Beef Stroganoff Sloppy Joes

by Sabrina Snyder

Published on Last updated

16 Comments

5 from 6 votes
6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Beef Stroganoff Sloppy Joes have the tangy sour cream, mushrooms and onions you love in Classic Beef Stroganoff served in a bun with mozzarella cheese.

We love Beef Stroganoff recipes because they’re rich with creamy, beefy and mushroom flavors we all love in Classic Beef Stroganoff. If you love Beef Stroganoff you’ll also love our Ground Beef Stroganoff which is a quicker version as well as our Meatball Stroganoff.

Beef Stroganoff Sloppy Joes Beef Stroganoff Sloppy Joes

This year long experiment we had with sloppy joes (See them ALL here) wouldn’t have been complete without one of the most popular beef dishes families love to make. Beef Stroganoff is a classic recipe I used to cook for clients ALL the time. As a chef I tried to keep duplicates off the menu for a few months of scheduling but I had one client who requested my beef stroganoff on his menu every other week!

Beef Stroganoff is a classic noodle dish, usually made with egg noodles, that has beef strips simmered until tender along side mushrooms and onions in a rich beef gravy. Sometimes cream cheese is added into the mix but classically sour cream is used in place of cheese. In classic/easy/old school recipes you would even see cream of mushroom soups used in stroganoff recipes.

Classic Sloppy Joes are made with a rich tomato gravy (no cheese is generally mixed in) but they’re a delicious alternative to the classic hamburger. We decided to start making mash-ups of our favorite flavors with sloppy joe textures and the response has been amazing.

We’ve termed sloppy joes the gateway recipe. Any recipe we want them to try we make the sloppy joe version first before the classic version and it has worked every single time. In fact we even did it with stuffed cabbage (coming soon) and the response to Stuffed Cabbage Casserole after the sloppy joe version was amazing!

Beef Stroganoff Sloppy Joes

WHAT to serve with SLOPPY JOES?

We love serving sloppy joes with Crispy Sweet Potato Fries, Beer Battered Onion Rings, Loaded Garlic French Fries or your favorite roasted vegetables.

Tips for Beef Stroganoff Sloppy Joes:

  • Make sure your ingredients are ready ahead of time, don’t let the pan or the butter scorch.
  • Don’t crowd the sliced mushrooms in your pan, make sure they are touching the pan so they brown nicely.
  • Don’t let the sauce reduce until dry, stop the cooking when it still looks nice and saucy.
  • Sauce will continue to reduce even after you turn off the heat.
  • 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.
  • Make sure the cornstarch is totally mixed in before adding to the pan.

Ground Beef Stroganoff in Sloppy Joes

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Dinner, then Dessert

Beef Stroganoff Sloppy Joes

Beef Stroganoff Sloppy Joes have the tangy sour cream, mushrooms and onions you love in Classic Beef Stroganoff served in a bun with mozzarella cheese.
Yield 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Sandwich
Cuisine American
Author Sabrina Snyder
Beef Stroganoff Sloppy Joes
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Ingredients
 

  • 1 1/2 pounds ground beef
  • 3 tablespoons butter divided
  • 1 cup mushrooms sliced
  • 1 cup mushrooms diced
  • 1 cup yellow onions diced
  • 1 clove garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup sour cream plus more for topping
  • 1 cup beef broth
  • 1 tablespoon cornstarch
  • 6 brioche buns toasted
  • 1/2 cup shredded mozzarella cheese

Instructions

  • In a large skillet add the beef on medium high heat 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 remove from the pan.
  • Add 1 tablespoon of butter along with the sliced mushrooms and cook for 2-3 minutes on medium high heat until they're browned, then remove them from the pan.
  • Add in the remaining butter, diced mushrooms, onions and garlic to the pan and cook for 2-3 minutes on medium high heat until they're browned.
  • In a large measuring cup whisk together the Worcestershire sauce, sour cream, beef broth and cornstarch before adding it to the pan along with the cooked beef and stirring 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.
  • Toast the buns then spoon over the mixture and top with sour cream, sliced cooked mushrooms and mozzarella cheese.

Nutrition

Calories: 531kcal | Carbohydrates: 26g | Protein: 27g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 107mg | Sodium: 577mg | Potassium: 583mg | Fiber: 2g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 3.1mg | Calcium: 134mg | Iron: 4.4mg

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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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I love your recipes. You are a wonderful cook – I can tell by your recipes.
    You are very special to share with us. Thank you!!

    Reply

  2. This sandwich looks delicious but I can’t understand why people rate something without trying it first. I’m going to try it but refuse to rateuntil I do.

    Reply

  4. This is a fun and unique way to eat sloppy joes. I’m totally going to give this a try and I’m totally going to fall in love.

    Reply