- 4
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
Preparation
Step 1
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.
Serving Suggestions
Add Crispy Oven Fries for the steak-and-potato lovers in the house.
nutrition information (per serving):
Calories (kcal): 830; Fat (kcal): 37; Fat Calories (g): 330; Saturated Fat (g): 14; Protein (g): 47; Monounsaturated Fat (g): 17; Carbohydrates (g): 75; Polyunsaturated Fat (g): 3; Sodium (mg): 1610; Cholesterol (mg): 100; Fiber (g): 5;