How about trying a delicious twist on a classic—Italian Style Sloppy Joes? These melt-in-your-mouth sandwiches are truly irresistible, and my family devoured them in complete silence.

I had no complaints around our dining room table, just the satisfying sounds of “mmm… nom… mmm” filling the room.

It was one of those dinners where the food did all the talking. What sets this version apart is the rich, flavorful Italian-inspired meat mixture.

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I combined savory ground beef with Italian seasoning, garlic, tomatoes, and a generous dash of parmesan. To add some extra texture and color, I threw in sweet corn and tender peas, which made the filling even more hearty and satisfying.

It’s easy to make, and the final result is a perfectly saucy, flavorful sandwich that’s just messy enough to be fun, but still neat enough to enjoy without too much hassle.

With picky eaters and tough judges in my house, it’s not always easy to impress everyone—but when my family says it’s good, you know it’s really good.

These Sloppy Joes are now a weeknight favorite, perfect for when you need something quick, comforting, and sure to please.

Serve it up with a side of fries or a fresh salad, and you’ve got a dinner that will be requested again and again!

LET ME KNOW IF YOU MAKE my easy and tasty Italian Style Sloppy Joes

Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Happy Baking & Cooking!

– Sandra 

Amazon Finds:

Ceramic Nonstick Deep Frying Pan, 11Inch Nonstick

Yield: 6 SERVINGS

Italian Style Sloppy Joes

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Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 2 garlic cloves minced
• 1/2 green bell pepper, diced
• 1.5 pound ground beef 80/20
• 1 cup  frozen corn, defrost
• 1 cup frozen Peas, defrost
• Sea salt and black pepper to taste, pinch or two
• 1 Italian pasta sauce
• 2 tbsp. ketchup
• 1 teaspoon dried basil
• 6 Hamburger Buns split and toasted, I like using brioche but any would do toasted with Mayo.

Instructions

1. In a skillet, heat a little oil over medium-high heat, then sauté the chopped onion, garlic, and green bell pepper for about 5 minutes, until the onion softens and becomes fragrant—be careful not to let it brown/burn.
2. Next, add the ground beef, breaking it into small crumbles as it cooks. Once browned, stir in the partially defrosted peas and corn, mixing everything well to ensure the vegetables are fully coated. Season with a pinch or two of salt and black pepper to taste.
3. Pour in your favorite Italian sauce and a generous squeeze of ketchup, then simmer the mixture until it starts bubbling and thickens slightly. Stir in some dried basil for an extra layer of flavor.
4. For the buns, spread a thin layer of mayo on both sides and toast them in a hot skillet until they’re golden and the edges are crisp.
5. Finally, evenly spoon the beef mixture onto the toasted buns or buns, and serve your delicious Italian-style Sloppy Joes right away!
   
   

Notes

Can you use any bread? YES! I do not see a reason why not.

Corn and Peas are optionally added, but it's worth it. You can also add (drained) canned corn and peas. For less fat and/or calories you can use ground chicken or turkey. If you have leftover pasta or rice, this is perfect to top it with.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 593Total Fat: 28gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 119mgSodium: 590mgCarbohydrates: 45gFiber: 4gSugar: 10gProtein: 39g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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Quick and Easy Pasta with Beef Sauce is exactly how it sounds, quick and easy. It is also a go-to weeknight meal for my family.

Happy September 1st and Labor Day! I am ready for some cooler weather and Fall season. Are you ready?

I love fall colors, but every season carries special beauty and scenery. With that being said, HELLO comfort food!

Do you look forward to holiday meals? Oh! Sweet potato and pumpkin pies, roasted chestnuts, apple strudels or pies always taste better in the Fall.

I am definitely making myself drool right this moment.  

Click Here for fantastic recipes with beef

When it comes to family dinners, pasta always wins everybody! It is one more “to go” meals without much work. I love to cook, don’t get me wrong!

95 percent of the time my meals are from scratch and made with fresh ingredients, but sometimes shortcuts are necessary, especially if you have a busy household.

After talking to a few moms, I realized that it is okay if we use from time to time something that is not “homemade” and turns one dish in an extraordinary tasting meal.

We all been there, and done that, right?!

Around every dinner, it can get a bit hectic, at least at my house. School homework needs to get done, and after work, you just want to rest.

However, before everything dinner has to be served, so I did use sauce from the jar. Shock! Right? Guess what?

