Bacon, Beer and Cheese Sloppy Joes

Bacon, Beer and Cheese Sloppy Joes are the perfect gameday food for a crowd with a Guinness sauce and sharp cheddar cheese filling.

We’re fully on board the sloppy joe train and so far your reader favorites are BBQ Sausage Sloppy Joes and Bacon Brown Sugar Sloppy Joes. Keep the reviews coming!

Beer Bacon and Cheese Sloppy Joes
 Bacon, Beer and Cheese Sloppy Joes

Another Monday, another Sloppy Joe Recipe! If you want to see all the previous sloppy joes we’ve shared on the blog you can find them all here. We’ve been having such a good time with them (and I think I’m singlehandedly keeping my local baker busy baking brioche buns for me).

We were at Trader Joe’s a few months ago and saw they’d paired up their pub cheese with bacon in the cheese/meat aisle. I was holding a pound of ground beef in my hands when I saw it. This dish was such a natural fit I had a full on lightbulb moment. One quick text later inquiring if we had beer, I was ready to make these sloppy joes.

Bacon Beer and Cheese Sloppy Joe Skillet

In most of my sloppy joes recipes I try to hide vegetables in the recipe so I feel like a better parent (my working mom guilt is real). But these are geared to a more adult crowd so I skipped the veggies.

If you would like to add vegetables into the recipe I’d recommend:

  • green bell pepper, chopped finely
  • mushrooms, chopped finely
  • celery, chopped finely
  • carrot, chopped finely
  • canned diced tomatoes, water drained

Basically any vegetable that won’t add any additional sweetness that you can soften and brown in the bacon fat. I have used this recipe with mushrooms before and even carrots, both times were delicious.

Beer Bacon Sloppy Joes

What goes good with sloppy joes for a side dish?

We love serving sloppy joes with Crispy Sweet Potato FriesBeer Battered Onion RingsLoaded Garlic French Fries or your favorite roasted vegetables.

tips for making these Beer, Bacon and CHeese Sloppy Joes:

  • Make sure your ingredients are ready ahead of time, don’t let the pan scorch.
  • Make sure you drain excess fat from the beef, I use 85/15 to minimize excess fat.
  • Stop cooking when its just slightly too wet still, it will thicken as it sits for a couple minutes.
  • If you don’t like beer, use 1 ½ cups beef broth. If you love beer, ditch the broth and use double the beer.
  • If you want to meal prep just leave the sauce extra saucy before shutting off the heat. You may need a bit of water when reheating.
  • We love adding cheese to the mixture before serving. Just don’t add the cheese too early, add just early enough to allow it to melt slightly.

Sloppy Joes with bacon, beer and cheeseAre you going to join us and enjoy this recipe on Wednesday? Remember if you make this dish this Wednesday, we’ll be having the same dinner.

I’d love to know how it turns out for you so if you do make the recipe pretty please come back and leave a comment letting me know how you enjoyed them.

We put a ton of effort into recipe testing 35 Sloppy Joes for this weekly series! The reason we did (aside from the fact we LOVE them) is because you all have gone nuts for ALL 4 of the original sloppy joes on the site!

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Bacon, Beer and Cheese Sloppy Joes

Bacon, Beer and Cheese Sloppy Joes are the perfect gameday food for a crowd with a Guinness sauce and sharp cheddar cheese filling.
Yield 6 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 1 1/2 pounds ground beef
  • 8 slices bacon chopped
  • 1/2 yellow onion chopped
  • 1/2 cup ketchup
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1 cup beer I used Guinness
  • 1/2 cup beef broth
  • 2 cups sharp cheddar cubed
  • 6 brioche buns


  • In a large skillet cook the bacon on medium high heat for 2-3 minutes or until crispy but still bendable.
  • Remove the bacon from the pan and drain all but two tablespoons of the fat.
  • Add the onions and cook for 4-5 minutes, or until softened.
  • Add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks about the size of a raspberry or small grape (don't crush the heck out of it, the larger crumbles will help give the sandwich stability).
  • Cook until well browned (5-6 minutes), then add in the ketchup, tomato paste, Worchestershire sauce, dijon mustard, beer and beef broth.
  • Stir well, continue cooking until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
  • The consistency you are looking for is reduced enough that spoonfuls can be placed on top of each other with the bottom spoonful not spreading more than a half inch or so.
  • Add in the chunks of cheddar and cooked bacon crumbles a minute before serving and stir just slightly to melt them into little puddles.
  • Toast the buns then spoon over the mixture and top with additional bacon (if desired).


