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