Best Chopped Steak Sandwich Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOPPED STEAK



Chopped Steak image

You won't need ketchup or mustard! This savory blend of spices will be enough for any person. This may even make you forget you're eating ground beef. Serve with a light gravy, garlic mashed potato and veg of your choice. I like Italian green beans.

Provided by Chris

Categories     100+ Everyday Cooking Recipes

Time 30m

Yield 4

Number Of Ingredients 12

1 ½ pounds lean ground beef
2 tablespoons sea salt
1 tablespoon coarsely ground black pepper
2 teaspoons garlic powder
1 teaspoon dried rosemary
1 teaspoon mustard
½ teaspoon ground paprika
½ teaspoon dill weed
½ large white onion, finely chopped
1 egg, beaten
1 tablespoon Worcestershire sauce
¾ cup finely crushed unsalted saltine crackers

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.

Nutrition Facts : Calories 422.4 calories, Carbohydrate 14.6 g, Cholesterol 157.9 mg, Fat 23.7 g, Fiber 1.5 g, Protein 35.8 g, SaturatedFat 8.9 g, Sodium 2918.6 mg, Sugar 1.7 g

STEAK SANDWICH



Steak Sandwich image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 2 sandwiches

Number Of Ingredients 14

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt

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

PHILLY STEAK SANDWICHES



Philly Steak Sandwiches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow skinned onions, sliced very thin
Coarse salt and pepper or steak seasoning blend
2 teaspoons extra-virgin olive oil, 2 drizzles
1 1/2 pounds lean beef tenderloin or sirloin, ask butcher to slice the meat very thin
1 teaspoon garlic salt
Freshly ground black pepper
8 slices provolone cheese, from the deli counter
4 soft Italian sandwich hogie rolls, split 6 to 8 inches long each, split lengthwise

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.

CHOPPED STEAK



Chopped Steak image

Make delicious Chopped Steak with onions, garlic, pepper & BBQ sauce. These chopped steak burgers taste like they're straight from the steakhouse.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 lb. ground sirloin
1/2 cup chopped onions
2 cloves garlic, minced
1/2 tsp. pepper
1/4 cup BULL'S-EYE Original Barbecue Sauce

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.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 4.5 g, TransFat 1 g, Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g

EASY CHOPPED STEAK



Easy Chopped Steak image

My husband and I think this is one of the best hamburger steak recipes we have ever tried. It's reminiscent of the time when you could get a good hamburger steak only at a diner. To enhance the flavor, I like to mix this up early in the day.-Bette Persinger, Pasadena, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 egg, beaten
3/4 cup soft bread crumbs
1-1/2 teaspoons Worcestershire sauce
1/4 cup finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound ground beef

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°.

Nutrition Facts : Calories 426 calories, Fat 24g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 541mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 38g protein.

CHOPPED STEAK SANDWICH RECIPE



Chopped Steak Sandwich Recipe image

Provided by á-478

Number Of Ingredients 13

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.

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.

MARLBORO MAN'S FAVORITE SANDWICH



Marlboro Man's Favorite Sandwich image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 whole large (or 2 small) onions
2 sticks butter (lots and lots of butter)
2 sticks butter (lots and lots of butter)
2 to 3 pounds cube steak (tenderized round steak that's been extra tenderized)
Seasoned salt, such as Lawry's seasoned salt (or similar seasoned salt)
1/2 cups (approximately) Worcestershire sauce
Hot sauce, such as Tabasco
4 whole French/deli rolls (Earthgrains are best!)

Steps:

  • Slice the onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
  • Slice the cube steak against the grain. Sprinkle with seasoning salt.
  • Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add the meat in a single layer. Cook one side until brown, and then flip and cook until brown, about a minute on both sides.
  • Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes hot sauce and 2 tablespoons butter. Add the cooked onions. Stir to combine.
  • Butter the halved French rolls and brown in a skillet.
  • To assemble, lay the bottom half of a French roll on a plate. Place the meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half and devour!

THE ULTIMATE STEAK SANDWICH



The Ultimate Steak Sandwich image

Provided by Tyler Florence

Time 40m

Yield 2 large foot long sandwiches

Number Of Ingredients 24

1/2 stick unsalted butter
3 heaping tablespoons all-purpose flour
2 cups whole milk
2 cups grated Gruyere
Kosher salt and freshly ground black pepper
1 tablespoon prepared horseradish
1 bunch baby arugula
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
2 soft hoagie rolls
Extra-virgin olive oil
1/2 pound rib-eye, finely sliced
Kosher salt and freshly ground black pepper
1 recipe Fennel Slaw, recipe follows
1 large fennel bulb, fronds removed and halved
1/2 lemon, juiced
1/2 cup mayonnaise
3 heaping tablespoons sour cream
1 bag coleslaw mix
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
  • Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.
  • Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.
  • Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
  • Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.
  • To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
  • Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.
  • Yield: 4 servings

EASY STEAK SANDWICH



Easy Steak Sandwich image

I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.

Provided by zigmondo

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 25m

Yield 1

Number Of Ingredients 10

2 tablespoons butter
¼ medium onion, sliced
4 large fresh mushrooms, sliced
¼ green bell pepper, sliced into long strips
1 (1/2 pound) well-marbled beef steak of any type, sliced as thinly as possible
3 tablespoons chopped pickled hot peppers
1 teaspoon hot pepper sauce
2 slices sharp Cheddar cheese
salt and pepper to taste
⅓ French baguette, cut in half lengthwise

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.

Nutrition Facts : Calories 1195.6 calories, Carbohydrate 95.8 g, Cholesterol 222.4 mg, Fat 57.7 g, Fiber 5.8 g, Protein 74.3 g, SaturatedFat 32.2 g, Sodium 1972.1 mg, Sugar 9.5 g

SLOPPIED FLANK STEAK SANDWICHES



Sloppied Flank Steak Sandwiches image

I'm not a fan of ground beef, but I like the flavor of sloppy joes. This recipe incorporates the flavor of the classic sandwich with the lean cut of flank steak and the ease of a slow cooker.

Provided by MORRISONAL

Categories     Main Dish Recipes     Sandwich Recipes     Sloppy Joe Recipes

Time 4h15m

Yield 6

Number Of Ingredients 11

1 ½ pounds beef flank steak
1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
1 tablespoon olive oil
¼ cup brown sugar
1 small onion, chopped
1 small red bell pepper, chopped
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
6 hamburger buns, split and toasted

Steps:

  • Sprinkle the beef flank steak with steak seasoning on both sides. Heat olive oil in a skillet over medium heat until the oil shimmers, and place the flank steak into the hot oil. Quickly brown the steak on both sides, about 5 minutes per side. Set the beef aside.
  • Stir brown sugar, onion, red bell pepper, apple cider vinegar, Worcestershire sauce, tomato sauce, and tomato paste together in a slow cooker until the brown sugar dissolves. Place the flank steak into the slow cooker, immersing it in the sauce. Set the cooker on on High and cook 4 hours, or set on Low and cook 8 hours.
  • To serve, shred the meat with 2 forks, or remove the meat, chop, and return to the sauce. Toast buns, and serve the sloppied steak on the toasted buns.

Nutrition Facts : Calories 345.5 calories, Carbohydrate 39 g, Cholesterol 35.6 mg, Fat 12.8 g, Fiber 3 g, Protein 18.6 g, SaturatedFat 4.3 g, Sodium 1236.4 mg, Sugar 14.1 g

Related Topics