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So sloppy! These Sliced Steak Sloppy Joes may leave you reaching for a napkin, but you’ll love the bbq sauced steak topped with coleslaw and onions and peppers. They are definitely worth the messy hands!

Sliced Steak Sloppy Joes


  • Author: Deborah
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish

Description

So sloppy! These Sliced Steak Sloppy Joes may leave you reaching for a napkin, but you’ll love the bbq sauced steak topped with coleslaw and onions and peppers.  They are definitely worth the messy hands!


Scale

Ingredients

Steak:

  • 2 (8 to 10-ounce) flat iron steaks
  • 2 large cloves garlic, sliced
  • 2 small sprigs fresh marjoram or oregano or a generous sprinkle of dried herbs
  • 2 sprigs rosemary, chopped
  • salt and freshly ground black pepper
  • extra virgin olive oil

Sauce:

  • ½ cup beef stock
  • 1 cup ketchup
  • 2 large cloves garlic, finely chopped
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons red wine vinegar
  • coarsely ground black pepper

Slaw:

  • 1 medium shallot, peeled
  • 1 rounded tablespoon Dijon mustard
  • 2 teaspoons agave syrup or 1 teaspoon superfine sugar
  • 2 tablespoons red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 cups slaw salad mix or shredded cabbage
  • celery salt
  • salt and freshly ground black pepper

Sandwiches:

  • 4 (6-inch) ciabatta rolls or other large crusty rolls, split and toasted
  • thinly sliced red onion
  • sliced banana peppers

Instructions

Place the steaks in a shallow dish and rub with the garlic.  Season with the marjoram, rosemary and salt and pepper.  Drizzle generously with olive oil, and allow the steaks to sit for 15 minutes.

Meanwhile, to make the sauce, combine the beef stock, ketchup, garlic, Worcestershire sauce, brown sugar, and vinegar in a small pot.  Add lots of black pepper.  Bring to a boil, then reduce the heat and simmer for 20 minutes.

To make the slaw, grate the shallot into a large bowl.  Add the mustard, sugar or agave, and red wine vinegar.  Slowly whisk in the olive oil.  Add the slaw and toss to coat with the sauce.  Season with celery salt, and then add salt and pepper to taste.

Preheat a grill pan or a cast iron griddle over medium-high heat.  Place the steaks on the pan and grill for 4 minutes on each side for medium-rare.  Remove the steaks to a cutting board and let them sit for 5-10 minutes before slicing thinly against the grain.

Pile some of the sliced steak on the bottom halves of the buns.  Top with the sauce, then the slaw.  Add some red onions and banana peppers, then place the top of the bun on the sandwich. 

Serve with a lot of napkins to wipe up the mess. 🙂

Recipe Notes:

slightly adapted from 30 Minute Meals

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 798
  • Sugar: 30 g
  • Sodium: 1712 mg
  • Fat: 41 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 75 g
  • Fiber: 4 g
  • Protein: 31 g
  • Cholesterol: 91 mg