Bacon Beer and Cheese Sloppy Joes (Print version)

Smoky bacon, beer-simmered beef, and sharp cheddar make these sloppy joes rich, saucy, and ready in about 35 minutes.

# Ingredients:

For the bacon beef filling

01 - 8 slices thick-cut bacon, chopped
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 1/2 lb (680 g) 85% lean ground beef
05 - 1/2 teaspoon kosher salt
06 - 1/2 teaspoon black pepper

For the beer cheese sauce

07 - 1/4 cup (60 g) tomato paste
08 - 1/2 cup (120 ml) ketchup
09 - 1 cup (240 ml) lager, amber ale, or stout
10 - 1/2 cup (120 ml) beef broth
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon Worcestershire sauce
13 - 2 cups (225 g) freshly shredded sharp cheddar cheese

For serving

14 - 6 hamburger buns or brioche buns, split and toasted
15 - Pickle slices, optional

# Instructions:

01 - Place the chopped bacon in a large skillet over medium heat. Cook for 7-9 minutes, stirring often, until crisp. Transfer the bacon to a paper towel-lined plate and leave about 2 tablespoons bacon fat in the skillet.
02 - Add the onion to the skillet and cook for 3-4 minutes until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
03 - Add the ground beef, salt, and pepper. Cook for 6-8 minutes, breaking the meat into small crumbles, until browned and cooked through to 160°F. Drain excess fat if the skillet looks greasy.
04 - Stir in the tomato paste and cook for 1 minute, scraping the bottom of the skillet so it darkens slightly and coats the beef.
05 - Add the ketchup, beer, beef broth, Dijon mustard, and Worcestershire sauce. Simmer uncovered for 8-10 minutes, stirring often, until the mixture is thick, glossy, and spoonable.
06 - Reduce the heat to low. Stir in the cheddar cheese and most of the cooked bacon until the cheese melts into the filling. Taste and adjust salt and pepper if needed.
07 - Spoon the hot filling onto toasted buns. Sprinkle with the reserved bacon and add pickles if you like. Serve right away.

# Good to know:

01 - Best served hot while the cheddar is melted and the buns are crisp.
02 - Use broth instead of beer for an alcohol-free version.
03 - The filling can be made up to 3 days ahead and reheated gently.

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