Ingredients (~8 servings)
Sloppy Joe Meat
- 1 Tbsp olive oil
- 1/2 yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 1/2 lbs ground beef
- 1 can (8 oz) tomato sauce
- 2/3 cup ketchup
- 1 1/2 Tbsp brown sugar
- 1 1/2 tsp yellow mustard
- 1 1/2 Tbsp Worcestershire sauce
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- Salt and pepper to taste
Homemade Queso
- 2 1/4 cups half and half
- 1 1/2 Tbsp cornstarch
- 1/3 tsp garlic powder
- 3/4 tsp onion powder
- 3 Tbsp diced green chiles
- 12 oz sharp cheddar cheese, hand-grated
- Salt to taste
For Serving
- 8 brioche buns
- Sliced jalapeños
Make the Sloppy Joe Sauce Base
In a bowl, combine the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and black pepper.
Whisk until smooth and set aside.
This sauce base can sit while you prep everything else – the flavors actually meld together nicely.
Cook the Aromatics and Brown the Beef
Heat a large pan over medium heat with the olive oil.
Add the diced onions and green bell peppers; cook until soft and slightly caramelized, ~5-6 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the ground beef to the pan and cook over medium heat until fully browned with no pink remaining, breaking it apart as it cooks.
Drain any excess grease if needed.
Simmer the Sloppy Joe Mixture
Pour the prepared sauce over the browned beef and stir to combine.
Reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
The sauce should thicken slightly and coat the beef well.
Make the Homemade Queso
While the beef simmers, whisk together the half and half, cornstarch, onion powder, and garlic powder in a small saucepan.
Bring the mixture to a light boil over medium-high heat, whisking constantly.
The cornstarch will thicken the base and prevent the cheese from breaking when you add it.
Reduce the heat to low and gradually stir in the grated cheese until fully melted.
Add the diced green chiles and season with salt to taste.
Keep warm on low heat, stirring occasionally to prevent a skin from forming.
Toast the Buns and Assemble
Toast the brioche buns in a hot skillet until golden brown on the cut sides.
Spoon the beef mixture generously onto the bottom halves of the toasted buns.
Top with a generous ladle of the warm queso and add sliced jalapeños if using.
Cap with the top bun and serve immediately while the cheese is still hot and creamy.
Sloppy Joes with Cheese
Ingredients
Sloppy Joe Meat
- 1 Tbsp olive oil
- 1/2 yellow onion finely diced
- 1/2 green bell pepper finely diced
- 3 cloves garlic minced
- 1 1/2 lbs ground beef
- 1 can tomato sauce 8 oz
- 2/3 cup ketchup
- 1 1/2 Tbsp brown sugar
- 1 1/2 tsp yellow mustard
- 1 1/2 Tbsp Worcestershire sauce
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- Salt and pepper to taste
Homemade Queso
- 2 1/4 cups half and half
- 1 1/2 Tbsp cornstarch
- 1/3 tsp garlic powder
- 3/4 tsp onion powder
- 3 Tbsp diced green chiles
- 12 oz sharp cheddar cheese hand-grated
- Salt to taste
For Serving
- 8 brioche buns
- Sliced jalapeños
Instructions
- In a bowl, whisk together tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and black pepper. Set aside.
- Heat olive oil in a large pan over medium heat. Add onions and bell peppers and cook until soft, 5 to 6 minutes.
- Add garlic and cook 1 minute until fragrant.
- Add ground beef and cook until browned, breaking apart as it cooks. Drain excess grease.
- Pour prepared sauce over beef and stir to combine. Reduce heat to low and simmer 15 minutes, stirring occasionally.
- While beef simmers, whisk together half and half, cornstarch, onion powder, and garlic powder in a small saucepan.
- Bring to a light boil over medium high heat, whisking constantly.
- Reduce heat to low and gradually stir in grated cheese until melted.
- Add diced green chiles and season with salt. Keep warm on low heat.
- Toast brioche buns in a hot skillet until golden brown.
- Spoon beef mixture onto bottom buns, top with queso and sliced jalapeños, then cap with top buns. Serve immediately.
