My grandmother used to fry up cube steaks all the time. They're cheap and tenderized cuts of beef that always cook evenly and are never tough. This sandwich is even better than my grandma's steaks. Popmuse has deemed it his favorite sandwich of all time and one of the best things I've ever made. Post sandwich, we've become full converts of the Pioneer Woman and I obsessively watch her new show on Food Network.
Best Ever Steak Sandwiches
2 whole Medium Onions, Halved And Sliced
1-1/4 stick Butter
2 pounds Cube Steak, Cut Into 1/2-inch Strips
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1/4 cup Worcestershire Sauce
8 dashes Tabasco Sauce
4 whole Deli Rolls (crusty), Split
8 slices (thick) Fresh Mozzarella (optional)
8 slices (thick) Ripe Tomato (optional)
1-1/2 cup Arugula (optional)
Season meat with salt and pepper. Set aside.
Melt 1/3 stick of butter in a heavy skillet over medium-high heat. Cook onions for several minutes, until golden brown. Remove to a separate plate and set aside.
Return skillet to stove and increase heat to high. Add another 1/3 stick of butter. When melted, add meat to pan in a single layer. Do not stir. Allow meat to sit, undisturbed, for a minute in order to brown. With a spatula, flip meat to the other side and allow to brown. Reduce heat to low. Add onions back into pan, then add Worcestershire, Tabasco, and remaining 1/3 stick of butter. Stir and allow to simmer, adding more Worcestershire or Tabasco as desired.
Melt 1/2 stick of butter on griddle or in a separate skillet. Place roll halves, cut side down in butter and brown over medium-low heat until golden brown.
To serve, spoon meat/onion mixture over bottom half of rolls. Spoon 1-2 tablespoons pan juice over the top. Lay two mozzarella slices on each sandwich, followed by two tomato slices. Top with a generous amount of arugula, then press the top half of the roll on top. Cut in half and serve immediately.