I have a soft spot for sloppy joes, I think they are so much fun to cook and eat. But the same recipe over and over? No thank you. So I look for alternate types of this messy sandwich, with different meats and flavorings. Rachael Ray helps out quite a bit with this, actually! I found this particular recipe in her book “Just in Time”. It uses ground beef, but adds mushrooms, a TON of garlic, and sherry to give it a nod to Spanish cuisine. She also calls for topping it with manchego cheese, which is decidedly Spanish, but since I am cutting way back on my dairy consumption I omitted that part. We both enjoyed this meal, and the leftovers were tasty too. Enjoy!
2 tbs EVOO
1 lb. ground sirloin
6 large garlic cloves, minced
1 medium onion, chopped
24 medium cremini mushrooms, cleaned and sliced thin
Salt and black pepper
1/2 cup dry sherry
2 tbs Worcestershire sauce
1 (15 oz.) can of tomato sauce
4 sturdy sandwich rolls, split
2 tbs softened butter
A handful of fresh flat-leaf parsley, minced
Manchego cheese shavings, optional
Heat the EVOO in a large skillet over medium high heat. Add the beef and cook until browned. Add the garlic, onion, and mushrooms and cook until the mushrooms are dark and the onions are tender. Season with salt and pepper. Don’t salt until after the mushrooms are done, or else they won’t brown for you.
Deglaze the pan with the sherry, and cook for 1 minute to reduce a little. Stir in the Worcestershire sauce and tomato sauce, reduce the heat and simmer for about 5-10 minutes, depending on how thick you like your sloppy joes.
Preheat your broiler. Spread the cut side of the rolls with the softened butter. Sprinkle with the parsley. Toast the rolls under the broiler until charred at the edges. Top the roll bottoms with the meat mixture and cheese (if using), then set the top rolls in place. Don’t wear white and serve with lots of napkins!