Ploughmans Rolls

Red Eye Sauce:
1 cup tomato sauce
1 cup strong coffee
Half cup apple cider vinegar
Half cup brown sugar
2 Tbsp Worcestershire Sauce
2 Tbsp Molasses
1 tsp smoked paprika
1 tsp onion powder
2 tsp salt


500g steak of choice
4 Ploughman’s Rolls
1 clove of garlic, cut in half
1 cup chargrilled capsicum
4 slices of cheese
1 cup of baby spinach


  1. Place all of the sauce ingredients into a small saucepan and bring to the boil.
  2. Reduce to a simmer and cook, uncovered, for 45 minutes until the sauce has thickened. Stir frequently to avoid sticking.
  3. Allow to cool and then pour into a sterilised jar.
  4. Cook your steaks to your preferred doneness, and rest for 10 minutes to allow juices to settle.
  5. Cut your rolls in half and toast under the grill.
  6. Rub the surfaces of the warm rolls with the cut garlic clove.
  7. Thinly slice the steaks and toss the strips through a couple of tablespoons of steak sauce.
  8. Pile the meat on the base of each roll.
  9. Top with char-grilled capsicum and a slice of cheese.
  10. Melt the cheese under the grill and then drizzle with extra steak sauce, if desired.
  11. Top with a handful of spinach leaves and serve alongside fresh vegetables of choice.

Note: This sauce will keep in the fridge for up to 3 weeks.

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