chopped steak and mushroom sandwiches

Lynnda Cloutier


The steak is chopped by pulsing quickly in a food processor into tender little pieces.SaveS lots of time. Unknown source


★★★★★ 1 vote



  • ·
    2 tablespoons tomato catsup
  • ·
    1 tablespoon dijon mustard
  • ·
    one hot cherry pepper, stemmed, seeded, and chopped
  • ·
    1 teaspoon red wine vinegar
  • ·
    1 pound beef sirloin tips, such as flap meat, cut into 1 inch pieces
  • ·
    kosher salt and freshly ground black pepper
  • ·
    3 tablespoons olive oil
  • ·
    one small yellow onion, halved and thinly sliced
  • ·
    6 ounces sliced white mushrooms, 2 cups
  • ·
    1 1/2 cups shredded sharp cheese
  • ·
    four long rolls, split and lightly toasted
  • ·
    1 1/2 ounces baby arugula

How to Make chopped steak and mushroom sandwiches


  1. in a small bowl, mix the catsup, mustard, cherry pepper, and vinegar and set aside. In a food processor, pulse half of the beef until just coarsely chopped. Transfer to a bowl. Repeat with remaining beef. Toss the beef with 1/2 teaspoons salt and 1/2 teaspoon pepper.
  2. In a large skillet, heat 1 1/2 tablespoons of the oil over medium-high heat until shimmering hot. Add the beef and cook, stirring occasionally, until it loses most of its raw color, about three minutes. Transfer to a plate. Heat the remaining 1 1/2 tablespoons oil in the pan. Add the onion and 1/2 teaspoons salt.
  3. Cook, stirring often, until beginning to soften and Brown, about four minutes. Add the mushrooms and 1/2 teaspoons salt. Cook, stirring often, until they soften and begin to release their juice, about two minutes. Add the catsup mixture and beef and any accumulated juices. Cook, stirring often, until heated through, about two minutes. Stir in the cheese until melted, about one minute longer.
  4. Split the roles almost threw lengthwise and pile on the steak in Aruba. Cut the sandwiches in half and serve. Serves four.

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