Make these Italian Sloppy Joes for an easy dinner night or for your next party! Perfect for holidays or game days, and everything can be made ahead of time!
Scale
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound ground pork (can also use 2 pounds ground beef, instead of beef and pork mixture)
- 1 cup diced onion
- 2 cups diced bell peppers (we used red and green, but any color will work)
- 1 tablespoon chopped garlic
- 1 teaspoon kosher salt
- 2 teaspoons Italian seasoning
- Fresh black pepper to taste
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1 cup marinara sauce
- 1 tablespoon Worcestershire sauce
- 1/4 cup water
- 6 slices of mozzarella cheese
- 6 brioche buns, or any type of hamburger bun you like
Instructions
- Add the oil to a large skillet over medium heat. Brown the ground beef and the ground pork together, breaking up with a spoon into small crumbles. Cook until no pink remains and then drain any drippings from the skillet.
- Add the onion and peppers to the skillet with the meat. Cook for 5 minutes, until the onion and peppers have softened, then add the garlic and cook 1 minute longer. Season the mixture with the salt, pepper and Italian seasoning.
- Stir in the tomato paste and then pour in the beef broth, Worcestershire sauce, marinara sauce and water. Stir and bring to a simmer and then cook for 5 minutes, just to warm the filling through.
- Add a portion (about 1 heaping cup) of the sloppy joe mixture to the bottom of a bun and then top with a slice of mozzarella cheese. The heat from the sloppy joes will melt the cheese, but if you want the cheese melted more, microwave the bottom half of the sandwich for 15 seconds before serving. Place the top bun on the sandwich and serve.
Recipe Notes
Store: Store leftovers in an air tight container in the refrigerator for u to three days.
Freeze: Freeze this sloppy joe filling in an air tight container or freezer bag for up to 4 months. Defrost, warm in the microwave and serve.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
