You can cook up a bunch of sliced mushrooms with the onions and add a little sherry to the meat mixture. You can also melt a little sliced mozzarella on the top. You can really play around with this sandwich as much as you’d like, using different veggies, different seasoning, like thyme, fresh garlic and such, or different cheeses. Don’t make this if you’re looking to shrink your waistline. Just a thought.Have fun with it. whatever your tastes happen to be at any given moment!From pioneer Woman
Slice the onions. Melt 1/4 stick butter in skillet over medium heat. Believe me, you're going to see a lot more butter in this recipe.
add onions and cook over medium low heat, stirring occasionally til soft and light brown, 5 to 7 minutes. Remove onions and set aside.
Cut each piece of cube steak against the grain into 1 inch strips. Season meat with a nice sprinkling of seasoned salt, lemon pepper and black pepper. Personally, I like garlic salt, too.
Add 2 Tbsp. butter to same skillet in which you cooked the onion. Turn heat to high. Let butter begin to turn brown, about 2 minutes. The skillet needs to be HOT.
Add enough meat to the hot skillet to form a single layer. Don’t stir. Let it sit for about a minute or long enough for one side to turn brown. Then using a spatula, flip the meat over. Cook for another minute, then remove to a plate.
Pour in Worcestershire sauce, several dashes of Tabasco according to taste, and an additional 2 Tbsp. butter. Simmer mixture over low heat for about 5 minutes to thoroughly warm.
Cut each roll in half lengthwise. Spread generously with butter, then brown on a griddle or skillet.
Put the rolls face up on a plate, then place the meat mixture on the bottom half. Spoon 2 to 3 tablespoons of pan juices over the top. This will keep the meat moist and seep into the bread, which makes for an utterly decadent sandwich.