Awesome Sandwich

I have to give Kudos to "The Pioneer Woman" for this sandwich recipe...

Let’s get started on this testosterone-beef-fest, shall we?

The Cast of Characters: 2 1/2 pounds cube steak (tenderized round steak that’s been extra-tenderized), sliced onions, butter, Lawry’s Seasoned Salt, Worcestershire sauce, and Tabasco. How simple is that?

Let’s start by slicing the onion.

Here’s how I do it: First, cut in half from the root end to the top.

Then lay each half on its side and cut off the top.

Peel off the outer layer of skin…

…And start slicing away.

Next, melt 1/4 stick of regular butter in a skillet.

Add the onions.

Stir together. Cook over medium-low heat, stirring occasionally, until onions are soft and light brown (about 7-10 minutes.)

While the onions are cooking, go ahead and slice the meat.

Notice how the tenderizing has given the meat a directional grain?

You’ll want to slice against—or perpendicular to—the grain.

Cut each piece into strips…

Until it’s all sliced.

Now season the meat with a nice sprinkling of Lawry’s.

The onions, meanwhile, have been cooking away. They’re just about right.

Transfer the onions from the skillet to a plate. Now it’s time to cook the meat.

Add 2 Tablespoons butter to the same skillet. Turn the heat to high.

Let the butter melt and begin to turn brown, about two minutes. You’ll want the skillet to be hot.

Now add the meat to the hot skillet in a single layer. Do not stir.

Let it sit for about a minute, or long enough for one side to turn brown.

Using a spatula, flip the meat to the other side.

Notice the first side was allowed to get nice and brown.

Once the meat is brown, generously add Worcestershire sauce. Start with about 1/2 cup.

You can always add more later if it needs more juice.

Next, add Tabasco to taste.

Stir to combine.

Then add another 2 tablespoons of butter just to finish off the sauce. I promise, you won’t regret it.

Next, add in the onions…

Stir together. Now cover the meat mixture and let it sit while you prepare the rolls.

I use these.

Now, if you like to do things the right way, spread each half generously with softened butter.

But if you’re a rebel like me and can’t be bothered with softening butter and dirtying a knife, just do this.

And keep ON doing it…and doing it…and doing it…

Until the surface is sufficiently coated with sizzling butter.

Lay the rolls face down on the pan.

When they’re lightly browned, flip ‘em over for just a few seconds, to warm them through and through.

Lay the bottom of the roll face-up on a plate.

Place a layer of meat and onions…

All over the top.

Then—and this is vital—spoon a little sauce from the bottom of the pan over the meat.

This makes the sandwich extra yummy and moist.

Place the other half of the roll on top of the meat…

Awesome Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter, man
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco

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