Chopped Steak Sandwich

By á-478

Ingredients

• 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.

Preparation

Step 1

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.