Texas Toast Sloppy Joes

Let Me Tell You About Texas Toast Sloppy Joes

So here’s the deal: Texas Toast Sloppy Joes are straight-up comfort food, no pretending otherwise. The first time I made them, I basically set off our ancient smoke detector… but honestly, the kitchen has never smelled better. There’s something about the buttery crunch of Texas toast with the saucy (kinda sweet, kinda tangy) beef on top that takes me straight back to my teenage years—my brother and I would compete for the messiest bite, which is still a joke every time I make these. If you don’t end up with sauce on your shirt, you’re doing it wrong, friend.

Why You’ll Love This (Or At Least Make It Twice)

I whip this up when I need everyone at the table to just sit down and eat already (you know the nights). My family goes wild for anything cheesy; this one especially because that thick garlicky toast kinda makes it feel like a treat (I forget veggies exist for 20 minutes). Actually, I used to dread browning ground beef because I hated the splatter—but then I just started wearing an apron, which felt like cheating but totally works. Plus, when you want something that’s old-school but not bland, this hits the mark. If you’re feeling brave, make extra—you’ll want leftovers (if you can squirrel any away).

What You’ll Need (And What You Can Kinda Sub In)

• 1 pound ground beef (sometimes I use ground turkey if I’m feeling virtuous, but honestly, beef is better here)
• 1 medium yellow onion, diced (I’ve used red onion in a pinch—no one notices)
• 2 cloves garlic, minced (or that lazy refrigerated stuff. No shame!)
• 1 cup ketchup (my grandmother always insisted on Heinz, but store brand is fine, really)
• 2 tablespoons tomato paste (sometimes I skip this if I don’t have any and just add a splash more ketchup. It’s all saucy anyway)
• 1 tablespoon yellow mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon smoked paprika (totally optional—I just like it smoky)
• 1 hefty pinch salt and a few grinds of black pepper
• 1 bag Texas Toast, frozen (thick-sliced; garlic or cheese flavor both work—I’ve even used a sliced bakery loaf and just buttered it up myself, but be warned: it’s not the same unless you go heavy on the butter and garlic powder)
• 2 cups shredded Cheddar or Colby Jack cheese (whatever’s hanging around your fridge honestly)
• Chopped parsley, for garnish (optional; I forget this about half the time anyway)

Here’s How I Make ‘Em

1. Preheat the oven. Crank it to 425°F (220°C). If your oven’s like mine, check the temperature after 10 minutes because it likes to lie.
2. Start with the beef and onions. Toss your beef and diced onion in a big skillet over medium-high. Break it up with a spatula—don’t worry if it looks way too chunky at first, it breaks down. Drain off excess grease if you see a swimming pool at the bottom (I’ve actually poured it into a tin can. My mom taught me that—cuts down on those weird sink smells).
3. Add all the saucy goodness. Stir in chopped garlic, ketchup, tomato paste, mustard, Worcestershire, smoked paprika, salt, and pepper. Give it a good stir—it’ll look a bit gloopy. This is where I sneak a spoonful (quality control, right?). Let it simmer 5-10 minutes, until it thickens a bit. If it simmers longer—no harm, it just gets richer.
4. Prep the Texas Toast. Lay out the frozen Texas Toast on a baking sheet (I use parchment paper because I am not scrubbing garlic cheese off a pan again). Toast for about 5 minutes, until just starting to brown but not… burn (note: once I forgot and they turned to crouton bricks).
5. Spoon on the beef. Divide the sloppy joe mixture across the toast slices—don’t be shy. Pile it on; the bread can take it. Top each with a handful of shredded cheese, because more is more.
6. Finish in the oven. Back in they go, about 3-5 more minutes, just until the cheese is bubbly and melty and maybe even a bit crispy at the edges.
7. Top and serve. Sprinkle chopped parsley if you remember or if you care about color. I never do, and they still disappear.

Some Notes (from My Kitchen Fails)

• If your sauce gets too thick, just add a splash of water or broth. I once used coffee by accident and honestly, it weirdly worked?
• The sauce tends to taste better the next day. But only if you manage to hide leftovers behind the yogurt (ask me how I know…)
• Use parchment paper for the toast. Just trust me. I still have nightmares about scraping baked cheese off my old sheet pan.

If You Wanna Mix It Up—Variations

• Tried it with BBQ sauce instead of ketchup—came out surprisingly good, but a bit too sweet for my crowd. Maybe use half and half?
• Pulled pork instead of beef works if you’re feeling fancy (or just have leftovers to use up, which is rare).
• Once I added chopped pickles before baking; not my proudest moment. Lesson learned—put pickles on after baking, if you must.

What You’ll Need—Well, Mostly

• Big skillet (nonstick or cast iron—I once used a saucepan, but it took forever so… not recommended)
• Baking sheet (I know I said parchment paper is key, but honestly, if you don’t have it, foil or even just oiling up the pan works. You might have a bit of stuck cheese, though.)
• Cheese grater, unless you buy pre-shredded (no judgment—I almost always do now, but freshly grated is nicer… in theory)

How to Store It (But Will You Even Need To?)

Throw leftover sloppy joe mix in a container and pop it in the fridge. Should be good for 2-3 days, but honestly, in my house it never lasts more than a day, especially if anyone figures out there’s extra Texas Toast in the freezer (I usually hide that too). Don’t assemble the toast ahead—gets soggy.

How I Serve It (And How You Might, Too)

I love these with a giant crunchy pickle on the side. My crew likes crinkle fries dunked right into the sauce (I admit, it’s addictive). Sometimes I throw a bag salad on the table to feel like a responsible adult. If it’s a big crowd, serve them open-faced and let people grab with their hands—it saves on forks and napkins. (Napkins = a must, by the way. So. Much. Napkin.)

Some Pro Tips I Learned the Hard Way

• Don’t rush the simmer (I tried skipping it once, and there was ketchup soup on toast… not a win).
• Bake the Toast first—don’t just pile the beef onto it frozen or it will be soggy and sad. Trust me, tried it, had regrets.
• Cool for a second before biting in or you’ll burn the roof of your mouth (my impatience, my downfall)

FAQ—Because People Ask, And I Guess I Love to Talk Food

Can I make these vegetarian?
Totally! Swap in cooked lentils or one of those fake ground meats. Actually, I find it works better if you add extra spices because some plant meats are kinda bland.

What’s the best cheese to use?
Whatever’s in your fridge. Cheddar is classic. Pepper Jack if you want some fire. Colby Jack is my go-to, but honestly, even sliced American cheese will do in a pinch.

Do I have to use Texas Toast?
Well, not really. Any thick-sliced bread, properly buttered on both sides, works fine. The frozen stuff is just easier and comes pre-garlicked. (Is that a word? Eh, it is now.)

Can I freeze leftovers?
Just the meat mixture, sure. Thaw it, heat it up, slap it on fresh toast later. I wouldn’t freeze assembled ones—they become sponges, not sandwiches. Not in a good way either.

How spicy is your version?
Not spicy at all unless you’re heavy-handed with black pepper or sneak in some hot sauce. One time I did that by mistake; family was divided—some loved it, others reached for extra milk.

Oh, and totally random, but once my cat tried to snag a piece off the counter (why do pets show up for the meaty recipes but not for salads?). Anyway, hope you give these a go—let me know if you find a new combo that works!