American
Tangy Skillet Sloppy Joes
Browned beef, onion, green pepper, tomato, mustard, and Worcestershire simmer into a tangy, lightly sweet filling thick enough to mound on toasted potato buns.
6 servings · 20 minutes prep · 30 minutes cook
Ingredients
Beef and Vegetables
- 1 1/2 pounds 85% lean ground beef
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 garlic cloves, minced
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon neutral oil, if needed, only if the skillet is dry after browning the beef
Tangy Tomato Sauce
- 3 tablespoons tomato paste
- 1 cup plain tomato sauce
- 1/4 cup ketchup
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon packed light brown sugar
- 1 teaspoon chili powder
- 1/2 cup whole milk
For Serving
- 6 soft potato buns, split
- 2 tablespoons unsalted butter, softened
Directions
Brown the Beef
- Heat a large skillet over medium-high. Add the ground beef in broad chunks and leave undisturbed for 3 minutes to brown. Break into 1/2-inch crumbles and cook 3 to 4 minutes more until no raw pink remains but the meat is not dry.
- Transfer the beef to a bowl, leaving about 1 tablespoon fat in the skillet. If the pan is dry, add the neutral oil; if heavily flooded, spoon off the excess.
Build the Tangy Sauce
- Add the onion, green pepper, salt, and pepper. Cook over medium for 6 to 8 minutes until soft and lightly browned; add the garlic for the final 30 seconds.
- Clear a spot and cook the tomato paste against the skillet for 1 minute until brick red. Stir in the tomato sauce, ketchup, Worcestershire, mustard, vinegar, brown sugar, chili powder, and milk until smooth.
Reduce and Toast the Buns
- Return the beef and any juices. Simmer uncovered over medium-low for 10 to 15 minutes, stirring occasionally, until the sauce clings, a spatula trail stays open for 1 second, and representative beef crumbles reach 160°F (71°C). If it tightens before the vegetables are tender, add water 1 tablespoon at a time.
- Transfer the hot filling to a bowl and keep it warm. Wipe out the skillet, spread the cut sides of the buns with the butter, and toast for 1 to 2 minutes until golden. Mound filling on the bottom buns and serve immediately; do not assemble in advance.
