Tips for the Best Result
Use 80/20 or 85/15 ground beef rather than very lean beef — the fat keeps the meat juicy and flavorful during cooking, and you drain the excess at the end anyway. Chop the onion and bell pepper as finely as you can manage: small pieces soften faster and disappear into the filling more completely, producing a smoother, more cohesive texture. Do not skip the simmering step — the ten to fifteen minutes the filling spends simmering in the sauce is what develops its depth of flavor and is as important as any individual ingredient. Brioche buns or potato buns are particularly excellent choices for serving because their slight richness and tenderness complement the filling well, though any good-quality hamburger bun works fine. Pickles — whether dill spears, bread and butter chips, or sliced dill pickles — are a strongly recommended addition on top of the filling, as their sharpness and crunch cut through the richness of the sauce beautifully.
Storage and Make-Ahead
Sloppy joe filling is an excellent make-ahead dish. The cooked filling can be refrigerated in an airtight container for up to three days and reheats perfectly in a skillet over medium heat with a splash of water to loosen the sauce, or in the microwave in one-minute intervals, stirring between each. The flavor actually improves over the first day as the ingredients continue to meld in the refrigerator, making leftover sloppy joes genuinely better than the freshly made version in some respects. For longer storage, allow the filling to cool completely and freeze in airtight containers or zip-lock bags for up to three months. Thaw overnight in the refrigerator before reheating. Only assemble the sandwiches right before eating — the toasted buns will not hold up well if assembled and left to sit, so keep the filling and buns separate until serving time.
