Tuesday, November 2, 2010

Cubed Steak Sandwhich

I grew up eating cubed steak quite a bit.  My mom would always toss them in a little bit of flour, cook them in a cast-iron skillet, and serve them with rice and veggies.  I found this recipe from The Pioneer Woman and I decided to make it for my mom's workshop.  I tweaked it a little bit.

Cubed Steak Sandwich:
(adapted from Pioneer Woman)

1 whole Large (or 2 Small) Onions
1 container of mushrooms, cleaned and sliced
2 sticks Butter
2 pounds (to 3 Pounds) Cube Steak
Lawry's Seasoned Salt (I used store brand, because I'm cheap)
½ cup (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
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 with seasoning salt.  

Heat 2 tablespoons of 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 cup of Worcestershire sauce, Tabasco, and 2 tablespoons butter. Add cooked mushrooms and onions. Stir to combine.

Slice the deli rolls in half and toast in the oven. Place the meat, onions, and mushrooms on top of the rolls.  Make sure that you pour the gravy on top of the meat.  

These really are good.  Mr. T is looking forward to eating these again.  I feel like there would be a lot of ways to change this up depending on what your family likes.  I added the mushrooms but I also think bell peppers would make a good addition.

Someone try it out and let me know.

1 comment:

  1. YUM! I grew up on cubed steak as well! I can't wait to try it!