Preheat and prep: Heat your oven to the temperature on your garlic bread package (usually 400–425°F). If making your own, mix softened butter with minced garlic, parsley, and a pinch of salt, then spread on halved bread.

Toast the bread base: Bake the garlic bread until lightly golden but not fully crisp, about 6–8 minutes. This partial bake helps it hold up to the saucy filling later.

Cook the aromatics: In a large skillet over medium heat, warm the oil. Add the onion and green pepper with a pinch of salt. Cook 4–5 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Brown the meat: Add the ground beef, breaking it up with a spoon. Season with salt and pepper. Cook until browned and no longer pink, 6–8 minutes. Drain excess fat if needed.

Build the sauce: Stir in tomato paste and cook 1 minute to caramelize. Add tomato sauce, ketchup, Worcestershire, brown sugar, mustard, vinegar, smoked paprika, and chili powder. Mix well.

Simmer to thicken: Reduce heat and let the mixture bubble gently for 8–10 minutes, stirring often. It should be thick and spoonable, not watery. Adjust seasoning: more vinegar for tang, more sugar for sweetness, more salt to round it out.

Finish the garlic bread: Return the bread to the oven for another 2–3 minutes to crisp slightly. If using cheese, sprinkle or lay slices on top of the bread now and melt until bubbly.

Assemble: Spoon the sloppy joe mixture generously over the hot garlic bread. Garnish with chopped parsley or chives if you like.

Serve right away: Cut into portions and serve with a simple side salad, pickles, or roasted veggies.