French Onion Beef Sloppy Joes (Printable)
Savory ground beef meets sweet caramelized onions and melted cheese on toasted buns for a comforting meal.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (80/20 preferred)
→ Vegetables & Aromatics
02 - 2 large yellow onions, thinly sliced
03 - 2 cloves garlic, minced
→ Dairy
04 - 4 slices provolone cheese (or Swiss or Gruyère)
→ Breads
05 - 4 brioche buns (or hamburger rolls)
→ Liquids
06 - 1/2 cup beef broth (low sodium preferred)
07 - 1 tablespoon Worcestershire sauce
→ Pantry & Spices
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil
10 - 1 tablespoon all-purpose flour
11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon black pepper, plus more to taste
# How-to Steps:
01 - Heat olive oil and butter in a large skillet over medium heat. Add onions and a pinch of salt. Cook, stirring occasionally, until caramelized and golden brown, about 12–15 minutes.
02 - Add minced garlic and thyme; cook for 1 minute until fragrant.
03 - Push onions to the side of the pan. Add the ground beef to the skillet and break it up with a spatula. Cook until browned and cooked through, about 5–6 minutes. Drain excess fat if needed.
04 - Sprinkle flour over the beef and onions, stirring well to coat. Cook for 1 minute.
05 - Stir in beef broth and Worcestershire sauce. Simmer for 3–4 minutes, until the mixture thickens slightly. Season with salt and pepper to taste.
06 - Toast brioche buns (optional) under the broiler or in a skillet until golden.
07 - Spoon the beef and onion mixture onto the bottom half of each bun. Top with a slice of cheese. Place under the broiler for 1–2 minutes until the cheese is melted and bubbly.
08 - Add the top bun and serve hot.
# Expert Pointers:
01 -
- The onions become candy sweet and deeply savory, turning a weeknight sandwich into something that tastes like it simmered all day
- Melting cheese under the broiler creates those irresistible crispy edges everyone fights over
- Everything happens in one skillet, so you get maximum flavor with minimal cleanup
02 -
- Rushing the onions is the biggest mistake you can make here, so give them the full time to develop that deep sweetness
- Draining excess fat after browning the beef keeps the sandwich rich without being overwhelming
- Watch the broiler like a hawk because cheese goes from perfect to burnt in seconds
03 -
- Add a splash of sherry or white wine to the onions while they cook for that authentic bistro depth
- Toast the buns under the broiler for a minute before filling them so they do not get soggy