Make the garlic butter. In a small bowl, combine the softened butter, minced garlic, and parsley. Add a pinch of salt. Set aside to let the flavors meld.

Toast the bread base. Preheat your oven to 425°F (220°C). Spread garlic butter over one side of each bread slice (or the cut sides of the rolls). Place butter-side up on a baking sheet. Bake for 6–8 minutes until lightly golden and crisp at the edges. Set aside.

Cook the aromatics. Heat a drizzle of olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook, stirring, for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

Brown the meat. Add the ground beef to the skillet. Break it up with a spatula and cook until browned with no pink remaining, about 5–6 minutes. Drain excess fat if needed.

Build the sauce. Stir in tomato paste and cook for 1 minute to caramelize slightly. Add tomato sauce, ketchup, Worcestershire, brown sugar, mustard, smoked paprika, a pinch of salt, and pepper. Stir well to combine.

Simmer to thicken. Add 1/4 cup water or broth to loosen the mixture. Simmer over low heat for 5–8 minutes, stirring occasionally, until thick and glossy. Taste and adjust seasoning—add more salt, a dash of vinegar for tang, or a bit more sugar if too acidic.

Broil with cheese (optional). Spoon the sloppy joe mixture onto the toasted bread. Sprinkle with mozzarella or provolone. Broil for 1–2 minutes, just until the cheese melts and bubbles. Watch closely to avoid burning.

Finish and serve. Top with a second slice of garlic bread if making sandwiches, or serve open-faced with extra parsley and red pepper flakes. Serve hot with a simple salad, pickles, or potato wedges.