I don’t regret it, because it always tastes fantastic, and it saved me a whole lot of time!

Now, choosing the sauce, I really don’t have a right to say you should eat one particular brand because most of the time I purchase what is on the sale.

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However, I enjoyed a few brands that my kids won’t fuss about.

They really don’t like pasta sauces with chunks in them, and I am the same way.

I love tomatoes, but I don’t like cooking chunks so I get smooth in texture that goes so well with sauteed beef.

But if I pick up the sauce by accident that is chunky, I process it in the food processor to smooth constancy and texture before adding it to the sauteed ground beef.

Also, I have a secret ingredient that pulls that jarred sauce together. It might be strange, but it gives me personally extra kick and sweetness that I love so much.

This makes an amazing dinner. You can make it for Valentine’s Day, or even surprise your other half for the anniversary.

If you try Quick and Easy Pasta with Beef Sauce please tag me on Instagram.

@sandraseasycooking using #sandraseasycooking hashtag. Thank you so much for all your support!

Yield: 6 SERVINGS

Quick and Easy Pasta with Beef Sauce

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When it comes to family dinners, pasta always wins everybody! It is one more “to go” meals without much work. I love to cook, don’t get me wrong! 95 percent of the time my meals are from scratch and made with fresh ingredients, but sometimes shortcuts are necessary, especially if you have a busy household.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 lb Linguine, 1 pack or any pasta on hand
• 1/2 tbsp. Olive oil + a drizzle more
• 1 pound Ground Beef
• 1/2 tbsp. Onion Powder, or 1/4 chopped (SAUTE FIRST)
• Pinch of Salt
• 1/2 teaspoon Ground Black Pepper
• 1 teaspoon dried Italian herbs
• 1 Jar, 24 FL Oz Pasta sauce (marinara, beef, or any of your favorite)
• 1 tbsp. Ketchup
• Garnish with cheese, if desired

Instructions

1. Drop pasta in boiling salted water. Cook according to the package, usually 8-10 min. for me is perfect.
2. Meanwhile, in the saute pan, add olive oil. Once heated, add diced onion and saute for a couple of minutes, then add ground beef and try to break it into smaller pieces. Saute until completely done and there are no more bloody chunks visible, discard leftover oil *read notes* If you are using onion powder you may skip "sauteing onions".
3. Season with a generous pinch of salt and pepper, and Italian dry herbs. Mix well. (at this time you may add any other seasonings such as onion powder)
4. Pour over Pasta sauce, and add ketchup; stir until bubbly, cover and let it cook for a few more minutes. Turn off the heat, stir and cover again until ready to be served.
5. Drain pasta in the colander, no need to wash it. Put it back into a pot and add drizzle with olive oil. Toss it and it’s ready to be served.
6. You may add cheese on the side if you desire as well as crunchy bread. Garnish it with fresh or dry herbs.

Notes

Leftovers: Store it in an airtight container with well-fitting lid for up to 3 days. I don’t like to keep food for more than 3 days. Reheat well before eating again.

Between powder and fresh onion, I prefer fresh garlic because it does taste better, but it’s up to you. My family does not like chunks in their pasta sauce at all so I use powder.

I like using ground beef with 80/20, and take out half of the grease. However, if you are sing Angus beef or less fatty I would definitely add more olive oil.

I add ketchup because it adds a hint of sweetness. We love it! You do not have to add ketchup but is amazing.

You can use any pasta on hand, Spaghetti or fettuccine would work just fine. Adda generous amount of salt in the water when you cook pasta. I like also drizzling pasta with olive oil after I drain all the water out. Then I mix it to coat everything well.

Nutrition Information:

Serving Size:

1
Amount Per Serving:Calories: 481Total Fat: 20gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 82mgSodium: 704mgCarbohydrates: 41gFiber: 4gSugar: 8gProtein: 32g

Nutrition information isn’t always accurate due to automatic calculation, however, we try our best. Thank you!

Did you make this recipe?

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Bulgogi is “ONE” of my favorite Korean dishes. It is really hard for me to pick a favorite among many tasty dishes to pick one. However, my love for grilled food is well known.

Even when I am fullest I will still eat it, or at least taste it! 
I get quite a few requests not only for bulgogi but for other Korean dishes too.

Since the last request was just a few days ago, I thought to actually make one of a popular fusion kind of sandwiches that includes bulgogi. 

