French Onion Beef Sloppy Joes (Print Version)
Savory ground beef meets caramelized onions and melted cheese in this French onion twist on a classic comfort favorite.
# Recipe Ingredients:
→ Meats
01 - 1 lb ground beef (85% lean)
→ Vegetables
02 - 2 large yellow onions, thinly sliced
03 - 2 cloves garlic, minced
→ Dairy
04 - 4 slices provolone cheese (or Swiss cheese)
05 - 2 tbsp unsalted butter
→ Liquids
06 - 1/2 cup beef broth
07 - 1 tbsp Worcestershire sauce
→ Breads
08 - 4 hamburger buns
→ Condiments & Seasoning
09 - 1 tbsp olive oil
10 - 1/2 tsp dried thyme
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
# Directions:
01 - Heat olive oil and butter in a large skillet over medium heat. Add sliced onions and cook, stirring often, until caramelized and golden brown, 12–15 minutes.
02 - Add garlic and dried thyme; stir for 1 minute until fragrant.
03 - Add ground beef to the skillet. Cook, breaking up with a spoon, until beef is browned and cooked through, about 5–7 minutes. Drain excess fat if necessary.
04 - Stir in Worcestershire sauce and beef broth. Simmer over medium-low heat for 5 minutes, allowing the flavors to meld and the mixture to thicken slightly. Season with salt and pepper.
05 - Toast the hamburger buns lightly if desired.
06 - Spoon the beef and onion mixture onto the bottom half of each bun. Top with a slice of provolone or Swiss cheese. Place the top bun over the cheese; if you prefer the cheese melted, briefly broil open-faced sandwiches until cheese bubbles. Serve immediately while hot.
# Expert Advice:
01 -
- The way the caramelized onions create this incredible depth that regular Sloppy Joes just cannot match
- How the provolone gets all melty and stringy while the bun soaks up those beefy French onion flavors
02 -
- Caramelizing onions properly takes patience and you cannot rush it by turning up the heat or they will burn instead of sweeten
- Draining some of the beef fat prevents the sandwiches from being too greasy but keep a little for flavor
03 -
- Slice the onions as thinly as possible so they melt into the beef instead of staying in distinct strands
- If the sauce seems too thick, splash in a little more beef broth rather than water to keep the flavor concentrated