Description
Freezable Sloppy Joes are straight from your make-ahead meal dreams. 8-ingredients, 1 skillet and less than 30 minutes to prepare. Make a double batch, serve dinner and freeze the rest for later!
Ingredients
- Olive oil ( 1 tbsp)
- Red bell pepper, diced (1 large)
- Ground beef (1 lb)
- McCormick Montreal Steak Seasoning (1 tbsp)
- Honey (2 tbsp)
- Red wine vinegar (1 tbsp)
- Tomato sauce (about 13 oz, from a 15 oz can, see note)
- Tomato paste (2 tbsp)
- Hamburger buns (6)
- Pickles, coleslaw, and/or red onions for serving (optional)
Instructions
- Heat a large skillet over medium heat. Add the olive oil (1 tbsp) and red bell pepper (1 large, diced). Cook, stirring frequently, until softened, about 5 minutes.
- Add the ground beef (1 lb), steak seasoning (1 tbsp), and honey (2 tbsp). Use a wooden spoon to break up the meat and combine all ingredients.
- When the beef is browned, stir in the red wine vinegar (1 tbsp), tomato sauce (about 13 oz from the can, leaving ¼ cup or so behind), and tomato paste (2 tbsp). If you use the whole can, just let the mixture simmer a little longer. The sauce will reduce as it cooks, and the longer it cooks the thicker it becomes.
- Reduce heat to medium and cook for 10–15 minutes, stirring occasionally, until the mixture thickens and reaches the desired consistency.
- Serve on toasted hamburger buns (6). Add optional toppings like pickles, onions, and/or coleslaw.
Notes
Buns: I love these on classic hamburger buns, but brioche buns, pretzel buns, or even toasted sourdough slices all work.
Make ahead: Cook the beef mixture up to 2 days in advance, then reheat gently on the stovetop. Add a splash of water if it feels too thick.
Sauce note: I usually hold back about ¼ cup (2 oz) of tomato sauce to keep things from being too runny. If you use the whole can, just cook it a little longer until it thickens up.
Freezer: The beef mixture freezes beautifully. Let it cool completely, then store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
Veggie boost: Red pepper adds sweetness and texture, but you can swap in zucchini, mushrooms, or even finely chopped carrots if that’s what you have.
Gluten-free: Use gluten-free buns or pile the beef mixture onto baked potatoes, or sweet potatoes.
Dairy-free: This recipe is naturally dairy-free, so no swaps needed.
Low-carb: Skip the bun and serve the beef mixture over roasted zucchini, spaghetti squash, or cauliflower rice.
Vegetarian: Swap the ground beef for cooked lentils, crumbled tofu, or a plant-based ground meat.
Kid-friendly: Serve on slider buns for smaller portions, or scoop the beef into taco shells if your kids prefer something handheld and less messy.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Easy Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 308
- Sugar: 19.5 g
- Sodium: 330.3 mg
- Fat: 18 g
- Carbohydrates: 23 g
- Protein: 14.4 g
- Cholesterol: 53.5 mg
