Description
Mississippi Sloppy Joes are a flavorful twist on the classic sloppy joe sandwich, featuring lean ground beef cooked with ranch and au jus seasonings, butter, garlic powder, and tangy pepperoncini peppers. This savory mixture is simmered until saucy and served on toasted buns, optionally topped with coleslaw, mayo, and sweet pickles for added crunch and zest.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 1/2 cup sliced pepperoncini peppers
Seasonings and Liquids
- 1/4 cup butter
- 1/2 teaspoon garlic powder
- 1 tablespoon ranch seasoning
- 1 tablespoon au jus seasoning
- 1/4 cup juice from pepperoncini peppers jar
- 1/2 cup low sodium beef broth
For Serving (Optional)
- Buns
- Mayo
- Sweet pickles
- Coleslaw
Instructions
- Brown the Beef and Onions: Add the ground beef and chopped onions to a skillet over medium-high heat and sauté until the beef is browned and the onions have softened, about 8-10 minutes. Drain any excess fat from the skillet.
- Add Seasonings and Simmer: Reduce the heat to medium. Stir in butter, garlic powder, ranch seasoning, au jus seasoning, sliced pepperoncini peppers, pepperoncini juice, and low sodium beef broth. Cook for 3-5 minutes, stirring frequently, until the sauce thickens but remains moist.
- Toast the Buns: To toast the buns, heat 1-2 tablespoons of olive oil in a separate skillet over medium heat. Place the buns cut side down and toast until the insides are golden brown, watching carefully to avoid burning. This may need to be done in batches.
- Assemble and Serve: Spoon the sloppy joe mixture onto the toasted buns. Add optional toppings such as mayo, sweet pickles, or coleslaw to taste. Serve immediately.
Notes
- Using lean ground beef helps reduce excess fat and calories.
- Butter enhances the richness and mouthfeel of the sauce.
- Don’t overcook the sauce to keep it moist and flavorful.
- Toasting the buns adds a nice texture contrast and prevents sogginess.
- Optional toppings like coleslaw add freshness and crunch.
