Ingredients
1 whole large onion
2 sticks butter
2-3 pound cube steak
Lawry's season salt, to taste
1/2 Worcestershire sauce
Tabasco Sauce, To taste
6-8 slices pepper jack cheese
1/2 cup Light House Cotija Cilantro Dressing
6 whole french/deli rolls
Instructions
Cut large onion in half and slice into thin strips. In large skillet over medium high heat cook onions in 1/4 stick of melted butter, until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with Lawry's.
Heat 2 tablespoon 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. about a minute to two minutes per side.
Add 1/2 cup Worcestershire sauce, add a few shakes of Tabasco (optional). Allow to simmer one minute. Add cooked onions. Stir to combine. Add 2 more tablespoons butter. Stir.
Layer cheese over meat. Turn off heat. Cover with lid to allow cheese to melt.
Place 4 Tablespoons butter on a hot griddle. Lay sub rolls on griddle and brown. Flip rolls over and lightly brown tops and bottoms on outside of the roll.
To assemble, lay bottom half of French roll on plate. Place meat and melted cheese mixture, followed by a spoonful of juice from the pan. Top with a hearty drizzle of cotija cilantro dressing, top with other half of roll, cut in half. Enjoy
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