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Grid Iron Meat

Sloppy Joes

Sloppy Joes are one of those deeply satisfying midweek dishes—soft rolls filled with rich, savoury minced beef cooked down with onions, peppers, tomato and a touch of sweetness. This version leans towards the classic American style but keeps things balanced and not overly sweet, with a gentle warmth and a thick, sticky sauce that clings to the meat.

INGREDIENTS
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 green pepper, finely diced
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 1 tbsp tomato purée
  • 200ml passata
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tbsp English mustard (or 1 tsp mustard powder)
  • 150ml beef stock
  • 1 tbsp cider vinegar
  • ½ tsp smoked paprika
  • Salt and black pepper
  • Soft burger buns
  • Optional: sliced pickles, grated cheddar, chopped spring onions
METHOD

  1. Heat the oil in a wide pan over medium heat. Add the onion and pepper and cook for about 5 minutes until softened.
  2. Add the garlic and cook for another minute.
  3. Increase the heat slightly and add the mince. Break it up with a spoon and cook until browned.
  4. Stir in the tomato purée and let it cook for a minute.
  5. Add the passata, Worcestershire sauce, brown sugar, mustard, stock, vinegar and smoked paprika.
  6. Season with salt and pepper, then simmer gently for 20–25 minutes until thick and glossy.
  7. Adjust seasoning to balance sweet, sharp and savoury notes.
  8. Spoon into soft buns and add pickles or cheese if desired.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Use Sauté mode to soften onions and peppers, then brown the mince.
  2. Add remaining ingredients and stir well.
  3. Pressure Cook – High – 6 minutes. Natural release 5 minutes, then quick release.
  4. Switch back to Sauté and simmer 5–8 minutes to thicken.

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Shop for Ingredients

Native Breed Beef Mince – 500g

Fresh native breed beef mince with around 20% fat, coarsely minced for rich, everyday cooking.

Made from a blend of shoulder, flank and brisket, it browns well and brings depth to cottage pie, chilli, lasagne, bolognese, meatballs and homemade burgers.

Delivered fresh and suitable for freezing.

£8.50

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Sides

  • Buttered corn with black pepper and smoked paprika
  • Crispy potato wedges roasted with rosemary and garlic
  • Crunchy cabbage and carrot slaw with a sharp dressing
  • Quick-pickled cucumber salad with dill
  • Dirty fries tossed with paprika and topped with spring onions

Matches

  • Smoked paprika, cumin, oregano
  • Mustard seeds or English mustard
  • Pickles, jalapeños, coriander
  • Cheddar, Monterey Jack or mild blue cheese
  • Brioche buns or soft white rolls

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Preparation Time: 10 minutes
Cooking Time: 30 minutes (around 20 minutes in the Foodi)

Hot Tips

  • Reduce the sauce more than you think—it should pile easily into the bun.
  • Add a splash more vinegar at the end if it tastes too sweet.
  • Add a teaspoon of chipotle paste for heat.
  • Lightly toast the buns to stop them going soggy.

Pairings

Red Wine

  • Zinfandel — ripe and bold, great with sweet-savory sauces.
  • Barbera — bright acidity keeps the dish fresh.
  • Argentinian Malbec — soft tannins with a smoky edge.

White Wine

  • Chenin Blanc — medium-bodied and ideal with tomato sauces.
  • Viognier — aromatic with gentle sweetness.
  • Unoaked Chardonnay — crisp and rounded.

Beer & Cider

  • Amber ale — caramel notes echo the sauce.
  • American pale ale — hop bitterness balances richness.
  • Medium cider — refreshing and full enough to stand up to the beef.

Non-Alcoholic

  • Ginger beer — lively and spiced.
  • Sparkling apple juice — bright and fruity.
  • Iced tea with lemon — refreshing with soft tannins.

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