Monday, August 24, 2009

Cube Steak Sandwich

This is yet another winner by The Pioneer Woman. A must try! I added the green pepper and left out the Tabasco sauce and it was wicked awesome.

2 – 3lbs. cube steak
1 large onion (or 2 small/medium)
4 deli rolls
1½ - 2 sticks of butter (no substitutes)
Lawry’s Seasoned Salt
½ c. (approx.) Worcestershire sauce
Tabasco sauce, to taste (optional)
1 – 2 green peppers

Begin by slicing the onions and pepper. Cook them in 2 Tbsp. of butter until soft and the onions are light brown. Remove from skillet and set aside. Slice cube steak into ½” thick strips, slicing against the grain. Season the steak with Lawry’s Seasoning Salt. In the same skillet, heat 2 Tbsp. of butter over medium high heat until melted and beginning to brown. Add the seasoned cube steak in a single layer Cook one side until brown, then flip and cook until brown, about 1 minute on both sides. Now add at least a ½ c. of Worcestershire sauce and about 5 to 6 shakes of Tabasco sauce. Now add another 2 Tbsp. of butter to the sauce and allow to melt. Add the cooked onions and peppers then stir to combine. Halve and butter the deli rolls and brown them on a hot griddle or under the broiler. To assemble, lay the bottom half of the roll on a plate. Place meat mixture, followed by a spoonful of sauce from the pan. Top with other half of roll.

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