Okay people, are you ready for this?
I think I have just stumbled upon a new family favorite using the most unlikely character!
That would be the lonely, much under appreciated, often misunderstood cube steak.
That's right... I said CUBE STEAK!
One of my missions in life is to find tasty recipes for cube steak. I never really knew what to do with cube steak besides chicken fried steak, and that can get old. You can't eat chicken fried steak every time you want to serve cube steak! And when you have a freezer full of beef, it seems like the lonely cube steak always gets pushed to the side, while you reach for the more popular ribeye, t-bone, New York strip or sirloin. Then when those cuts are all gone, you have several cube steaks staring you in the eye that you have to do something with. Do I hear any "amens" out there?
So get out to that freezer and grab a cube steak. You are going to love this!
What, you don't have cube steak in the freezer? I'm so sorry... you should buy a 1/2 a beef from the Open A Bar 2 Ranch! or saddle up your pony and get yourself to town and buy some. Make sure you buy cube steak that has been tenderized!
OPEN A BAR 2 RANCH STEAK SANDWICH
1 large onion, sliced
2 cups mushrooms, sliced
1 large bell pepper, sliced
1 stick Butter
2 lbs cube steak (tenderized)
2 tsp. Mrs. Dash onion & herb
1 tsp. Seasoned salt
1 tsp. Lemon pepper
1 tsp. black pepper
(note: you don't have to use all these seasonings and you can make substitutions and use what ever you like)
1/2 cup cooking Sherry
1/4 cup Kikkoman Teriyaki Marinade & Sauce
1 cup shredded pepper jack cheese
4 deli rolls
- In a large skillet, cast iron works best, saute the onions, mushrooms and green pepper in 1/4 cup of butter until soft and light brown, about 5 minutes. Remove from pan and set aside.
- Cut cube steak into 1/2 strips, cut against the grain. Mix with the seasonings.
- Add 2 Tbs of butter to the skillet and melt on high heat. When the pan is hot and the butter is starting to turn brown add the meat in a single layer and allow to brown. Doesn't take too long. Flip to other side and brown that side as well. Place on a plate and continue cooking the rest of the meat in batches, adding 1 Tbs of butter with each batch.
- Return the meat and mushrooms, onions and green pepper to the skillet. Add the sherry and teriyaki sauce to the skillet and cook on medium (just above a simmer) until the liquid is reduced by half, about 5-7 minutes.
- Meanwhile butter both sides of the rolls and toast on a griddle or skillet until nice and browned. Do not skip this step. I repeat, please do not skip this step. It adds so much to your sandwich!
- Okay time to assemble. Place meat on bottom of bun, top with shredded cheese and melt under the boiler. Watch it so you don't burn the cheese. Pour a little of the pan juices on the sandwich and top with bun.
- Enjoy.... Yummmmmm, so tender and juicy.
You can thank me in the comments section! Just joking, but I really do think you are going to love this sandwich. My family loved it and I can't wait to make it again.
Feel free to experiment with this recipe and try what ever floats your boat! Leave comments and let me know what changes you made. I will be offering this recipe at the Farmers Market this summer you can bet your bottom dollar on that.