Check out my OUTRAGEOUSLY good sloppy joes...
These Mushroom + Beef Sloppy Joes are from my book Meat On The Side.
If you're looking for amazing comfort food that's also good for you, you owe it to yourself to give them a shot.
The secret is that the sandwich filling is half meat, half veggies! No need to feel guilty--you can eat up and enjoy!
Mushroom + Beef Sloppy Joes
servings: 4 Sandwiches
- 1 tablespoon olive oil, plus more if needed
- 8 ounces ground sirloin
- 1 pound portobello mushrooms, stems discarded, caps finely chopped
- 1 small green bell pepper, cored, seeded, and finely chopped
- 1 small yellow onion, finely chopped
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- One 8-ounce can tomato sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons molasses
- 2 tablespoons white wine vinegar
- 1 tablespoon sriracha or other hot sauce
- 3 tablespoons tomato paste
- 1 teaspoon minced fresh thyme leaves
- 4 hamburger buns
- Finely chopped dill pickles, for serving
- Sliced pickled banana peppers, for serving
- Heat the oil in a large deep skillet over medium-high heat. Add the sirloin, breaking up with a spoon or spatula, and cook until it has browned, about 5 minutes. Then, if the skillet is too dry for sautéing the mushrooms, add a bit more oil. Stir in the mushrooms and cook until they are brown and tender, about 5 minutes.
- Reduce the heat to medium. Add the bell peppers, onion, ½ teaspoon of the salt, and the black pepper to the skillet and stir to combine. Cook until all the veggies are tender, 5 to 7 minutes. Meanwhile, whisk together the tomato sauce, Worcestershire sauce, molasses, vinegar, sriracha, and the remaining1 teaspoon salt in a small bowl.
- Add the tomato paste and thyme to the mixture in the skillet and stir to combine. Cook for 2 minutes. Then stir in the tomato sauce mixture and cook until the sauce thickens and coats the veggies and meat and all the flavors come together, 5 to 7 minutes more.
- To serve, spoon the sloppy Joe mixture onto the bottom half of each hamburger bun, dividing it equally, and dot with some pickles and banana peppers before adding the bun tops.