Cubed Steak Sandwich
from the cookbook, The Pioneer Woman Cooks
1 large onion or 2 small/medium onions, sliced
Butter, lots of it
2 or 3 pounds of cube steak
4 French or deli rolls
**Optional- cheese! Provolone would be divine. I used good ole American, because it was what I had in the fridge.
In a skillet, melt 1/4 stick of butter.
Add onions and cook over medium-low heat, stirring occasionally, until soft and light brown, 5 to 7 minutes.
Remove onion from pan and set aside.
Cut each piece of cubed steak against the grain into 1-inch strips. Season the meat with season salt, lemon pepper, and black pepper.
Add 2 tablespoons butter to the same skillet in which you cooked the onion. Turn the heat to high. Let the butter begin to turn brown and then add enough meat to make a single layer. Cook until brown on both sides and fully cooked. Set aside and cook remaining meat in single layer.
Return all of the meat back to the pan, add the onion. Pour in Worcestershire sauce and Tabasco sauce to taste. Add additional 2 tablespoons of butter. Simmer the mixture over low heat for about 5 minutes to thoroughly warm.
Cut each roll in half lengthwise. Spread with butter, then brown on a griddle or skillet. Place the rolls face up on a plate then place the meat mixture on the bottom half. Spoon 2 or 3 tablespoons of the pan juices over the top. *Optional-top with cheese:)
Homemade bread recipe-I just shaped the bread into torpedoes this time.
I shaped most of the dough into dinner rolls for later and made 4 sandwich rolls
Here are the sandwich rolls right out of the oven