Wednesday, April 4, 2012

Buck's Favorite Sandwich

This is really a recipe from Pioneer Woman, and it's also her husband's favorite sandwich.  Our twist is to use venison cube steak because we have quite a bit of it in the freezer, but you can use beef cube steak, and it will still be delicious.  The other way I changed the recipe was to seriously cut down on the butter she uses.  While I want to feed my husband tasty meals, I also want him to be healthy.  (And it's still his favorite sandwich, so we all win.)

Buck's Favorite Sandwich

1 - 1.5 lbs venison cube steak
3/4 large sweet onion, sliced
4 Tbsp (1/2 stick) butter
4 Tbsp Worcestershire sauce
Grill seasoning
Tabasco Sauce
Pepper Jack cheese, shredded or sliced
4 deli rolls

Melt 2 Tbsp butter in a heavy skillet over medium heat, and add the sliced onions.  Cook and stir until onions are softened and lightly browned, 15-20 minutes.  While onions are cooking, slice cube steak into think strips against the grain of the meat.  Season strips with grill seasoning. 

When onions have finished cooking, remove them from the skillet.  Add the remaining two tablespoons of butter, and melt over medium high heat.  When the skillet is hot, add the meat, and cook it on one side until it's brown; flip the meat and cook it until brown on the other side, about 2 minutes per side.

Add Worcestershire sauce, a couple of shakes of Tabasco sauce, and stir everything to combine.  Add the cooked onions to the skillet.

Toast the deli rolls.  To assemble the sandwich, pile the meat on the roll, followed by a spoonful of the sauce.  Top with a handful of cheese and the other half of the roll.

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