- cube steak
4 tablespoons butter
1/2 small onion, thinly sliced
1/2 each red, yellow and orange bell peppers, sliced julienne
8 ounces sliced mushrooms, such as baby portobella
1 package Barham Family Farm Tenderized Cube Steak
1 teaspoon cracked rosemary
1 teaspoon kosher salt
1/2 can chicken broth
Cream cheese, softened or whipped
4 hoagie buns, sliced
! tablespoon chopped parsley
Sliced cheese, if desired
In a skillet over medium heat, melt butter. Add onions and peppers and heat until the vegetables start to become translucent. Add mushrooms and continue stirring occasionally until the mushrooms are cook through. Remove the vegetables from the skillet and set aside.
Sprinkle with rosemary and salt and add to the pan. Cook cube steak until the outside begins to caramelize. Remove from pan and slice steak on the bias. Place steak pieces back in the pan and add chicken stock to the skillet, cover, and lower the heat, simmering until the meat and broth combine to make a sauce.
Spread desired amount of cream cheese on one or both sides of the hoagie and build a sandwich with beef and vegetable. Sprinkle with chopped parsley. Use the broiler to melt cheese over the top, if desired.