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The Cowboy Sandwich

published: April 15th 2009
source: Lesa Jackson

2 to 3 pounds cube steak (tenderized round steak that’s been extra tenderized)
2 medium onions
4 French/Deli rolls (Earthgrains are the best!)
Butter – 2 sticks
Lawry’s Seasoned Salt
½ cup Worcestershire Sauce
Tabasco Sauce (to taste)

Start by slicing the onions. Cook them in ¼ stick butter until soft and light brown. Remove from skillet and set aside.

Slice cube steak into ½ inch thin strips, slicing against the grain. Season with Lawry’s.

In the same skillet, heat 2 tablespoons of butter over high heat until melted and beginning to brown. Add the seasoned cube steak in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Now add at least ½ cup Worcestershire sauce and 5 to 6 shakes of Tabasco (depending on how hot you like it). Now add another 2 tablespoons of butter, and the cooked onions. Stir to combine.

Halve the French rolls and brown them on a separate skillet.

To assemble, lay half of a French roll on a plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!!!