Calories: 979kcal | Carbohydrates: 49g | Protein: 43g | Fat: 66g | Saturated Fat: 31g | Cholesterol: 283mg | Sodium: 1288mg | Potassium: 632mg | Sugar: 6g | Vitamin A: 1375IU | Vitamin C: 4.3mg | Calcium: 352mg | Iron: 4.1mg
Keyword: bacon, Bacon Beer Cheese Sloppy Joes, beef sandwiches, beer, cheese, sloppy joes

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Sorry but I found this awful. Followed recipe as written. Tasted like beer and no other flavor. Will not be making this again

    1. Hello Cj, I am so sorry this recipe didn’t work well for you. Maybe I have another recipe that would be better for you?

  2. So it’s 979 calories per serving and 66 grams of fat, 31 grams of which are saturated fat. Sounds good, but I’ll pass…….

  3. Sabrina, this is a definite hit – as you can tell from all the other reviews LOL. I added a heaping tablespoon of brown sugar and used more beer in place of the broth…a winner for sure! Will be our go-to sloppy joe recipe in the future. Manwich who?!

    1. Very good! Made a version of this tonight but used sweet Hawaiian sliders instead of brioche buns. Clean plate club tonight 🙂 Thanks for the recipe!

  4. This is amazing!!! It seems like too much liquid at first but it reduces quickly. I used all beer and added beef better than bouillon into it.

    1. Those ideas both sound delicious. You’d have to cook the beef ahead and drain the fat but yes I don’t see why not. If you add the beef in raw it will be super fatty and oily.

  5. Love this recipe!!! Forget the broth use the beer!!! A huge smash in my home!!! This is THE go to sloppy joe recipe in my house from this day forward!!! Thanks for sharing!!!

  6. I wasn’t so sure about this recipe , but omg, it was amazing! Def on the keep list! I’ll never use manwich again!! ??

  7. This is the best sloppy Joe recipe I have made! I added the diced tomatoes and mushrooms to it . Will definitely be making this again!

  8. I am planning to make this weekend and wonder if leftovers freez well. Didn’t see any recommendations on storing. Thank you

    P.S. I just love your recipes

  9. This recipe definitely needs LOTS of time for the sloppy meat mixture to thicken. I wouldn’t recommend using beer either. We had budweiser and the entire time it was cooking it reeked of beer ??

  10. I’ve made this a number of times for the husband and 7yo son over the past year or so. It’s a huge hit! I make no changes to the recipe and it’s delicious every time!

  11. This recipe looks AMAZING. I will definitely be putting this on my “to make” list for this fall! My husband will love it (while we watch the Packers! Beer and cheese – perfection!)

  12. Very flavorful! I love how the cubed cheese melts and makes little pockets of cheese throughout this!

  13. Has anyone did this in the crock pot? I seen just cook the meat and throw everything in. But what about the bacon & onion cook it separately?

    1. I would just set aside the cooked bacon until right before serving. Once everything has cooked in the slow cooker, resume with step 8. I’m not sure it really saves you any time from putting this in a slow cooker though. Good luck!

  14. We just adore this recipe! I just quintupled the recipe for our sportsman’s club meeting tonight. 25 hungry men! I’m sure they will love it!

  15. I used Yuengling Lager in place of the stout and these came out great! I’m Definitely making these again!

    1. I haven’t but you could brown the meat and add it all into a slow cooker and cook on low 4-5 hours. The last half hour, add the cheese and bacon crumbles. Enjoy!

    1. I used a leaner ground beef and didn’t have much but if you’re noticing quite a bit of fat, drain most of it before continuing the recipe.

    1. I’m not sure it would work. We used more of a Stout beer for this recipe. If you decide to try, I’d love to know how it turns out. Thanks!

  16. Made theses tonight, they were really good. However it really didn’t thicken up. I used beef broth since I didn’t have beer. Could that be part of the reason?

    1. It is part of the reason, beer reduces differently than broth. Next time you can add a little cornstarch slurry if you substitute beef broth and that should thicken it right up. Glad you enjoyed otherwise! 🙂

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