tomato paste thoroughly into the beef mixture. Add the Dijon mustard, Worcestershire sauce, brown sugar, apple cider vinegar, and diced tomatoes. Stir well to combine.
  7. Simmer and Reduce: Pour in the broth and bring the mixture to a gentle boil. Reduce the heat immediately to low. Simmer, uncovered, for 25–30 minutes, stirring occasionally. The sauce should thicken to a texture resembling thick gravy or a chunky paste.
  8. Final Adjustment: Taste the filling. Adjust seasoning with salt, pepper, or a pinch more sugar/vinegar for balance. Remove from heat.
  9. Prep the Buns: Preheat the grill/broiler to high or use a non-stick frying pan. Spread a thin layer of butter on the cut sides of the buns.
  10. Toast: Toast the buns (cut-side down) for 1–2 minutes until golden brown and slightly crispy. This creates a barrier against the sauce.
  11. Serve: Spoon a generous helping of the hot Sloppy Joe filling onto the bottom bun. Top with cheese (if using) and the top bun. Serve immediately.