Spicy Sloppy Italian Joes Food

ITALIAN SLOPPY JOES

Steps:

• In a large skillet over medium-high heat, add a tablespoon of olive oil and the beef. Cook, breaking up the meat with a spoon, until it is well browned, 8 to 10 minutes. Season with salt and pepper, then remove the beef and drain off the fat.
• To the same skillet, add the remaining tablespoon of olive oil and cook the peppers and onions until soft and lightly browned, about 5 minutes. Season with salt and pepper, then add the garlic and cook for another minute. Add the tomato paste and cook for a minute or 2. Add the tomatoes, sugar, oregano and basil and bring to a simmer. Return the beef to the pan and simmer until the mixture is nice and thick, about 10 minutes. If it gets too thick, thin it with a little water. Remove from the heat and stir in the Parmesan and parsley. Taste and adjust the seasoning with salt and pepper.
• To serve: Spoon a nice portion of sauce over each of 4 slices of the Garlic Toast. Let the sauce cascade over the sides, then prop a second piece of Garlic Toast over to the side of each. Garnish with extra grated Parmesan and chopped parsley.
• Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet.
• In a bowl, mix together the butter, Parmesan, oil, parsley, garlic powder, paprika and oregano until it forms a paste. Season with salt and pepper, then spread the mixture on the bread.
• Bake until golden brown, about 15 minutes.

HOT AND SPICY SLOPPY JOES

Steps:

• In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender.
• Drain off fat.
• Meanwhile, in a 3 1/2 or 4 quart crockery cooker combine tomato juice, catsup, water, brown sugar, jalapeno peppers, mustard, chili powder and Worcestershire sauce.
• Stir in meat mixture.
• Cover; cook on low heat setting for 10-12 hours or high heat setting for 3-5 hours.
• Toast buns; spoon meat mixture over buns and sprinkle with cheese.

SPICY VEGAN SLOPPY JOES

Steps:

• Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.
• Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.
• Spoon the mixture onto each bun. Serve with toppings if desired.

SPICY GARLIC BREAD SLOPPY JOES

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the beef and brown, seasoning with a pinch of salt and pepper, 8 to 10 minutes. Drain off all but a couple tablespoons of the fat.
• Add the onion, chiles, garlic and tomato paste to the pot. Stir and cook for a minute to combine and cook the tomato paste slightly. Add the stock, ketchup, balsamic glaze, brown sugar, chili powder and mustard. Season with another pinch of salt and pepper. Stir to combine, cover and simmer over medium-low heat for 10 to 12 minutes to deepen the flavor.
• Meanwhile, bake the garlic bread according to the package instructions on a sheet pan lined with foil. Remove from the oven then preheat the broiler.
• Taste the meat mixture and adjust seasoning as needed. Divide the meat mixture over the top of the baked garlic bread. Next, top each with two slices of the provolone. Broil until the cheese has melted and browned, about 2 minutes.
• Garnish with the chopped parsley and serve.

SPICY SLOPPY ITALIAN JOES!

Steps:

• Bake Texas toast style garlic bread slices per package directions. (I like the kind with cheese!).
• Brown meat (breaking up into crumbles), onion, peppers, and garlic in a large skillet over medium high heat until veggies are soft and meat is cooked through. Drain grease if necessary.
• Add dry sloppy joe packet and spaghetti sauce to meat mixture. Stir well to combine.
• Reduce heat to medium. Let sauce simmer until reduced to desired consistency, about 5-10 minutes (we like ours super saucy, so I only simmer about 5 min).
• I serve these open-faced, so spoon sloppy joe mixture over baked garlic bread pieces and top with parmesan cheese.

ITALIAN SLOPPY JOES

Steps:

• 1. Preheat the oven to 400 degrees F.
• 2. Remove the stems from the portobellos. Place the mushrooms gill side up on a baking sheet, transfer to the oven, and roast until they are browned and just tender, about 10 minutes.
• 3. Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 10 minutes.
• 4. Add the garlic and cook another 3 minutes. Increase the heat to high, add the turkey, and cook until browned.
• 5. Add the tomato paste and tomatoes and cook until a thick sauce is formed and you can see the bottom of the pan when you stir the turkey mixture.
• 6. Finish with the chopped basil and oregano. Serve atop the roasted mushroom caps.

ITALIAN SLOPPY JOES

Steps:

• In a large saucepan or Dutch oven over medium heat, cook sausage, garlic, green pepper, and onion until the sausage is no longer pink; drain.
• Add the tomato sauce and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 30 minutes.
• Spoon about 1/2 cup onto each roll; sprinkle with cheese.

ITALIAN SLOPPY JOES

Steps:

• In a large saucepan or Dutch oven, cook sausage, garlic, green pepper and onion over medium heat until the sausage is no longer pink; drain. Add the tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Spoon about 1/2 cup onto each roll; sprinkle with cheese.

ITALIAN SLOPPY JOES

Steps:

• Cook sausage with onion and bell pepper in a large skillet until no longer pink, stirring often; drain.
• Add spaghetti sauce and basil; simmer 5 to 7 minutes or until thickened, stirring occasionally.
• Fill each roll with sausage mixture and a slice of cheese.

CROCK POT HOT-N-SPICY SLOPPY JOES

Steps:

• In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat.
• Meanwhile, in a 3 1/2- or 4-quart crockery cooker combine tomato juice; catsup; water; brown sugar; jalapeño peppers, if desired; mustard, chili powder; and Worcestershire sauce. Stir in meat mixture. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 3 to 5 hours. Toast buns; spoon meat mixture over buns and sprinkle with cheese.
• Serves 8.

SWEET AND SPICY SLOPPY JOES

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Cook turkey in batches until no longer pink, breaking into crumbles, 8-10 minutes per batch. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook the onion and green pepper until tender, 2-3 minutes. Add garlic, Worcestershire and red pepper flakes; cook 1 minute longer. Transfer to slow cooker. , In a bowl, combine ketchup, water, brown sugar, mustard, salt and pepper; pour over meat. Cover and cook on low 4-5 hours or until flavors are blended. Serve on buns with toppings as desired.

ITALIAN SAUSAGE SLOPPY JOES

Steps:

• In a large skillet, cook and crumble sausage with red pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker., In same pan, cook and crumble beef over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, add beef to slow cooker. Stir in tomato sauce, tomato paste, garlic powder and, if desired, liquid smoke. Cook, covered, on low until flavors are blended, 4-5 hours., To serve, place cheese on bun bottoms; top with meat mixture and, if desired, peppers. Close sandwiches. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.