The Marlboro Man Steak Sandwich

Ok y’all, listen up now. We are gonna talk about some serious man food here. This is some real old-time stick to your ribs southern food. If you’re looking for low cal then you have come to the wrong place. Today it’s all about your man and his love of steak. Ladies make this for your man and he will be putty in your hands*wink.

Let’s talk about cube steak. You know that steak that looks like some one beat it to death, with all the tenderizing marks. I have to admit before this recipe I thought cube steak was only for chicken fried steak, so I hardly ever bought it. I was so surprised when I got home and realized that I had only spent $6.50 to make 4 sandwiches.

So we have a man loving, great tasting, easy to make, super low-cost dinner on the table in under 30 min. Please do your self a favor and make this tonight. A special thanks goes out to The Pioneer Woman for turning me on to this sandwich.


  • 1  Large  Onion, Sliced
  • 2 sticks Butter (lots And Lots Of Butter)
  • 2 to 3 Pounds Cube Steak (tenderized Round Steak That’s Been Extra Tenderized)
  • Tony Chachere’s Creole Seasoning
  • 1/2 cup (approximately) Worcestershire Sauce
  • Tabasco Sauce, To Taste  (optional) I use crushed red pepper instead
  • 4 whole French/deli Rolls (earthgrains Are Best!)


  1. Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
  2. Slice cube steak against the grain. Season with Tony’s.
  3. Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown.
  4. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute per side.
  5. Add 1/2 cup (at least) Worcestershire sauce, add Tabasco or crushed red pepper flakes, and 2 tablespoons butter.
  6. Return cooked onions to pan. Stir to combine, reduce heat to simmer and cover.
  7. Butter halved French rolls and place face down in skillet until browned.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

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Posted in Mains, Recipes

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NaBloPoMo May 2013


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