Chopped Steak Sandwiches

Chopped steak sandwiches are a delicious and satisfying meal option that combines tender beef, flavorful toppings, and a hearty roll.

Chopped steak sandwiches are a classic comfort food that brings together the rich flavors of seasoned beef, melted cheese, and savory toppings. The beef is typically cut into small pieces and cooked until it loses its raw color, resulting in tender and juicy bites. The addition of onions and mushrooms in the skillet enhances the flavors, adding a caramelized sweetness and earthiness to the dish.

To elevate the taste, a tangy and zesty sauce is prepared using ketchup, Dijon mustard, cherry pepper, and vinegar. This sauce adds a hint of spiciness and acidity that complements the richness of the beef. The mixture is combined with the cooked beef and vegetables, allowing the flavors to meld together.

The final step is assembling the sandwiches. The toasted rolls provide a sturdy base for the filling, ensuring that each bite is satisfying and delicious. The mixture of beef, onions, mushrooms, and melted cheese is piled high onto the rolls. For a refreshing contrast, a handful of fresh baby arugula is added, providing a slightly peppery and vibrant element to the sandwich.

Chopped steak sandwiches are perfect for lunch or dinner, and they are versatile enough to be customized according to personal preferences. Whether served as a quick weeknight meal or as a crowd-pleasing option for gatherings, these sandwiches offer a comforting and satisfying dining experience for meat lovers and sandwich enthusiasts alike.

SERVES: 4

INGREDIENTS:

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

INSTRUCTIONS:

1. Mix the ketchup, mustard, cherry pepper, and vinegar in a small bowl and set aside.
2. In a food processor, pulse half of the beef until just coarsely chopped. Transfer to a bowl. Repeat with the remaining beef. Toss the beef with 1/2 tsp. salt and the pepper.
3. Heat 1 1/2 Tbs. of the oil in a 12-inch, heavy 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. Transfer to a plate. Heat the remaining 1 1/2 Tbs. oil in the pan. Add the onion and 1/4 tsp. salt; cook, stirring often, until beginning to soften and brown, about 4 minutes.
4. Add the mushrooms and 1/4 tsp. 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.
5. Split the rolls almost through lengthwise and pile on the steak and arugula. Cut the sandwiches in half and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 830 CALORIES | 47G PROTEIN | 75GCARB | 37G TOTAL FAT | 14GSAT FAT |
  17GMONO FAT | 3G POLY FAT | 100MGCHOL | 1,610MGSODIUM | 5G FIBER

NOTE:

• The steak is “chopped” by pulsing it quickly in a food processor into tender little pieces.