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.
亚搏手机版官方
- 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
Preparation
- 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.
AddCrispy Oven Friesfor the steak-and-potato lovers in the house.
Ingredient Spotlight
-
IN THIS RECIPEKetchup
-
-
IN THIS RECIPERed Wine Vinegar
-
FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (3 reviews)
-
drsteveb| 08/05/2010这是一个很好的秘方剩下的牛排. 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.
What We're Cooking Now
-
CollectionThe 25 Best Burgers On the Block
-
-
Collection
10 Salads to Bring to a Summer BBQ
![]()
![]()
Collection15 Delicious Ways to Celebrate Bastille Day
![]()
Collection9 Ways to Eat Ice Cream Besides the Cone
![]()
CollectionWhat To Drink While You're Grilling
Write a Review