Potato rolls catch a delicious beef sauce spiked with brown sugar and a little vinegar. We whipped up a creamy blue cheese dip for celery stalks, which provide a much-welcomed, refreshing bite to all that meaty decadence. Cook, relax and enjoy!

What you'll need: 5 oz yellow onion 1 green bell pepper 5 oz celery 1 lb ground beef 1 Tbsp tomato paste ⅓ cup dark brown sugar 1 8-oz can tomato sauce 2 Tbsp white wine vinegar 2 oz blue cheese 4 Martin’s potato rolls 2 packets frank’s hot sauce olive oil coarse salt freshly ground black pepper

Equipment: large skillet

Recipe steps: 1. Prep vegetables Halve, peel and finely chop onion. Cut sides from bell pepper leaving seeds and core behind. Finely chop pepper. Slice celery into thin spears.

  1. Sauté vegetables Heat 1 tablespoon oil in a large skillet over medium-high. Add onion, bell pepper and 1 teaspoon salt. Season with pepper and sauté until softened, about 5 minutes. Add beef and 1 teaspoon salt and cook, breaking up with a wooden spoon, until browned, about 4 minutes.

  2. Finish sloppy joes Add tomato paste and cook until a little darker in color, 1 minute. Add brown sugar, tomato sauce, 1 cup water and 1 teaspoon salt and stir to combine. Bring to a simmer and cook, stirring often, until slightly thickened, about 5 minutes. Stir in 1 tablespoon vinegar and season to taste with salt and pepper.

  3. Make dressing Using a fork, mash blue cheese in a small bowl with 1 tablespoon vinegar until as smooth as possible. Whisk in 2 tablespoon oil, 1 tablespoon water and season with salt and pepper.

  4. Toast buns Toast buns under the broiler or in the toaster until golden.

  5. Serve Divide sloppy joe mixture among buns and top with a few dashes of hot sauce if desired. Serve with celery and blue cheese dip. Enjoy!