These savory Skillet Steak Sandwiches are easy and very flavorful. My family loves them!
Sometimes, we’re just in the mood for sandwiches for dinner. Not the deli meat kind. Or even the toasted cheese kind. I’m talking man-sandwiches. Lots of cooked meat, a savory, flavorful sauce and a toasted bun. The kind of sandwich that requires two hands to hold it.
I saw this recipe on an episode of The Pioneer Woman on Food Network and I just knew my husband would love it. I wasn’t wrong. These were unbelievable! My husband liked them just they way they were. But I melted some provolone cheese on top of mine and topped it with a little arugula. Even better!
Next time, I might add some green peppers to the onions. And, by next time, I mean next week if my husband has his way!
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Skillet Steak Sandwiches
Skillet Steak Sandwiches
Equipment
Ingredients
- 2 large onions, sliced
- 2 sticks butter
- 3 cloves garlic, thinly sliced
- 2-3 pounds Cube Steak
- house seasoning
- 1/2 cup Worcestershire Sauce
- 4 hoagie/sub rolls
Instructions
- Melt 2 tablespoons of butter in a large (preferably cast-iron) skillet. Add onions and cook until soft and light brown. When onions are just about done, add garlic and cook for about 30 seconds, until fragrant. Remove onions and garlic from pan an set aside.
- Slice cube steak, against the grain, into 1/2 inch strips.
- Season well with house seasoning.
- Melt 2 tablespoons butter over high heat (in same skillet).
- Add meat in single layer; Cook one side until brown, then flip and cook until brown.
- Add Worcestershire sauce, 2 tablespoons butter and cooked onions and garlic.
- Stir to combine.
- Remove from heat.
- Butter halved rolls and toast in skillet.
- Pile meat on roll and spoon sauce from pan over top.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
Adapted from Pioneer Woman
I made this today for the first time. I never bought this cut of meat before. I never knew there was such a thing. The first batch I made my husband thought it was tough and didn’t care for it. I think I cooked the meat to long. Second batch was much better. My son loved it. I loved it as well. I didn’t know it would cook that quickly. Now I know so yes I will make this again.
I only see 2 Tablespoons of butter 3 time y do u use 2 sticks am i reading it wrong?
What is in the “house seasoning” ?
It’s a combo on salt, pepper, garlic powder, onion powder, a little cayenne, some oregano and thyme. I’ll post the recipe soon on IAK.
So simple, but I’m sure so delicious! The arugula and provolone sound perfect. Thanks for sharing 🙂
You’re very welcome! 🙂 Enjoy!