J’s Sloppy J’s

Sloppy Joe’s


  • 2 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 2 ½ pounds ground elk
  • 1/2 cup brown sugar
  • 4 teaspoons to 2 tablespoon steak seasoning blend, such as McCormick brand or Montreal Seasoning
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 2 tablespoon red wine vinegar
  • 2 tablespoon Worcestershire sauce
  • 2 – 15 oz. cans tomato sauce
  • 4 tablespoons tomato paste
  • 8 crusty rolls, split, toasted, and lightly buttered


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, drain off fat it needed.

Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine.

When the meat has browned, add onion and bell peppers to the skillet.

Reduce heat to medium and cook onions, 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 Sloppy Joe mixture 1 hour longer to thicken.

Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Optional Note: I always sprinkle red pepper flakes into mixture while it simmers, because I like everything with a little bit of a kick.

Make sure you have a roll of paper towels at the table or if you are more civilized a stack of

Yield: 8 servings

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