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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
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.
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?