Cube Steak Rye Sandwiches
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A italian take on cube steak rye sandwiches, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 to 1 1/2 lb. beef cube steaks (4 medium)
- cracked pepper
- 2 or 3 tsp. oil
- 1 Tbsp. butter
- 8 slices rye bread with caraway seed
- 4 Tbsp. oil
- 1 large onion, thinly sliced
- 1/2 c. grated Parmesan cheese
Method
Sprinkle the steaks with cracked pepper.
Heat the oil and butter in a heavy skillet; brown the steaks quickly, about 4 minutes per side.
While steaks are cooking, drizzle about 1 teaspoon of oil on each bread slice.
Broil lightly.
Turn and top with onion slices.
Drizzle with more oil.
Broil until lightly browned.
Sprinkle with cheese; broil for a few seconds.
Place the steaks on 4 slices of bread.
Top with remaining slices, this time onion side up.
Serve.
Rate:
