Cube Steak Sandwiches
A hearty steak sandwich piled high with bell peppers, onion and mushrooms smothered in a smoked gouda on a crusty roll.
Ingredients
- 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
Instructions
- 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.
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