Sloppy Joe’s is a classic comfort food dish that brings back memories. Rachael Ray’s version of this recipe is far better than the version I ate, as a kid, that was heated from a can. You can have this dinner on the table in less than 15 minutes. My boys—young and grown,LOVEthis dinner. You can double the recipe and freeze half for quick dinner fix.
Adapted from afeastfortheeyes.net
super sloppy sandwiches Ingredients
tablespoon extra-virgin olive oil, 1 turn of the pan
pounds ground beef sirloin
cup brown sugar
teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
medium onion, chopped
small red bell pepper, chopped
tablespoon red wine vinegar
tablespoon Worcestershire sauce
cups tomato sauce
tablespoons tomato paste
crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.