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    Italian Style Sloppy Joes

    Jul 8, 2020 · 22 Comments

    Jump to Recipe

    Today I’m offering my take the classic Sloppy Joe – ‘Sloppy Joe Italian Style.’

    Sloppy Joe’s are meant to be just what the name implies – a hardy or ‘sloppy’ sandwich that can appeal to any palate. Thus, the ‘classic’ is simply a chop meat ‘mix,’ typically some combination of things like ketchup, brown sugar, Worcestershire, a non-spicy mustard, salt, lots of butter, cayenne, and black pepper. Onions, peppers, and fresh garlic ‘sometimes’ make an appearance, but at that point I feel you’ve made more of a ‘chili’ than a ‘Sloppy Joe.’ This chop meat mixture is then piled high on a roll, usually with melted American cheese, and you’re done.

    Today, I wanted to keep that same ‘simplicity,’ but I wanted to add in a few extra flavors to give it some ‘Italian Immigrant Flare.’

    Now, without further introduction, let’s dive in.

    Why You’ll Love Today’s Sloppy Joes

    1) A twist on a familiar favorite. We’ve all had a ‘Sloppy Joe’ at some point, and we all know exactly what it’s ‘supposed’ to be and taste like. That said, we’re putting just a few key twists on the original, infusing it with some recognizable ‘Italian’ ingredients and flavors, but we’re keeping it accessible and simple in the process.

    2) Super Easy. While this isn’t what I would call a ‘five minute meal,’ and while this does take some patience for preparation, it is still an impressively easy dinner (or lunch, or breakfast…seriously, crack a fried egg over this with some melted cheese, delicious) that you can definitely whip up on a busy weeknight if you’re in the mood for something satisfying.

    3) Satisfying and Hardy. A Sloppy Joe, regardless of ‘style,’ simply wouldn’t be a ‘Sloppy Joe’ if it wasn’t hardy and satisfying, and that’s exactly what today’s recipe is, since we’re skimping on precisely nothing, and are instead piling on the cheese, meat, and sauce in deliciously copious quantities.

    Ingredient Notes and Tips

    1) The Grating Cheese. I always buy my grating cheese in blocks, as opposed to pre-grated, as I find the quality and appearance of pre-grated to be subpar, and this shouldn’t be surprising since the highest quality grating cheeses are always sold whole – even if they’re coming from the same producer. Also, the cheese simply ‘holds’ its flavor better whole. That said, either sheep’s milk or cow’s milk grating cheese is fine, meaning Parmesan, Reggiano, or Pecorino Romano.

    2) The Powdered Garlic On The Rolls. Today, I’m using powdered garlic purely as a matter of convenience. However, if you want to ratchet up the ‘garlicy’ flavor, and add an extra bit of ‘punch’ to the rolls, you can opt to either crush fresh garlic and then rub that over the rolls before oiling them, and then grate the remaining garlic onto the rolls.

    3) The Mozzarella. Fresh or Packaged? For today’s recipe, packaged will do just fine, but fresh will add undeniably to both the taste and texture. Fresh mozzarella is quite a bit moister than packaged, and this gives the cheese a fluffier or even ‘silky’ texture – and this is what most people love about fresh mozzarella. This moisture also gives fresh mozzarella its signature ‘milky’ taste. Now, adding these two qualities onto today’s sandwich will simply heighten the experience on the palate. With that said, don’t fret if you only have packaged on hand or don’t feel like spending the extra money for fresh, since packaged will do just fine for today’s sandwich.

    Selecting Quality Chop Meat – A Primer

    The chop meat, by weight, is the ‘bulk’ of today’s recipe, and so if you don’t select not only ‘quality’ chop meat, but also the ‘right’ chop meat, you’re not going to have a good ‘Italian Style Sloppy Joe,’ and it’s as simple as that.

    With that in mind, here are a few key tips to selecting not only quality chop meat, but also the ‘right’ chop meat.

    1) Fat Is Flavor. This may come as a shock, but muscle tissue has ‘almost zero’ in the way of flavor-giving compounds. Instead, virtually everything we humans perceive as ‘flavorful’ in meat, be it fish, pork, beef, or poultry, comes directly from ‘fat.’ As a result, the more ‘fat’ a piece of meat has, the more ‘flavor’ we perceive. Muscle tissue also cooks up dry, and is naturally tough. By contrast, fat is soft and reduces to a thick ‘grease’ during cooking, and so the more ‘fat’ a piece of meat cooks in, or has laced through it as ‘marbling,’ the more tender and moist that piece of meat will be. Yes, I know I’m offending someone somewhere with this, but I’m just giving you the truth.

