Stadium-Style Sloppy Joes with Mozzarella, Green Pepper and Crispy Potato Wedges

Imagine the best flavors of a ballpark sausage and pepper hoagie, but in an easy, family-friendly sloppy joe. This recipe combines seasoned ground beef in a punchy ketchup-mustard sauce, topped with melted mozzarella and a tangle of sautéed green peppers and onions, all piled onto a toasted potato bun. It’s a home run for dinner!

On the side, crispy potato wedges roasted to golden perfection complete the meal. Whether you’re craving game-day food or just a fun weeknight dinner, these sloppy joes deliver big flavor with minimal fuss.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice half the onion (whole onion for 4 servings). Halve, core and thinly slice green pepper. Peel and mince garlic. Toss potatoes on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
2. While potatoes roast, in a small bowl, combine ketchup, mustard, stock concentrate, ponzu, cornstarch and ⅓ cup water (½ cup for 4 servings).
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. Add sliced onion and cook until veggies are browned and tender, 4-6 minutes more. Season with salt and pepper. Transfer to a medium bowl; cover to keep warm.
4. Heat another drizzle of olive oil in the same pan over medium-high heat. Add ground beef and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out. Stir in garlic and cook until fragrant, 30 seconds. Add sauce and bring to a boil. Cook until thickened, 2-3 minutes. Season with salt and pepper.
5. Evenly top beef filling with mozzarella; cover pan until cheese melts, about 1 minute. Remove pan from heat. Halve and toast the potato buns.
6. Fill buns with beef filling and top with sautéed green pepper and onion mixture. Divide sloppy joes between plates and serve with potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of potato for the wedges?

Yes, russet or red potatoes work well too. Adjust roasting time as needed.

Can I substitute the ponzu sauce?

You can use a mixture of soy sauce and a splash of citrus juice (lemon or lime) as a substitute.

How do I store leftovers?

Store the beef filling and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat in a pan or oven.