Chopped Steak Sandwich Recipes

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
• Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
• Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

Steps:

• Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
• Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.

Steps:

• In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into two 1/2-in.-thick patties. Pan-fry or broil for 5-7 minutes on each side or until a thermometer reads 160°.

Steps:

• Place ground beef into a large bowl and break into smaller pieces. Cover with salt, black pepper, garlic powder, rosemary, mustard, paprika, and dill weed; knead thoroughly. Knead in onion, egg, and Worcestershire sauce. Mix in crackers until thoroughly incorporated.
• Shape beef mixture into 5-ounce, 1/2-inch thick patties.
• Preheat a grill pan over medium heat. Grill patties until an instant-read thermometer into the center reads 165 degrees F (74 degrees C), 5 to 7 minutes per side.

Steps:

• Heat grill to medium-high heat.
• Mix meat, onions, garlic and pepper. Shape into 4 (1/2-inch-thick) oval patties.
• Grill patties 5 min. Brush with 2 Tbsp. barbecue sauce; turn over. Grill 5 min. or until medium doneness (160°F).
• Remove patties from grill. Top evenly with the remaining barbecue sauce.

Steps:

• 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.

Steps:

• 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. Don't skip this quick-chop step. Transfer to a bowl. Repeat with the remaining beef. Toss the beef with 1/2 teaspoons salt and 1/2 teaspoons 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. Careful not to overcook. Transfer to a plate. Heat the remaining 1-1/2 Tbs. oil in the pan. Add the onion and 1/4 teaspoons salt; cook, stirring often, until beginning to soften and brown, about 4 minutes. Add the mushrooms and 1/4 teaspoons 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.