If you don’t like getting your hands dirty, then this is definitely not for you! All the goodness of eating a classic Sloppy Joe with far less calories!
I didn’t grow up eating traditional Sloppy Joes as a kid, the closest thing that came to a Sloppy Joe in my house was picadillo on a roll (which is quite good by the way) so when I got a recipe request for a lighter Sloppy Joe, I had to do some research. For a slightly different take I created Sloppy Joes Baked Sweet Potato which is also gluten free! Also Crock Pot Italian Sloppy Joes.
I found Rachel Ray’s Sloppy Joe recipe that was rated 5 stars with rave reviews, so I knew this was a great place to start. I used lean beef and added more veggies to make this lower in fat. Serve it on crusty whole wheat rolls. Enjoy your sandwich and have plenty of napkins on hand!
- 1.25 lbs 93% lean ground beef sirloin
- 1 tbsp steak seasoning or seasoned salt
- 1 carrot, minced
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1/4 cup red bell pepper, minced
- 4 oz mushrooms, minced
- 1 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 2 cups tomato sauce
- 2 tbsp tomato paste
- Chop all the vegetables really fine, using a chopper or food processor.
- Heat a large skillet over medium high heat.
- Add the meat to the pan and break it up as it cooks.
- Season with steak seasoning and cook the meat until it browns.
- Add onion, garlic, carrots, mushrooms and red peppers to the skillet.
- Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes.
- Add tomato sauce and paste to pan, stir to combine.
- Cover and reduce heat to simmer and cook an additional 5 minutes.
- Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.