Sometimes, we’re j
ust in the mood for sandwiches for dinner. Not the deli meat kind. Or even the toasted cheese kind. I’m talking man-sandwiches. Lots of cooked meat, a savory, flavorful sauce and a toasted bun. The kind of sandwich that requires two hands to hold it.
I saw this recipe on an episode of The Pioneer Woman on Food Network and I just knew my husband would love it. I wasn’t wrong. These were unbelievable! My husband liked them just they way they were. But I melted some provolone cheese on top of mine and topped it with a little arugula. Even better!
Next time, I might add some green peppers to the onions. Next time will probably be next week if my husband has his way!
Savory Steak Sandwiches
Compliments of It’s a Keeper
Adapted from Pioneer Woman
www.itisakeeper.com
2 large onions, sliced
2 sticks butter
3 cloves garlic, thinly sliced
2-3 pounds Cube Steak
House seasoning
1/2 cup Worcestershire Sauce
4 hoagie/sub rolls
Melt 2 tablespoons of butter in a large (preferably cast-iron) skillet. Add onions and cook until soft and light brown. When onions are just about done, add garlic and cook for about 30 seconds, until fragrant. Remove onions and garlic from pan an set aside.
Slice cube steak, against the grain, into 1/2 inch strips. Season well with house seasoning.
Melt 2 tablespoons butter over high heat (in same skillet). Add meat in single layer. Cook one side until brown, then flip and cook until brown.
Add Worcestershire sauce, 2 tablespoons butter and cooked onions and garlic. Stir to combine. Remove from heat.
Butter halved rolls and toast in skillet. Pile meat on roll and spoon sauce from pan over top.
Enjoy!
2 Responses to Savory Steak Sandwiches
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Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.Find It’s a Keeper on:
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So simple, but I’m sure so delicious! The arugula and provolone sound perfect. Thanks for sharing
You’re very welcome!
Enjoy!