Bulgogi is available in all Korean restaurants, however, it is also very simple to make at home, too. Bulgogi in literal translation means “bul” fire and “gogi” meat, so it refers to “cooking the meat on fire” or “over open flames”. It is, of course, a cooking technique or better-said barbecue.

It has a very long history. Originally, bulgogi was known as “maek-jeok”, meaning that the beef being grilled on a skewer. “Neo-biani”, meaning “thinly spread” meat and was traditionally prepared especially for the wealthy and the nobility class.

One of the things that I love is learning about history and food from many different countries.

Now, I know history can be rewritten, but when it comes to food, usually it is carried from generation to generation.

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Many of you know that bulgogi is eaten with leafy veggies, rice, and/or other side dishes (banchan), but it also depends on how you prefer to eat it. This was…

How to put this into words? This sandwich you would not believe how good it is. I am still drooling!

Beef is marinated for a couple of hours, but you got to marinate for at least an hour to get that nice flavor. It actually crosses between sweet and savory.

Bulgogi is one of those non-spicy Korean traditional recipes. Once you start to pan fry it or grill it all the flavors that beef was soaking comes out, and the taste is spectacular.

Beef becomes tender and so delicious. 

My family goes nuts over it, and it is a “must make” when we grill. We have a pretty big man-made fire pit, so I use my trusty old saute pan to make bulgogi in it.

Yes, you can make this on your stovetop in the house, but man when the smoke from the charcoal fire surrounded that pan and beef started to sizzle.

It sure was amazingly delicious, I think I can still smell it.

If you try my Bulgogi Ciabatta Sandwich, please share it with me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

Yield: 4

Bulgogi Ciabatta Sandwich

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Tasty Recipe for Bulgogi Ciabatta Sandwich

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

• Ciabatta Rolls/Bread
• 1 Lb. Beef Tenderloin rib-eye steak or top sirloin

Marinade:

• 1/2 onion
• 1 tsp. Ginger minced
• 5 garlic cloves 5 smaller ones or 3 bigger cloves
• 1/2 Carrot
• 1/2 cup 7 up or 1/2 Asian Pear peeled
• 1 Tbs. Sugar
• 3 Tbs. Soy Sauce Or to taste
• 2 Green Onions/scallions
• 1/2 tsp. Ground Black Pepper
• 1 tsp. Sesame Oil
• Handful julienned Carrots*optional

Topping options:

• Sauteed/grilled Onion/scallions
• Grilled garlic
• Mushrooms
• Sesame Seeds
• Cheese
• Lettuce
• Peppers

Instructions

1. In a food processor place onion, ginger, garlic cloves, carrot, and 7 up or 1/2 Asian Pear (it is acting as a meat tenderizer), process until pureed.
2. Take a beef tenderloin that is slightly frozen and cut into thin bite-size slices or you can use already pre-cut meat that is thinly sliced. (read note)
3. In a large bowl or container place meat, then add puree, sugar, soy sauce, sliced scallions, ground black pepper, sesame oil and a handful of julienned carrots (optional). Mix everything together so marinade could code each slice of beef; cover with plastic wrap and place in the fridge for an hour or more. You can use less soy sauce and add salt to taste, instead.
4. Preheat the grill or lightly oiled/greased saute pan or skillet and add beef slices. Cook until meat is no longer pink and it starts to sizzle and juices are almost gone.
5. 5 minutes before beef is done I like to add more garlic, scallions and onion slices, sometimes mushrooms too.
6. You can serve it with rice and vegetables (side dishes) or place it in the toasted Ciabatta bread like I did today, add other sauteed/grilled vegetables, lettuce together with the beef and top it with cheese and other condiments if you desire.

Notes

You can place beef to marinade in the fridge overnight. I like to do it at least an hour in advance, but the more is marinating, meat becomes more tender. I have done overnight before!

I used Beef Tenderloin today, but The best beef for this is rib-eye steak or top sirloin. Of course, you may use any cut but you will know the difference if you make it with ribeye steak because fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available.

You may also find it already precut beef in the Korean or Asian market “for bulgogi”. If you do not want to use 7 Up or Asian Pear then add 1-2 Tbs. (more) of Sugar. Both 7 up and Asian pear not only make beef tender but also gives sweetness, if you omit you have to add sugar or even honey if you desire.

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