Best Chopped Steak Sandwiches Recipes

Chopped Steak Sandwiches image

Provided by gailanng

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons ketchup
1 tablespoon Dijon mustard
1 jarred hot cherry pepper, stemmed seeded and chopped
1 teaspoon red wine vinegar
1 lb beef sirloin, tips cut into 1-inch pieces (flap meat)
kosher salt & freshly ground black pepper
3 tablespoons olive oil
1 small yellow onion, halved and thinly sliced
2 cups sliced white mushrooms (6 ounces)
1 1/2 cups shredded sharp cheddar cheese
4 long rolls, split and lightly toasted
1 1/2 ounces baby arugula (optional)

Steps:

Mix the ketchup, mustard, cherry pepper and vinegar in a small bowl and set aside.
In a food processor, pulse half of the beef until just coarsely chopped. Don't skip this quick-chop step. Transfer to a bowl. Repeat with the remaining beef. Toss the beef with 1/2 teaspoons salt and 1/2 teaspoons pepper.
Heat 1-1/2 Tbs. of the oil in a heavy 12-inch skillet over medium-high heat until shimmering hot. Add the beef and cook, stirring occasionally, until it loses most of its raw color, about 3 minutes. Careful not to overcook. Transfer to a plate. Heat the remaining 1-1/2 Tbs. oil in the pan. Add the onion and 1/4 teaspoons salt; cook, stirring often, until beginning to soften and brown, about 4 minutes. Add the mushrooms and 1/4 teaspoons salt; cook, stirring often, until they soften and begin to release their juice, about 2 minutes. Add the ketchup mixture and beef and any accumulated juices. Cook, stirring often, until heated through, about 2 minutes. Stir in the cheese until melted, about 1 minute more.
Split the rolls almost through lengthwise and pile on the steak and arugula. Cut the sandwiches in half and serve.

Nutrition Facts : Calories 684.4, Fat 41.4, SaturatedFat 16.5, Cholesterol 129.5, Sodium 762.1, Carbohydrate 36.4, Fiber 2.3, Sugar 5, Protein 41

chopped steak and mushroom sandwiches image

Provided by Lynnda Cloutier

Number Of Ingredients 12

2 tablespoons tomato catsup
1 tablespoon dijon mustard
one hot cherry pepper, stemmed, seeded, and chopped
1 teaspoon red wine vinegar
1 pound beef sirloin tips, such as flap meat, cut into 1 inch pieces
kosher salt and freshly ground black pepper
3 tablespoons olive oil
one small yellow onion, halved and thinly sliced
6 ounces sliced white mushrooms, 2 cups
1 1/2 cups shredded sharp cheese
four long rolls, split and lightly toasted
1 1/2 ounces baby arugula

Steps:

1. in a small bowl, mix the catsup, mustard, cherry pepper, and vinegar and set aside. In a food processor, pulse half of the beef until just coarsely chopped. Transfer to a bowl. Repeat with remaining beef. Toss the beef with 1/2 teaspoons salt and 1/2 teaspoon pepper.
2. In a large skillet, heat 1 1/2 tablespoons of the oil over medium-high heat until shimmering hot. Add the beef and cook, stirring occasionally, until it loses most of its raw color, about three minutes. Transfer to a plate. Heat the remaining 1 1/2 tablespoons oil in the pan. Add the onion and 1/2 teaspoons salt.
3. Cook, stirring often, until beginning to soften and Brown, about four minutes. Add the mushrooms and 1/2 teaspoons salt. Cook, stirring often, until they soften and begin to release their juice, about two minutes. Add the catsup mixture and beef and any accumulated juices. Cook, stirring often, until heated through, about two minutes. Stir in the cheese until melted, about one minute longer.
4. Split the roles almost threw lengthwise and pile on the steak in Aruba. Cut the sandwiches in half and serve. Serves four.