This steak sandwich with caramelized onions is one of my family’s absolute favorite sandwiches for a weekend lunch or weeknight dinner. I first saw this recipe made by The Pioneer Woman.
The first time I made it my son declared it a keeper and said, “I could eat this for lunch every weekend”. Well, we don’t have it every weekend but more like every few weeks.
There are some important things to note. The caramelized onions make this sandwich. This is not a process to rush or skip.
You risk burning them and having to start over. Good caramelized onions should take about 15 minutes. I always use my cast-iron skillet over medium-low heat. Melt the butter then add the onions and salt them. (Salting can be optional, if necessary.)
Learn how to make perfect caramelized onions every time. You’ll be glad to know how and you’ll use them often.
Another step not to be skipped, or rushed, is toasting the hoagie rolls. I purchase rolls in the bakery at my favorite supermarket. By all means, use your favorite rolls.
This sandwich would be delicious on French or Cuban bread as well. If the rolls aren’t sliced, cut them all the way through.
Butter cut side and toast, butter side down, until golden. When serving place meat on the bottom half then top with onions.
Cheese is optional. I don’t put it on my sandwich by my husband likes a slice of provolone.
- 1 large onion, sliced
- 1 stick butter
- 2 pounds (to 3 Pounds) cube steak
- Salt and pepper
- 4 whole hoagie rolls, sliced in half lengthwise
- Slice onions and cook in 2 tablespoons stick butter until soft and light brown. Remove and set aside.
- Slice cube steak against the grain. Season with salt and pepper.
- Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown,.
- Butter cut side of halved hoagie rolls, with remaining butter, and brown in skillet or on flat side of a grill pan.
- To assemble, lay bottom half of roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll. Cut in half before serving.
This recipe is adapted from The Pioneer Woman