Sliced Steak Sloppy Johnnies

A medley of fresh herbs and seasonings gives wonderful flavor to this open steak sandwich with slaw. Serve with Sweet Potato Salad with Bacon.


For the steaks:

  • 4 flat iron steaks or any thin-cut tender steak (8-10 ounces), no more than 1-inch thick
  • 2 large cloves garlic, sliced
  • 2 small sprigs fresh marjoram or oregano or a generous sprinkle of dried leaves
  • 2 sprigs rosemary
  • Salt and freshly ground black pepper
  • Extra virgin olive oil (EVOO), for liberal drizzling

For the sauce:

  • 1/2 cup beef stock
  • 1 cup organic 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

For the slaw:

  • 1 medium shallot, peeled
  • 1 rounded tablespoon Dijon mustard
  • 2 teaspoons agave syrup or 1 teaspoon superfine sugar
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil (EVOO)
  • 2 cups slaw salad mix or shredded cabbage
  • Celery salt
  • Salt and freshly ground black pepper
  • 4 slabs ciabatta bread or other large crusty rolls (6-inches each), split and toasted

Optional garnishes:

  • Chopped raw onion or chopped red onion
  • Chopped drained Italian giardiniera hot pickled vegetables
  • Chopped pickles


Bring the steaks to room temperature before cooking. Put them in a shallow dish and rub both sides of the meat liberally with garlic. Season with marjoram, rosemary and salt and pepper, to taste. Drizzle with a liberal dose of EVOO and let marinate for 15 minutes.

Pre-heat a cast iron griddle or large grill pan over medium-high heat. Grill the steaks for 4 minutes on each side for medium-rare doneness. Remove the steaks from the grill to a cutting board and let rest for a few minutes before thinly slicing against the grain.

In a small pot over medium heat, add the beef stock, ketchup, chopped garlic, Worcestershire sauce, dark brown sugar, vinegar and lots of black pepper, to taste. Bring to a boil, then reduce the heat and simmer for 20 minutes for the perfect sloppy sauce. Cook’s note: Try the same sauce recipe atop thinly sliced grilled chicken breast or thighs for sloppy sliced chickenwiches.

Grate the shallot into a bowl and add the mustard, agave or sugar and red wine vinegar. Whisk in the EVOO until well combined. Add the slaw and toss to coat. Season with celery salt and salt and pepper, to taste.

Pile the sliced meat on the bottom halves of the bread and top each with lots of sauce, slaw and onions and/or hot vegetable relish and pickles. Cover with the top half of the bread and serve.

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