    Thus, it should come as no surprise that despite ground sirloin being the most expensive chop meat out there, it is also the leanest, driest, and ‘least’ flavorful, containing somewhere in the vicinity of 8-14% fat by volume. Ground round is in the same boat, but typically contains somewhere between 10-13% fat. Both of these types of chop-meat are often labeled ‘Extra-Lean Ground Beef.’ Ground chuck is widely considered the ‘best’ ground beef for burgers, meatballs, and meat sauces, and contains somewhere in the realm of 20% fat by volume.

    However, so-called ‘Regular’ ground beef, which can contain in excess of 30% fat is sometimes ‘filled’ or ‘laced’ into ground chuck simply to give the chop meat even more flavor. The reason ‘Regular’ ground beef is rarely used on its own is because so much of it ‘melts away’ during cooking, that it actually becomes a hassle to use. There’s also the matter of ‘price bias.’ Since ‘Regular’ ground beef is far and away the cheapest, it’s also assumed to be the lowest quality. The opposite is true of ground sirloin.

    2) Color – Your Only Guiding Light. In truth, the only ‘guidance’ that can be offered when buying pre-ground beef is to look at the coloring. Grey or brown ground beef has begun decaying. Instead, you want the meat to be a bright pink color, and to be ‘moist’ looking. Also, take note of the cling wrap, which should appear pristine and free of ‘droplets.’

    3) Never Buy In Bulk. Never, ever buy those massive opaque containers of ‘Ground Beef’ that have been popping up in the refrigerator aisles of your local grocery-carrying big-box stores. There is a reason those tubs are derided in culinary circles as ‘chub rolls.’ While I’m all for affordable food, those bulk containers of ground beef should be avoided like the plague.

    Pairs Great With Sloppy Joes

    1) Onion Rings (No deep fryer needed!). Obviously, one of the best sides to today’s Sloppy Joe’s is a batch of crispy, hardy homemade onion rings. I prepare mine with just a hint of spice, and a thick, dense batter that crisps up beautifully during frying. You can grab my recipe here.

    2) A Cold Drink. The classic combo of Sloppy Joe, onion rings, and a tall beer works just fine here. However, if you want to flavor things up a bit and play ‘bartender’ to yourself or your guests, our friends over at DrinkWorks have got you covered. Think of it as the “Keurig of Home Bars,” simply pop a pod into the machine, and out comes a delicious, chilled ‘adult beverage’ (no ice required) that tastes like it was mixed by a master mixologist. With dozens upon dozens of drink pod flavors to choose from, including Margarita, Cosmopolitan, Mojito, Moscow Mule, Whiskey Sour, White Russian, and Old Fashioned, among many others, there’s something for everyone. So, serve up your summer cocktail in one of these beautifully crafted Dragon Glassware and impress your guests today!

    3) Coleslaw. A burger (or patty melt), paired with a crisp, flavorful coleslaw is one of my favorite things in the world. My preferred recipe for coleslaw combines the obligatory mayo-coating with a citrusy dressing, and I slice in jalapenos with the cabbage to create a sweet-and-spicy salad, with just a hint of crisp citrus.

    4) Crisp Cucumber Salad. A ‘bite of fresh’ alongside today’s Sloppy Joe’s isa delightful pairing, especially with just a hint of acidity and spicy ginger to compliment the ‘Italian flare’ of today’s sandwiches. Featuring artichoke hearts, thinly sliced red onions, and Kalamata olives, this cucumber salad is blissfully easy to put together.

    Print

    Italian Style Sloppy Joes

    Print Recipe
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    • Author: Living the Gourmet
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 4-6 1x

    Ingredients

    Units Scale
    • 1 1/2 – 2 lbs. of ground beef
    • 1 large sweet onion – sliced
    • 1 head of garlic – cloves left whole or halved
    • 1 red bell pepper – sliced
    • 1 cup of tomato sauce
    • 2 tbs. balsamic vinegar
    • 1 tbs. sugar
    • 1 tsp. salt
    • 1 tsp. red pepper flakes
    • 2 – 3 tbs. olive oil
    • Mozzarella – shredded for the buns
    • Garlic powder – for dusting the buns with
    • Dried Oregano – for dusting the buns
    • Parmesan or Romano cheese – for grating
    • Red pepper flakes – for garnish
    • Capers for garnish
    • Your favorite rolls

    Instructions

    1. Heat a large cast iron frying and place the ground beef in the pan to cook.
    2. Remove from the pan and set aside.
    3. Heat the same cast iron frying pan and place the sliced red bell pepper, garlic and onion slices in the pan.
    4. Sprinkle these veggies with the sugar and seasonings and allow a bit of a char to form on the veggies.
    5. When this is achieved drizzle the veggies with olive oil.
    6. Add the cup of sauce to the veggies and toss.
    7. Let the mixture simmer on a gentle heat while preparing the rolls.
    8. Add the cooked ground beef to the peppers and onions and toss.
    9. Add the balsamic vinegar to the sauce and toss. Taste for seasonings.

