Modified from a Ree Drummond
recipe
Makes 2 sandwiches
2 French/hoagie/deli
rolls, whatever you want to call them just make sure they are soft and not the
crusty kind. Split .
2 cube steaks,
about ¾lb, cut into about ¾ in…..cubes….. (Yep, cube up the cube steak.)
1 medium onion, halved and sliced
6-8 cremini
mushrooms, sliced
3 tablespoons Worcestershire sauce, more if needed
1 tablespoon steak sauce
hot sauce, to
taste
2 slices provolone, cut in half
butter
olive oil
salt
pepper
In an unlined skillet sauté the onions in olive oil with a
pinch of salt over medium heat until the onions are soft and lightly
brown. Remove from pan and set
aside.
Turn up the heat to medium high and add more oil to the pan
and add the mushrooms. Fry until the
mushrooms are nicely browned, set aside.
Add the beef to the skillet and cook until the beef is
browned and almost cooked all the way through.
Drain fat from the pan and add the Worcestershire sauce,
steak sauce, hot sauce, onions, mushrooms and a pat of butter and stir to
combine, (if the mixture looks dry add more Worcestershire sauce), simmer until
about half of the liquid has evaporated. Add a grind of pepper and salt if needed. Keep warm
Turn on your broiler to high.
Butter your sandwich rolls and place in a hot fry pan and
toast until golden brown. Turn over the rolls in the pan and let sit for a few
seconds to warm them up.
Place the rolls on a baking sheet with the top and bottom
halves touching each other to help keep the filling from falling off and split
the filling evenly between the two sandwiches.
Try to keep the filling on the bottom half of the roll. Top with a half
slice of cheese on the top and bottom half of each roll a put under the broiler
until the cheese is melted.
Assemble and serve.
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