These sloppy joes are the perfect meal for a football game or other casual gathering. Trust me, they are so delicious and you'll never want to make one out of the can ever again! The potato salad is a perfect compliment and has just the right amount of tang. Grab lots of extra napkins...these sandwiches are very sloppy!!
Gourmet Sloppy Joes
- 1 Tbl. extra virgin olive oil
- 1 1/4 lbs. ground beef
- 1/4 cup brown sugar
- 1 Tbl. Montreal Steak seasoning
- 1 medium onion, chopped
- 1 small red bell pepper, chopped
- 1 Tbl. red wine vinegar
- 1 Tbl. Worcestershire sauce
- 2 cups tomato sauce
- 2 Tbl. tomato paste
- 4 crusty rolls
- Garnish: Tomatoes, pickles
-Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onion, peppers , red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook mixture 5 minutes longer.
Slice rolls in half and pile sloppy joe mixture on top and add garnish on top. Enjoy!
Deviled Potato Salad
- 5 all-purpose potatoes, peeled and diced
- salt & ground pepper
- 1/4 onion
- 3 Tbl. prepared yellow mustard
- 1/2 cup mayonnaise
- 1 tspn. sweet paprika
- 1 tspn. hot cayenne pepper sauce (tobasco)
- 2 scallions, thinly sliced, for garnish
-Boil potatoes in water seasoned with salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let potatoes stand for 2 minutes, then spread potatoes out on to a cookie sheet to quick cool them. In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potatoes with salt and pepper. Top each portion with the scallions.