Open Faced Italian Sloppy Joes
I stumbled upon a recipe for Italian Sloppy Joes on the Food Network that looked and sounded delicious so I decided to make it for dinner recently. I decided to make open faced Italian sloppy joes so they would be easier to eat, I used less meat so it would be extra saucy, and used much less butter than the original recipe. My husband, son, and I all thought these Italian Sloppy Joes were terrific while my daughter just thought they were okay. I am looking forward to the leftovers for lunch tomorrow.
How to Make Open-Faced Italian Sloppy Joes
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef then season with a bit of sea salt and freshly cracked pepper, to taste. Cook, breaking up the meat with the spatula until it is well browned and in crumbles, about 8-10 minutes. Drain the fat and remove the beef to a plate and set aside.
Add the last tablespoon of olive oil to the same skillet over medium-high heat. Add the onion, red bell pepper, and crushed red pepper flakes then cook, stirring often, until softened and lightly browned, about 5-6 minutes. Add the garlic, basil, and oregano then cook, stirring constantly, for 1 minute. Add the tomato paste then cook, stirring until well incorporated into the onion & peppers, about 1-2 minutes. Add the crushed tomatoes and stir to combine. Add the beef and its juices then mix well. Simmer for 10 minutes while you cook the garlic toast.
Make the garlic toast by preheating the oven to 400 degrees. Combine the softened butter with fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste; mix well. Slice the French bread into 8 thick slices then spread the butter mixture evenly over the top of each slice.
Place the slices of bread, butter side up, on a baking sheet then place them into the oven to bake for 7-10 minutes, or until lightly golden brown and toasted.
To serve, spoon sauce over a slice of garlic toast letting the sauce cascade over the sides. Top with lots of freshly grated Parmesan and fresh parsley. Serve immediately. Enjoy.
Equipment
Ingredients
Italian Sloppy Joes:
- 2 tbsp olive oil
- 2 lbs lean ground beef
- Sea salt and freshly cracked pepper, to taste
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- Pinch of crushed red pepper flakes, to taste
- 5 cloves of garlic, minced
- 1 tsp dried basil
- ½ tsp dried oregano
- 1 (6 oz) can of tomato paste
- 1 (28 oz) can of crushed tomatoes
- 2-3 tsp sugar, to taste
- Fresh parmesan, for serving
- Fresh parsley, finely chopped, for serving
Garlic Toast:
- 4 tbsp salted butter, softened to room temperature
- ½ tbsp fresh parsley, finely minced
- ¼ tsp garlic powder
- Sea salt and freshly cracked pepper, to taste
- 1 loaf of French bread
Instructions
- Make the sauce by heating one tablespoon of olive oil in a large skillet over medium-high heat.
- Add the ground beef then season with a bit of sea salt and freshly cracked pepper, to taste. Cook, breaking up the meat with the spatula, until it is well browned and in crumbles, about 8-10 minutes. Drain the fat and remove the beef to a plate and set aside.
- Add the last tablespoon of olive oil to the same skillet over medium-high heat.
- Add the onion, red bell pepper, and crushed red pepper flakes then cook, stirring often, until softened and lightly browned, about 5-6 minutes.
- Add the garlic, basil, and oregano then cook, stirring constantly, for 1 minute.
- Add the tomato paste then cook, stirring until well incorporated into the onion & peppers, about 1-2 minutes.
- Add the crushed tomatoes and sugar then stir to combine. Add the beef and its juices then mix well. Simmer for 10 minutes while you cook the garlic toast. Taste and re-season if needed before serving.
- Make the garlic toast by preheating the oven to 400 degrees.
- Combine the softened butter with fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste; mix well.
- Slice the French bread into 8 thick slices then spread the butter mixture evenly over the top of each slice.
- Place the slices of bread, butter side up, on a baking sheet then place them into the oven to bake for 7-10 minutes, or until lightly golden brown and toasted.
- To serve, spoon sauce over a slice of garlic toast letting the sauce cascade over the sides. Top with lots of freshly grated Parmesan and fresh parsley. Serve immediately. Enjoy.
wow this looks beyond delicious! Love the idea of using crusty garlic bread!
I’m with you on sweet and believe I’d really enjoy these. Since they are usually hard to eat, I like open faced and especially on garlic toast – nicely presented.
This is neat. I never heard of Italian Sloppy Joes. Looks delicious.
This does sound good. Hope all is well. Have a good day, Diane.
I definitely like the idea of an openface sloppy joe, as you say they are so much easier to eat that way.
I never make my Sloppy Joes sweet; I use ground beef, tomatoes, onion, salt, pepper and chili powder. I believe that’s the end of the ingredient list. I’m pretty sure that’s the end of the ingredient list. I like your idea of adding the Italian flavorings!
BTW, the home page for your blog has been displaying oddly for the past 3 days. This is the first time I’ve actually been able to get to your actual post.
Pam,
Gee whiz, these are delicious and fun! A delightfully unusual way to eat Sloppy Joes.
I paired this with your house salad for an impromptu dinner for our neighbors who just returned from a long road trip. I prepared the everything earlier in the day and toasted the garlic bread just before taking this over. All they had to do was spoon the sauce over the already toasted garlic bread and add the dressing to the salad. My neighbors
LOVED this! And called to get the recipes.
This is really a fun dinner to take to someone.
Thank you, Pam!
Anne,
What a thoughtful neighbor you are! I’m so glad it was easy to prepare and that they loved the meal. The house salad pairs nicely with this recipe. Yum!
Thanks for taking the time to let me know.
-Pam