Chopped Steak Sandwiches recipe add your recipe to finecooking.com
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Chopped Steak Sandwiches

by Tony Rosenfeld
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The steak is “chopped” by pulsing it quickly in a food processor into tender little pieces.Serves four.

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ingredient discovery
Ingredients ketchup Dijon mustard red wine vinegar more more
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

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.

nutrition information (per serving):
Calories (kcal): 830; Fat (kcal): 37; Fat Calories (g): 330; Saturated Fat (g): 14; Protein (g): 47; Monounsaturated Fat (g): 17; Carbohydrates (g): 75; Polyunsaturated Fat (g): 3; Sodium (mg): 1610; Cholesterol (mg): 100; Fiber (g): 5;
photo: Scott Phillips
From Fine Cooking 102, pp. 109
October 29, 2009

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Star Star Star Star Star by Aimster03, 2/12/2010This 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.
Star Star Star Star Star by JJJJ4, 2/8/2010We 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.