Mississippi Sloppy Joes

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Mississippi sloppy joes combine the bold flavors of Mississippi pot roast with the ease and convenience of a classic sloppy joe sandwich. Savory, buttery, tangy, and packed with rich beef flavor, this easy dinner is a fun twist on two comfort food favorites.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main Course, Sandwich

Cuisine: American, Southern

Servings:

Calories: 696kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 lb ground beef
1 medium yellow onion peeled & diced
3 cloves garlic minced or pressed
salt & pepper to taste
3 tbsp sliced pepperoncini peppers
1 tsp worcestershire sauce
2 tsp ketchup
2 tbsp butter
1 1/2 tbsp mayonnaise
1 tsp apple cider vinegar
1/4 tsp dried dill
pinch smoked paprika
1/2 tbsp pepperoncini pepper juice
1 cup beef broth
2 tsp cornstarch
6 slices provolone cheese
6 brioche buns toasted (optional, but recommended to prevent sogginess)

US Customary - Metric

Instructions

Add the ground beef to a large skillet set over medium high heat and cook, crumbling, until completely browned. Strain of grease and set aside.
1 lb ground beef
Add the onion to the skillet and saute until softened. Return the beef to the skillet, add the garlic, stir to combine, and cook for 1 minute.
1 medium yellow onion, 3 cloves garlic
Reduce the heat to medium and season with salt & pepper, to taste.
salt & pepper
Add the remaining ingredients, except for the broth and cornstarch, and stir everything together until evenly combined and the butter's melted.
3 tbsp sliced pepperoncini peppers, 1 tsp worcestershire sauce, 2 tsp ketchup, 2 tbsp butter, 1 1/2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/4 tsp dried dill, pinch smoked paprika, 1/2 tbsp pepperoncini pepper juice
Whisk the broth and cornstarch together in am small bowl until evenly combined and smooth. Pour into the skillet and stir to combine. Cook, stirring often, just until the mixture's thickened- about 5 minutes.
1 cup beef broth, 2 tsp cornstarch
Spoon onto buns, top with a slice of cheese and extra peppers (if desired).
6 slices provolone cheese, 6 brioche buns
Serve immediately and enjoy!

Notes

Want to add more veggies? Dice up a green bell pepper and add it to the skillet with the onion.
Finely chop the pepperoncini peppers so you get some of that tangy brine in each bite.
If the sauce is still looking too thick, just let it simmer for a little longer and remember it will thicken as it cools.
And if the sauce is too thick when you go to reheat the leftovers, thin it out with a little beef broth before reheating.
While you don't have to toast the brioche, toasting it will help prevent soggy sandwiches.

Nutrition