Bacon, Beer and Cheese Sloppy Joes are the perfect gameday food for a crowd with a Guinness sauce and sharp cheddar cheese filling.
In most of my sloppy joes recipes I try to hide vegetables in the recipe so I feel like a better parent (my working mom guilt is real). But these are geared to a more adult crowd so I skipped the veggies.
If you would like to add vegetables into the recipe I’d recommend:
- green bell pepper, chopped finely
- mushrooms, chopped finely
- celery, chopped finely
- carrot, chopped finely
- canned diced tomatoes, water drained
Bacon, Beer and Cheese Sloppy JoesSara Moore
- Remove the bacon from the pan and drain all but two tablespoons of the fat.Add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks about the size of a raspberry or small grape (don't crush the heck out of it, the larger crumbles will help give the sandwich stability).The consistency you are looking for is reduced enough that spoonfuls can be placed on top of each other with the bottom spoonful not spreading more than a half inch or so.Add in the chunks of cheddar and cooked bacon crumbles a minute before serving and stir just slightly to melt them into little puddles.Toast the buns then spoon over the mixture and top with additional bacon (if desired).In a large skillet cook the bacon on medium high heat for 2-3 minutes or until crispy but still bendable.Add the onions and cook for 4-5 minutes or until softened.Cook until well browned (5-6 minutes), then add in the ketchup, tomato paste, Worchestershire sauce, dijon mustard, beer and beef broth.Stir well, continue cooking until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
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