French Onion Beef Sloppy Joes (Printable Version)

Savory beef with caramelized onions and melted cheese on soft buns

# What You Need:

→ Meats

01 - 1 pound ground beef (85% lean)

→ Vegetables

02 - 2 large yellow onions, thinly sliced
03 - 2 cloves garlic, minced

→ Dairy

04 - 4 slices provolone cheese (or Swiss cheese)
05 - 2 tablespoons unsalted butter

→ Liquids

06 - 1/2 cup beef broth
07 - 1 tablespoon Worcestershire sauce

→ Breads

08 - 4 hamburger buns

→ Condiments & Seasoning

09 - 1 tablespoon olive oil
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

# How To Make:

01 - Heat olive oil and butter in a large skillet over medium heat. Add sliced onions and cook, stirring often, until caramelized and golden brown, 12–15 minutes.
02 - Add garlic and dried thyme to the skillet; stir for 1 minute until fragrant.
03 - Add ground beef to the skillet. Cook, breaking up with a spoon, until beef is browned and cooked through, about 5–7 minutes. Drain excess fat if necessary.
04 - Stir in Worcestershire sauce and beef broth. Simmer over medium-low heat for 5 minutes, allowing the flavors to meld and the mixture to thicken slightly. Season with salt and pepper.
05 - Toast the hamburger buns lightly if desired.
06 - Spoon the beef and onion mixture onto the bottom half of each bun. Top with a slice of provolone or Swiss cheese. Place the top bun over the cheese; if you prefer the cheese melted, briefly broil open-faced sandwiches until cheese bubbles.
07 - Serve immediately while hot.

# Expert Advice:

01 -
  • The caramelized onions develop this natural sweetness that balances the rich beef perfectly
  • Its that rare weeknight meal that feels fancy enough for guests but takes under 45 minutes
  • The melted provolone creates these incredible cheese pulls that make every bite feel indulgent
02 -
  • Don't rush the onion caramelization step because that deep flavor development is what makes this recipe sing
  • Let the mixture rest for a couple minutes before assembling so the sauce thickens up and doesn't make your buns soggy
03 -
  • Patience with the onions is the difference between good and absolutely incredible here
  • Use a wide skillet so the onions have room to caramelize instead of steam

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