From the kitchen of One Perfect Bite...While this sandwich is a stick to the ribs affair, it remains light enough to enjoy at any time of year. I made a slightly personalized version of it on Sunday, using a recipe that first appeared in Fine Cooking magazine. My grand plans for a steakhouse supper evaporated when it became apparent that there would be no empty chairs at the table. The steak meant for four had to be extended to feed eight. I momentarily played with the idea of stroganoff, but scrapped that plan for these sandwiches and a boatload of oven-baked steak fries. While the recipe called for sirloin tips, I used a combination of sirloin and flatiron steak for the meat portion of the recipe. The beef in these sandwiches is chopped, not ground, and that gives both diners and the food processor, something to chew on. I'm a big fan of texture, so when I saw this recipe it immediately appealed to me. I filed it in my mental to-be-done list where it remained, nagging me like an unscratched itch, until Sunday when it finally got the attention it deserved. This is a really nice sandwich and I'll definitely be making it again. It would be perfect for game day or anytime a group of guys, or women with the appetites of trenchermen, assemble. The recipe is simple to follow and, despite a bit of chopping, this sandwich is very easy to make. While, I did serve it in buns, the filling would also be wonderful in warm tortillas. Do try this one. I know you will enjoy it. Here's the recipe.
Chopped Steak and Mushroom Sandwich...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 jarred hot cherry pepper, stemmed, seeded, and chopped
1 teaspoon red wine vinegar
1 pound beef sirloin tips (flap meat), cut into 1-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided use
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
1) Mix ketchup, mustard, cherry pepper, and vinegar in a small bowl and set aside.
2) In a food processor, pulse half of the beef until just coarsely chopped. Transfer to a bowl. Repeat with remaining beef. Toss beef with 1/2 teaspoon salt and 1/2 teaspoon pepper.
3) Heat 1-1/2 tablespoons oil in a heavy 12-inch skillet over medium-high heat until shimmering hot. Add beef and cook, stirring occasionally, until it loses most of its raw color, about 3 minutes. Transfer to a plate. Heat remaining 1-1/2 tablespoons oil in the pan. Add onion and 1/4 teaspoon salt. Cook, stirring often, until beginning to soften and brown, about 4 minutes. Add mushrooms and 1/4 teaspoon salt. Cook, stirring often, until they soften and begin to release their juice, about 2 minutes. Add ketchup mixture and beef and any accumulated juices. Cook, stirring often, until heated through, about 2 minutes. Stir in cheese until melted, about 1 minute more.
4) Split rolls almost through lengthwise and pile on the steak and arugula. Cut the sandwiches in half, and serve. Yield: 4 servings.
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