Classic Sloppy Joes with Coleslaw and Potato Wedges

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Sloppy Joe Beef

1. Finely dice the yellow onion and green bell pepper, and mince the 3 garlic cloves. 6 min
2. In a small bowl, stir together ½ cup ketchup, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, 1 tablespoon apple cider vinegar, ¼ cup beef broth, ½ teaspoon chili powder, and ½ teaspoon smoked paprika; set aside. 3 min
3. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large skillet over medium-high until shimmering, then add the onion and bell pepper and cook, stirring frequently, for 5 minutes until softened. 5 min
4. Timing-sensitive step. Add the minced garlic and 2 tablespoons tomato paste to the skillet and stir constantly for 1 minute until the paste darkens slightly.
5. Timing-sensitive step. Add the 1½ lb ground beef, breaking it up with a spoon, and cook over medium-high heat for 6–7 minutes until no pink remains; drain excess fat if needed. 7 min
6. Pour the prepared sauce over the beef, stir to combine, and season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper; reduce heat to medium-low and simmer for 8 minutes, stirring occasionally, until thickened. 8 min
7. Timing-sensitive step. Melt 1 tablespoon unsalted butter in a separate skillet or under the broiler and toast the 4 brioche buns cut-side down for 2 minutes until golden. 2 min
8. Spoon the sloppy joe beef generously onto the toasted brioche bun bottoms, cap with the tops, and serve immediately. 2 min

Creamy Coleslawside

1. Core and thinly shred half a head of green cabbage, then peel and grate the 2 carrots. 10 min
2. In a small bowl, whisk together ⅓ cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, ¼ teaspoon celery seed, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper until smooth. 3 min
3. Pour the dressing over the cabbage and carrot, toss thoroughly to coat, then cover and refrigerate for at least 15 minutes before serving. 15 min

Baked Potato Wedgesbase

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment or foil. 10 min
2. Scrub the 2 lb russet potatoes and cut each into 8 wedges; pat dry with paper towels. 6 min
3. In a large bowl, toss the potato wedges with 3 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon onion powder, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated. 3 min
4. Arrange the wedges cut-side down in a single layer on the prepared baking sheet and roast at 425°F for 30 minutes, flipping once halfway through, until golden and crispy on the outside and tender inside. 30 min
5. Transfer the wedges to a serving platter and garnish with 2 tablespoons roughly chopped flat-leaf parsley, if using. 2 min