That sweet, tangy, slightly messy sloppy joe sauce is way easier to make from scratch than most people think!
Ground beef simmers in a tomato base loaded with brown sugar, vinegar, and warm spices for that signature flavor.
Let it cook down until it thickens just right!
You’ll use ketchup, Worcestershire sauce, and mustard.
It’s perfect piled onto soft hamburger buns with pickles and a handful of chips on the side.
Once you make this at home, grabbing a can from the pantry starts to feel a little unnecessary!
How to Make Manwich Sloppy Joe Sauce Recipe
Ingredients
- 1 lb ground beef
- 1/2 cup red bell pepper (minced)
- 1/3 cup green bell pepper (minced)
- 1 can tomato paste (6 oz.)
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/2 cup distilled white vinegar
- 1 tbsp cornstarch
- 1 tbsp dried minced onion
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp Worcestershire sauce
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 1/8 tsp garlic powder
- 1/8 tsp red pepper flakes
- 1 bay leaf
Step-by-Step Instructions
Step 1:
Brown the ground beef in a large skillet over medium heat, breaking it apart as it cooks until there’s no pink left.
Drain off the extra fat so your sauce doesn’t end up greasy.
Step 2:
Finely mince the red and green bell peppers; either by hand or with a few pulses in a food processor.
You want them small, not mushy.
Stir the peppers into the drained beef and lower the heat.
Step 3:
Whisk tomato paste, water, corn syrup, vinegar, cornstarch, dried onion, chili powder, salt, Worcestershire, allspice, cloves, garlic powder, and red pepper flakes in a bowl until smooth.
Make sure the cornstarch dissolves completely; nobody likes lumps.
Step 4:
Pour this sauce mixture into a saucepan, toss in the bay leaf, and bring it to a gentle boil while whisking for about a minute.
Let it cook for 5 minutes over medium heat, just until it thickens a bit.
Step 5:
Fish out the bay leaf, then stir the thickened sauce into your skillet with beef and peppers.
Simmer on low for 5 to 10 minutes, stirring now and then, until it thickens up and coats the meat nicely.
Tips and Tricks for Making This Recipe
Balance the Sweetness
If you want a less sweet sauce, cut back the corn syrup a bit and add an extra splash of vinegar for more tang.
I usually taste the sauce before mixing it with the beef so you can adjust sweetness and salt while it’s still easy to fix.
Control the Texture
Chop those peppers super fine so they melt into the sauce and don’t leave big chunks behind.
Want it smoother? Let the sauce simmer a few extra minutes before adding it to the meat for a thicker finish.
Boost the Flavor
Let the beef brown well so you get those tasty caramelized bits in the pan.
Sometimes I throw in a pinch of smoked paprika or a dash of yellow mustard for a little extra punch, but not so much that it stops tasting like a classic sloppy joe.
What to Serve with Manwich Sloppy Joes with This Sauce
Classic French Fries
Honestly, you can’t go wrong with crispy French fries next to your sloppy joe.
That crunch is the perfect partner for the saucy, tender filling.
I usually bake or air-fry them until they’re really golden; keeps things lighter but still gives you that satisfying texture.
Tangy Coleslaw
A scoop of tangy coleslaw brings crunch and a bit of acidity, which cuts through the rich, sweet sauce in every bite.
I go for a vinegar-based dressing over creamy; keeps the meal from feeling too heavy and adds brightness.
Roasted Broccoli with Lemon
Roasted broccoli with a squeeze of lemon gives you a little char and freshness that plays surprisingly well with the savory beef.
Roast it hot so the edges brown; it adds texture and keeps the meal from getting too soft or one-note.
Pickled Red Onions
Quick pickled red onions add a sharp, bright pop that really wakes up the tomato and brown sugar flavors.
Just slice ’em thin and soak in vinegar, sugar, and salt for half an hour while the meat simmers; they’ll add crunch and color.
Creamy Cucumber Salad
A cold cucumber salad with dill and a light sour cream dressing cools things down and brings a refreshing note to your plate.
I like having something chilled next to the hot sandwich; that temperature contrast keeps each bite interesting.
Check out these other ideas as well!
Variations and Substitutions
Want it lighter? Swap in ground turkey or chicken for the beef.
You’ll still get plenty of flavor, just less fat.
Sometimes I use plant-based crumbles or cooked lentils for a vegetarian version that doesn’t fall apart in the bun.
