Tasty Bacon Beer Joes

Bacon beer and cheese sloppy joes hit all the right notes for game day cravings. These sandwiches are packed with crunchy bacon, juicy ground beef, gooey cheddar, and a smooth, beer-packed sauce that's perfect on soft brioche buns. Great to dig into at fun parties or just hanging out at home.

I can't keep these on the platter through halftime when friends come over. The cheesy and beery mix makes everyone go wild, and there’s plenty of chatter about it way after all the food’s gone.

Tasty Ingredients

• Brioche buns: Fluffy and soft Right out of the package with a shiny look are best
• Sharp cheddar cheese: Extra flavorful and melts down smooth Cut your own cheddar block instead of using bagged shreds
• Beef broth: Makes things richer but not salty Check labels for lower salt if that's better for you
• Beer: Go for a deep stout like Guinness or pick a lighter brown ale for a smoother taste
• Dijon mustard: Gives sharp mild zip Go for the ones that stick to simple ingredients
• Worcestershire sauce: Adds that deep savory punch Pick a good quality brand
• Tomato paste: Brings extra concentrated tomato flavor Use double-strength for real oomph
• Ketchup: Classic tomato variety with no weird flavors works best for tang and sweet
• Yellow onion: Sweetens up the mix Pick one that feels solid and has bright skin
• Bacon: All about the crunch and smoke Get thick slices with nice fat throughout
• Ground beef: Choose 85% lean for the perfect combo of taste and juiciness

Easy-to-Follow Steps

Build it and serve:

Toast your brioche buns until they’re golden Put thick scoops of the hot bacon-beef-cheese mix on top Add more crispy bacon if you like and eat right away while it’s warm

Toss in cheese and bacon:

Right before it’s done, drop in the cheddar and your bacon pieces. Let them warm through until the cheese is melty and glossy, but don’t stir too much or you’ll lose those cheesy pockets

Thicken it up:

Let your sloppy joe mix boil down until it looks rich and not too runny about five minutes. It should spoon up thick, not soupy

Stir in the sauce:

Toss in ketchup, tomato paste, Dijon, Worcestershire, beer, and broth. Mix it up until everything’s one big happy mixture and let it start bubbling

Brown up the beef:

Lower the heat to medium and add your ground beef. Crumble it up (but leave a few chunky bits for texture). Cook until it’s brown and smells amazing, about five minutes

Sauté onions:

With the bacon fat still in the pan, cook the chopped onion for four or five minutes. Keep them moving till they’re soft and smell delicious

Drain off the fat:

Pull the bacon out to drain and keep only a couple of spoonfuls of fat in the pan for flavor, but not too much grease

Fry the bacon:

Toss chopped bacon in a big skillet on medium-high. Fry until crispy but not rock hard, around three minutes. Watch it close so it stays perfect

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The best thing is biting into gooey cheddar in every bite. Sometimes I let my kids toss in a bit extra at the last second and watch the cheese melt right in front of us.

Keep It Fresh

Pop the sloppy joe filling in its own sealed container in the fridge away from the buns—it’ll last up to three days just fine

Warm it up in a skillet with a lid on low heat, splash in a bit of broth if it looks too thick

If you freeze the filling, use a freezer-safe bag for up to two months. Thaw overnight before gently heating up again

Swap Things Up

If you want it lighter, try ground turkey or your go-to plant-based meat instead

Not a fan of sharp cheddar? Try it with mild cheddar or even Monterey Jack for a softer flavor

Go with your favorite beer or skip it and add more broth if you’re not into alcohol. It’ll still taste awesome

How to Serve

Toss these on plates with some crunchy coleslaw or tart pickles on the side for the dream combo

Kick up the flavor by piling the filling on pretzel buns or serving over big baked potatoes

Love it hot? Add sliced pickled jalapeños or a squirt of hot sauce right before you eat

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Where This Dish Comes From

Sloppy joes are pure American comfort food, dating all the way back to the tough days of the Great Depression. Folks loved stretching ground meat and getting creative. This cheesy, beery, bacon-packed version has big Midwestern vibes—think bar favorites and tailgate classics all in one bite.

Recipe FAQs

→ What kind of beer works best here?

A dark beer like Guinness gives a rich, malty flavor, but any stout will do just fine.

→ Can I swap the beef with other proteins?

Try using ground chicken, turkey, or even a plant-based option for a fun change.

→ How can I make this spicier?

Mix in some red pepper flakes, a dash of hot sauce, or a pinch of cayenne for a kick.

→ Which cheese works best?

Go for sharp cheddar for bold flavor, but gouda or pepper jack are tasty options too.

→ Can I prep the filling early?

Absolutely. Make it up to two days ahead and gently reheat before serving on buns.

→ Is toasting the buns important?

Yes, it adds crunchy texture and keeps the bun from soaking up too much sauce.