Smoky Ancho BBQ Sloppy Joes with Roasted Broccoli and Potato Rounds

Remember the sloppy joes from your school cafeteria? This version is a delicious upgrade, with a smoky ancho chili kick and tangy BBQ sauce. We’ve paired it with roasted broccoli and crispy potato rounds for a complete meal that’s both nostalgic and sophisticated.

These sandwiches are messy in the best way-keep those napkins handy! The combination of savory beef, sweet and smoky sauce and crunchy pickles is irresistible. Perfect for a quick weeknight dinner that the whole family will love.

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a large drizzle of oil, Fry Seasoning, salt and pepper. Roast on top rack until lightly browned and tender, 18-20 minutes.
2. While potatoes roast, halve, peel and dice onion. Halve buns. In a small bowl, combine BBQ sauce, ketchup, chili powder, stock concentrate, half the cornstarch and 1 tbsp water. (For 4 servings, use all the cornstarch and 2 tbsp water.) Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring, until softened, 4-5 minutes. Add beef; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it will finish cooking in the next step).
4. Add BBQ sauce mixture to pan with beef. Cook, stirring, until sauce has thickened and beef is cooked through, 2-3 minutes. Taste and season with salt and pepper. Turn off heat.
5. While filling cooks, toast buns until golden brown.
6. Fill buns with as much beef filling and sliced pickle as you like. Divide sloppy joes between plates. Serve with potatoes and any remaining pickle on the side.

Recipe Tips

FAQ

Can I use a different type of bun?

Yes, any soft bun or roll works well. Brioche buns or sesame seed buns are great alternatives.

Can I make this recipe vegetarian?

Absolutely! Substitute the ground beef with a plant-based ground meat alternative or cooked lentils. Adjust cooking time as needed.

How do I store leftovers?

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