Ree Drummond’s 5-Star Sloppy Joes Are a Saucy, Meaty Classic You’ll Want to Make Again and Again

If you ask Ree Drummond, the queen of comfort food, what makes the perfect sloppy joe, she’ll tell you it has to be “good old meaty, wonderful, drippy, messy.” And honestly, who are we to argue with that? If you grew up loving these saucy, flavorful sandwiches, you’re in for a treat with The Pioneer Woman’s sloppy joes. They’re 5-star rated for a reason—packed with bold flavors, a hint of sweetness and just the right amount of spice. And you better believe Ree adds all her favorites into the pot for that “extra kick.” This 30-minute recipe is a must-try for any sloppy joe fan, here’s how to make them.

What makes The Pioneer Woman’s sloppy joes so good?

Sloppy joes are a nostalgic favorite, but Ree takes them to the next level. Her secret? A lot of additional flavors and textures. She starts with ground beef, browning it up before adding anything else. “The first thing to do is drain the fat,” Ree advises, though she leaves just a little behind for extra flavor.

Next, she sautés diced onion, green pepper and minced garlic until they’re nice and fragrant. “These sloppy joes are mighty flavorful,” she notes, and it only gets better from here.

Then comes the sauce, and this is where the magic happens. “Now the basis of the sloppy joe sauce is good old ketchup,” Ree explains as she squeezes in a generous amount. To balance the tangy tomato base, she adds brown sugar. Then comes the seasoning—salt, pepper, chili powder for spice and dry mustard for a little tang. To take things up a notch, she throws in a few dashes of Worcestershire sauce and crushed red pepper flakes. “Because I’m that kinda gal, I’m using a couple dashes of hot sauce,” Ree adds playfully.

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Tips to make your sloppy joes even better

If you want to make The Pioneer Woman’s sloppy joes even more perfect, here are three tips to keep in mind:

• Toast the buns. A soft bun is great, but Ree goes the extra mile. “It gives a little bit of substance and crispness to the sandwiches,” she says. Spread butter on kaiser rolls and browning them on a griddle or skillet before piling on the meat.
• Adjust the spice level. “Taste and test along the way,” advises Ree. Love a little heat? Add extra chili powder, hot sauce or crushed red pepper. Prefer a milder version? Cut back on the spices for a more classic, kid-friendly flavor.
• Make it ahead. This recipe is perfect for meal prep. The sloppy joe mixture tastes even better the next day as the flavors meld together.

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The Pioneer Woman’s sloppy joes recipe

Whether you’re craving a comforting weeknight dinner or making a big batch for a party, this sandwich is a guaranteed hit. So grab your napkins and your kettle-cooked potato chips and get ready to indulge the Drummond family. Here’s Ree’s official recipe.

Ingredients:

• 2 Tbs. butter, plus more for buttering rolls
• 2½ lbs. ground beef
• ½ medium onion, diced
• 1 green pepper, diced
• 5 cloves garlic, minced
• 1½ cups ketchup
• 2 heaping Tbs. brown sugar
• 1 tsp. salt
• ½ tsp. black pepper
• 2 tsp. chili powder
• 1 tsp. dry mustard
• ¼ tsp crushed red pepper flakes (optional)
• 2-4 dashes hot sauce (optional)
• 2 tsp. Worcestershire sauce
• 1 cup water
• Kaiser rolls

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Directions:

• Total Time: 
• Yield: 

1. In a large pot, brown the ground beef with the butter over medium-high heat. Drain the excess fat with a ladle into a separate bowl, leaving a little for flavor.
2. Add the diced onion, green pepper and minced garlic into the pot, then cook until softened and fragrant.
3. Stir in ketchup, brown sugar, salt, pepper, chili powder, dry mustard, red pepper flakes, Worcestershire sauce and hot sauce. Pour in water and stir well, then cover tightly and let simmer for about 25 minutes.
4. Meanwhile, toast buttered kaiser rolls in a skillet until golden.
5. Once the sloppy joe mixture reaches the right consistency, spoon onto the bottom half of the rolls, then top with the other half. Serve hot.

Storage tips:

If you have leftovers, store the sloppy joe mixture in an airtight container in the fridge for up to three days. To freeze, let the mixture cool completely, then store it in freezer-safe bags for up to three months. When ready to eat, reheat in a pot over medium heat, adding a splash of water if needed.