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Chopped Steak Sandwiches

Scott Phillips

Servings: 4

The steak in these quick sandwiches is chopped by pulsing it quickly in a food processor into tender little pieces. To get your base, you’ll cook down a yellow onion and mushrooms, then finish cooking the sirloin in a flavorful mix of ketchup, Dijon mustard, and hot cherry peppers. This dish is a satisfying, comfort-food sandwich, made even more so by the melted sharp Cheddar.


  • 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
  • Kosher salt and 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

Nutritional Information

  • Calories (kcal) : 830
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 100
  • Sodium (mg): 1610
  • Carbohydrates (g): 75
  • Fiber (g): 5
  • Protein (g): 47


  • 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. Transfer to a bowl. Repeat with the remaining beef. Toss the beef with 1/2 tsp. salt and 1/2 tsp. 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. 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. 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.

    Split the rolls almost through lengthwise and pile on the steak and arugula. Cut the sandwiches in half, and serve.

Add Crispy Oven Fries for the steak-and-potato lovers in the house.


Rate or Review


  • drsteveb | 08/05/2010

    this is a great recipe for left over steak as well. i chop the steak with a knife saving the clean up of the food processor. any cheese works well. i prefer baby bella mushrooms over the white variety if available. they give a greater umami type flavor.

  • Aimster03 | 02/12/2010

    This was a great variation of a cheese steak sandwich. Like the previous reviewer, I followed the recipe to a T. I suggest taking the steak out of the pan while still partially red. We loved the hot pepper sauce also I served it on tortillas instead of rolls. Although it doesn't look exactly like the picture it was delicious.

  • JJJJ4 | 02/08/2010

    We made this dish to take over a friends house for the big game. I followed the recipe to a T. It is very important to not over-cook the meat and make sure their is some redness to the meat. Next time I would drain some of the liquid from the meat as it set. Otherwise it was FANTASTIC. We put in a crockpot and everyone helped themselves. Real Comfort food on a cold day.

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