Texas Toast Sloppy Joes
A delightful twist on the classic Sloppy Joe, featuring a savory beef mixture served on buttery Texas Toast. These sandwiches are hearty, flavorful, and perfect for a casual meal.
Equipment
- 1 skillet or frying pan
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 plate
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 small green bell pepper, diced
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 slices Texas Toast
- 4 slices American cheese (optional)
- 2 tablespoons butter
Instructions
- In a skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion and bell pepper to the skillet with the beef. Sauté for another 3-4 minutes, until the vegetables are soft.
- Stir in the ketchup, Worcestershire sauce, brown sugar, garlic powder, chili powder, salt, and black pepper. Mix well and let the mixture simmer for about 5 minutes, allowing the flavors to blend.
- While the Sloppy Joe mixture is simmering, preheat a separate skillet or griddle over medium heat.
- Butter one side of each slice of Texas Toast.
- Place the slices of Texas Toast in the preheated skillet, buttered side down. Toast until golden brown and crispy, about 2-3 minutes per side. If using American cheese, add it on top of the Texas Toast during the last minute of toasting to allow it to melt.
- To assemble, spoon the Sloppy Joe mixture over four slices of toasted Texas Toast. Top with the remaining slices of Texas Toast to create sandwiches.
- Serve immediately and enjoy!
Notes
For a spicier version, add a few dashes of hot sauce to the beef mixture.
You can also top the Sloppy Joes with pickles or coleslaw for added flavor and crunch.
Leftover mixture can be stored in an airtight container in the refrigerator for up to three days. Reheat before serving.