Pita Sloppy Joe Recipes

SLOPPY JOES

Steps:

• Preheat the oven to 200 degrees F.
• Heat the olive oil in a large pot over medium-high heat. Add the bell pepper, onion and a pinch of salt and cook, stirring, until softened, about 7 minutes. Add the garlic, cumin and paprika and cook for another minute. Add the turkey and sprinkle it with 1 1/2 teaspoons salt. Cook, breaking up with a wooden spoon or spatula, until browned all the way through. Add the tomato paste, harissa, brown sugar and tomatoes. Simmer over medium heat for 20 minutes. Stir in the preserved lemon. Taste and adjust the seasoning as desired.
• To serve, stack the pitas and wrap in in foil. Heat the oven until warm, a few minutes. Cut the tops off and fill with the turkey mixture. Top with the pickles, feta and parsley.

CLASSIC SLOPPY JOES

Steps:

• Heat oil in a large frying pan set over medium-high heat. Saute onions and green pepper for 5 minutes.
• Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat.
• Stir in ketchup, Worcestershire sauce, sugar, salt and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns.

SLOPPY JOE SANDWICHES

Steps:

• In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns.

SLOPPY JOE PIE

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, corn, water and sloppy joe seasoning; cook over medium heat until bubbly. Reduce heat and simmer for 5 minutes; remove from heat and set aside. , Separate biscuits; flatten each to a 3-1/2-in. circle. Place milk and cornmeal in separate shallow bowls; dip both sides into milk and then into cornmeal. Place seven biscuits around the sides and three on the bottom of an ungreased 9-in. pie plate. , Press biscuits together to form a crust, leaving a scalloped edge around rim. Sprinkle with 1/2 cup cheese. Spoon meat mixture over cheese. , Bake until crust is deep golden brown, 20-25 minutes. Sprinkle with remaining cheese and, if desired, fresh parsley. Let stand 5 minutes before serving.

PITA SLOPPY JOE

Steps:

• Place ground beef, shallot and garlic in a large skillet over medium heat. Cook until beef is evenly browned.
• Drain off any grease.
• Stir the salsa, ketchup, mustard, vinegar, brown sugar and Worcestershire sauce into the beef mixture.
• Season with salt and pepper.
• Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
• Spoon the mixture into the pita shells.
• Top with lettuce if you like.

SLOPPY JOES PITA POCKETS

Steps:

• Brown ground turkey in a large skillet in the oil over low heat for 5 min, breaking up the meat as it cooks.
• Using a slotted spoon, transfer the cooked ground turkey to a bowl, leaving the remaining oil in the skillet for additional use.
• In the same skillet, in the hreserved oil, saute onions on medium heat for 5 min (use more olive oil IF needed).
• Return the meat to the skillet and add the soup mix and the tomato soup.
• Reduce the heat to low and simmer 5 min, stirring often.
• To serve: Cut open pita pockets; spoon in mixture; top with shredded swiss cheese.
• Variation: Swap out the swiss cheese for another kind of cheese such as mozzarella, cheddar or monterey jack.
• NOTE: prep time covers the onion chopping; cook time covers the remainder of the preparation.

MIDDLE EASTERN CHICKEN SLOPPY JOE

Steps:

• Heat olive oil in a medium skillet over medium heat, add the scallion whites cinnamon, salt, and pepper, and cook until tender, about 5 minutes. Stir in the garlic, tomato, and raisins and cook over high heat until mixture is almost dry, about 6 minutes. Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes. Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts. Serve mixture stuffed into warm pita with tomato slices and cucumber slices.