Bacon, Beer and Cheese Sloppy Joes
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
979 kcal
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Course
Main Course
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Cuisine
American
Bacon, Beer and Cheese Sloppy Joes
Description
The recipe starts by cooking bacon until crisp but still pliable, then removing it, leaving rendered fat to cook down onions until softened. Ground beef is added and cooked over medium heat to brown well, leaving some larger crumbles intact to maintain texture. The mixture is then combined with ketchup, tomato paste, Worcestershire sauce, Dijon mustard, beer (such as Guinness), and beef broth, simmering until the sauce thickens and reduces enough to be "sloppy" but not runny.
Cheddar cheese cubes and cooked bacon bits are folded in shortly before finishing cooking, providing pockets of melted sharpness and smoky flavor throughout. The resulting sloppy joe filling is rich, balanced by the bitterness of beer and tangy tomato components, making it a hearty choice for casual meals using soft brioche buns that soak up the sauce without falling apart.
This sandwich is suited for informal gatherings or a satisfying weeknight dinner. The thick, slightly chunky texture with bacon and cheese adds depth beyond traditional sloppy joes. Cooking to a thick consistency helps with sandwich assembly and serving.
Ingredients
- 1 1/2 pounds ground beef
- 8 lices Bacon chopped
- 1/2 yellow onion chopped
- 1/2 cup ketchup
- 1/4 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup beer I used Guinness
- 1/2 cup beef broth
- 2 cups sharp cheddar cheese cubed
- 6 Brioche buns
Instructions
- In a large skillet cook the bacon on medium high heat for 2-3 minutes or until crispy but still bendable.
- Remove the bacon from the pan and drain all but two tablespoons of the fat.
- Add the onions and cook for 4-5 minutes, or until softened.
- Add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks about the size of a raspberry or small grape (don't crush the heck out of it, the larger crumbles will help give the sandwich stability).
- Cook until well browned (5-6 minutes), then add in the ketchup, tomato paste, Worchestershire sauce, dijon mustard, beer and beef broth.
- Stir well, continue cooking until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
- The consistency you are looking for is reduced enough that spoonfuls can be placed on top of each other with the bottom spoonful not spreading more than a half inch or so.
- Add in the chunks of cheddar and cooked bacon crumbles a minute before serving and stir just slightly to melt them into little puddles.
- Toast the buns then spoon over the mixture and top with additional bacon (if desired).
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 979 kcal
% Daily Value*
| Calories | 979kcal | 49% |
| Carbohydrates | 49g | 16% |
| Protein | 43g | 86% |
| Fat | 66g | 102% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 283mg | 94% |
| Sodium | 1288mg | 54% |
| Potassium | 632mg | 13% |
| Sugar | 6g | 12% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 352mg | 35% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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