Sandwiches are another favorite thing for me to make. Much like a burger or taco – you can do so many different things with a sandwich. I mean right off the top – it can be hot or cold! But you can also do so many different things with the combination of sauces, meats, veggies, cheese and breads – with the omission of any one of those. This recipe for Cube Steak Sandwiches is a delightful combination of the sweet onions and bell peppers, the spicy bite of the horseradish mayo and the hearty flavors of a good cube steak.
So why cube steak? Well there’s a few reasons – one, I personally really like the cute of cube steak. It’s flavorful, and when you cook it right, tender and easy to eat in a sandwich. It’s pretty easy to find – most grocers stock it regularly. And of course there is the lower cost factor – it’s a great way to get a steak dinner without the high ticket shock.
Smoked gouda is a very distinct flavor and adds a lot to the overall flavor of this sandwich. Paired with the spicy hit of the pepper and horseradish mayo – it brings good balance. If you are not super into the flavor of horseradish – you could omit it from the mayo mixture. I will say that horseradish goes incredibly well with most beef preparations. You can reduce the amount I have added to this for a milder version. Or you could put a thinner layer on it. Also – side note – this mayo is also super good on a roast beef sandwich or a bacon cheeseburger!
I served this up with some good ol French fries. I actually included some of the horseradish mayo on the side for dipping (it’s that good!). You could do onion rings, tater tots, or a side salad. This is also really hearty filling sandwich – so you may not actually need anything on the side.
Now Let’s Get Cookin’!
Cube Steak Sandwiches
- 1 Medium White Onion diced
- 1 Green Bell Pepper diced
- 8 oz White Mushrooms chopped
- 3 tbsp Oil divided
- 1 tsp Salt
- 1 tsp Pepper
- 12 slices Smoked Gouda
- 6 Crusty Sub Rolls split
For the Cube Steaks
- 6 Cube Steaks
- 2 tbsp Oil
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
For the Pepper Horseradish Mayo
- ¾ cup Mayo
- 1 tbsp Prepared Creamy Horseradish
- 1½ tsp Coarse Black Pepper
- Preheat oven to 400degF.
- In a bowl, mix together, green bell peppers, onions, mushrooms, 2 tablespoons of oil, salt and pepper.
- Combine cube steak seasoning and sprinkle evenly over both sides of the steaks. In a large saute pan, over medium high heat, add oil. Once hot cook steaks for 4 minutes on each side and remove from pan.
- Add veggie mixture to pan and saute for 4-5 minutes. Reduce heat to medium and cover with lid and continue cooking until bread is done toasting.
- Split rolls and line out, cut side up, on a parchment paper covered baking sheet. Use one tablespoon of oil to lightly brush over each bread half. Place in oven and lightly toast for 8 minute.
- In small bowl combine mayo ingredients.
- Remove rolls from oven and spread each with a layer of mayo mixture.
- Place bottom bun back on to parchment paper covered baking sheet (careful, it's still hot). Add a steak and a portion of cooked veggie mixture to each bottom bun. Layer two slices of cheese atop each sandwich. Cover with top bun and return to oven for 8 minutes more.
- Remove from oven and allow to rest for at least 5 minutes before cut in half on the diagonal and serving.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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