A quick and easy ground beef recipe inspired by the Maid-Rite loose meat sandwich. On the table and ready to eat in just fifteen minutes!
David does not like sloppy joes, but I very much do. AND being the good wife that I am (heh heh heh) I don’t make sloppy joes, like ever, so that David doesn’t have to eat something he doesn’t like.
I joke, I joke. I do make sloppy joes sometimes, and David is a good sport and eats them just fine. The problem is he doesn’t like them enough to eat any of the leftovers… so I end up eating sloppy joe mix for days.
About a year ago we lived near a little restaurant located in Utah called Maid-Rite. One day they catered a lunch at David’s work, and he came home raving about their loose meat sandwich. He said it was like a sloppy joe, but without the sauce which meant that he actually liked it (because the sauce is what he doesn’t like about sloppy joes).
After we moved to Washington, David still talked about Maid-Rite’s loose meat sandwiches and so I figured I had better find a copycat recipe. The recipe I am posting here today is adapted from a recipe I found at Cook’s Country. I made just a couple of changes so that the steamed beef mixture is lighter. My Maid-Rite sandwich copycat has approximately 50% less fat and 30% fewer calories per serving than the original Cook’s Country recipe (and the actual Maid-Rite sandwich for that matter).
I’ve said this before, but one of the best ways to start eating healthier is to adapt your favorite recipes to be even just a little bit better for you.
Wait, have I said that before? I don’t know, but I have mentioned it now.
For this particular recipe I swapped the white hamburger buns for whole wheat buns, and I used lean ground beef instead of the fattier stuff.
These sandwiches have been a great way for me to get my “sloppy joe” fix while still getting to make something that I know both David and I will love. PLUS David eats the leftovers (which is a sure sign that he actually likes something I’ve made). No more sloppy joe leftovers for daaaaaaays.
An extra bonus is that this meal is so quick and easy to make. All it takes is fifteen minutes from start to finish. This is my go-to easy weeknight meal, especially since I almost always have everything I need on hand.
We eat our loose meat sandwiches with a large tray of veggies and some ranch dip as our side. I don’t think Maid-Rite sandwiches traditionally have cheese on them. I like them better without, but David likes the cheese so I do put some thin cheese slices out on the table when I make these. Kettle chips, fresh fruit, or baked french fries are a great addition to this meal as well!
- 1/4 cup water
- 1 tbsp dijon mustard*
- 1 tbsp A1 steak sauce
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp Worcestershire sauce
- 1 lb lean ground beef (93/7)
- 1/2 cup onion, diced small
- 4 whole wheat buns
- dill pickles
- additional dijon mustard
- sliced cheese, optional
- Measure the water, dijon mustard, steak sauce, salt, pepper, and Worcestershire sauce into a 12″ skillet. Whisk to combine.
- Set heat to medium high and bring the mixture to a simmer.
- Reduce the heat to medium and add the beef, breaking it into small pieces with your hands as you add it to the pan. Once all of the meat is in the pan, break it into even smaller pieces with a wooden spoon.
- Cover the pan with a lid and let the beef steam for 3 minutes. Uncover, stir, and let it cook uncovered for 2 additional minutes. At this point the beef should be cooked all the way through.
- Remove the pan from the heat. Stir the onion into the beef. Cover with the lid and let sit 5 minutes before serving.
- Spoon some of the beef mixture onto each of the whole wheat buns, spread additional dijon mustard on the top buns, add a pickle and cheese if desired, and enjoy!