Grown Up Sloppy Joes

Think of this recipe as a sloppy Joe with its shirt tucked in. It has a day job now, but still likes to party. You can get my favorite cookware from Made In today with a 15% off discount using my link:

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????MY GEAR:

▪1lb/.5kg 80/20 ground beef
▪1g or 1/4tsp baking soda
▪100g or 1 large or 2 small poblano peppers small diced
▪150g or 1 large yellow or white onion, small diced
▪Olive oil
▪5g or 1tsp salt
▪5g or 1 1/2tsp onion powder
▪5g or 1tsp garlic powder
▪2g or 1tsp black pepper
▪5g or 1 3/4tsp paprika
▪Pinch of Chile flakes
▪10g or 1 1/2Tbsp flour (all purpose or gluten free blend)
▪50g or 3Tbsp tomato paste
▪50g or 3Tbsp ketchup
▪15g or 2Tbsp yellow mustard
▪15g or 2 1/2-3tsp brown sugar
▪50g or 3 1/2Tbsp worcestershire
▪20g or 1 1/2Tbsp red wine vinegar
▪10g or 1 ½tsp better than bouillon beef paste
▪350g or 1 1/2c stock (chicken or beef)

Add beef to a bowl with baking soda and mix thoroughly to incorporate.

Preheat a large nonstick pan over medium high. Add a squeeze (Tbsp or so) of olive oil followed by diced onions, poblanos, and a pinch of salt. Saute for 3-4 mins, stirring often. When veg has softened a bit and has started to brown, add in beef/baking soda mix, using a meat musher or wooden spoon to break up meat into small pieces. When beef is broken down well and is beginning to brown, add salt (5g), onion powder, garlic powder, pepper, paprika, and chile flake. Stir to combine and cook for about 30 seconds.

Add flour and stir to combine and cook for a few seconds. Add tomato products, mustard, brown sugar, worchestershire, vinegar, bouillon, and stock. Stir to combine. Bring to a simmer then reduce heat to medium low to reduce for about 10-12 minutes, continuing to stir and break up meat as sauce reduces. Taste for seasoning and add salt if needed.

Serve on toasted brioche bun.

EPIDEMIC SOUND. Free trial available at:

0:00 Intro & Manwich tasting
1:28 Cooking the beef
3:46 Seasoning/sauce
5:00 The nonstick cookware i’m using (#ad)
6:05 Finishing the sloppy joe mixture and tasting
7:09 Putting it together
8:20 Let’s eat this thing

#sloppyjoe #sloppyjoseph #schoollunch

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26 Replies to “Grown Up Sloppy Joes”

  1. I also use my hamburger “musher” tool to really help flatten my spatula when making smash burgers… so duel purpose!

  2. I know the proper pronunciation of Worcestershire, but after hearing someone else use this term I now prefer to call it where's-your-sister sauce.

  3. Sponsorships are annoying. I pay $32.00 a month for no ads but still have to listen to the BS sponsorship ad.

  4. Very close to the sloppy Joe's my mom used to make. I could never eat the manwich stuff, too spoiled

  5. I have added onion, green pepper and diced tomatoes to Manwich for years. I will definitely try this ????

  6. Growing we did not have Sloppy Joes, we had Maid-Rites. Which in our house was browned ground beef with some ketchup and mustard mixed in, but no where near as much as a Sloppy Joe. Just enough to add some flavor and kind of hold everything together.

  7. I'm rather disappointed to see that you are recommending another cookware manufacturer, BRI. Last year you recommended the Misen non-stick 10" pan. What a piece of junk! It heats unevenly on my smooth cooktop, and that non-stick surface was more fragile than the original white teflon pan my mother bought in the mid 1960s!! The Misen surface scratches and gauges with wooden and nylon utensils. It's never been in a dishwasher either. It seems that Helen Rinnie also agrees with me based on her dislike of Misen's redesigned chefs knife. So forgive me Brian if I am no longer able to trust your sponsored equipment recommendations. I think you need to be more selective in your recommended sponsors. Staking YOUR reputation on questionable equipment sponsors is ruining YOUR credibility. And I've been subscribed since around the 30,000 mark when your channel was Weeds & Sardines.

  8. I thought a Sloppy Joseph was what they served you at Catholic schools.

  9. We live in Texas and my wife grew up here. So when she makes sloppy joes it’s BBQ sauce. Which is actually good, but I like ma which better. So I started making my own homemade version with beef, red bell peppers, onions, green onions also, some ketchup, a little Dijon mustard, brown sugar, Worcestershire obviously, a little soy sauce, and some sweet baby rays so she can still taste the BBQ. It’s actually sick. Cause the way her mom and her made it was brown some Hamburg and add BBQ. Mines a lot better. Don’t tell her though????

  10. Sloppy Joes take me back to kindergarten. What do you mean you have bad memories of them?!

  11. For some reason it feels like having the part when you're sneaking upstairs with the sloppy spoon play the Jaws theme would have been artistically appropriate. Like a serial feeder who's about to strike again.

  12. One of my husband’s fave meals is sloppy joe. Can’t wait to try sloppy Joseph! We also make pizza with it.

  13. I have known of Sloppy Joes for all of my existence and have never not once been inclined to try one. Everrrr. Until… today. This is absolutely on my must-do list. Also, Lorn's hesitant lil chuckle was the absolute cutest. lol

    Inching towards a mill, Bri. Yer gettin 'er done! ????

  14. This looks incredible. I've been hunting for a gourmet Sloppy Joe recipe for a long time. This is missing some cumin, IMO (or maybe not… cumin is legit my all-time favorite spice and I can honestly put it in anything savory so like… lol), but I will definitely be making this.

    You know what I'm curious about, though? This is one of those that I've always wanted to see how to take it way too far in the gourmet direction. Several hours (or even days) of prep/cook time, ingredients of way higher quality than deserve to end up in a Sloppy Joe (like A5 wagyu, for example), homemade gourmet buns, homemade gourmet (fermented?) ketchup and mustard, etc…

    Definitely "just because you can doesn't mean you should" territory, but I'm fascinated by the idea nonetheless, and will one day probably do it when I have the time/money. I doubt I'll make a video of it, but still… (I wouldn't be lying, though, if I said that seeing a pro chef on YouTube give it a shot would be so cool)

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