Recipe courtesy of Ree Drummond
Spicy Garlic Bread Sloppy Joes
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 966
- Total Fat
- 63 g
- Saturated Fat
- 26 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 52 g
- Cholesterol
- 159 mg
- Sodium
- 1577 mg
This recipe uses three types of fresh chile. When preparing the chiles, it’s usual to remove the seeds and the membrane as that is where the most intense heat lies. Of course, if you like your food super-hot and spicy, add the seeds and the membrane too!
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 966
- Total Fat
- 63 g
- Saturated Fat
- 26 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 52 g
- Cholesterol
- 159 mg
- Sodium
- 1577 mg
Ingredients
Directions
- 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.
