Cube Steak Sandwiches
Crunchy Coleslaw
Ingredients
- 6 Tbsp butter, divided
- 1 onion, thinly sliced
- 1½ lb beef cube steaks
- 1 tsp seasoned salt
- 1 cup beef broth
- ¼ cup Worcestershire sauce
- 2 tsp hot sauce
- 1 (6-count) pkg sub rolls, halved lengthwise
- ½ cup mayonnaise
- 2 Tbsp Dijon mustard
- 1 (8-oz) pkg shredded mozzarella cheese
Instructions
- Melt 2 Tbsp butter in a large nonstick skillet over medium heat; add onion, and cook, stirring occasionally, 10 minutes or until tender. Remove from skillet, and set aside.
- Thinly slice steaks across the grain, and sprinkle with seasoned salt. Melt 2 Tbsp butter in same skillet over medium-high heat; add steak, and cook, 5 to 6 minutes or until browned.
- Add broth, Worcestershire sauce, hot sauce, and onion; bring to a boil, reduce heat, and simmer 10 minutes or until most of liquid is absorbed. Stir in 2 Tbsp butter.
- Preheat broiler. Broil rolls, cut sides up, until toasted. Stir together mayonnaise and mustard; spread on cut sides of rolls. Serve meat mixture on rolls with cheese.
Side Dish Ingredients
- 1 (3-oz) pkg Oriental-flavored ramen noodles
- 1 Tbsp vegetable oil
- 1 (16-oz) pkg tricolor coleslaw
- 1 (11-oz) can mandarin oranges, drained
- ¾ cup sesame ginger dressing
Side Dish Instructions
- Remove flavor packet from noodles, and save for another use. Break noodles into pieces.
- Cook noodles in hot oil 3 minutes or just until golden, stirring often. Toss together slaw, oranges, toasted noodles, and dressing.
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