Go Back
+ servings

Loaded Veggie Sloppy Joes

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 10


  • 1 tablespoon olive oil
  • 2 pounds ground beef
  • 1 medium onion diced
  • 2 large carrots peeled and diced
  • 1 celery stalk diced
  • 8 ounces white button mushrooms sliced
  • 1 green bell pepper seeds and stem removed, diced
  • 1 jalapeño pepper seeds and stem removed, finely diced
  • 6-7 cloves of garlic minced
  • 1 3/4 cup Ketchup
  • 2 tablespoons yellow mustard
  • 1 tablespoon worcestershire sauce
  • 1/2 cup beef stock
  • 1/2 cup beer
  • 2 tablespoons tomato paste
  • 1/4 cup brown sugar
  • 1 tablespoon chili powder more or less to taste
  • 1/2 teaspoon red pepper flakes more or less to taste
  • salt and black pepper
  • sandwich rolls
  • grated cheddar cheese
  • sunny side-up eggs optional
  • parsley for garnish


  • In a large dutch oven, heat the oil over medium heat. Add the ground beef and cook until brown, about 6-8 minutes. Drain most of the excess fat.
  • To the dutch oven, add the onion, carrots, celery, mushrooms, green bell pepper and jalapeño. Cook the veggies with the ground beef until tender, about 6-8 minutes. Add the garlic and cook for a minute more.
  • Add the ketchup, yellow mustard, worcestershire sauce, beef stock and beer. Stir to combine, and then add the tomato paste, brown sugar, chili powder, red pepper flakes, and a pinch of salt and black pepper to taste. Stir again to combine. Increase the heat to medium-high and bring to a boil. Reduce the heat to a simmer and cook for 20-25 minutes or until the sauce is nice and thick.
  • Season with more salt and pepper if needed.
  • Serve the sloppy joes on fresh sandwich rolls, topped with grated cheddar cheese and parsley. Throw a sunny side-up egg on top for an added pop of flavor!