Gluten-Free Options
Serve the sloppy joe mix over gluten-free buns or crisp lettuce wraps. Double-check your Worcestershire sauce for wheat, just to be safe.
Adjusting Sweetness and Heat
If you want it less sweet, cut down the corn syrup and add a spoonful of tomato sauce for more body.
Craving more heat? Toss in extra red pepper flakes or a splash of hot sauce while it simmers so the spice spreads out evenly.
Flavor Twists
Sometimes I add smoked paprika or a drop of liquid smoke for a subtle smoky vibe; not too much, just enough to notice.
Or, stir in some black beans or diced green chilies for a chunkier, slightly Southwestern spin.
How to Store Leftover Manwich Sloppy Joe Sauce Recipe
Refrigerator Storage
Spoon any leftover sloppy joe sauce into an airtight container within a couple hours of cooking to keep it fresh.
I like to press plastic wrap right onto the surface before sealing it up; helps keep moisture and air out.
Stash it in the coldest part of your fridge, and it’ll stay good for three to four days.
Freezer Storage
For longer storage, let it cool, then spoon into freezer-safe bags or containers with a little room for expansion.
I usually freeze mine flat in labeled bags; makes them easy to stack and they thaw faster, too.
Try to use frozen portions within three months for best flavor and texture.
Food Safety Tips
Let the sauce cool to room temp before refrigerating or freezing, but don’t leave it out longer than two hours.
Label everything with the date so you can use up older portions first and avoid waste.
If you ever see sour smells, weird colors, or mold, just toss it; don’t risk tasting it.
Here are some great ideas to make with your leftovers!
Common Mistakes to Avoid
Skipping Proper Browning
If you rush the browning and add the sauce too soon, you’ll miss out on deeper flavor and might end up with watery meat.
I always let the beef cook until I see some browned bits; that extra step really builds a richer base for the sauce.
Not Draining the Fat
Forgetting to drain the fat after browning? Your sloppy joe can turn greasy and heavy instead of thick and saucy.
I’ve learned to take that extra minute to drain the fat; it keeps the texture balanced and way more appealing on the bun.
Overloading the Buns
If you pile the filling onto untoasted buns, the bread just soaks up the moisture and falls apart in your hands. Nobody wants that mess.
I always toast sturdy buns a bit before spooning on the meat.
That way, the sandwich actually holds together; and honestly, it just tastes better.
Manwich Sloppy Joe Sauce Recipe
Ingredients
- 1 lb GROUND BEEF
- 1/2 cup RED BELL PEPPER minced
- 1/3 cup GREEN BELL PEPPER minced
- 1 can TOMATO PASTE 6 oz.
- 1/2 cup WATER
- 1/2 cup LIGHT CORN SYRUP
- 1/2 cup DISTILLED WHITE VINEGAR
- 1 tbsp CORNSTARCH
- 1 tbsp DRIED MINCED ONION
- 1 tsp CHILI POWDER
- 1 tsp SALT
- 1/2 tsp WORCESTERSHIRE SAUCE
- 1/4 tsp GROUND ALLSPICE
- 1/8 tsp GROUND CLOVES
- 1/8 tsp GARLIC POWDER
- 1/8 tsp RED PEPPER FLAKES
- 1 BAY LEAF
Instructions
- Brown the ground beef in a large skillet over medium heat, breaking it apart as it cooks until there's no pink left.
- Drain off the extra fat so your sauce doesn't end up greasy.
- Finely mince the red and green bell peppers; either by hand or with a few pulses in a food processor.
- You want them small, not mushy.
- Stir the peppers into the drained beef and lower the heat.
- Whisk tomato paste, water, corn syrup, vinegar, cornstarch, dried onion, chili powder, salt, Worcestershire, allspice, cloves, garlic powder, and red pepper flakes in a bowl until smooth.
- Make sure the cornstarch dissolves completely; nobody likes lumps.
- Pour this sauce mixture into a saucepan, toss in the bay leaf, and bring it to a gentle boil while whisking for about a minute.
- Let it cook for 5 minutes over medium heat, just until it thickens a bit.
- Fish out the bay leaf, then stir the thickened sauce into your skillet with beef and peppers.
- Simmer on low for 5 to 10 minutes, stirring now and then, until it thickens up and coats the meat nicely.