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All the flavors I want when hanging with friends come together in these Bacon Beer and Cheese Sloppy Joes. It's a tasty, packed sandwich full of crispy bacon, juicy ground beef, gooey cheddar, and a sauce with deep beer notes. The whole mess goes on fluffy brioche buns. Pull these out for parties or just enjoy a chill evening at home
Whenever these hit the table, they're gone before you know it. Something about that beery cheesy flavor brings everyone running and we usually can't stop talking about them even after the plates are cleaned up
Mouthwatering Ingredients
- Brioche buns: Cushy and sweet, shiny-topped, fresh buns make the best base
- Sharp cheddar cheese: Real block cheddar melts smoothly and packs sharp flavor Go for this instead of pre-shredded
- Beef broth: Use low sodium if you want, just make sure it adds depth without taking over
- Beer: Swirl in a hearty dark or brown ale for extra richness or use a milder ale if you want it less bold
- Dijon mustard: Creamy, a bit tangy, and lighter than yellow mustard Find one with simple ingredients
- Worcestershire sauce: Adds that deep savory pop Look for really good quality for best flavor
- Tomato paste: Turns up tomato richness Double strong for extra oomph
- Ketchup: Go classic and plain to balance the other flavors
- Yellow onion: Sweet, adds backbone Pick one that's firm and bright
- Bacon: Go for thick, marbled pieces that'll fry up crisp and smoky
- Ground beef: Grab 85% lean for perfect juiciness and texture
Simple Steps to Make It
- Serve it up:
- Toast your brioche buns, scoop on a mountain of the hot cheesy-beefy mixture, and toss on more bacon if you want Serve while it's warm and gooey
- Melt cheese and finish with bacon:
- Cubed cheddar and the bacon go in last Just swirl gently so you get big gooey cheese pockets Don't stir a ton, just until things look melty
- Get the sauce nice and thick:
- Let everything bubble and cook down for five or six minutes until thick and sloppy Lift some up — it should hold together and not just spread everywhere
- Stir up the sauce:
- Add ketchup, tomato paste, Worcestershire sauce, Dijon mustard, beer, and broth all at once Give it a big stir so everything mixes in Even now it'll smell wild good
- Brown the beef:
- Pop your beef in with the onions, drop the heat a hair Crush it up but leave some bigger bites like small grapes Cook till things get brown and a little crusty for that deep flavor, five to six minutes
- Sauté onions:
- Toss chopped onion into hot bacon fat Stir for four to five minutes until soft and turning see-through The sweet onion soaks up all that bacon flavor
- Spoon out bacon and some fat:
- Scoop your bacon out, let the grease drip off, and save just a couple spoonfuls in the pan for flavor You want tasty, not greasy
- Start with bacon:
- Chop bacon and cook it in a big pan over medium-high heat till it's crisp but not rock hard Takes a few minutes — keep an eye on it so it doesn't burn
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The melted cheddar pockets make every bite better Sometimes I let the kids toss in more cubes at the end just for extra cheesiness
Leftovers and Storage
Stash the meat mixture by itself in a tightly closed container It'll keep in the fridge for three days — keep buns separate for best texture
Warm up leftovers on low in a covered frying pan Splash in a little broth to loosen it up if needed
Filling freezes well in a bag for two months Let it thaw in the fridge, then warm gently
Easy Ingredient Swaps
Use ground turkey or a veggie-friendly substitute if beef isn't your thing
If sharp cheddar feels too strong, use Monterey Jack or plain mild cheddar — both melt nicely
Pick a beer you like or, if you're skipping alcohol, just add more broth It'll still taste rich
Fun Serving Ideas
They go great with pickles or that super quick slaw on the side
Switch it up by using pretzel buns, or pile the mixture on baked potatoes for a stick-to-your-ribs meal
Add hot sauce or chopped pickled jalapeños before eating if you love heat
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Where This Started
These kinds of sandwiches became a staple in American kitchens during the Great Depression People made meat go further with tasty sauces. Bacon, beer, and cheese lean into that comfy Midwestern bar food and football tailgate vibe
Recipe FAQs
- → What type of beer should I use?
Pick a dark beer like Guinness for its malty richness, but any stout works great here.
- → Can I swap beef for something else?
Sure! Try ground turkey, chicken, or a vegetarian substitute for a different spin.
- → How do I make it spicy?
Throw in red pepper flakes, cayenne, or hot sauce for an extra kick.
- → Which cheese works best for this?
Sharp cheddar gives a bold punch, but gouda or pepper jack also work amazingly well.
- → Can I prep the mix ahead of time?
Yes! Cook the filling up to two days early; just reheat gently before enjoying.
- → Should I toast the buns?
Yep, toasted buns stay firm and add a pleasant crunch to contrast the saucy filling.