Cube Steak Sandwich

Another Ree Drummond ~ Pioneer Woman recipe! She calls it Marlboro Man's Favorite Sandwich (named after her nickname for her husband!)

I'll be honest with you...I've made this twice and I'm still working on perfecting it. Don't get me wrong...it is good! But I still think there is more goodness to be found in it! I am writing the recipe to include the changes that I am going to make the next go 'round!

Another warning...this recipe is NOT low fat...it's got lots of butter in it! Use the REAL stuff...it really does make a difference! This recipe will make about 4 sandwiches.

Ingredients:

1 small to medium onion

3 Tbsp butter, divided, plus softened butter for rolls

1 - 1 1/2 lbs cube steak

seasoned salt

lemon pepper

black pepper

1/4 c Worcestershire sauce

Tabasco sauce

deli rolls

Steps:

1. Melt 1 Tbsp butter in skillet over medium heat.

2. Slice the onions. Add the onion to the melted butter and cook over medium-low heat, stirring occassionally, until it is soft and light brown, 5-7 minutes. Remove the onion from the pan and set aside.

2. Cut cube steak against the grain into 1-inch strips. Season the cube steak liberally with seasoned salt, lemon pepper and black pepper.

3. Add 1 Tbsp butter to the same skillet in which you cooked the onion. Turn the heat to high. Let the butter begin to turn brown, about 2 minutes. You want the skillet to be hot!


4. Add enough meat to the hot skillet to form a single layer. Don't stir. Let it sit for about a minute, or long enough for one side to turn brown. Then, flip the meat over and cook for another minute. Meat is cooked through when the juices run clear. Remove from skillet and set aside. Repeat until all the meat is cooked.
5. Return all the meat to the skillet and add the cooked onion. Pour in Worcestershire sauce and several dashes of Tabasco, according to your taste, and another Tbsp of butter. Simmer over low heat for about 5 minutes to thoroughly warm.


6. Cut rolls in half lengthwise. Spread generously with butter and either brown on a griddle or skillet, or stick them under the broiler.
7. Place the rolls face up on a plate, then place the meat mixture on the bottom half. Spoon some of the pan juices over the top. Top with other half of roll.



Some variations:


*Saute sliced mushrooms with the onions

*Try different seasonings on the meat

*Add a little sherry to the meat mixture

*Melt a slice of mozzarella cheese on top of the meat

French Dips with Au Jus

I got this recipe out of the Better Homes and Gardens Cook Book (that's right, the red and white checked one that is in EVERY kitchen!), but I made adjustments and made it my own!

For simplicity, I cook mine in the crockpot, but you don't have to! Either way is quick and easy! I'll provide steps for both. Oh, and no pictures yet on this one...you'll just have to make it to see it!

Ingredients:

1 clove garlic, pressed
1 Tbsp butter
32 oz box beef broth
1 tsp Italian Seasoning
1 lb thinly sliced roast beef (I buy it from my grocery store's deli counter...don't ask for it shaved, or they will give you a dirty look! Roast beef is messy to slice, but it is EXTREMELY messy to shave!)
6 deli rolls, split
6 slices provolone cheese

Crockpot directions:

In crockpot, add all ingredients except rolls and cheese. Cook on low for 4 hours. Proceed to Assembling Rolls.

Stove Top directions:

Melt butter and add garlic. Stir in broth and seasoning. Bring to a boil. Reduce heat. Simmer, uncovered for 10 minutes. Add beef. Return to boil. Reduce heat. Simmer, uncovered, for 5 more minutes or until hot.


Assembling Rolls:

Butter top and bottom of rolls and place under broiler until brown. Arrange beef on bottom rolls. Slice cheese in half and arrange both halves on top of beef. Place bottom rolls, with beef and cheese, back under the broiler until the cheese is melted. Remove from broiler and place the top roll on top of the cheese. Cut in half at an angle.

Ladle broth into individual bowls. Dip sandwich into broth and enjoy!

A few notes:

* If you like, you can add a small onion, sliced and separated into rings. If you are using the crockpot, add it in with the rest of the ingredients. If you are using the stove top, add it in with the butter and garlic and saute them until they are tender.

* There is ALWAYS more broth than beef, so I usually buy some extra beef and use it for leftovers.

* Side ideas: fried potatoes, fried okra, fried squash (I see a theme developing here), your favorite potato chip, salad.

Barbeque Beef Sandwiches

My goodness...I'm already falling behind on this blog! I will try to be more diligent!

My very first recipe! Yeah! This recipe is Quick & Easy!!! Can be made in less than 30 minutes!

Ingredients:

1 lb ground beef

1/2 - 3/4 cup chopped onion

1 cup your favorite barbecue sauce (we use Head Country)

1/3 cup yellow mustard

2 Tbsp worcestershire sauce

6 hamburger buns

Steps:

In a large skillet, cook beef and onion together on Med-Hi heat, until browned. Drain fat. [To

drain fat, I usually lay out some paper towels on a paper plate and scoop all my meat onto the towels, then wrap the meat in the paper towels and press the grease out. I take a separate paper towel and wipe the grease out of the pan. Then I add the meat back to the pan.]

Add barbecue sauce, mustard and worcestershire sauce and mix together. Simmer about 5
minutes.

Here's what it looks like when it's done:

I like to butter up my buns and put them under the broiler:

Spoon meat mixture onto buns.

I KNOW I took a picture of the final product, but darned if I know where it disappeared to!

A couple of variations:

*It grosses out my husband, but I usually add a slice of provolone cheese to my sandwich!

*If meat mixture is too tart, you can add a little sugar to sweeten it up.

*If you don't have barbecue sauce on hand, you can use ketchup. Add the mustard and worcestershire sauce as called for and then taste and adjust as needed.