2lbs.Cube Steakround Steak That's Been Extra Tenderized
Kosher Salt
Freshly Ground Pepper
1whole Large Yellow OnionHalved And Sliced Thick
2whole Green Bell PeppersSliced Into Rings
2whole Red Bell PeppersSliced Into Rings
3clovesGarlicMinced
16ouncesweight White Mushrooms, Sliced
2Tablespoonsadditional Butter
1-1/2cupSherryregular Or Cooking Sherry Is Fine
4TablespoonsWorcestershire Sauce
4dashes Tabascomore To Taste
8whole Deli Rollsthe Crustier The Better
2Tablespoonsadditional Butter
8slicesCheeseProvolone, Swiss, Pepper Jack
Instructions
Cut cube steak into strips against the grain. Season with salt and pepper. Set aside. Heat 4 tablespoons butter in a large skillet over high heat. As soon as it's melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside. Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside. Melt 2 add'l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third. Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot. Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted. Serve immediately.
Notes
Recipe By: Ree Drummond, 'The Pioneer Woman'
Serving Size: 8