Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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

Reviews (3 reviews)

  • 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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial