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
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!
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WHAT to serve with SLOPPY JOES?
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.
- 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
- 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.