You know when you have that meal that just makes everything okay? This is it. The picture doesn't even do it justice, because let me tell you...this sandwich is heaven. It's not just a regular steak and cheese either. It has the perfect mix of Worcestershire, hot sauce and Lawry's to make your socks fly off. You can actually treat the leftover sauce like an au jus, too. We dunked the sandwich in for some extra added flavor and it was the perfect comfort food. Do yourself a favor and give it a try. Just once. I promise you won't turn back to those store bought steak and cheese sandwiches ever again!
- 1 Large (or 2 Small) Onions
- 1 1/2 sticks Butter
- 2-3 pounds Cube Steak
- Lawry's Seasoned Salt
- 1/2 cups Worcestershire Sauce
- Hot Sauce, To Taste (I used Crystal's)
- Provolone Cheese
- 4 whole French/Deli Rolls
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 generously with Lawry's.
Heat 2 tablespoons 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. If all meat does not fit in the skillet in a single layer, do it in batches setting the first batch aside while the second batch cooks.
Add Worcestershire sauce, 5-6 shakes hot sauce, and 2 tablespoons butter. Add cooked onions. Stir to combine.
Butter halved rolls and brown in skillet.
Assemble sandwiches by laying the bottom halves of the rolls on a baking sheet. Top with meat mixture. Place two slices of Provolone Cheese on top of each sandwich and place under broiler (on high) until cheese melts. Remove from broiler, spoon some extra juice goodness on top, followed by the top of the bun. Enjoy!
Source: The Pioneer Woman