Cubed Steak-Onions-Peppers-Mushrooms & Cheese Sandwich

I told my husband a week or so ago that we should eat more sandwiches. He replied by reminding me of what I’ve said years ago which was, “I’m not a sandwich girl.” Well he’s right. I’m not but yah know, right now, I feel like we should eat more sandwiches. It’s my prerogative. It’s his money, but It’s MY kitchen.

I’m not sure if it’s kismet coz when I visited The Pioneer Woman, she just posted her twist of her husband’s sandwich using cubed steaks. I perused her recipe and stored the information in my brain(or what’s left of it). In short, this is my version of PW’s sandwich.

INGREDIENTS:
1 package of cubed steaks
1 green pepper, seeded and sliced
1 onion, sliced
4 button mushrooms, sliced
1/4 cup of Chardonnay
1/4 cup of Worcestershire sauce
sprinkles of garlic powder
sprinkles of lemon pepper & seasoning salt
salt and pepper
oil for sautéing
sub rolls
butter
cheese slices

Meet cubed steaks. This is the same steaks you’ll use for chicken fried steaks but for this sandwich, slice it in thin strips. Season with lemon pepper & seasoning salt.

Onions, green peppers and mushrooms. Slice the mushrooms at the very end. Right before putting it into the pan.

Heat up oil in a sauté pan. Add the strips of cubed steak. Cook for a few minutes.

Add the onions. Cook until softened.

Add the green peppers, Chardonnay, Worcestershire sauce, garlic powder, lemon pepper, salt and black pepper. Stir and cook for a few minutes.

Slice the mushrooms at this point, then add to the pan. Gently stir and continue to cook for 2 minutes or so.

Make sure to preheat the oven to 300° while cooking up the steak and veggies. While waiting for the mushrooms to cook, spread a thin layer of butter inside the sub rolls. Lay in a sheet pan then stick it in the oven to warm for less than 5 minutes. You’re warming ‘em up, not toasting the subs.

Here’s the finished filling. If you refer to PW’s recipe, she cooked the meat and veggies separately then combined everything together in the end. I didn’t do that coz that would mean I’d be using too many plates to set the meat and veggies to set aside. Too many dishes to wash.

Assemble your sandwiches. Meat and veggies filling, a little bit of sauce from the pan, then a couple of slices of cheese. Place the sandwiches back in the sheet pan where you warmed up the rolls, stick ‘em in the oven shortly just to melt the cheese. I was so scared that I’d toast them completely so I only did in less than half a minute therefore the cheese didn’t melt completely. No biggie. I’d rather have un-melted cheese than burnt sandwich.

PS: PW’s recipes called for Sherry but I used Chardonnay instead. Use whatever you prefer or have in your pantry.