Mississippi Roast Sloppy Joe Recipe
Tangy and savory Mississippi pot roast flavors come together in this quick-cooking sloppy joe recipe!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
- drizzle of olive oil
- 1 lb. ground beef (I usually use 85/15)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 Tbsp sliced pepperoncini peppers
- 1 tsp Worcestershire sauce
- 2 tsp ketchup
- 2 Tbsp butter
- 1 cup beef broth
- 2 tsp cornstarch
- 6 slices provolone cheese
- 6 toasted brioche buns (or your favorite type)
- 1 Tbsp mayonnaise
- 1 tsp apple cider vinegar
- 1/2 tsp milk
- 1/4 tsp dried dill
- dash of paprika
- splash of pepperoncini juice from jar
To a large skillet, add olive oil and heat over MED HIGH heat. Add beef and cook, crumbling as it browns, for about 4-5 minutes. Drain beef and set aside on a plate.
To same skillet, add onion and cook another 4-5 minutes, stirring just occasionally, so the onions are softened, but a little charred on the edges. Add the beef back to the pan, along with the minced garlic. Cook about 1 minute.
Reduce heat to MED. Season with salt and pepper, then add in sauce ingredients (mayonnaise, vinegar, milk, dill, paprika, and pepper juice), and stir well to combine. Stir in peppers, Worcestershire sauce and ketchup.
Top with butter and stir until melted. In a small bowl, whisk together beef broth and cornstarch. Pour into the skillet and cook, stirring often, until thickened... usually about 5 minutes or so.
Serve on toasted buns with a slice of provolone cheese and a couple extra slices of pepperoncini peppers (optional)
Calories: 334kcal | Carbohydrates: 4g | Protein: 22g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 717mg | Potassium: 336mg | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 7.8mg | Calcium: 231mg | Iron: 1.9mg