Minute steak (also known as cube steak) is a thin cut of steak that has been pounded or scored by either a mallet or an electric tenderizer. It cooks pretty quickly (hence the name), and only requires about 1 1/2 to 2 minutes per side to be medium rare.
This sandwich is another terrific suggestion from Tina at High Point Farms! It’s very tasty, very yummy, and very satisfying.
4 submarine or hoagie rolls
2 medium yellow onions, thinly sliced
3 tablespoons of butter, plus one tablespoon
1 tablespoon of olive oil
2 minute steaks
Salt and pepper
8 ounces of smoked mozzerella, thinly sliced
How to prepare:
1. Pat the minute steaks dry with paper towels and generously season both sides with salt and pepper.
2. In a large cast-iron pan, melt 3 tablespoons of butter with the olive oil over medium heat. When the butter starts to foam, add the onions. Sauté the onions until they are soft and caramelized, about 10 minutes. Adjust the seasoning. Remove the onions from the pan and set them aside.
3. Add the steaks to the same pan. There should be enough oil/butter left in the pan, but if not, add a little bit more and wait for it come up to temperature before cooking the steaks. Cook the steaks for about 1 1/2 – 2 minutes per side for medium-rare. Remove the steaks to a plate and let them rest while you toast the bread.
4. Split the submarine rolls and butter each half with the remaining tablespoon of butter. Toast them butter-side up under the broiler until they are golden brown.
5. Slice the minute steaks against the grain into 1/2 inch-wide strips. Divide the onions, steak, and sliced mozzerella into 4 even portions. To assemble, smear the cut-side of each half with Dijon mustard. Arrange the bottom halves of each roll in a single layer on a cookie-sheet. Mound the steak on top of the caramelized onions, and cover everything with slices of smoked mozzerella. Slide the bottom halves under the broiler and cook until the cheese is melted and bubbling. Top with the top-half of the roll and serve immediately.