STEAK AND ONION HOAGIE

OK those of you who lurk on the same cooking sites I do, have probably already figured out that this recipe isn't original with me. But it's a new family favorite in our home! I like to take recipes like this one and make it my own by changing a thing here & there. With this one, I added FRESH mozzarella cheese. One of the neat things about this recipe is, you can substitute chicken! we have a Summer guest, that cannot eat beef, so I prepared a small portion for her tonight, using chicken, and it is equally delicious! But be sure NOT to overcook your chicken. I used the BS chicken breast tenders. You also don't want to overcook the cube steak for this either, as that will make your meat too tough. I served this with a big ol' batch of roasted veggies! YUM!

STEAK AND ONION HOAGIE

2 - 3 lbs Cube steak, tenderized round steak
1 large onion, sliced
4 Whole wheat bolo's (smaller than a sub bun)
Butter
Lawry's seasoned salt
1/2 cup Worcestershire sauce
5 - 6 shakes Frank's hot sauce
Fresh mozzarella cheese, sliced (or provolone is good too)
*Optional: 1 can sliced mushrooms
In large skillet, over medium heat, melt 2 Tblsp butter. Add sliced onions and cook until soft and slightly carmelized. If you are adding mushrooms to the hoagies, add those to the onions now and stir until they are warmed through. Remove onion mixture from pan and set aside.
Slice cube steak against the grain, in strips as you would for stir fry. Season with Lawry's.
In same skillet you prepared the onions in, add 2 Tblsp butter and strips of beef. Cook beef in single layer in pan. Cook one side until it's brown and then flip and cook other side. About a minute or two for each side.
Add 1/2 cup Worcestershire sauce, 5 - 6 shakes of Frank's hot sauce (or tabasco), a little more butter (1 or 2 Tblsp). Add cooked onions to the skillet with the meat. Stir to combine.
Slice your bolo rolls nearly in half, but keeping them intact. Butter them liberally. Heat a griddle pan good and hot and brown the rolls until they are good and crisp, but not burned. You need them as crisp as you can get them, because if they aren't, the juice from the meat will make them a soggy mess. To assemble: lay browned roll on plate, crisp side up. Place steak and onion mixture on roll, followed by a spoonful of juice. Now lay 2 slices of fresh mozzarella cheese on top and close the bun. Cut in half and be prepared to enjoy!