    To Prepare the Rolls:

    1. Brush each roll with olive oil.
    2. Sprinkle each side of the roll with garlic powder, black pepper and dried oregano.
    3. Grill the rolls.
    4. Place shredded mozzarella on each side of the roll and fill with the ground beef mixture.
    5. Finish the sandwich off with grated Parmesan or Romano cheese, dash of red pepper flakes, and capers.

    Nutrition

    • Serving Size: 1

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    Reader Interactions

    Comments

    1. angiesrecipes says

      08/07/2020 at 6:34 pm

      Juicy flavourful beef, lots of awesome toppings..My mouth is watering terribly 🙂

      Reply
      • Catherine Pappas says

        13/07/2020 at 6:40 pm

        Thank you dear Angie. Have a great day!!

        Reply
    2. ESHR PRKR says

      08/07/2020 at 8:47 pm

      The garlic powder on the rolls? Genius. Why don’t I think of these things? This recipe looks swingin’ man. I think I’m going to try this.

      Reply
      • Catherine Pappas says

        13/07/2020 at 6:41 pm

        Thank you! for your kind words. I hope you enjoy it if you give it a try. Have a great day!

        Reply
    3. Jay Aguirre says

      09/07/2020 at 6:09 am

      Wow this is absolutely mouth watering! It looks so delicious and I love the unique take that you’ve put on the classic sloppy joe. Will be sure to try this one out someday

      Reply
      • Catherine Pappas says

        13/07/2020 at 6:41 pm

        thank you for your kind words. I hope that you enjoy it if you give it a try. Have a great day!

        Reply
    4. Talya says

      09/07/2020 at 9:16 am

      Oh my goodness these look so tasty and juicy – will have to try this out one weekend! I love how easy this looks to make.

      Reply
      • Catherine Pappas says

        13/07/2020 at 6:42 pm

        Thank you! I hope that you enjoy this if you give it a try. Have a great day!

        Reply
    5. chad says

      09/07/2020 at 1:00 pm

      Oh my!!! This looks so so good!!! I can’t wait to make it tomorrow, I love Italian food.

      Reply
      • Catherine Pappas says

        13/07/2020 at 6:43 pm

        Thank you Chad! I hope that you enjoyed it if you gave it a try. All the best. Have a great day!

        Reply
    6. LuciWest says

      09/07/2020 at 2:54 pm

      Nice way to get creative and up the ante on a Sloppy Joe – but you got me totally sidetracked by that recipe for homemade Onion Rings, no fryer needed. Already pinned that one and will try very soon…

      Reply
      • Catherine Pappas says

        13/07/2020 at 6:44 pm

        Thank you Luci for your kind words and for visiting. Have a great day!

        Reply
    7. Dan "Jay" Reyes says

      09/07/2020 at 6:50 pm

      These foodie pictures makes me hungry. Thank you for sharing your cooking talent and recipe 🙂

      Reply
      • Catherine Pappas says

        13/07/2020 at 6:44 pm

        Thank you for your kind words and visiting. Have a great day!

        Reply
    8. Tiffany @ Parsnips + Pastries says

      10/07/2020 at 4:11 am

      I grew up with Sloppy Joe’s! To this day my dad still makes them, but no where near as good as these! I really love your take on them and would love to make these for my dad lol.

      Reply
      • Catherine Pappas says

        13/07/2020 at 6:45 pm

        Oh, Tiffany I hope that your Dad enjoys them if you give them a try. Thank you for visiting and have a great day!

        Reply
    9. Marta Skeledžija says

      10/07/2020 at 6:13 am

      Yeah I need that in my life and I did not even know I needed it. Yummy!!

      Reply
      • Catherine Pappas says

        13/07/2020 at 6:46 pm

        Oh dear Marta, thank you for your kind words and visiting. Have a wonderful day!

        Reply
    10. Arris says

      10/07/2020 at 12:20 pm

      Wow! I totally loved this recipe! Yummy!

      Reply
      • Catherine Pappas says

        13/07/2020 at 6:46 pm

        Thank you Arris for visiting and your kind words. Have a wonderful day!

        Reply

    Trackbacks

    1. Easy Classic Chili - Living The Gourmet says:
      12/08/2020 at 8:34 pm

      […] As a Sloppy Joe. Served on a hearty bun with a thick layer of cheese (mozzarella, cheddar, plain American, or […]

      Reply
    2. The Very Best Homemade Marinara Sauce | Savoring Today says:
      07/10/2020 at 4:30 pm

      […] Italian-style Sloppy Joes […]

      Reply

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