2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized)
1 large onion
4 French/Deli rolls
Lawry’s Seasoned Salt
Mozarella cheese, sliced
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 (don’t stir, just let the heat carmelize the meat and do it’s magic!), then flip and cook until brown, about a minute on both sides.
Add 1/2 (at least) Worcestershire sauce 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 cheese and the other half of roll.
Trade Secrets: A few things: the recipe calls for a lot of butter. I love butter, don’t get me wrong, but next time, I might eliminate the 2 tablespoons called for at the end of the recipe. I also used homemade buns made with my French Bread Roll recipe and they worked great. My cast iron skillet worked beautifully for this recipe, but I did have to cook the meat in two batches, because my skillet isn’t as gargantous as it should be, obviously. Finally, I added mozzarella cheese on top of the hot steak and it was wonderfully cheesy and good. Almost anything is better with cheese, don’t ya know?