Friday, June 3, 2011


I made this last night and, if I do say so myself, it came out super yummy.  I don't think it needs nearly as much butter as it calls for though.  First time I do a recipe, I follow it closely, but I'll cut back in the future at least at the onion stage.  The arugula, tomato and mozzarella add a nice bit to the sandwich, too.  I made mine with a small handful of tater tots, but it's a pretty good meal by itself or with a side salad.

You can find the recipe from the link or here (reprinted without permission, but I did credit it and shows where you can go get it, and it's not like I'm getting any money out of it).  Also, I did not take the picture.  I took a picture, but it's not as pretty.

MM Sandwich
Serves 4

2 whole medium Onions, Halved And Sliced
1-1/4 stick Butter
2 pounds Cube Steak, Cut Into 1/2-inch Strips
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1/4 cup Worcestershire Sauce
5 dashes Tabasco Sauce
4 wholeDeli Rolls (crusty), Split
8 slices(thick) Fresh Mozzarella
8 slices(thick) Ripe Tomato
1-1/2 cup Arugula

Season meat with salt and pepper. Set aside.

Melt 1/3 stick of butter in a heavy skillet over medium-high heat. Cook onions for several minutes, until golden brown. Remove to a separate plate and set aside.

Return skillet to stove and increase heat to high. Add another 1/3 stick of butter. When melted, add meat to pan in a single layer. Do not stir. Allow meat to sit, undisturbed, for a minute in order to brown. With a spatula, flip meat to the other side and allow to brown. Reduce heat to low. Add onions back into pan, then add Worcestershire, Tabasco, and remaining 1/3 stick of butter. Stir and allow to simmer, adding more Worcestershire or Tabasco as desired.

Melt 1/2 stick of butter on griddle or in a separate skillet. Place roll halves, cut side down in butter and brown over medium-low heat until golden brown.

To serve, spoon meat/onion mixture over bottom half of rolls. Spoon 1-2 tablespoons pan juice over the top. Lay two mozzarella slices on each sandwich, followed by two tomato slices. Top with a generous amount of arugula, then press the top half of the roll on top. Cut in half and serve immediately.

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